Easy Salsa Chicken Recipe
A quick and flavorful easy salsa chicken recipe made with tender chicken breasts baked in salsa verde and finished with melted pepper Jack cheese. Perfect for a simple weeknight meal.
4 Servings
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)
Instructions
Preheat the Oven
- Preheat the oven to 425°F (218°C). Position the oven rack in the center to ensure even heat circulation.
Season and Prepare the Chicken
- Pat the chicken breasts dry. Season evenly with black pepper. Arrange the seasoned chicken in a 12-inch oven-safe skillet or 3-quart baking dish. Drizzle the olive oil over the top.
Add the Salsa Verde
- Pour the salsa verde evenly over the chicken, ensuring each piece is well coated.
Bake
- Transfer the dish to the oven. Bake for 20–25 minutes, or until the salsa is bubbling and the internal temperature of the thickest portion of the chicken registers 140°F (60°C). At this stage, the chicken will not be fully cooked.
Broil and Finish Cooking
- Remove the dish from the oven. Switch the oven setting to broil. Evenly sprinkle the shredded pepper Jack cheese over the chicken. Return to the oven and broil for approximately 4 minutes, or until the cheese has melted, browned slightly, and the internal temperature of the chicken reaches 165°F (74°C).
Season and Serve
- Remove the dish from the oven. Season with kosher salt to taste (salt levels may vary depending on brand of salsa). Garnish with chopped cilantro if desired. Serve immediately.
Notes
This dish is naturally gluten-free, provided that the salsa verde and pepper Jack cheese are certified gluten-free. Always confirm product labels, as some brands may include additives or cross-contamination risks.