Mexican Chicken
Looking for a bold, flavor-packed dinner that’s easy enough for a weeknight but impressive enough for guests? This Mexican Chicken is exactly that. Tender breaded chicken breasts are pan-fried until golden, then topped with your favorite salsa and a generous layer of Tex-Mex cheese—baked to melty perfection.It’s a simple, satisfying dish that delivers all the comfort of classic baked chicken with a spicy twist. Serve it with Spanish rice and seasonal veggies for a meal that’s both vibrant and hearty. This has quickly become one of my go-to favorites, and I think it might become one of yours too.
Ingredients
- 6 Chicken Breasts
- Breading Station
- 1 Cup Flour
- 1 tsp cummin
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp chilli powder
- 2 eggs
- 3 tbsp milk
- 1.5 cup bread crumbs
- Topping
- 6 tbsp Salsa
- 2 cups TexMex cheese
- 1/2 to 3/4 cup of avocado oil for cooking
Instructions
- PREHEAT OVEN TO 350 degrees
- 1. Pound chicken breasts to even thickness. This allows for even cooking
- 2) preheat avocado oil in heavy skillet on medium heat, meanwhile
- 3. Prepare breading station by
- a) In a wide mouth bowl mix all dry ingredients together in the breading station section.
- b) In a similar bowl mix the eggs and milk together
- c) Pour breadcrumbs into a third bowl
- arrange bowls so that you are going from dry to wet to dry again. eg, flour, egg, breadcrumbs
- 4) dredge chicken breasts one at a time into the flour, then the egg wash then coat with the bread crumbs and place in sauce pan. Cook only until the bread crumbs are nicely browned
- 5) remove from pan and place browned chicken breasts onto a cookie sheet with a rack on it. ( we don’t want soggy chicken so we keep it off the pan.
- 6) spoon salsa over chicken breasts until evenly coated
- 7) sprinkle desired amount of cheese over the salsa
- 8) place on middle rack in oven and cook for 30 min or just until juices run clear.
Notes
This Mexican Chicken recipe came together on one of those nights where I wanted something bold and comforting—but without spending hours in the kitchen. I had a couple of chicken breasts, some salsa in the fridge, and a block of Tex-Mex cheese that was begging to be used. A little seasoning, a quick breading, and a pan fry later… magic happened.
It reminded me of a dish I once had at a small cantina—simple, cheesy, and full of flavor. After a few tweaks (and a couple of repeat dinners), it quickly earned a regular spot on my table. The best part? You can dress it up or down depending on your mood—try it with salsa verde for a tangy kick, or a homemade pico de gallo if you’re feeling fancy.
Serve it up with Spanish rice and some seasonal vegetables, and you’ve got a meal that tastes like a fiesta with none of the fuss.
This one’s definitely a favorite in my kitchen—and now, I’m sharing it with you.
Nutrition
Calories: 469kcalCarbohydrates: 38gProtein: 55gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!