Creamy Salsa Verde Chicken Bake
A delightful dish bursting with flavor, featuring succulent chicken in a creamy salsa verde sauce paired with vibrant broccoli.
Servings: 6 servings
Calories: 650kcal
Ingredients
For the Chicken Bake
- 2 pounds boneless chicken breasts or thighs Juicy, tender protein that soaks up the delicious sauce.
- 1 cup heavy cream or canned coconut milk Locks in moisture and gives the dish its creamy essence.
- 4 ounces cream cheese, softened Ensures a decadent and velvety element.
- 1 cup salsa verde The star ingredient, providing a vibrant, tangy flavor.
- 3 cups chopped broccoli Adds color, nutrition, and necessary crunch.
For the Creamy Sauce
- 1 yellow onion chopped Provides a sweet earthy base.
- 2 tablespoons salted butter, cold and sliced Infuses creaminess and richness into the dish.
- 1 cup grated parmesan cheese Adds a nutty richness.
- 2 tablespoons pickled jalapeños (optional) Adds heat and tang.
For the Seasoning
- 2 teaspoons garlic powder Infuses the dish with aromatic flavor.
- 1 tablespoon dried dill Enhances the flavor profile.
- 1 tablespoon dried parsley Brightens the dish.
- 1 tablespoon dried chives Balances the richness of the cream.
- 1/2 teaspoon paprika Adds depth and color.
- Salt to taste Salt and black pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a baking dish, combine chicken, cream cheese, parsley, chives, dill, garlic powder, and paprika. Mix thoroughly.
- Add chopped onion, salsa verde, jalapeños (if using), and cream (or coconut milk). Stir until well-blended.
- Mix in 1/2 cup of the parmesan.
- Place butter slices on top.
- Spread broccoli evenly over the mixture.
Baking
- Bake for 30–40 minutes, or until the chicken is cooked through.
- Stir gently to combine, then top with the remaining 1/2 cup of parmesan.
Serving
- Serve hot over rice or orzo.
Notes
Customize the dish with your choice of veggies or make it ahead by prepping the dish in advance.