Salsa Verde Pepper Jack Chicken

$For this tasty weeknight meal, we start with the main star: chicken. Use four boneless, skinless chicken breasts. They are easy to cook and soak up flavors well. To season the chicken, we need some spices to give it a kick. You will need: - 1 teaspoon garlic powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste These spices add depth and warmth to the dish. The garlic powder brings out a savory taste, while cumin adds earthiness. Smoked paprika gives a subtle smokiness that pairs well with the chicken. Next, we’ll use salsa verde to create a fresh and zesty flavor. You’ll need one cup of salsa verde. It is bright and tangy, making the chicken shine. To top it off, we’ll add cheese for creaminess. Grab one cup of shredded Pepper Jack cheese. This cheese melts nicely and adds a bit of spice. It brings everything together in a delightful way. Garnishes elevate your dish and make it look stunning. For this recipe, fresh cilantro is a great choice. Chop some and sprinkle it on top for a burst of color and flavor. You can also serve lime wedges on the side. A squeeze of lime juice adds a refreshing zing to each bite. These simple touches make your Salsa Verde Pepper Jack Chicken even more enjoyable. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step warms up the oven for even cooking. While it heats, grab four boneless, skinless chicken breasts. Season them with garlic powder, cumin, smoked paprika, salt, and pepper. Use your hands to rub the spices into the chicken for full flavor. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, place the seasoned chicken in the skillet. Sear each side for about 4-5 minutes. Look for a golden brown color but don't cook it through yet. This step adds flavor and keeps the chicken juicy. After searing, remove the chicken from the skillet and place it in a baking dish. Pour one cup of salsa verde evenly over the chicken breasts. Make sure each piece is well coated. Then, sprinkle one cup of shredded Pepper Jack cheese over the top. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). After that, remove the foil and bake for another 5 minutes. This helps the cheese melt and brown slightly. Once done, take the dish out of the oven and let the chicken rest for a few minutes. Finish by garnishing with chopped cilantro and serve with lime wedges. Enjoy your flavorful and cheesy meal! To get the best chicken, start by seasoning it well. I like to use garlic powder, cumin, and smoked paprika. These spices add great flavor. Searing the chicken is key. Cook each side for 4-5 minutes until golden brown. This locks in juices and taste. After searing, bake the chicken in the oven. Bake it at 375°F (190°C) until it reaches 165°F (75°C). This ensures the chicken cooks evenly and stays tender. For a perfect cheese melt, use shredded Pepper Jack cheese. Shredded cheese melts faster and more evenly. After baking the chicken, remove the foil for the last 5 minutes. This helps the cheese brown nicely. Keep an eye on it. You want the cheese to be bubbly and slightly golden, not burnt. If it melts too fast, lower the oven temperature. Presentation matters! I suggest garnishing with fresh cilantro. It adds color and a fresh taste. Serve the chicken on a large platter for a family meal or on individual plates for guests. Drizzle extra salsa verde over the top for a pop of color. Lime wedges are great on the side; they add a zing when squeezed over the chicken. This simple step makes your dish look and taste amazing! Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality salsa verde will enhance the flavor of your dish significantly. Let it Rest: Allowing the chicken to rest after baking helps retain its juices, making it more tender and flavorful. Experiment with Toppings: Feel free to add sliced jalapeños or olives on top before baking for an extra kick. Serve with Sides: Pairing this dish with a side of black beans or corn salad can create a well-rounded meal. {{image_2}} You can easily adapt this recipe to fit various diets. For a low-carb option, use cauliflower rice instead of regular rice. If you're dairy-free, try using a plant-based cheese that melts well. You can also swap chicken for tofu or tempeh for a vegetarian twist. This keeps the dish tasty while meeting different dietary needs. Boost the flavor with fresh ingredients. Add chopped jalapeños for extra heat. You can also mix in some lime juice for a fresh zing. For a smoky touch, consider adding chipotle peppers in adobo sauce. If you like it sweet, try a dash of honey or agave syrup to balance the heat from the salsa verde. Serving sides can enhance your meal. A fresh salad with avocado and lime pairs well with the chicken. You might also enjoy black beans and corn for a hearty option. If you're looking for something warm, serve it with fluffy rice or quinoa. These sides add flavor and texture, making your meal complete. After you enjoy your Salsa Verde Pepper Jack Chicken, you can store leftovers easily. Place the chicken in an airtight container. Make sure to cover it well. It stays fresh in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to eat your leftovers, reheat them well. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. If using a microwave, heat for 1-2 minutes, checking often. Make sure the chicken is hot throughout before serving. To freeze your Salsa Verde Pepper Jack Chicken, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. This keeps out air and prevents freezer burn. It can last in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, follow the reheating instructions for a tasty meal. You can serve this chicken with many tasty sides. Rice is a great choice. It soaks up the salsa verde well. A fresh salad adds a nice crunch. You could also add some black beans for extra protein. Tortillas make a fun option, too. Just wrap the chicken in a tortilla for a delicious taco. For a zesty touch, squeeze some lime over the dish. Yes, you can use other cheeses if you like. Monterey Jack works great if you want a milder flavor. Cheddar cheese adds a sharper taste. If you want something bold, try using a spicy cheese like habanero jack. Just remember to keep the cheese meltable. It should melt well over the chicken. Check the chicken's internal temperature. It should reach 165°F (75°C) to be safe. You can use a meat thermometer for this. If you cut into the chicken, the juices should run clear, not pink. This means it is done. Let it rest for a few minutes after cooking. This helps keep it juicy. This blog post covered all you need for Salsa Verde Pepper Jack Chicken. We explored vital ingredients like chicken, spices, and garnishes. You learned step-by-step instructions on preparing and baking the dish. I shared tips for perfect chicken texture and melting cheese. You saw variations for diets and flavors, plus storage info for leftovers. Now, it’s time to enjoy your tasty creation. Take the recipes and make them your own. Happy cooking!$

Salsa Verde Pepper Jack Chicken

A delicious chicken dish topped with salsa verde and melted Pepper Jack cheese.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup salsa verde
1 cup shredded Pepper Jack cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
0.5 teaspoon smoked paprika
to taste salt and pepper
to taste fresh cilantro, chopped (for garnish)
to serve lime wedges

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with garlic powder, cumin, smoked paprika, salt, and pepper.
Sear the chicken in the skillet for about 4-5 minutes on each side until golden brown but not fully cooked. Remove from heat and place the chicken in a baking dish.
Pour the salsa verde evenly over the chicken breasts, ensuring they are well coated.
Sprinkle the shredded Pepper Jack cheese generously over the top of the chicken.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).
Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and slightly brown.
Once done, take the chicken out of the oven and let it rest for a few minutes.
Garnish with chopped cilantro and serve with lime wedges on the side for an added zing.

Notes

Serve with rice or a fresh salad for a complete meal.

Keyword baked chicken, chicken, Pepper Jack cheese, salsa verde