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A close-up shot of a perfectly cooked chicken breast smothered in melted pepper jack cheese and a vibrant green salsa verde sauce.

Salsa Verde Pepper Jack Chicken: The Ultimate Cheesy Delight

This Salsa Verde Pepper Jack Chicken is an easy, one-pan weeknight dinner solution. Juicy chicken breasts are baked in zesty salsa verde and smothered in spicy, melted pepper jack cheese for a flavorful and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 tbsp olive oil
  • 1 packet taco seasoning or 2 tbsp homemade
  • 1.5 cups salsa verde store-bought or homemade
  • 8 oz pepper jack cheese shredded
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • 1 Oven-safe skillet
  • 1 Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel and season both sides generously with taco seasoning.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until a golden-brown crust forms.
  3. Pour the salsa verde over and around the seared chicken. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is nearly cooked through.
  4. Carefully remove the skillet from the oven. Sprinkle the shredded pepper jack cheese evenly over the top of the chicken breasts.
  5. Return the skillet to the oven and bake for an additional 5-7 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly. For a crispier top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  6. Let the chicken rest in the skillet for 5 minutes. Garnish with fresh cilantro and serve warm.

Notes

Tip 1: For the best results, use a block of pepper jack cheese and shred it yourself. It melts much more smoothly than pre-shredded varieties.
Tip 2: Ensure your chicken breasts are of a similar thickness for even cooking. If needed, you can gently pound the thicker ends to even them out.
Tip 3: Feel free to adjust the spice level by choosing a mild, medium, or hot salsa verde.