Kalyn's Kitchen

Salsa Verde Chicken Bake

This Low-Carb Salsa Verde Chicken Bake is amazingly easy and delicious for a dinner the whole family is going to love! 

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Salsa Verde Chicken Bake title photo

I’m so excited to share this new recipe for Low-Carb Salsa Verde Chicken Bake! When the idea to use my favorite Salsa Verde in a recipe with chicken and lots of cheese popped into my head, Kara and I tested the recipe several times to get it just right for you! And every time we made it we both gobbled it up when we tasted the results, and I devoured my share of the leftovers as well!

I used easy techniques similar the ones for Easy Low-Carb Greek Chicken Bake for this recipe and the dish is also similar to my mega-popular Easy Baked Pesto Chicken. And if you look at the Baked Pesto Chicken photos you’ll see it looks very similar to that dish too (oops!) but the flavors are very different! I hope people are going to enjoy this new recipe as much as we did for an ultra-easy chicken dinner that’s quick to make on a work night!

And the fun authentically Mexican salt and pepper shakers are from Gorky Pottery, which I visited last year when I went to Mexico for Day of the Dead!

What is the difference between Salsa and Salsa Verde?

Salsa Verde is a green Mexican salsa that uses tomatillos instead of red tomatoes, and it is sometimes call Tomatillo Salsa Verde. The word verde means green in Spanish, and it refers to the color of the tomatillos and the green chiles used in the sauce. Salsa Verde also usually has onions and sometimes lime juice. Homemade Salsa Verde is easy to make in a food processor, but there are many good commercial brands available as well.

What are some other uses for Salsa Verde?

I’ve been a fan of Salsa Verde for years, and I use it often to make Fifteen Minute Salsa Verde Eggs for a quick, slightly spicy breakfast dish. The Mexican-American food and lifestyle blog Spanglish Spoon suggests Four Ways to Use Salsa Verde, including Chile Verde, which is probably my all time favorite Mexican dish!

Herdez Salsa Verde

What brand of Salsa Verde did I use?

I’m a long-time fan of this Herdez Salsa Verde (affiliate link), partly because it doesn’t have added sugar and only has 30 carbs in the whole bottle, making it perfect for a recipe like this. But I do love the flavor of this too. Any Salsa Verde you like that’s low in sugar will work fine here. (Herdez has not compensated me in any way to feature their Salsa Verde here, and I’m pretty sure they don’t even know I’m alive!)

Salsa Verde Chicken Bake process shots collage

How to Make Salsa Verde Chicken Bake:

  1. Preheat oven to 375F/190C and spray casserole dish with non-stick spray or olive oil.
  2. Put Herdez Salsa Verde (affiliate link) or your preferred brand into a small pan and simmer over low heat until it’s reduced by one-fourth. Don’t skip this step or the final dish will be watery.
  3. While Salsa Verde reduces, trim chicken breasts so they’re a similar size and thickness.
  4. Combine the ground cumin (affiliate link), garlic powder, onion powder, salt, and pepper, and rub chicken with that mixture.
  5. Heat the oil in a large non-stick frying pan and brown chicken over medium-high heat, about 2-3 minutes per side.
  6. When chicken is browned (but not cooked through) remove to a cutting board and cut each chicken breast into three lengthwise strips. (They should not be fully cooked at this point.)
  7.  Lay the chicken strips crosswise in the casserole dish, staggering them to fit as needed.
  8. Pour reduced Salsa Verde over the chicken breasts.
  9. Top with grated Mozzarella Cheese.
  10. Bake 25-30 minutes, or until the dish is bubbling hot, chicken is cooked through, and cheese is melted and nicely browned.
  11. Serve hot and devour! Wasn’t that easy for a work night dinner?

Salsa Verde Chicken Bake close-up photo

Make it a Low-Carb Meal:

There will be some flavorful sauce in the bottom of the dish, so I’d love this with something like The Best Easy Cauliflower Rice with Garlic and Green Onion or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese that you can smother with the tasty sauce!

Weekend Food Prep:

This recipe reheats well (in a pan on the stove over low heat is best) so it has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Salsa Verde Chicken Bake close-up photo

Salsa Verde Chicken Bake

Yield 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

This low-carb Salsa Verde Chicken Bake is quick and easy to make and this is delicious for a work night chicken dinner!

Ingredients

  • one 16 oz. jar Herdez Salsa Verde (see notes)
  • 4 very large boneless, skinless chicken breasts
  • 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • fresh-ground black pepper to taste
  • 1 T olive oil
  • 2 cups grated Mozzarella cheese

Instructions

  1. Preheat oven to 375F/190C and spray 9" x 13" (or similar size) casserole dish with non-stick spray or mist with olive oil.
  2. Start by putting the Herdez Salsa Verde (affiliate link) or your preferred brand of Salsa Verde into a small pan and simmering over low heat until it's reduced by one-fourth (to 1 1/2 cups). This takes about 10 minutes, but don't skip this step or the final dish will be watery.
  3. While Salsa Verde reduces, trim chicken breasts so they're a similar size and thickness. (You can also pound the chicken to make them equally thick if you prefer.)
  4. Mix together the ground cumin (affiliate link), garlic powder, onion powder, salt, and pepper and rub chicken on both sides with that mixture.
  5. Heat the oil in a large non-stick frying pan and brown the chicken over medium-high heat, about 2-3 minutes per side. (Don't overcook at this point.)
  6. When chicken is barely browned, remove to a cutting board and cut each chicken breast into three lengthwise strips. (They are going to cook more in the oven, so they aren't fully cooked at this point.)
  7.  Lay the chicken strips crosswise in the casserole dish, staggering them to fit as needed.
  8. Pour the reduced Salsa Verde over the chicken breasts.
  9. Top with grated Mozzarella Cheese.
  10. Bake 25-30 minutes, or until the dish is bubbling hot, chicken is cooked through, and cheese is melted and nicely browned.
  11. Serve hot and devour!

Notes

I love Herdez Salsa Verde (affiliate link) because it's so delicious and low in carbs, but use any brand you prefer. Check the label for carbs and added sugar if you're using a different brand. Monterey Jack cheese would also be delicious for this. Use full-fat or reduced-fat cheese, whichever you prefer.

Recipe created by Kalyn from an idea that popped into her head, and tested with help from Kara.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 73mgSodium: 706mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Salsa Verde Chicken Bake thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Salsa Verde Chicken Bake is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. South Beach would recommend reduced-fat cheese and low-carb and Keto diets would prefer full-fat cheese.

Find More Recipes Like This One:
Use Oven Dinners for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Salsa Verde Chicken Bake

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    12 Comments on “Salsa Verde Chicken Bake”

  1. I had tried several recipes for salsa verde chicken before finding this one. Now, it’s the only one I use. Reducing the salsa verde makes all the difference in the world.  I top it with pepper jack cheese to spice it up a notch but the recipe is easy and delicious as is. I would encourage anyone to give it a try,

  2. Made this last night!! The chicken was fabulous! Boiled the salsa verde before use but still watery in the final result. However, so very tasty!! Served with roasted broccoli.

  3. I made this tonight!  It’s SO yummy!  The last minute it was in the oven, I put the broiler on.

  4. I absolutely love your recipes! I’ve followed you for several months and have made many of your recipes with great success! This chicken was so delicious , easy, weeknight worthy! Served it over frozen riced cauliflower (doesn’t get easier than that). I had what was left for lunch the next day and it was just as good! I used Your suggested Salsa Verde! Yummmmm and thanks for sharing your talent it makes my life much easier.

  5. Mrs. Renfro’s salsa verde has but 28 oz. of carbs in a 16 oz. jar.