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Easy Salsa Verde Chicken Recipe

Easy Salsa Verde Chicken Recipe

Juicy chicken baked in roasted tomatillo salsa verde until tender, then finished with lime, cilantro, and optional cheese. Serve it whole or shred it into the flavorful sauce for tacos, bowls, enchiladas, and quesadillas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 to 2 pounds Boneless, skinless chicken breasts or thighs
  • 2 cups Prepared salsa verde, preferably roasted-tomatillo salsa
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Garlic powder, optional
Finishing Ingredients
  • 1 tablespoon Fresh lime juice, optional
  • 1/4 cup Fresh cilantro, chopped
  • 1/2 cup Monterey Jack, pepper Jack, or Mexican-blend cheese, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and lightly grease a baking dish. Pat the chicken dry, then season it with the cumin, half of the kosher salt, black pepper, and garlic powder if using.
  2. Arrange the seasoned chicken in the prepared dish and pour the salsa verde over it. Turn or spoon the salsa over the chicken so every piece is well coated.
  3. Bake the dish uncovered for about 25 to 35 minutes, depending on the thickness and whether you use breasts or thighs. Check the thickest part with an instant-read thermometer and remove the chicken when it reaches 165°F (74°C).
  4. Let the chicken rest for about 5 minutes so the juices settle. Serve the pieces whole, or shred them directly in the salsa verde and stir until the meat is coated.
  5. Finish with lime juice, chopped cilantro, and optional shredded cheese. Taste the sauce and adjust with the remaining salt as needed, then serve in tortillas, bowls, enchiladas, quesadillas, or with beans.

Notes

Use a thick, flavorful roasted salsa verde for the best coating. Pound very thick chicken breasts to an even thickness, or choose boneless thighs for a more forgiving result. For a creamy variation, stir in 4 ounces of softened cream cheese after shredding. Chicken must reach 165°F (74°C) in the thickest part.