Salsa Verde Chicken Bake

This recipe is so easy, it’s surprising how good it is. You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there! Serve over rice to absorb the sauce.

It’s a little late in the season for fresh tomatillos to make the salsa verde, but it’s easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store) and thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry.

Many thanks to my dear friend Bruce Maxwell, who came up with this recipe and urged me to give it a try. It’s perfect for a midweek meal. Enjoy!

Salsa Verde Chicken Bake

Salsa Verde Chicken Bake Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. The recipe produces a lot of sauce which will go well with the sides. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.



  • 1 1/4 to 1 1/3 pounds boneless skinless chicken breasts
  • 1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
  • 4 ounces grated Monterey jack and/or pepper jack cheese
  • 1/2 cup chopped fresh cilantro (optional)



1 Preheat oven to 350°F. Remove the tenders from the chicken breasts and cut the larger pieces in half. You should have 4 4-ounce chicken portions plus the tenders. Line a 8x8 casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.


2 Cover the chicken pieces with the salsa verde. Cover completely, there should be no exposed chicken or it will dry out. Place in the oven for 25-30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.


3 Sprinkle cheese over the chicken, increase the oven heat to 400°F and return to the oven for another 5-10 minutes, enough time for the cheese to melt and the sauce to get bubbly.


Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

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Salsa Verde Chicken Bake

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Showing 4 of 45 Comments

  • Marsha

    I have done something very close to this. I put 2-3 chicken breasts in a crock pot along with sliced onion and jarred Salsa Verde. Put on low for 8 hours and it turns out really good. We normally then fill warmed whole wheat tortillas with this yummy goodness along with Monterrey Jack cheese. Add some black beans on the side and you are good to go!

  • Lydia (The Perfect Pantry)

    I’ve made chicken with salsa verde in the slow cooker. Of course, everything is better with cheese on top, so thanks for the inspiration.

  • Tallen

    The recipe looks great but can you tell me about the plate? Who makes it and what is the pattern?

    That’s Arabia Valencia (you can Google it). The pattern has been discontinued unfortunately, it’s so lovely. Hand painted cobalt blue. ~Elise

  • Dan Krauss-Kowalchuk

    Sounds like the bomb. As with most recipes with canned salsa verde in them, I would suggest the addition of some roasted and deseeded jalapeño or pablano. As a side note, this is my first comment on this site, but it is by far and away THE BEST food blog out there. Amazing depths of flavor, as well as a great combo of easy and more ambitious dishes.

    Thanks Dan! ~Elise

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