Mexican chicken is topped with salsa and cheese for a tasty quick meal. It takes chicken to the next spice level!
It’s fun to shake things up a bit when it comes to chicken. This tasty protein lends itself so well to different flavors, and this Mexican version is a winner winner chicken dinner! Try this tasty dish next to a scoop of Homemade Spanish Rice, Easy Homemade Refried Beans or Mexican Street Corn.
Mexican Style chicken!
Chicken is so versatile you can spice it up and change the flavor profile in so many ways. Take a bland chicken dinner and add a kick to make it Mexican style! The kick comes from the spices and the salsa.
The kids love the ooey gooey cheese on top! It adds some creaminess and an extra layer of flavor. This is perfect to eat as is and serve alongside chips, or shred and use to top all of your favorite goodies, like tortillas or rice.
This delish dish comes together quickly for an easy weeknight dinner that does not require much planning and only a few ingredients. Be sure to let me know what you think!
How to Make it
PREP. Preheat oven to 375°F and begin heating a greased skillet over medium heat.
COMBINE. In a small bowl combine the minced garlic, garlic salt, pepper and cumin then coat each chicken breast with the spices.
BROWN. Place the coated chicken breast into the heated skillet. Cook until all sides have been browned and the chicken is no longer pink, about 10-15 minutes.
COAT. Transfer the chicken to a 9×13 baking dish. Evenly cover the chicken with the salsa and cheese.
BAKE. Bake in the heated oven for 15-20 minutes. The cheese will be bubbly and start to brown.
Browning the chicken: I know that browning the chicken in a skillet is an extra step, but it really helps give a great flavor to the chicken. However, it can be skipped and you can place the seasoned chicken directly into the baking dish. Just be sure that you bake for 25-30 minutes instead to compensate for the missed time on the stovetop.
Cheese: We used cheddar cheese, but you can easily use your favorite. A Mexicn cheese blend would be delicious as would Pepper Jack. If the cheese browns before the chicken is done you can place a piece of tented foil over the top of the dish. You can alo wait to sprinkle the cheese on top during the last 10 minutes of bake time.
Turn up the heat: If you are one of those daring people who love hot spicy foods you can easily increase the amount of cumin, or add chipotle peppers, crushed red peppers, green chiles, jalapenos or some hot sauce.
Leftovers: Store leftovers in an airtight container in the fridge for 2-3 days.
For more Mexican style dishes, try:
Mexican Chicken Recipe
- 3 boneless skinless chicken breasts
- 2 tsp minced garlic
- 1 tsp garlic salt (with parsley flakes)
- 1 pinch ground black pepper
- 1 tsp cumin to taste
- 1 c salsa we prefer homemade salsa
- 1 c shredded cheddar cheese
- cooking spray
- Preheat oven to 375°F and begin heating a greased skillet over medium heat.
- In a small bowl combine the minced garlic, garlic salt, pepper and cumin then coat each chicken breast with the spices.
- Place the coated chicken breast into the heated skillet. Cook until all sides have been browned and the chicken is no longer pink, about 10-15 minutes.
- Transfer the chicken to a 9×13 baking dish. Evenly cover the chicken with the salsa and cheese.
- Bake in the heated oven for 15-20 minutes. The cheese will be bubbly and start to brown.