Description
Salsa Verde Chicken is a vibrant and flavorful baked chicken dish featuring tender boneless, skinless chicken breasts smothered in tangy salsa verde and fresh lime juice. Perfectly seasoned and drizzled with olive oil, this easy-to-make recipe is a quick weeknight dinner that brings a zesty Mexican flair to your table.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
Sauce and Seasoning
- 3 cloves fresh garlic, minced
- 1 cup salsa verde (store-bought or homemade)
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly coat a baking dish with nonstick cooking spray to prevent sticking.
- Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper, ensuring even flavor throughout.
- Make the Salsa Verde Mixture: In a bowl, combine the salsa verde and fresh lime juice; stir well to blend the flavors.
- Assemble Chicken in Baking Dish: Place the seasoned chicken breasts in the prepared baking dish and pour the salsa verde mixture evenly over the top, coating all pieces.
- Add Olive Oil: Drizzle the olive oil over the chicken and salsa mixture to add richness and help with baking.
- Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), ensuring it is fully cooked and juicy.
- Serve: Remove the chicken from the oven and serve hot. Optionally, garnish with extra salsa verde and fresh cilantro for added flavor and presentation.
Notes
- For best results, use an instant-read thermometer to check the chicken’s internal temperature.
- You can make your own salsa verde using tomatillos, jalapeños, cilantro, garlic, and lime juice for a fresher taste.
- Leftover chicken works great for salads, tacos, or wraps the next day.
- Adjust spice level by choosing mild or spicy salsa verde according to your preference.
- This recipe is naturally gluten-free and low carb.
