Name: Easy Salsa Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts (8 oz each); 1 tsp black pepper; 1 tbsp olive oil; 1 cup jarred thick salsa verde (e.g., Casa Martinez); 4 oz pepper Jack cheese (shredded (approx. 1 cup)); Kosher salt (to taste); Chopped fresh cilantro (for garnish (optional))

Juicy chicken breasts baked with salsa verde, pepper Jack cheese, olive oil, black pepper, and cilantro—an easy salsa chicken recipe ready in 30 minutes.

I still laugh thinking about the first time I made this easy salsa chicken recipe because it honestly started as… not even a plan. It was one of those evenings where the day kinda felt too long, my brain felt like mashed potatoes, and I was tired of scrolling through food delivery apps. I ended up staring into my fridge—just standing there like I’d get answers if I squinted hard enough.

There was a half-forgotten jar of salsa verde I picked up after a weekend trip to Texas last spring. I remember a little taco stand in Austin serving these tangy green chicken tacos that felt like a warm hug. That trip is weirdly one of my coziest memories, even though it was so hot outside the soles of my shoes practically melted. Anyway, that salsa jar felt like a tiny postcard from that trip, so I figured… maybe it’s time.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I threw boneless chicken breasts into a dish and poured the salsa all over, like, “Go forth and become something, please.” Pepper Jack cheese was hanging around in the back of the fridge—slightly uneven from being shredded by hand (I got distracted mid-shred because my neighbor’s dog started doing this dramatic howl like it was auditioning for a movie). I tossed it on after baking and the whole skillet started smelling like a restaurant I could never afford in real life.

The first bite? Oh gosh. Juicy, melty, tangy. I kinda blinked a few times like, wait… did I just accidentally make something GOOD? It reminded me of those Austin tacos, plus it was so easy and messy in a comforting way. I still love that this easy salsa chicken recipe came from low expectations but ended up being a little mid-week joy. Isn’t it funny how kitchen magic shows up when we’re not looking for it?

Here’s a quick peek at what’s inside:

Why You’ll Love This Easy Salsa Chicken Recipe?

It’s fast—like “I barely have time to think” fast. And honestly, there’s something magical about recipes that don’t require 20 spices or hours of babysitting. Salsa verde is the secret agent here. It brings all that zippy flavor while you just… let it happen.

I’ll admit, the Pepper Jack cheese might lean a little cheesy-dramatic, but in a good way—think telenovela energy but edible. Once it melts over the juicy chicken and the salsa settles into all the bits and edges, it becomes this gooey blanket of comfort.

Another thing I love? This recipe is flexible. You can serve the chicken over rice one night, shred it into tacos the next, or just eat leftovers cold straight from the fridge while you contemplate life (no judgment—I’ve done it). It’s the kind of dish that doesn’t ask for perfection, which oddly makes me like it even more.

Ingredient Notes:

I kinda love how simple ingredients turn into something cozy here. They come together like they’ve known each other a long time.

Chicken breasts – Boneless, skinless, dependable… kinda like the friend who always brings napkins to the party.
Black pepper – Just enough warmth to wake things up.
Olive oil – A drizzle softens things and keeps everything happy.
Salsa verde – The heart of this easy salsa chicken recipe. Tangy, bright, and different brands taste surprisingly unique.
Pepper Jack cheese – I mean… melty, spicy cheese. Do I need to explain?
Kosher salt – Add at the end because salsa saltiness can be sneaky.
Cilantro – Optional, but I love the fresh pop. If it tastes like soap to you, skip it with pride.

Ever notice how certain ingredients just feel like they get along? This is that situation.

How To Make Easy Salsa Chicken?

I’m not kidding when I say it’s easy. Like, you could probably make it on a night when your patience has packed a suitcase and left.

Step 1 — Quick Prep

Preheat your oven to 425°F. Pat the chicken dry—nothing fancy, just a quick towel. Add some pepper. That’s it.

Step 2 — Add the Good Stuff

Put the chicken in a skillet or baking dish, whatever’s easiest to reach. Drizzle olive oil like you’re painting. Pour the salsa verde over everything. When it pools around the edges, it looks a little dramatic in the best way.

Step 3 — Bake

Bake for around 20–25 minutes. The thermometer should hit about 140°F. I know, it’s weird stopping early. Just trust me—we’re not done yet.

Step 4 — Cheese + Broil

Take it out, sprinkle Pepper Jack across the top, and switch to broil. Watch it kinda bubble and burnish for a few minutes until your chicken hits 165°F and the cheese gets brown in little spots. It’s honestly such a satisfying moment.

Step 5 — Serve & Enjoy

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Taste, add salt if needed. Add cilantro if you’ve got it. I love eating it right from the pan, but you’re probably more civilized than I am.

Remember: kitchen vibes > kitchen rules.

Storage Options:

You can keep leftovers in the fridge for about five days. I like reheating mine with a little extra salsa on top so it feels “new-ish.” You can freeze it for a couple of months too, although I weirdly prefer eating it fresh-ish while the cheese is still in its dramatic mood. Do whatever feels right.

Variations and Substitutions:

I’ve made this easy salsa chicken recipe a bunch of different ways depending on what I had lying around or just… vibes.

Swap chicken breasts for thighs—juicier, and kinda forgiving if you forget them in the oven for an extra minute.
Try red salsa instead of verde.
Use cheddar or mozzarella if Pepper Jack isn’t your thing.
Add peppers or onions to the dish before baking—it feels a little more “proper dinner.”
Throw in jalapeños if you want a little chaos.
Slow cooker works too—low for 3–4 hours. Cheese at the end.

It’s nice having options, right?

What to Serve with Easy Salsa Chicken?

This easy salsa chicken recipe is like that friend who gets along with everyone.

Cilantro-lime rice
Tortillas
Black beans (simple, satisfying)
Fresh salad
Roasted veggies

Personally, I love it in a tortilla with a little sour cream. That’s my happy place.

Frequently Asked Questions:

Can I use frozen chicken?
Yep, just thaw before cooking. Frozen takes longer and cooks unevenly, so thawing is worth it.

Does it reheat well?
Totally. Maybe even tastes better later? I can’t prove it, but it feels true.

Can I make it dairy-free?
Skip the cheese or use a melty dairy-free option. Easy fix.

If you give this easy salsa chicken recipe a try, tell me how you served it—rice, tacos, fork-to-mouth while standing over the stove at 10 p.m.? (No shame.) I genuinely love hearing how recipes twist a little to fit into someone else’s life.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Cheesy Hissy Fit Dip

Delicious Maid Rites Sliders

The Perfect Anti-Crabby Cake to Make Any Day Better!