Green Sauce Chicken
A cozy, flavor-packed dish featuring chicken smothered in salsa verde, topped with Monterey Jack cheese and fresh herbs, perfect for any dinner table.
Ingredients
Main Ingredients
- 16 ounces homemade or store-bought salsa verde Adjust salt and seasoning based on the saltiness of the salsa.
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each) Pound to an even thickness for even cooking.
- 1 tablespoon extra-virgin olive oil For brushing chicken and greasing the baking dish.
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups grated Monterey Jack cheese Can substitute with mild cheddar or a blend of cheeses.
- 3 pieces Roma tomatoes, diced
- ⅓ cup chopped fresh cilantro or parsley Cilantro for zest, parsley for milder flavor.
- as needed Cooked white rice or cauliflower rice, for serving
Instructions
Preheat and Prepare
- Preheat your oven to 425°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Tip: If your oven runs hot, preheat to 400°F and add a few extra minutes to the baking time; always rely on internal temperature for doneness.
Pound the Chicken
- Pound the chicken breasts to an even 1-inch thickness to ensure even cooking.
- Tip: Place each breast between two sheets of plastic wrap or in a zip-top bag and gently pound with a meat mallet or the bottom of a heavy skillet.
Oil and Season
- Brush both sides of the chicken with olive oil, then season with salt, pepper, and garlic powder.
- Tip: Light oiling helps the salsa to cling and prevents the meat from drying out.
Arrange in the Dish
- Arrange the chicken in a single layer in the prepared baking dish.
- Tip: Don’t overcrowd; if your breasts are large, trim or butterfly them for a consistent fit so sauce covers evenly.
Add the Green Sauce
- Pour the salsa verde evenly over the chicken, making sure all pieces are completely covered.
- Tip: For extra flavor, spoon a little sauce underneath each breast as well.
Add Cheese
- Sprinkle the grated Monterey Jack cheese over the top until the chicken is well covered.
- Tip: For a lighter finish, use 1 to 1 1/2 cups of cheese; for extra melty goodness, add more.
Bake Until Done
- Bake for 20–22 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and the sauce is bubbly.
- Tip: Insert an instant-read thermometer into the thickest part of a breast to check for 165°F. Overcooking will dry the meat.
Broil for Color (Optional)
- For a golden top, place the dish under the broiler for 1–2 minutes, watching closely to prevent burning.
- Tip: Keep the oven door open slightly and watch constantly—cheese browns fast.
Finish and Garnish
- Remove from the oven, then top with diced tomatoes and chopped cilantro or parsley.
- Tip: A squeeze of fresh lime juice right before serving brightens the dish.
Serve
- Serve warm over white rice for a hearty meal, or over cauliflower rice for a low-carb option.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. For best quality, use frozen portions within 2–3 months. You can prepare the chicken and lay it in the baking dish covered with plastic wrap and refrigerate for up to 24 hours before baking.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 20gProtein: 42gFat: 28gSaturated Fat: 10gSodium: 800mgFiber: 1gSugar: 2g
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