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–+ servings
cheese topped chicken baked in salsa verde in white baking dish
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Salsa Verde Chicken

This chicken recipe has just a handful of ingredients, but it turns out so juicy and flavorful every time! You can use whatever type of salsa verde you prefer - store bought is great when you're in a rush, but homemade is even better if you have the time.
Course Chicken
Cuisine Mexican
Keyword chicken, low carb
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 291kcal
Author Karly Campbell

Equipment

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 9x13 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.

Video

Notes

You may use any variety of salsa you like. We use Herdez.

Nutrition

Serving: 1 | Calories: 291kcal | Carbohydrates: 6g | Protein: 22g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 1162mg | Fiber: 2g | Sugar: 3g | Net Carbs: 4g