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Why Make This
• Salsa Chicken is simplicity at its best, relying on jarred salsa verde, chicken breasts, and cheese.
• Serve the chicken alongside rice, beans, or vegetables, or shred it for tacos, burritos, or salads.
If you’ve ever stared at the packet of chicken breasts you brought home from the store, fresh out of ideas, I feel you. Luckily, your dinner doesn’t have to be complicated. In fact, you can have super flavorful chicken using just three (count them, three!) ingredients.
Jarred salsa verde is the key ingredient here. It gently cooks the chicken breasts and permeates them with great flavor as they cook. Look for salsa verde that has a thicker texture—some store-bought salsas can be runny. Broiling the dish at the end with some gooey cheese puts it over the top.
You can serve this salsa verde chicken in several ways. Set out a trivet and place the baking dish on the table for folks to serve themselves whole breasts. Serve alongside rice and beans, veggies like green beans or broccoli, and more.
You can also shred the chicken, toss it with the sauce and cheese, and use it to fill tacos or burritos.
Easy Tweaks to This Recipe
- You can swap the chicken breasts for an equal weight of boneless, skinless chicken thighs.
- Go the extra mile and make your own salsa verde.
- Swap the salsa verde for a thick tomato-based salsa.
- Swap the cheese for a melty shredded cheese of your choice.
Recipe developed by Julia Levy
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4 (8–ounce) boneless, skinless chicken breasts
1 teaspoon black pepper
1 tablespoon olive oil
1 cup jarred thick salsa verde (such as Casa Martinez)
4 ounces pepper Jack cheese, shredded (about 1 cup)
Kosher salt, to taste
Chopped fresh cilantro, for garnish, optional
Preheat the oven to 425°F:
Arrange a rack in the center of the oven.
Season the chicken and add salsa:
Season the chicken evenly with pepper. Place the chicken in a 12-inch ovenproof skillet or 3-quart baking dish. Drizzle with the oil. Pour the salsa verde over the chicken.
Bake:
Bake until the salsa is bubbly and a thermometer inserted into the thickest part of the chicken registers 140°F, 20 to 25 minutes. (Note: the chicken is not supposed to be fully cooked at this point).
Broil the chicken:
Remove from the oven and turn the oven to broil. Sprinkle the chicken with the cheese and return to the oven. Broil until a thermometer inserted into the thickest part of the chicken registers 165°F, and the cheese is melted and browned in spots, about four minutes.
Serve:
Season the chicken with salt to taste (I like to season at the end since the saltiness of different brands of salsa varies widely). Garnish with cilantro, if using. Store any leftovers in an airtight container for up to five days.
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| Nutrition Facts (per serving) | |
|---|---|
| 422 | Calories |
| 18g | Fat |
| 4g | Carbs |
| 57g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 422 |
| % Daily Value* | |
| 18g | 23% |
| Saturated Fat 7g | 37% |
| 160mg | 53% |
| 648mg | 28% |
| 4g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| 57g | |
| Vitamin C 7mg | 37% |
| Calcium 243mg | 19% |
| Iron 2mg | 13% |
| Potassium 592mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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