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Creamy Salsa Verde Chicken Bake

This pantry-friendly, comforting dinner is easy, fast, and perfect for a weeknight!

Servings 6

Ingredients

  • 3 pounds boneless, skinless chicken breasts (about 4 large breasts)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • freshly ground black pepper (see note)
  • 16 ounce jar mild salsa verde (I like Herdez)
  • 1 cup sour cream
  • 1-2 cup to 3/4 cup shredded cheddar jack blend (cheddar or Mexican blend is great, too)
  • cooked rice or other side for serving

Instructions

  1. Preheat oven to 350 F. Lightly spray a 9x13 baking pan with cooking spray, then add chicken breasts. Season with spices, then add the salsa. Bake for about 40 minutes or until the center of the thickest part of the chicken registers 165 F.

  2. Turn off the oven. Remove the pan from the oven and remove the chicken breasts from the pan, set them aside on a cutting board. Add sour cream and cheese to the remaining sauce in the pan, whisk well. Place the pan back in the oven to warm up the sauce and help melt the cheese. Shred the chicken on the cutting board (as finely shredded or chunky as you'd like). Bring the pan out of the oven, give the sauce another whisk, and stir in the chicken. Serve over rice or other side. Enjoy!

Recipe Notes

Use as much black pepper as you'd like. I don't season the chicken with salt or add any additional salt to this recipe because the salsa, sour cream, and cheese adds enough for the flavor. However, you're still welcome to add some at the end if you think it needs it.