My uncle made this 3 ingredient dinner for us on Sunday and I have not stopped thinking about it since

This oven baked 3-ingredients salsa verde chicken is exactly the kind of Sunday dinner my uncle would pull together when everyone showed up hungry and he didn’t want to fuss. It’s impossibly simple—just chicken, jarred salsa verde, and a blanket of Monterey Jack—but the result is tender, juicy breasts in a bubbling, tangy, cheesy sauce that you’ll think about all week. Salsa verde, with its tomatillo base and bright acidity, likely came to most of us through Mexican and Tex-Mex cooking, and here it works as both marinade and pan sauce. If you’re an experienced home cook, you’ll appreciate how clean and efficient this is; if you’re newer in the kitchen, it’s a forgiving way to get a lot of flavor with almost no effort.

Serve the chicken straight from the foil-lined pan with plenty of the cheesy salsa verde spooned over the top. It’s lovely with simple cilantro-lime rice or plain white rice to soak up the juices, and a side of black beans or roasted corn. A crisp green salad with a lime or cumin vinaigrette balances the richness nicely. Warm flour or corn tortillas on the side let everyone turn their portion into impromptu tacos, and a dollop of sour cream or sliced avocado is welcome if you have them on hand, though they’re not necessary.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium breasts)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet or shallow baking dish with aluminum foil, then lightly grease the foil with a bit of oil or nonstick spray to help prevent sticking and make cleanup easy.

Pat the chicken breasts dry with paper towels. This helps them brown slightly and keeps excess water out of the pan so the salsa verde can thicken as it bakes.

Arrange the chicken breasts in a single layer on the prepared foil-lined baking sheet, leaving a little space between each piece so the heat can circulate evenly.

Pour the salsa verde evenly over the chicken breasts, making sure each piece is well coated and there’s a shallow layer of salsa on the foil around them. Use the back of a spoon to spread it if needed.

Place the pan in the preheated oven and bake the chicken, uncovered, for 18–20 minutes, or until the thickest part of a breast registers about 150–155°F (65–68°C) on an instant-read thermometer. The salsa should be bubbling gently around the edges.

Carefully remove the pan from the oven. Sprinkle the shredded Monterey Jack cheese evenly over the chicken breasts, covering them generously and letting some cheese fall into the salsa verde on the foil so it can melt into the sauce.

Return the pan to the oven and bake for another 8–10 minutes, or until the cheese is fully melted, bubbly, and just starting to brown in spots, and the chicken reaches 165°F (74°C) at the thickest point.

Let the chicken rest on the pan for 5 minutes so the juices redistribute and the cheesy salsa verde thickens slightly. Serve the chicken breasts smothered in the melted cheese and spoon extra salsa verde from the pan over each portion.

If your chicken breasts are very thick, you can slice them horizontally into cutlets for quicker, more even cooking; just reduce the first bake time by a few minutes and start checking early. For a spicier version, choose a hotter salsa verde or add a few spoonfuls of chopped canned jalapeños into the salsa before baking. If you prefer dark meat, boneless, skinless chicken thighs work beautifully—add 5–10 minutes to the initial bake time before adding the cheese. You can also play with the cheese: pepper jack adds extra heat, or a mix of Monterey Jack and a bit of sharp cheddar gives more depth. To turn this into a more substantial one-pan meal without adding new ingredients, serve it over leftover rice or tuck the sliced chicken and its cheesy salsa into tortillas for tacos or burritos. Leftovers reheat well in a low oven, covered with foil, until warmed through; the cheese and salsa help keep the meat moist.