For an even tastier salsa chicken, use salsa verde to perfectly season and spice up this weeknight chicken dish
Ingredients
2 cups chunky salsa or salsa verde, divided
2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
Kosher salt
2 tablespoons neutral oil, such as canola or vegetable
1 cup shredded cheese, such as cheddar, Mexican blend, Monterey jack, or pepper jack
4 medium scallions
1/4 bunch fresh cilantro
Instructions
Arrange an oven rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, spread 1/2 cup of the salsa on the bottom of a 9x13-inch baking dish.
Season 2 pounds boneless, skinless chicken breasts with 2 tablespoons taco seasoning. If your taco seasoning doesn’t include salt, season chicken with kosher salt. Heat 2 tablespoons neutral oil over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about about 2 minutes per side.
Transfer to the prepared baking dish. Cover with the remaining 1 1/2 cups salsa. Bake until the chicken is nearly cooked through, 15 to 20 minutes. Sprinkle the chicken with 1 cup shredded cheese. Bake until the cheese is melted and the chicken is cooked through, 5 to 10 minutes more. Meanwhile, thinly slice 4 medium scallions (about 1/4 cup). Coarsely chop the leaves and tender stems of 1/4 bunch fresh cilantro until you have 1/4 cup.
Let chicken cool for at least 5 minutes. Sprinkle with the scallions and cilantro before serving.
