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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 Chicken topped with limes and served with tortilla chips

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!

Mexican chicken breasts cooking in a skillet

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.

Mexican chicken breasts topped with salsa and cheese

Recipe Tips

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.

Mexican style chicken on a plate with tortilla chips and salsa

For more Mexican style dishes, try:

5 from 6 votes

Mexican Chicken

By: Lil’ Luna
Mexican chicken is topped with salsa and cheese for a tasty quick meal that takes chicken to the next spice level!
Servings: 3
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 3 boneless skinless chicken breasts
  • 2 teaspoons minced garlic
  • 1 teaspoon garlic salt (with parsley flakes)
  • 1 pinch ground black pepper
  • 1 teaspoon cumin, to taste
  • 1 cup salsa, we prefer homemade salsa
  • 1 cup shredded cheddar cheese
  • cooking spray

Instructions 

  • 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.

Notes

Make a freezer meal. Double and triple the recipe and keep some in the freezer to make later. Season the chicken with the garlic, pepper, and cumin. For each portion, place chicken breasts in a Ziploc, the salsa in a Ziploc, and cheese in a Ziploc. Place all 3 in a larger bag and label. Thaw in the fridge overnight before baking.
STORE leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat. Place the leftovers in a microwave-safe dish and heat on high for 1-2 minutes, or until the chicken is heated through. 

Nutrition

Calories: 440kcal, Carbohydrates: 7g, Protein: 59g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 184mg, Sodium: 1884mg, Potassium: 1132mg, Fiber: 2g, Sugar: 4g, Vitamin A: 861IU, Vitamin C: 5mg, Calcium: 318mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




6 Comments

  1. 5 stars
    I Don’t usually have cheddar cheese on hand, but I almost always have the Mexican cheese blend. I think this recipe turned out great even with the cheese change.

  2. 5 stars
    I just made this last night and my family is begging me to make it again, haha! So good, thank you!

  3. 5 stars
    This is the kind of meal my family begs for! It was super easy, super tasty, and we all ate every bite on our plates. Success!

  4. 5 stars
    Now, this is the way to eat chicken!! Very flavorful & juicy! We love pairing it with your spanish rice!