Salsa Verde Chicken Bake

Bright green salsa verde over tender cooked chicken, topped with a shower of melty cheese. This easy weeknight chicken dinner makes a great prep-ahead meal, too!

I have a bit of an obsession with the flavor of bright, full, packs-a-punch-but-doesn’t-knock-you-out salsa verde. 

Salsa verde literally means “green sauce”. My favorite way to make it is by roasting halved tomatillos and blending them with fresh and vibrant cilantro, zesty lime juice, fresh garlic, and, occasionally, jalapeno or a habanero chile. Some days, you just crave that hit of heat in your salsa! 

Salsa Verde Chicken Bake

Ruthy Kirwan

Bright green salsa verde over tender cooked chicken, topped with a shower of melty cheese. This easy weeknight chicken dinner is a winner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Servings 4

Equipment

• 1 10"x6" Baking Dish

Ingredients

  

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For the salsa verde

• ¼ cup fresh cilantro packed
• 2 garlic clove
• 5-6 large tomatillos peeled and rinsed
• ¼ cup lime juice

optional:

• 1 jalapeno stem removed

For the chicken

• 2 lbs boneless, skinless chicken thighs breasts or thighs
• 1 cup shredded mild cheese

Instructions

 

Prep Ahead:

• Heat an oven to 400*F and arrange the tomatillos, sliced side down, on a sheet pan.
• Roast the tomatillos until they have softened and have begun to brown, then transfer to a blender or food processor.
• Add the lime juice, cilantro, garlic, and jalapeno if using and blend until smooth.
• Season the chicken liberally on all sides with salt and pepper.
• Line half the chicken at the bottom of an 8×8” casserole dish, then spread half the cheese on top.
• Layer the other half of the seasoned chicken on top.
• Pour the salsa verde into the chicken, gently pressing the chicken into it.

If freezing:

• Store the second half of the cheese for once the dish is baked.
• Wrap tightly and freeze.

Prepare From Prepped:

• Thaw the dish in the fridge overnight as needed.
• Top with remaining cheese and bake at 350*F for 20-30 minutes or until the cheese has melted and the chicken is cooked through.

Make From Fresh:

• Heat an oven to 400*F and arrange the tomatillos, sliced side down, on a sheet pan.
• Roast the tomatillos until they have softened and have begun to brown, then transfer to a blender or food processor.
• Add the lime juice, cilantro, garlic, and jalapeno if using and blend until smooth.
• Turn the oven down to 350*F.
• Season the chicken liberally on all sides with salt and pepper.
• Line half the chicken at the bottom of an 8×8” casserole dish, then spread half the cheese on top.
• Layer the other half of the seasoned chicken on top.
• Pour the salsa verde into the chicken, gently pressing the chicken into it.
• Top with remaining cheese and bake at 350*F for 20-30 minutes or until the cheese has melted and the chicken is cooked through.

Tried this recipe?Let us know how it was!