Salsa verde is one of my favourite sauces and it’s so easy to make quick and easy meals that taste great with it, like this salsa verde baked chicken! This is a baked chicken dish where the chicken is simply placed in a baking pan, topped with cream cheese, followed by the salsa verde and then more cheese! The whole thing is then baked in the oven until the chicken is cooked through, and it’s nice and juicy and covered in all sorts of goodness in the form of melted cheese! Yum! Make it a complete meal by cooking some rice or pasta and either throwing some veggies in with the chicken or steam them on the side while the chicken bakes.
I like to make my own salsa verde when I can get my hands on some fresh tomatillos but a nice brand of store bought also works well!
I like to top this salsa verde chicken off with guacamole and/or sour cream!
Salsa Verde Baked Chicken
Chicken baked in a tasty salsa verde topped with plenty of melted cheese that’s so easy to make!
- 2 cups salsa verde
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 teaspoon taco seasoning
- 4 ounces cream cheese, softened
- 2 cups monterey jack cheese, shredded
- Spread 1/2 cup salsa verde over the bottom of a baking dish before placing the chicken in, in a single layer, and seasoning it with the taco seasoning.
- Spread the cream cheese onto the chicken, pour the remaining salsa verde over top and sprinkle on the cheese.
- Bake in a preheated 350F/180C oven until the chicken is cooked through, the cheese has melted and the sides are bubbling, about 25-35 minutes.
Option: Use homemade taco seasoning or store bought.
Option: Use your favourite type of salsa.
Option: Use cheddar cheese, or mozzarella, etc.
Option: Garnish with chopped cilantro and/or sliced green onions.
Option: Serve on rice, brown rice, pasta, etc. (Cook it while the chicken bakes.)
Option: Top with guacamole and/or sour cream!
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This was really good! Thanks for the great recipe. I even used the leftovers mixed in with some pasta, and it was a great second use for it.
Debra J Harlan says
This was excellent! I used a jar of green tomato salsa verde I canned last year. I hadn’t found a good use for it as it just wasn’t the same taste as tomatilla verde. Followed the recipe exactly. It didn’t need a thing. Definitely use the Monterey jack cheese. 5 stars!
We love this recipe! I actually froze a ton of salsa verde that I made last year with produce from my CSA, and it is so good. I haven’t yet tried it with canned salsa but I bet it will still be delicious! It is so good over rice–I squeeze the last of the leftovers by eating the sauce over rice even without the chicken! Thank you so much for this simple winner of a recipe!
Is this Gluten Free ??
This is gluten-free!
Easy dinner with big flavor pay-off! And we’re looking forward to our leftovers!!! Thanks!!
So simple to make and SO DELICIOUS! Great recipe.