Ingredients:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 (16-ounce) jar salsa verde (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (optional, for extra moisture)
  • 1 cup shredded Mexican blend cheese (or Monterey Jack or cheddar)
  • Fresh cilantro (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions:

Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C).

Step 2: Prepare the Chicken

  • Season the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, cumin, chili powder, garlic powder, and onion powder.
  • Optional (for extra moisture): If you like extra juicy chicken, drizzle the chicken breasts with 1 tablespoon of olive oil before baking. This will help keep the chicken moist and tender.

Step 3: Assemble the Dish

  • Arrange in a Baking Dish: Place the seasoned chicken breasts in a 9×13-inch baking dish. Make sure they are arranged in a single layer for even cooking.
  • Top with Salsa Verde: Pour the salsa verde evenly over the chicken breasts, covering them completely.

Step 4: Bake the Chicken

  • Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C). If you prefer your chicken to be a little more tender, bake for a bit longer, but check frequently to avoid overcooking.

Step 5: Add Cheese

  • Top with Cheese: After the chicken is fully cooked, remove the foil and sprinkle the shredded cheese over the chicken. Return the dish to the oven (uncovered) and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Step 6: Serve

  • Garnish: Once the chicken is out of the oven, garnish with fresh chopped cilantro and serve with lime wedges for a bright, fresh flavor.

Serving Suggestions:

  • Tacos or Burritos: Shred the chicken and serve it in soft tortillas with rice, beans, or avocado for a quick and delicious meal.
  • Over Rice: Serve the chicken over a bed of rice (white, brown, or cilantro-lime rice) for a simple and hearty dinner.
  • With a Side of Veggies: Pair with roasted vegetables or a simple salad for a complete meal.

Tips:

  • Make it Spicy: If you like more heat, use a spicier salsa verde or add a few slices of jalapeño or a pinch of red pepper flakes.
  • Slow Cooker Option: For a hands-off version, place the seasoned chicken and salsa verde in a slow cooker and cook on low for 4-6 hours or until the chicken is tender and easily shreds.
  • Freezer-Friendly: This dish can also be frozen before baking. Just assemble everything in a freezer-safe dish, cover, and freeze. When ready to cook, bake from frozen (you may need to add a few extra minutes to the cooking time).

Enjoy your easy and flavorful baked salsa verde chicken!