There’s a reason chicken breast remains one of the most utilitarian cuts of meat when it comes to weeknight dinners: It’s endlessly versatile and can please almost any omnivore, no matter the age. Of course, since it contains less fat than other cuts like chicken thighs, there’s always the risk of it being dry, but as long as you cook it properly, you can be sure dinner will be juicy and flavorful.
One way to guarantee your chicken breast dinner will be a success is to start with the right recipe. And our most popular chicken breast recipe of all time is just that: Salsa Verde Chicken is a 3-ingredient wonder that’s moist, saucy, and cheesy to boot. Oh, and it only takes about 30 minutes from start to finish.
What Makes This 3-Ingredient Salsa Verde Chicken So Special
The secret to this simple yet flavor-forward recipe is jarred salsa verde. The cousin to Mexican tomato salsa is tangy and verdant thanks to tomatillos and bolstered with onion, jalapeño, lime, and cilantro. While you can certainly make it from scratch, the brilliance in this chicken recipe is that it starts with the store-bought stuff.
A thick brand like Casa Martinez is perfect because, when poured over chicken breast, it will permeate the meat with juicy flavor while also leaving you with a chunky sauce. And though you may think the shower of shredded pepper Jack cheese on top is optional, it’s really what puts this dinner over the top when broiled, giving you all sorts of perfectly gooey cheese pulls to dig into.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
How to Make This Salsa Verde Chicken Your Own
Of course, there are near endless ways to give this recipe your own personality and so many of you have done just that since we published it.
- Swap the salsa verde with regular chunky tomato sauce.
- Shred the chicken and toss it with the salsa and cheese to use as a filling for tacos, quesadillas, or burritos. Or use it as the star of a taco bowl.
- Drain and rinse a can of black beans or kidney beans and spread the beans out under the chicken before pouring in the salsa. They’ll soak up some sauce, too, and add even more bulk to your dinner.
- Not into chicken breast? Use boneless or bone-in chicken thighs or even chicken drumsticks. Or try boneless pork chops. You may need to adjust the cook time.
- Play around with the cheese. Use Monterey Jack if you don’t like spicy pepper Jack. Or try a shredded Mexican cheese blend, mozzarella, cheddar, or Oaxaca cheese.
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