This Salsa Verde Chicken is an easy weeknight dinner with just a handful of ingredients! Ready in 40 minutes, low carb, and family friendly.
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Busy weeknights are one of the biggest risks for sticking to that low carb life, if you ask me.
We’re busy. We’re hungry. We maybe don’t have a plan.
And then we eat garbage.
Can you relate?
Having a plan in place always helps and this salsa verde chicken is often on my plan – or a back up option when I don’t have a plan. It’s so easy and I seem to always have a jar of salsa verde in the pantry, a package of chicken breasts, and you know my cheese drawer is fully stocked. 😉
3 Reasons You’ll Love This Recipe
- It’s a weeknight lifesaver. Literally just season, dump, bake, and add cheese. The whole thing takes maybe 5 minutes of actual work, and the oven does the rest.
- The flavor is incredible for how easy it is. The salsa verde keeps the chicken super moist while adding this bright, tangy flavor that makes plain chicken breasts taste amazing.
- You probably have everything already. Chicken, jarred salsa verde, cheese, and basic spices – that’s it. No hunting down specialty ingredients or making multiple store runs.
What Brand of Salsa Verde to use?
If I don’t already have this roasted tomatillo salsa in the fridge (we make it often – so good!), then I just seek out a store bought version that is low in carbs and sugar free.
The Herdez salsa verde is a go to in our house and you can find it any grocery store.
Swaps & Tips
For the cheese: Pepper jack gives you a nice little kick, but if you’re feeding spice-sensitive people, monterey jack or even sharp cheddar work great.
Chicken thickness matters: Seriously, pound those breasts to an even thickness. It takes 30 seconds and prevents the dreaded thick-end-raw, thin-end-overcooked situation.
Don’t skip the bottom layer: That half cup of salsa verde in the bottom of the dish isn’t just for show – it prevents sticking and creates this amazing saucy base that everything mingles with.
Make it ahead: You can season the chicken and get everything in the baking dish up to a day ahead. Just cover it and stick it in the fridge, then add maybe 5 extra minutes to the baking time since it’ll be cold.
Storage
Fridge life: Keeps for up to 4-5 days covered. Reheats perfectly in the microwave – the salsa verde actually helps keep the chicken from drying out.
Freezer situation: Haven’t tried freezing this one, but I suspect the texture might get a little watery when thawed.
Leftover magic: Chop any leftover chicken and use it for quick quesadillas or burrito bowls.
More Low Carb Chicken Recipes:
- Keto Chicken Thighs
- Stuffed Chicken Breast
- Bruschetta Chicken
- Lemon Garlic Chicken
- Roasted Chicken Breast
Salsa Verde Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- 1 teaspoon garlic salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 ½ cups salsa verde
- 1 cup shredded pepper jack cheese
- 1 tablespoon chopped cilantro
Instructions
- Preheat oven to 375 degrees.
- Pound the chicken breasts to an even thickness.
- Season the chicken with the garlic salt, chili powder, and cumin.
- Pour ½ cup of salsa verde in the bottom of a 9×13 baking dish and spread to coat the bottom.
- Place the chicken on top of the salsa. Pour the remaining salsa verde over the top of the chicken.
- Bake for 30 minutes or until the chicken reaches 165 degrees.
- Remove from the oven and sprinkle the top of the chicken with the cheese. Return to the oven for 3-4 minutes to melt the cheese.
- Sprinkle with cilantro before serving.
Nancy M. says
Oh my gosh! I cook for two, so I usually cut recipes in half. This is exactly the recipe I need to use up small amounts of Salsa Verde, pepperjack cheese and cilantro left over from a previous Mexican recipe.
I’ll be trying it tonight but already expect great success.
Karly Campbell says
Oh, this will be perfect for you! Hope you love it!
HT says
Amazing!
Darlene says
Can you freeze before you bake it?
Karly Campbell says
I’ve never tried, but I think it would freeze great! I’d thaw before baking though.
Brandy says
I had a question about the net carbs in the recipe. For the salsa verde sauce you recommended it states 1 net carb per 2 tablespoons. Wouldn’t that come out to 8 net carbs for this recipe or am I figuring it out wrong? New to this
Karly Campbell says
Hi Brandy! It would be 12 net carbs for 1 1/2 cups. The nutrition is calculated for you at the bottom of the recipe card. 🙂
Tristan James Cash Gabbard says
I replaced garlic salt with adobo seasoning and liberally sprinkled both sides of chicken with seasonsings for a bolder taste and we loved it. Tasted very similar to chicken enchiladas. Added to our regular rotation for an easy weekend night meal.