Baked in a fresh homemade salsa verde and flavorful sweet pepper black beans, this salsa verde chicken is ready in under an hour and fantastic served over hot rice!
Today, I’m sharing with you the ULTIMATE way to kick up boring old chicken breasts into an unforgettable weeknight dinner.
I know they’re not everyone’s favorite cut of chicken, but boneless skinless chicken breasts are a blank canvas for sooo much possibility.
Such as covering them in an incredible homemade salsa verde, baking them with flavorful beans + peppers, covering everything with cheese, and piling all of the above over hot rice.
It’s kind of like a rustic Mexican fusion of flavors happening in this chicken and lemme tell you: it’s GOOD.
Here’s what we’re working with –> Juicy, tender chicken. Tons of zippy salsa verde. Richness from the cheese. And a lovely texture from the tender beans and peppers.
Jason and I ate this chicken for DAYS on end, we were so obsessed.
J especially is a huge fan of beans + rice dishes so this chicken definitely hit the bullseye for him.
This Salsa Verde Chicken features…
- Perfectly juicy baked chicken breasts
- A slightly spicy, super flavorful homemade salsa verde
- Tender black beans + sweet peppers
- Gooey Monterey Jack cheese + fresh cilantro
Making the Salsa Verde Chicken
(scroll to the bottom of the post for the full recipe!)
Making the Salsa Verde
If you’re running short on time, a jarred salsa verde will definitely work here. (you’ll need about 2 cups)
If you’ve got 10 minutes to spare though, I HIGHLY recommend making it homemade! The flavors are unmatchable.
The base to salsa verde is tomatillos. Remove the husks from the tomatillos and stick them under the broiler for a quick cook of 5-7 minutes or until they begin to blister.
From there, just pile everything in the blender! Jalapeno, onion, garlic, fresh cilantro, lime juice, and s&p.
Store the salsa verde in the fridge up to 6 days. (hint: you can make it way ahead of time!)
Choosing Type of Chicken
If you’ve got it on hand, I highly recommend using chicken breasts for this recipe. However, I have provided cooking instructions for other cuts of chicken below.
Bone-in chicken thighs: increase cooking time to 25-30 minutes until chicken registers 165F.
Boneless skinless chicken thighs: keep cooking time the same (15-20 minutes) until chicken registers 165F.
Chicken legs: increase cooking time to 25-30 minutes until chicken registers 165F.
What to Serve Chicken with
- Hot cooked rice (we love jasmine rice with this recipe!)
- Cilantro lime rice
- Hot cooked quinoa
This is just one of those dinners you definitely won’t mind being on the rotation regularly!
The savory, spicy + cheesy flavors are 10/10 and you bet we’re making this in under an hour!
Leftovers store like a charm if you’re looking to meal prep this chicken, but definitely don’t expect them to last very long!
More weeknight chicken dishes that bring the heat!
- Fajita Stuffed Chicken with Jalapeno Queso
- Sheet Pan Spicy Chicken Potstickers
- Sticky Honey Chipotle Chicken Thighs
Black Bean Salsa Verde Chicken
- 8 medium tomatillos, husks removed
- 1 small jalapeno, stem and seeds removed (or leave seeds in for a spicier kick!)
- 2 tablespoons minced yellow onion
- 2 cloves garlic, minced
- 3/4 cup fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- 4 medium boneless skinless chicken breasts (about 1 lb)
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium sweet pepper, diced into 1-in cubes
- 1 medium yellow onion, finely chopped
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for topping
- Hot cooked rice for serving
- Place tomatillos on a greased baking sheet. Broil under high heat 5-7 minutes until slightly blistered. Cool slightly and transfer to a blender or food processor.
- Add remaining salsa verde ingredients and blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Preheat oven to 400F and lightly grease a 9×13 baking dish.
- Pat chicken dry with paper towels and season all over with salt and pepper. In a large skillet, heat olive oil and butter until shimmery. Add chicken to skillet and sear 2-3 minutes per side, flipping once. Transfer to baking dish and set aside.
- In same skillet drippings over medium-high heat, saute pepper and onion 3-5 minutes until tender. Add beans and saute until warmed. Season mixture with salt and pepper to taste.
- Arrange beans mixture around chicken. Top chicken and beans with about 2 cups salsa verde. (save any extra for chips!) Sprinkle shredded cheese on top.
- Bake chicken at 400F 15-20 minutes until chicken registers 165F and cheese is lightly browned. Sprinkle chicken with cilantro and serve hot with rice. Enjoy!