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Wow! This recipe is a winner. Such nice combination of flavors. Dinner was a success tonight and this definitely will be a go to meal for me when I prepare chicken breasts. The salsa flavor is smoky, rich and delicious!! After reading some reviews I did cut the chipotle peppers to 1.5 instead of 2, but I think we can handle 2 so will try that next time. I also cooked the chicken for about 15-20 minutes extra since I had extra chicken breast and separate potatoes in the oven. Thanks again for such an amazing recipe. You never disappoint.
I’m so glad you liked it Jasmine! It’s one of my favorites.
Perfect! This recipe has an awesome flavor. I just had to cook chicken longer than posted. Def will be making this again.
Be sure to cut them down to size because, after 25 minutes, mine was still raw. I cut them the right size width-wise but my chicken must have been substantially thicker. It turned into a marathon of waiting to eat until way too late in the evening. I ended up eating something else for dinner that night.
Just made this tonight as written. Very good recipe. Taste like it was from a Mexican restaurant. I like spicy and will say 2 of the chilies in adobe sauce was the right amount. It was spicy but not over the top!
Fabulous! I made this tonight and my husband can’t stop raving about it. I shredded the leftovers before putting them away and now we’re looking forward to some amazing nachos tomorrow night.
Next time I might make the salsa the night before to make it even quicker. Can I assemble the chicken through the cover-with-foil step? Or is that a no-no with raw chicken?
Thanks, Elise, for this wonderful recipe. So often I feel like weeknight cooking is a choice between easy and flavor, but this is full-flavored AND incredibly easy. Now I can’t wait to try the salsa verde chicken bake.
Sure, you could easily assemble the night before. I’m so glad you like it!
This was amazing!! The salsa is wonderful by itself and the chicken was really flavorful. I used crushed fire roasted tomatoes and I broiled it without the foil for no real reason other than the fact that I make a similar Italian cheesy baked chicken dish that is broiled and I just like the way the chicken comes out cooked that way. I did not find the salsa to be watery cooking in this manner. Thanks Elise for another great recipe. I have been a fan of your site since I found your instructions for how to make hard boiled eggs 5 years ago :) You have saved the day many times over the years with your recipes!
I’m so glad you liked it Amy!
Elise – Making this tomorrow and wondering if you’ve ever added Yukon Gold potatoes? I thought they’d be a great addition, and would soak up some of that yummy chipotle salsa!
Hi Amber, I haven’t, though if you do, please let us know how it turns out. The chicken may be done before the potatoes. If that happens, just remove the chicken and let the potatoes cook a little longer.
Elise – Made this last night with the Yukon Gold potatoes. They were a great addition, and I really didn’t have a whole lot of leftover salsa. What I did was kept the chicken breasts whole, and cut the potatoes in super thin rounds; like if you were to use a mandolin cutter (I stopped using mine, but that’s another story). I layered the potatoes on the bottom of the baking dish, put the breasts on top and smothered the entire dish with the salsa. I extended the overall baking time, but not by much. The result was perfectly moist delicious chicken, and super tasty potatoes. Followed everything else to a T other than adding a bit of habanero to the salsa. Will definitely be making this again with all sorts of variations for the side dishes.
Great, thanks for letting us know!
Hi Elise! I have been enjoying your website and recipes for a couple of years now. I love the fact that you include beautiful photos with every recipe, and you have set up a very concise way to look up recipes by category, etc. I have you bookmarked!
Anyway, I saw this recipe a few weeks ago and wanted to give it a try. It is absolutely delicious! The flavors of this dish are so deep and smoky. I decided to add just a little more garlic, and at your suggestion to “add more of the Chipotle to taste”, so I added 1 more Chipotle pepper and used 1 tablespoon of the adobo sauce instead of the 1 teaspoon since I love that flavor. I also added a bit more of the lime juice because of the addition of the extra Chipotles. The combination of all of the flavors of the sauce is phenomenal. I think next time though I will drain the tomatoes since the excess sauce in the bottom of the baking dish was a little thinner than I expected, although the sauce on top of the chicken itself was perfect. I think the liquid from can of tomatoes must have settled in the bottom of the dish. Also, I will probably sauté the chicken with some canola or olive oil, just to get a nice sear on the outside before placing the pieces in the baking dish since my chicken thighs took a little longer that 30 minutes to cook. I served the chicken with some of your suggestions; sour cream (a must in my opinion to accompany the smoky flavor of the sauce), diced avocado and cilantro. I also served grilled flour tortillas and black beans on the side. We ate half of our plated chicken in the tortillas with the garnishes, and the other half without the tortillas. Both ways were equally as good. Thank you for such a flavorful recipe and one that is so quick to put together on a weeknight! I will be making this dish again and again. Please keep the great recipes coming!
Hi Lisa, I’m so glad you and your family liked it!
Thanks Elise! I am so glad we have some leftover … we are looking forward to having the Chipotle Salsa chicken again tonight! Can’t wait!
I just had to tell you that I made this delicious recipe again this weekend for a brunch for 12 attendees celebrating my son-in-law’s 25th birthday. It was a huge hit … everyone loved it and went back for seconds. I am just lucky that I made a large amount and that my guests left a little bit for my husband and I to be able to have another meal :) This chicken is fast becoming a family favorite! I paired the chicken with your Mexican Green Rice recipe which is another winner! I had requests for both the chicken and the rice recipes. Thank so much for your delicious recipes!
Mine is in the oven now (much longer cooking time though- almost an hour now) can’t wait!! Salsa is not coming from a jar anymore…tasted before putting in oven..very good. Didn’t have all the correct amounts of ingredients had only about table spoon of cilantro, added few Ortega chili’s layered over the chicken, used lots of garlic & 1 onion, also used 3 peppers & 3 tsp of the adobe sauce. I am so happy I found this site (actually image led me to recipe) all because i wanted to do something different with the chicken & I has a tin of the Embassy Chipotle Peppers :) Thank you for sharing this will be made over & over again…. we haven’t even eaten it yet but I can just tell. :)
This has become a favorite in our household. We have made it at least 10 times and have had others email for the recipe after they have had it. Plus it make the best salsa ever (and I lived in El Paso for six years). Great weeknight meal.
My husband made this for dinner several weeks ago, and we both loved it! I thought it had just the right amount of kick and it made for great tacos.
The second time I made the recipe, I omitted the cheese and shredded the chicken after it cooled a bit. Mixed with the salsa, the shredded chicken made for an easier to handle taco filling. We even used the leftovers for nacho toppings.
As an aside, my mother-in-law doesn’t like much heat and thought the recipe as-is was a bit too spicy, so when I made the dish for her recently, I cut the chipotle pepper in half. She thought it was perfect, but I thought it needed more kick. I think using 1 1/2 chipotle peppers might be the best compromise for people who want a little kick but can’t take too much.
Hi Elise! I just wanted to comment again and say that I made the salsa that you link to in the intro paragraph for the recipe (from Gaby Dalkin), and it was WONDERFUL! I chose to make that because it seemed like it would work REALLY well just with tortilla chips as a chips and salsa recipe…the only difference I think is the addition of fresh tomatoes, so it’s a bit chunkier. But it was really good – thanks for sharing that! I love all your recipes!
Made this last week. I used a combination of breasts and thighs cause that’s what I had, and it turned out great. Loved the smoky flavor. I have never used chipotle before. New great ingredient.
This was delicious!!! I had to cook the chicken a LOT longer than the recipe suggested…but otherwise, it was fabulous! LOVED the salsa, too. It’s not spicy at all. The husband loved it, and he doesn’t like spicy food.
I really can’t wait to try this. I’m thinkin of using a Pork Shoulder instead. Spice & Pork go well together! Also I would like to put this in a slow cooker. Anyone try it?
I wonder if this would work in a slow-cooker – less heat on these hot days. I think probably 3.5 hours on high, or 7 on low? Add the cheese the last 30 minutes.
We had this last night for dinner, and it was delicious. Definitely making it again. I used boneless thighs, which required more cooking time. And I skipped the cheese, which wasn’t missed. Served over rice with zucchini. Easy!
I made this for dinner the other night and it was a HUGE hit! I did the stovetop method and it came out perfectly. I served it with brown rice, sliced avocado’s and sour cream.
This is totally yummy and easy to make, another classic from the kitchen of Elise Bauer: You know what all of the ingredients are, the recipe is do-able, inexpensive, down-to-earth, realistic, and demonstrates love for good food, which is why people like me stopped subscribing to cooking magazines, sometimes elitist in attitude a #1 turn-off for me, often feature complicated time-consuming recipes that call for expensive ingredients. You rock, Elise, my first go-to resource for all manner of recipes : )
I turn as many people on to this site as possible. I have so many friends who love good food but who don’t believe they are capable of cooking. But between Elise and Mark Bittman, perhaps we’ll get more people off the sidelines and into the kitchen.
My 4 year old, generally picky eater loved this. He even ate the leftovers and asked for seconds. I was short on cilantro so I only put a bit in and added some cumin as well. He doesn’t like green things in his food so that may have helped.
Either way though – kid and dad approved so it is definitely going on our list of regular recipes!