Picture this: a lazy Sunday afternoon with the smell of something delicious wafting through your home. That’s what this Easy Salsa Verde Chicken recipe brings to the table—a burst of flavors that reminds me of summer picnics and road trips with friends. With a handful of ingredients and a dash of love, it promises a comforting meal that’s as easy to make as it is to devour.
Steps
- Preheat your oven to 425 degrees Fahrenheit and prepare a 9×13 baking dish with nonstick spray.
- Flatten the chicken to about 1-inch thickness, then coat with olive oil, and season evenly with salt, pepper, and garlic powder.
- Arrange the chicken in a single layer in the baking dish and pour salsa verde over it, ensuring the chicken is fully covered to prevent drying.
- Sprinkle the grated Monterey jack cheese over the top of the chicken.
- Bake in the oven for 20-22 minutes until the internal temperature reaches 165 degrees Fahrenheit, the cheese is melted, and the sauce is bubbly. If desired, broil briefly to achieve a golden cheese top.
- Garnish with diced tomatoes and chopped cilantro or parsley, and serve over cooked white rice or cauliflower rice for a low-carb option.
Ingredients
- 16 ounces of homemade or store-bought salsa verde
- 1 pound of boneless, skinless chicken breasts
- 1 tablespoon of extra-virgin olive oil
- 1/4 teaspoon of kosher salt
- 1/8 teaspoon of pepper
- 1 teaspoon of garlic powder
- 2 cups of grated Monterey Jack cheese
- 3 Roma tomatoes, diced
- 1/3 cup of chopped fresh cilantro or parsley
- Cooked white rice, for serving
Nutritional Values
Calories: 1716kcal | Carbohydrates: 32g | Protein: 152g | Fat: 100g | Saturated Fat: 48g | Cholesterol: 492mg | Sodium: 4364mg | Potassium: 2928mg | Fiber: 4g | Sugar: 28g | Vitamin A: 6392IU | Vitamin C: 48mg | Calcium: 1736mg | Iron: 4mg
FAQ
- Can I use store-bought salsa verde instead of homemade?
- Yes, you can definitely use store-bought salsa verde for this recipe. However, if you have the time, making homemade salsa verde can enhance the flavor.
- How do I ensure the chicken stays moist?
- To keep the chicken moist, make sure to cover it completely with salsa verde during baking. Additionally, avoid over-baking by ensuring the internal temperature reaches 165 degrees F.
- What can I serve alongside Salsa Verde Chicken?
- This dish pairs well with cooked white rice or cilantro lime rice. For a low-carb option, consider serving it over cauliflower rice. Don’t forget to add fresh diced tomatoes and chopped cilantro for extra flavor and color.
- How do I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, ensure the chicken and sauce are completely cooled before transferring to a freezer-safe container. It can be kept frozen for up to 2 months. Reheat in the oven or microwave for best results.
- What should I consider regarding the chicken breast size?
- If your chicken breasts are larger than 6 ounces or thicker than 1 inch, they will require a longer cooking time. Always check that the internal temperature reaches 165 degrees F to ensure they are cooked through without becoming dry.
Tips
- Ensure your chicken breasts are evenly pounded to 1-inch thickness to promote even cooking. Larger or thicker pieces will take longer to cook, and you should check that the internal temperature reaches 165°F to avoid dryness.
- For the best flavor, consider using homemade salsa verde. However, if time is a constraint, store-bought options work well too.
- Don’t overlook adding diced tomatoes and chopped cilantro (or parsley) as toppings. These ingredients add a burst of color and enhance the overall flavor of the dish.
- If you have leftovers, store them in an airtight container with the sauce to keep them moist. They can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven for the best results.
Equipment
- Instant-read thermometer – To ensure the chicken is cooked to the correct internal temperature.
- 9×13 baking dish – For baking the chicken in the oven.
- Nonstick cooking spray – To prevent the chicken from sticking to the baking dish.
