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Easy Baked Salsa Verde Chicken

This Easy Baked Salsa Verde Chicken takes just 5 minutes to prepare and requires only 7 simple ingredients! It’s an easy family friendly recipe that’s packed with a ton of flavor and sure to be enjoyed by everyone!

Makes 5 servings

What is Salsa Verde Chicken?

In Spanish, salsa verde means “green sauce.” Salsa Verde sauces incorporate green chili peppers of some kind – jalapeños, poblanos and/or serrano peppers being among the most common.
Salsa Verde has a tart, tangy, zesty flavor with a bright and refreshing taste. The level of heat can vary depending on the brand you use.

Salsa Verde Chicken is tender chicken smothered in a delicious seasoned salsa verde sauce and melty mozzarella cheese! Serve this Salsa Verde Chicken over my homemade cilantro lime cauliflower rice, or regular white, or brown rice, and with your favorite toppings. I love adding fat free sour cream or non fat Greek yogurt, cilantro, avocado slices, and lots of fresh lime!

What ingredients do I need to make this Easy Baked Salsa Verde Chicken?

  • Boneless, skinless chicken breasts-thinly sliced chicken breast or cut the chicken breasts in half.
  • Salsa verde- I like to use Herdez Salsa Verde
  • Kosher salt- to taste
  • Black pepper-to taste
  • Garlic powder
  • Reduced fat cheddar or mozzarella cheese-shredded
  • Fresh cilantro-chopped for optional garnish. 

What do you recommend serving this Easy Baked Salsa Verde Chicken with:

  • Cilantro lime cauliflower rice-click HERE for the recipe
  • White rice
  • Brown rice
  • Quinoa
  • Steamed veggies
  • Tortilla chips

How do I make this Easy Baked Salsa Verde Chicken?

Preheat the oven to 400 degrees.

Cut chicken breasts into halves, if needed. 

Spray a 2-quart casserole baking dish with nonstick cooking spray. 

Place the chicken breasts in a single layer in the bottom of the casserole dish.

Season chicken breasts with salt, pepper, and garlic powder. 

Pour salsa verde over chicken breasts.

Note: You shouldn’t be able to see any of the chicken-otherwise the chicken will dry out.

Bake the chicken for 30-35 minutes, uncovered.

Remove chicken from oven.

Top with cheese and broil for about 1-2 minutes or until bubbly. 

Serve with cauliflower rice, white or brown rice.

Can this be made in a slow cooker or Instant pot?

Yes! This can also be made in a slow cooker and an Instant pot. Keep in mind the chicken breasts tend to get very tender and will fall apart when cooked. If that happens, you can shred it using a fork and serve over your favorite rice.

Ingredients:

  • 5 ( 4 oz.) boneless, skinless chicken breasts, thinly sliced
  • 1 (16-oz.) jar salsa verde-I like to use Herdez Salsa Verde
  • Kosher salt, to taste 
  • Black pepper, to taste 
  • 1 tsp garlic powder
  • 1/2 cup reduced fat mozzarella cheese, shredded
  • 1/4 cup chopped fresh cilantro, for garnish

Oven Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray a 2-quart casserole baking dish with nonstick cooking spray. 
  3. Place the chicken breasts in a single layer in the bottom of the casserole dish.
  4. Season with salt, pepper, and garlic powder. Pour salsa verde over chicken breasts. Note: You shouldn’t be able to see any of the chicken-otherwise the chicken will dry out.
  5. Bake the chicken for 30-35 minutes, uncovered.
  6. Remove chicken from oven. Top with cheese and broil for about 2 minutes or until bubbly. 
  7. Serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.

Instant Pot Directions:

If you’re making this in the Instant Pot, you will ADD 1 cup chicken broth to the ingredient list.

  1. Pour 1 cup chicken broth at the bottom of the instant pots.
  2. Place all ingredients ( except for the mozzarella cheese) in the Instant Pot.
  3. Add the lid and set the valve to “Sealing”.
  4. Set the pressure for 15 minutes. When finished, do a “Quick Release” to release the pressure.
  5. Stir to combine and shred chicken.
  6. Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.

Slow Cooker Directions:

  1. Place all ingredients ( except for the mozzarella cheese) in the Slow Cooker. Cover with lid.
  2. Cook on low for 3-4 hours.
  3. Stir to combine and shred chicken.
  4. Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.

Makes 5 ( 1 thinly sliced chicken breast and 1/4 cup sauce) servings

1 WW Point® per serving*

* Point Value does not include rice.

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 5

Easy Baked Salsa Verde Chicken

Easy Baked Salsa Verde Chicken

This Easy Baked Salsa Verde Chicken takes just 5 minutes to prepare and requires only 7 simple ingredients! It's an easy family friendly recipe that's packed with a ton of flavor and sure to be enjoyed by everyone!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 5 ( 4 oz.) boneless, skinless chicken breasts, thinly sliced
  • 1 (16-oz.) jar salsa verde
  • Kosher salt, to taste 
  • Black pepper, to taste 
  • 1 tsp garlic powder
  • 1/2 cup reduced fat cheddar or mozzarella cheese, shredded
  • Chopped fresh cilantro, for garnish

Instructions

    1. Preheat the oven to 400 degrees.
    2. Spray a 2-quart casserole baking dish with nonstick cooking spray. 
    3. Place the chicken breasts in a single layer in the bottom of the casserole dish.
    4. Season with salt, pepper, and garlic powder. 
    5. Pour salsa verde over chicken breasts. Note: You shouldn’t be able to see any of the chicken-otherwise the chicken will dry out.
    6. Bake the chicken for 30-35 minutes.
    7. Remove chicken from oven and heat broiler. Top with cheese and broil for about 2 minutes or until bubbly. 
    8. Serve with Cilantro Lime Cauliflower Rice ( see recipe below), white or brown rice, for additional points.

    Instant Pot Directions: If you’re making this in the Instant Pot, you will ADD 1 cup chicken broth to the ingredient list.

    1. Pour 1 cup chicken broth at the bottom of the instant pots.
    2. Place all ingredients (except for the mozzarella cheese) in the Instant Pot.
    3. Add the lid and set the valve to “Sealing”.
    4. Set the pressure for 15 minutes. When finished, do a “Quick Release” to release the pressure.
    5. Stir to combine and shred chicken.
    6. Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.

    Slow Cooker Directions:

    1. Place all ingredients ( except for the mozzarella cheese) in the Slow Cooker. Cover with lid.
      Cook on low for 3-4 hours.
    2. Stir to combine and shred chicken.
    3. Top with mozzarella cheese and serve with Cilantro Lime Cauliflower Rice-click HERE for the recipe, white or brown rice, for additional points.

    Makes 5 ( one thinly sliced chicken breast and 1/4 cup sauce) servings

    1 WW Point® per serving*

    * Point value does not include rice.

Notes

Smartpoints: GREEN:2 smartpoints per serving BLUE/PURPLE: 1 smartpoint per serving

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Nutrition Information:

Yield:

5

Amount Per Serving: Calories: 297Saturated Fat: 3gCholesterol: 102mgSodium: 546mgCarbohydrates: 17gNet Carbohydrates: 11gFiber: 6gSugar: 3gProtein: 41g

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Karen

Sunday 22nd of January 2023

Can this recipe be made in a crockpot? What temperature and for how long would you recommend.

Karen

Tuesday 24th of January 2023

@Lindsay Kehl,

Lindsay Kehl

Monday 23rd of January 2023

Hi Karen

Yes, this can be made in a slow cooker. Add ingredients to a slow cooker and cook on low for 4-6 hours.

Thank you

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