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.
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
I created my baked Mexican Chicken recipe as a delicious and convenient way to bring the flavors of Mexico into my Midwest kitchen.
This recipe came about from wanting to serve my loved ones a hearty, flavorful meal that was easy to prepare, even on our busiest evenings. I chose to bake the chicken because it’s a healthier cooking method that also allows me to handle other tasks while dinner is in the oven.
I carefully selected each ingredient to ensure a rich, authentic flavor so I could use the chicken in all sorts of other recipes including enchiladas, leftover chicken casseroles and burrito bowls.
Why you’ll love this Mexican chicken recipe
- It’s a quick and easy recipe making it great for weeknight dinners.
- You probably have most the ingredients already in your pantry.
- Bakes in just 18 minutes.
- 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.
Simple ingredients
How to make this Mexican chicken dish
Prepare the Marinade: Combine the chili powder, cumin, oregano, salt, cayenne pepper, olive oil, and fresh lime juice in a large ziplock bag or a shallow dish. Whisk thoroughly to blend the ingredients together.
Marinate the Chicken: Place the chicken breasts into the bag or dish, ensuring each piece is evenly coated with the marinade. Seal the bag or cover the dish, and refrigerate. Let the chicken marinate for at least 2 hours, and up to 12 hours for deeper flavor.
Preheat the Oven: Set your oven to 400 degrees Fahrenheit to preheat.
Bake the Chicken: Remove the chicken from the marinade and arrange the pieces on a baking sheet. Discard the leftover marinade. Bake the chicken in the preheated oven for 18 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Rest and Serve: After baking, let the chicken rest for 5 minutes to allow the juices to redistribute. This ensures the chicken remains juicy and tender. Serve warm.
Tips for the perfect chicken breast
- Marinate Longer for More Flavor: For the best flavor, try to marinate the chicken for the full 12 hours. This allows the spices to penetrate deeply and flavor the meat thoroughly.
- Use a Re-sealable Bag for Marinating: Using a ziplock bag not only saves space in your refrigerator but also makes it easier to turn the chicken and ensure each piece is evenly coated with the marinade.
- Pound the Chicken to Even Thickness: Before marinating, gently pound the chicken breasts to an even thickness using a meat mallet. This promotes even cooking, preventing the thinner parts from drying out before the thicker parts are done.
- Line Your Baking Sheet: To make cleanup easier and prevent sticking, line your baking sheet with parchment paper or aluminum foil before placing the chicken on it.
- Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It’s done when it reaches 165 degrees Fahrenheit. Checking ensures that your chicken is safely cooked without being overdone.
- Let the Chicken Rest: Allow the chicken to rest for 5 minutes after baking. This helps the juices redistribute throughout the meat, making it more tender and juicy when sliced.
- Reuse Leftovers Creatively: Any leftover chicken can be sliced and used in tacos, salads, wraps, or as a protein boost in soups and casseroles.
How to serve Mexican Chicken Breast
One of the best aspects of this dish is its versatility—not only is it simple to prepare, but it can be served in a multitude of delicious ways. Here are some great options:
Taco Salad: Layer your favorite greens with slices of this zesty chicken for a refreshing salad.
One-Pot Chicken Fajita Skillet: Utilize the same marinade in this convenient one-pan meal.
Classic Accompaniments: Enjoy the chicken alongside traditional sides like Mexican rice, black beans, or refried beans.
Tacos: Slice the chicken and tuck it into soft or hard shell tacos, topped with your preferred fixings.
Simple Plating: Present the chicken with a topping of sour cream, pico de gallo, and shredded cheddar cheese for a classic touch.
Burrito Bowls: Create a hearty bowl with the chicken, rice, enchilada sauce or salsa, cheese, diced red bell pepper, sour cream, and a sprinkle of green onions for a burst of flavor.
Chicken Enchiladas: Shred the chicken and roll it up in tortillas smothered with enchilada sauce and cheese for a comforting meal.
Storage
Fridge: Leftover chicken should be stored in an airtight container for up to 4 days in the fridge.
Fridge: You can marinade the chicken and freeze it in a freezer bag for up to three months.Thaw the chicken in the fridge over night for at least 24 hours before baking.
FAQ
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.
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.
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.
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Air Fryer Flank Steak
Ingredients
- 2 lb. Flank Steak
- 2 Tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/4 Tbsp Olive Oil
- 1/4 Tbsp Fresh Lime Juice
Instructions
- Add all ingredients except the flank steak to a large ziplock bag or a shallow bowl. Whisk until everything is combined, and add flank steak to the bag or pan. Flip the meat around so that it gets coated in the marinade. Refrigerate for 2 – 12 hours.2 lb. Flank Steak, 2 Tbsp Chili Powder, 1 tsp Cumin, 1 tsp Oregano, 1 tsp Salt, 1/4 tsp Cayenne Pepper, 1/4 Tbsp Olive Oil, 1/4 Tbsp Fresh Lime Juice
- Preheat the air fryer to 400 degrees.
- Remove the steak from the marinade and place it in the preheated air fryer basket. Cook the steak in the air fryer for about 4-6 minutes per side for medium-rare, or adjust the time to your desired level of doneness. The exact cooking time will vary depending on the thickness of the meat and your air fryer. Be sure to check the internal temperature of the steak with an instant-read meat thermometer to ensure the meat doesn't get overcooked.
- Remove the steak from the air fryer and let it rest for 5 minutes before slicing. This redistributes the juices and keeps the steak nice and juicy.
Notes
- Rare 125°-130°F
- Medium Rare 130°-140°F
- Medium 140°-150°F
- Medium Well 150°-160°F
- Well 160°F
Thanks for the great recipe for “spicing” up my boring chicken!!
It was so good.
Thank you Randi!
So much flavor. We’ll be making this chicken over and over again!