Quick and easy to prepare, Mexican Baked Chicken is a festive and fun one-dish meal, that’s perfect for busy night dinner. Your family will love the combination of breaded baked chicken, salsa, Cheddar cheese and sour cream atop lettuce, tomato and avocado.

(Photo by Rick Souders)

My dad was raised in Tucson, Arizona and my mom went to University of Arizona, so Mexican food was regularly served in our house growing up. Mom taught me how to use Mexican ingredients to create new, flavorful dishes – like this Mexican Baked Chicken.

Instead of just dipping the chicken in beaten egg and then plain breadcrumbs, I layer in more flavor by adding salsa to the eggs and chili powder, cumin, garlic salt and oregano to the breadcrumbs. After baking, the chicken is set on top of torn lettuce and surrounded by grape tomatoes and avocado slices. To finish it off, Tomatillo-Green Chile Salsa (or salsa verde) and sour cream are spooned onto the chicken and Cheddar cheese is sprinkled over all. So easy, so delicious – Mom would approve!

Watch the video to see how easy it is to prepare:

Pin it now to save for later!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red plate holding mexican baked chicken sitting on mixed greens, surrounded by slicd avocado and cherry tomatoes, and topped with salsa verde and sour cream

Mexican Baked Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick and easy to prepare, Mexican Baked Chicken is a festive and fun one-dish meal, that’s perfect for busy night dinner. Your family will love the combination of breaded baked chicken, salsa, Cheddar cheese and sour cream atop lettuce, tomato and avocado.

  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 large eggs
  • 1 1/2 cups Tomatillo-Green Chile Salsa (page 124 in my cookbook “Fresh Tastes“) or purchased salsa verde, divided*
  • 1/4 teaspoon salt
  • 1 1/4 cups panko breadcrumbs
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon ground oregano
  • 4 large boneless, skinless chicken breast halves
  • 3 tablespoons butter, cut into 3 to 4 pieces
  • 6 cups shredded lettuce
  • 3/4 cup sour cream
  • 6 tablespoons chopped green onion
  • 36 grape or small cherry tomatoes, cut in half
  • 3 ripe avocados, peeled, seeded and sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons grated sharp Cheddar cheese
  • 6 lime wedges

Instructions

  1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
  2. Butterfly larger breasts and cut into 2 pieces (see Tip). Pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, then dredge in the breadcrumb mixture, coating all sides evenly. Place on a baking sheet and refrigerate for at least 15 minutes and up to 8 hours to allow the coating to set.
  3. Preheat oven to 350 degrees.
  4. Place the butter in a large shallow roasting pan (not glass) large enough to hold the chicken breasts in one layer, and place in preheating oven. As soon as the butter melts, remove pan from the oven (watch closely as the butter burns easily).
  5. Place the chicken pieces in the heated pan, turning to coat with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into thickest portions registers 165 degrees.
  6. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate.
  7. Pass additional salsa and sour cream on the side.

Notes

*I like La Victoria brand salsa verde.

Make ahead: The chicken breasts can be coated with the bread crumbs, covered and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
  • Category: main dish, poultry, southwestern

Note: This is an update to a recipe I posted a few years ago, clarifying the instructions.

Red plate holding mexican baked chicken sitting on mixed greens, surrounded by slicd avocado and cherry tomatoes, and topped with salsa verde and sour cream

Share This With The World

Categories

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Sign up for recipes, tips & more!
Join the club

Latest Posts


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star