Mexican Chicken Breast

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Take your weeknight dinner to the next level with this Mexican Chicken Breast recipe.

These boneless, skinless chicken breast are full of Mexican flavor and bake to perfection in just 18 minutes.

Mexican Chicken Breast on a white plate with a bowl of salad.

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WHY YOU WILL LOVE THIS MEXICAN CHICKEN BREAST RECIPE
WHAT IS MEXICAN CHICKEN BREAST?
MAIN INGREDIENTS
HOW TO MAKE MEXICAN CHICKEN BREAST
HOW TO SERVE MEXICAN CHICKEN BREAST
STORAGE AND FREEZER DIRECTIONS
FREQUENTLY ASKED QUESTIONS
MORE CHICKEN DINNERS
Mexican Chicken Breast

WHY YOU WILL LOVE THIS MEXICAN CHICKEN BREAST RECIPE

It's a quick and easy recipe making it great for weeknight dinners.
You probably have most the ingredients already in your pantry.
Seasoned with an easy chicken rub this recipe only takes 18 minutes to bake.
This Mexican Chicken marinade has become a family favorite recipe!
It's the perfect start to so many Mexican food recipes.
Do you meal prep? You'll love how the chicken rewarms the next day.

WHAT IS MEXICAN CHICKEN BREAST?

It is a boneless, skinless chicken breast seasoned with chili powder, cumin, oregano, cayenne pepper, salt, lime juice, and olive oil. This chicken is packed with flavor, but it's also quick and easy to make.

MAIN INGREDIENTS

Ingredients to make Mexican Chicken Breast including chicken, spices, lime and olive oil.

Boneless Chicken Breasts
Lime Juice
Olive Oil
Oregano
Cumin
Chili Powder
Cayenne Pepper
Salt

3 - 4 tablespoons of taco seasoning can be substituted for the dry spices.

HOW TO MAKE MEXICAN CHICKEN BREAST

Preheat your oven to 400 degrees
Pound the chicken so that each breast is approximately the same thickness.
Place chicken in a freezer bag and set aside.
Next, in a small mixing bowl combine chili powder, cumin, oregano, salt, cayenne pepper olive oil and fresh lime juice.

Ingredients for Mexican Chicken rub all together in a white bowl.

Add marinade to the bag and rub until the spices are covering all parts of the chicken breasts. If possible, let the chicken rest in the refrigerator for 2 hours before baking.

Chicken breast with marinade ingredients in a Ziplock bag.

Chicken with ingredients mixed in a Ziplock bag.

Place on a baking sheet. Bake at 400 degrees for 18 minutes. Check to ensure that the internal temperature is at 165 degrees before removing from oven.

Mexican Chicken Breast on a cookie sheet before going into the oven.

Let chicken rest for 3 - 5 minutes so the juices redistribute themselves back through the meat.

Mexican chicken breast on a plate with a salad in the background.

HOW TO SERVE MEXICAN CHICKEN BREAST

A great thing about this dish- other than being so easy to make- is that you can serve it so many different ways.

Taco Salad
One-Pot Chicken Fajita Skillet - This one pan meal uses the same marinade.
Serve chicken with Mexican rice, black beans or refried beans.
Slice the chicken up to use in soft or hard shell tacos.
Simply serve the chicken with sour cream, pico de gallo and cheddar cheese.
Burrito Bowls - Include chicken with rice, enchilada sauce or salsa, cheese, red bell pepper and sour cream and a sprinkle of green onions for a super tasty meal.
Shred the chicken and make chicken enchiladas.

STORAGE AND FREEZER DIRECTIONS

This chicken can be stored in a freezer bag with the marinade for up to 3 months. Thaw the chicken in the fridge over night for at least 24 hours before baking.

FREQUENTLY ASKED QUESTIONS

How do I pound chicken breast?

If you have a meat mallet, you can use it to pound out your chicken. If you don't, try a rolling pin, the back of a skillet, or even the bottom of a mason jar, depending on the size of the chicken.

Wrap the breasts in plastic wrap or a ziplock bag, then pound until all the pieces are of an even thickness.

Can I use a cast iron skillet?

Yes, if the chicken will fit in the skillet it's a great way to cook Mexican Chicken Breasts. Be sure to remove the chicken from the pan immediately so they do not continue to cook.

Do I have to use chicken breasts?

Actually most any cut of chicken will work for this recipe. I often use boneless chicken thighs with this marinade. Cook times will vary, be sure to check the temperature to ensure chicken is at 165 degrees before eating.

MORE CHICKEN DINNERS