The 3-Ingredient Chicken I Make Once a Week

For a quick weeknight main dish, it doesn’t get much easier than this 3-ingredient salsa verde chicken. Eat as-is with some side dishes, or shred the chicken and use as a filling for tacos or burritos.

Jul 31, 2024 - 16:00
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The 3-Ingredient Chicken I Make Once a Week
salsa verde chicken in a dutch oven at a table setting with a stack of plates with utensils and a glass of water
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

If you’ve ever stared at the packet of chicken breasts you brought home from the store, fresh out of ideas, I feel you. Luckily, your dinner doesn’t have to be complicated. In fact, you can have super flavorful chicken using just three (count them, three!) ingredients.

Jarred salsa verde is the key ingredient here. It gently cooks the chicken breasts and permeates them with great flavor as they cook. Look for salsa verde that has a thicker texture—some store-bought salsas can be runny. Broiling the dish at the end with some gooey cheese puts it over the top.

You can serve this salsa verde chicken in several ways. Set out a trivet and place the baking dish on the table for folks to serve themselves whole breasts. Serve alongside rice and beans, veggies like green beans or broccoli, and more.

You can also shred the chicken, toss it with the sauce and cheese, and use it to fill tacos or burritos.

plate of salsa verde chicken over a bed of rice at a table setting with more chicken in a dutch oven, utensils on a table napkin, and a glass of water
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

How To Make My Salsa Verde Chicken

For four servings, you’ll need:

  • 4 (8-ounce) boneless, skinless chicken breasts
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup jarred thick salsa verde (such as Casa Martinez)
  • 4 ounces pepper Jack cheese, shredded (about 1 cup) 
  • Kosher salt, to taste
  • Chopped fresh cilantro, for garnish, optional

Preheat the oven to 425°F. Arrange a rack in the center of the oven. 

Season the chicken evenly with pepper. Place the chicken in a 12-inch ovenproof skillet or 3-quart baking dish. Drizzle with the oil. Pour the salsa verde over the chicken. 

Bake until the salsa is bubbly and a thermometer inserted into the thickest part of the chicken registers 140°F, 20 to 25 minutes. (Note: the chicken is not supposed to be fully cooked at this point).

Remove from the oven and turn the oven to broil. Sprinkle the chicken with the cheese and return to the oven. Broil until a thermometer inserted into the thickest part of the chicken registers 165°F, and the cheese is melted and browned in spots, about four minutes. 

Season the chicken with salt to taste (I like to season at the end since the saltiness of different brands of salsa varies widely). Garnish with cilantro, if using. Store any leftovers in an airtight container for up to five days.

Easy Tweaks to This Recipe

  • You can swap the chicken breasts for an equal weight of boneless, skinless chicken thighs.
  • Go the extra mile and make your own salsa verde.
  • Swap the salsa verde for a thick tomato-based salsa.
  • Swap the cheese for a melty shredded cheese of your choice.