Salsa verde chicken bake is a cheesy, one-pot, easy dinner.
Serve over rice to absorb the sauce.
This recipe is so easy, it’s surprising how good it is!
Elise Bauer
Thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry.
It’s perfect for a midweek meal.
(Chicken should reach 165 oF on a meat thermometer.)
Sally Vargas, Elise Bauer, and Garrett McCord
She serves it over rice and says it’s “delicious!”
Bake at 350oF for about 20 minutes, or the chicken reaches 155 oF, on the middle rack.
More Easy Southwestern Dinner Recipes!
Elise Bauer
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.
Elise Bauer
Line a 1 1/2- to 2-quart casserole baking dish with the chicken pieces.
There should be no exposed chicken or it will dry out.
Bake the chicken for 25 to 30 minutes.
Elise Bauer
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 150F.
Tip
Worried about taking the chicken out at 150F?
Elise Bauer
No problem it goes right back into the oven to finish baking in the next step.
Increase the oven heat to 400F.
Spoon over cooked rice or quinoa.
Elise Bauer
Sprinkle with chopped fresh cilantro.
Serve withtortilla chipsfor crunch if you would like.
