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Salsa Verde Baked Chicken


This delicious, quick-to-make baked chicken gets all it's flavor from roasted Garden Fresh Tomatillo Salsa. Once you have that salsa made, simply top chicken breasts with salsa, add chicken broth, cover and bake for 30 minutes! Finish with shredded cheese and fresh cilantro. This flavorful dish is a winner!


1 to 1.5 pounds chicken breasts (bone-in OR boneless/skinless)

2 cups Garden Fresh Salsa Verde (or 1-15 ounce store-bought jar)

1 cup chicken stock

1/2 cup shredded Chihuahua cheese (or Monterey jack)

1/4 cup chopped fresh cilantro

4 cups steamed rice (for serving)


Preheat oven to 350 degrees. Cut split breasts into halves, if desired (smaller sizes will cook faster).

Prepare 9x13 baking dish with cooking spray.

Place chicken breasts in dish. Spoon salsa on top of each breast. Spread evenly to cover.

Pour chicken stock around chicken (careful not to disrupt salsa).

Cover pan and bake for 30-40 minutes (until internal temperature is 160 degrees).

Uncover and top each breast with equal amounts of cheese. Adjust oven temperature to 400 degrees. Return pan to oven until cheese melts, about 5 minutes.

Serve on top steamed rice. Enjoy!


Recipe adapted from Simply Recipes



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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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