This easy Green Salsa Chicken is sure to satisfy your Mexican food craving! It’s ready in about a half hour with very quick prep. Perfect dinner for busy days!
Hi! It’s Dee from Meatloaf and Melodrama, and I’ve got a quick and easy one-dish chicken dinner that’s packed with flavor to share with you today. This salsa verde chicken bake was inspired by the low carb enchilada chicken that I posted here last month.
Both of these chicken recipes are made the same way, and they’re both super easy one dish meals that you can make in 30 minutes. Basically all you do is season the chicken, pour the sauce over the meat, and bake.
I recommend using a probe thermometer to make sure you cook the chicken to 165 degrees F. Right before the chicken is done, you top it with cheese and let it bake until the cheese is melted. That’s it!
The only real difference between the two meals is one is made with red enchilada sauce, and the other uses tomatillo sauce. My family loves the original recipe so much that I decided to try a different version so that we wouldn’t get tired of it — I always hate when that happens!
This recipe for baked salsa verde chicken only takes a few quick minutes to prepare and only 30 minutes to bake, so it’s perfect for busy days or even lazy days when you don’t have a lot of energy to make dinner. Since it’s summer, I’m having a lot of those lazy days. ;)
I’d just rather be spending time with the kids or just chillin’ than cooking. Even though it’s warm out, I still crave comfort food now and then. We’ve been having Cranberry Apple Walnut Chicken Salad and Loaded Southwest Chicken Salad almost every week, but sometimes you want some melted cheese in your life!
Actually, this green salsa chicken isn’t that heavy at all. The tomatillo sauce is lighter than red sauce, and I like to serve it with a side of lettuce, tomatoes and avocado slices. It’s almost like a warm chicken salad. I use pepper jack cheese for a little extra spice, but you can tone down the heat and use a white cheddar or monterey jack instead. If you top the chicken with sour cream, it takes the heat down even more. Enjoy!
- 4 boneless, skinless chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 1/2 cups prepared salsa verde
- 2 cups shredded pepper jack cheese
- Preheat oven to 400 degrees. Lightly coat a 13 X 9-inch baking dish with olive oil or cooking spray.
- Place chicken breasts in pan, and season with salt, pepper and cumin.
- Pour salsa verde evenly over chicken.
- Bake for 25 minutes or until chicken reaches internal temperature of 165 degrees.
- Top with pepper jack cheese, and bake for additional 5 minutes or until cheese is melted.
- Prep Time: 5
- Cook Time: 30
Here’s another quick dinner with enchilada flavor to try!