Baked Salsa Verde Chicken
Gooey cheese baked salsa verde chicken is seasoned in a taco seasoning then topped with two kinds of cheese and a savory salsa verde sauce. It’s an easy one-pan dinner that is low-carb, gluten-free, keto, and has just five ingredients that come together in under 40 minutes. Perfect for a weeknight meal. Serve with cilantro lime rice, cauliflower rice or toasted tortillas for a meal the whole family will love.
Take advantage of sales on chicken, salsa, and cheese at Safeway to add this recipe to your meal plan for the week.
What is salsa verde?
Salsa verde is a salsa that’s typically made with tomatillos, which are a variety of green tomatoes. Tomatillos have a slightly more acidic, slightly less sweet flavor than ripe and unripe tomatoes. Overall, the flavor is more vegetal and bright, and the interior texture is denser and less watery.
There are also typically some other green ingredients in the green salsa as well, such as jalapenos, cilantro, and lime juice. There is also usually some garlic and cumin in there too. As tomatillos are native to Mexico, you can find salsa verde recipes all over Mexico. I used the O Organics Salsa Verde available exclusively at Safeway – it has a nice heat and delicious flavor, which is perfect in this salsa verde chicken recipe.
Ingredients in Salsa Verde Chicken
This is one of the easiest recipes and uses the fewest ingredients, so it’s perfect for busy families on a weeknight! You can totally prep this recipe the night before and put it into the oven when you get home from work for an easy 30-minute meal!
Boneless, skinless chicken breasts are the protein featured in the recipe. You could also substitute chicken thighs if you prefer for a juicier chicken. The chicken breasts are cut in half and smothered in taco seasoning mix, two kinds of cheese, and the salsa verde.
Salsa verde – green salsa made with tomatillos, jalapeno, lime, cilantro. No need to make your own when the jarred variety is really good.
Taco seasoning – homemade is always best, but if you have a packet of pre-made taco seasoning on hand – by all means use it!
Cream cheese – just a little goes a long way here. It adds flavor and creamy texture to the baked salsa verde chicken. You’ll cube it to add it to the chicken, then spread it once the chicken is baked.
Monterey Jack Cheese – any cheese can be used here, but we like the saltiness and flavor of a Monterey Jack. If you want more heat in the dish, use a Pepper Jack. if you like the sharpness of cheddar – you can totally use cheddar. No rules – just anything you have on hand.
Baking Salsa Verde Chicken
In this recipe, the chicken is seasoned, coated in cheese and salsa verde and baked for 30 minutes until it’s cooked through and tender. You can then serve the chicken with your favorite side like cilantro lime rice or Spanish rice.
How to make salsa verde chicken in the slow cooker
Making salsa verde chicken in the slow cooker is equally easy as baking it, except you are letting it, slow cook, for 6 to 8 hours. When slow-cooking chicken, it becomes shreddable, making it perfect for use in chicken enchiladas, tacos, over salads or over rice.
- 1.5 lbs boneless, skinless chicken breasts (3 breasts)
- 16 oz salsa verde
- 1 tablespoon taco seasoning
- 4 oz cream cheese softened
- 2 cups Monterey Jack cheese, shredded
- Preheat the oven to 375
- Cut the chicken breasts in half lengthwise so you have 6 equal pieces
- Pour 1/2 cup of salsa verde on the bottom of the baking dish. Place the chicken on top and season with the taco seasoning.
- Dot the chicken with cream cheese cubes, or spread the cream cheese if softened. It will soften in the oven so that it will become spreadable.
- Top with shredded cheese and pour the remaining salsa verde over the chicken.
- Bake for 30 minutes or until the chicken registers 165 degrees on a meat thermometer.
Additional Chicken Recipes
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