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If you’re looking for a quick, flavor-packed dinner that brings just the right amount of heat, this Salsa Verde Chicken with Pepper Jack is a must-try! Juicy chicken breasts are marinated in a zesty blend of salsa verde, lime juice, cumin, and olive oil—then baked until tender and bubbling with cheesy goodness. Finished with melty slices of pepper jack and a sprinkle of fresh cilantro, this dish is as bold and vibrant as it is easy to make. Whether you’re serving it over rice, stuffing it in tacos, or enjoying it with a side of veggies, this recipe is a delicious weeknight win with minimal effort and maximum flavor.
The recipe can be found here.
Start by slicing the chicken in half, lengthwise so you have 4 thin pieces. Add the chicken, salsa verde, olive oil, lime juice, cumin, salt, and black pepper to a Ziploc bag. Seal and toss to coat the chicken. Refrigerate overnight.
Heat a large non-stick skillet over medium-high heat. Add the chicken and about ½ the marinade from the Ziploc bag (discard the rest of the marinade). Cook the chicken on each side for 3-4 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
Reduce the heat to medium-low and add a slice of cheese to each piece of chicken (1 ½ slices if you need extra cheese to fully cover the chicken). Place a lid on the skillet to melt the cheese.
When ready to serve, garnish with cilantro. Enjoy with a side of cilantro lime rice.
The recipe can be found here.
With its tangy salsa verde, gooey pepper jack topping, and a pop of fresh cilantro, this Salsa Verde Chicken is the perfect way to shake up your dinner routine. It’s quick to prep, full of bold Southwestern flavor, and endlessly versatile—serve it over rice, in tacos, or alongside roasted veggies.
Happy Cooking!
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