A delightful twist on a classic green salsa chicken dish, this recipe combines creamy textures with zesty flavors for a satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Season the chicken breasts with salt and pepper, then sear them in the skillet until golden on both sides.
Searing locks in the juices and enhances flavor.
Transfer the seared chicken to a casserole dish.
Arrange the chicken evenly for consistent cooking.
In the same skillet, combine the green salsa and sour cream, stirring until smooth and heated through.
Scrape the skillet to incorporate any browned bits for extra flavor.
Pour the salsa mixture over the chicken in the casserole dish.
Ensure the chicken is evenly coated with the sauce.
Sprinkle the shredded Monterey Jack cheese over the top.
Cover the entire surface for a gooey, cheesy topping.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the cheese is bubbly.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken hot, garnished with fresh cilantro or lime wedges if desired.
Serve with a side of rice or vegetables for a complete meal.
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