Mexican Salsa Verde Chicken Parmesan Bake

Why You’ll Love This Recipe

I like how this recipe takes a familiar comfort food and gives it a punch of zesty flavor. The combination of crispy golden chicken, two types of salsa, and layers of gooey cheese makes every bite rich and exciting. It’s oven-baked, super satisfying, and perfect for nights when I want something hearty but with a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup seasoned breadcrumbs

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper, to taste

• 2 eggs, beaten

• 2 tablespoons olive oil

• 1 cup salsa roja or chunky tomato salsa

• ½ cup salsa verde

• 1½ cups shredded mozzarella or Oaxaca cheese

• 1 poblano or green chile, roasted and sliced (optional)

• Fresh cilantro, chopped (for garnish)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish to get things ready.

2. In a shallow bowl, I combine the breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.

3. I dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture until it’s fully covered.

4. I heat olive oil in a skillet over medium heat and pan-fry the chicken for about 3 minutes on each side, just until golden. It doesn’t need to be cooked through yet—that happens in the oven.

5. I transfer the browned chicken to the prepared baking dish.

6. Over each piece, I spoon salsa roja, add slices of roasted chile (if I’m using them), then drizzle with salsa verde for that extra kick.

7. I top everything with a generous handful of shredded mozzarella or Oaxaca cheese.

8. I bake the dish uncovered for 25 to 30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

9. I garnish with chopped cilantro and serve it hot, usually with a side of Mexican rice or beans.

Servings and timing

This recipe serves 4 and takes about 55 minutes total—20 minutes of prep and 35 minutes in the oven. It’s a perfect main dish for family dinners or a casual dinner party with a twist.

Variations

When I want a spicier version, I use a spicier salsa roja or add some pickled jalapeños on top before baking. I’ve also used chicken cutlets for a faster cook time, or even replaced the chicken with breaded eggplant for a vegetarian take. Sometimes I mix mozzarella and pepper jack for an extra cheesy, slightly spicy top layer.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat the chicken in the oven at 325°F so the breading stays a bit crisp, or use the microwave if I’m in a hurry. I don’t recommend freezing this one, as the crispy coating tends to soften after thawing.

FAQs

Can I use store-bought salsa?

Yes, I usually use store-bought salsa roja and salsa verde to save time. Just make sure it’s thick enough so the dish doesn’t get watery.

What’s the best cheese to use?

I like mozzarella for its melty texture, but Oaxaca cheese adds that authentic, stretchy Mexican-style finish. A blend of both works great too.

How do I know the chicken is fully cooked?

I use a meat thermometer to make sure it hits 165°F in the center. The cheese should be bubbly and golden by the time it’s done.

Can I make this dish ahead of time?

Yes, I bread and pan-fry the chicken ahead of time, then assemble the casserole and keep it covered in the fridge. When I’m ready, I bake it fresh for best texture.

What should I serve with it?

Mexican rice, quinoa, refried beans, or even a side salad with lime vinaigrette all go well with this cheesy, saucy dish.

Conclusion

This Mexican Salsa Verde Chicken Parmesan Bake is bold, comforting, and packed with layers of flavor. It’s the kind of dish that surprises people in the best way—familiar yet totally new. Whether I’m spicing up a weeknight dinner or feeding friends, it never disappoints and always leaves the table happy.