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Salsa Verde Baked Chicken with Melted Monterey Jack Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 45 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Salsa Verde Chicken recipe features tender, juicy chicken breasts baked to perfection with a zesty salsa verde sauce and topped with melted Monterey Jack cheese. The chicken is seasoned with a blend of chili powder, cumin, smoked paprika, and kosher salt, providing a robust and smoky flavor, balanced with the tangy salsa verde. Garnished with fresh cilantro and green onions, this dish is a delicious and easy weeknight dinner that offers a wonderful mix of spices, creaminess, and freshness.

Ingredients

Scale

Spices and Seasoning

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • ½ teaspoon smoked paprika

Main Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts (4 chicken breasts)
  • 16 ounces salsa verde (store-bought or homemade, 1 jar)
  • 1½ cups shredded Monterey Jack cheese

Garnish

  • Chopped green onion (optional)
  • Chopped fresh cilantro (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and grease a baking dish to prevent sticking. Set it aside until ready to use.
  2. Prepare the seasoning: In a small bowl, combine the chili powder, ground cumin, kosher salt, and smoked paprika. This spice blend will infuse the chicken with bold, smoky flavors.
  3. Season the chicken: Rub the olive oil and the spice mixture evenly over the chicken breasts, ensuring each piece is fully coated for maximum flavor penetration.
  4. Assemble the dish: Place the seasoned chicken breasts into the greased baking dish in a single layer. Pour the salsa verde evenly over the chicken to coat it completely, providing moisture and tangy zestiness.
  5. Bake the chicken: Bake in the preheated oven for 15 minutes to begin cooking the chicken and allow the flavors to meld.
  6. Add the cheese: Remove the dish from the oven and sprinkle shredded Monterey Jack cheese over the partially cooked chicken breasts. Return it to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Check internal temperature: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C), confirming it’s safely cooked while remaining juicy.
  8. Add garnishes: Before serving, sprinkle freshly chopped cilantro and optional green onions over the top to add freshness and vibrant color.
  9. Serve and enjoy: Allow the chicken to rest for 5 to 10 minutes after baking to lock in the juices. Serve warm as a satisfying main dish alongside your favorite sides.

Notes

  • Use an instant-read thermometer to monitor the chicken’s internal temperature for perfect doneness.
  • Feel free to substitute Monterey Jack cheese with mozzarella or pepper jack for a different flavor profile.
  • The salsa verde can be store-bought or homemade; adjust quantity to taste if preferred more or less saucy.
  • For extra heat, add a pinch of cayenne pepper to the spice blend.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://breakfasttodinner.com/salsa-verde-baked-chicken-with-melted-monterey-jack-recipe/