Mexican Chicken
The ultimate comfort food, Mexican Chicken is an easy weeknight dinner that bursts with flavor. Tender chicken breasts are baked with zesty salsa and topped with melted cheese, making it a crowd-pleaser that you’ll want to make tonight!
Equipment
- Baking Sheet
- Blender
- Skillet
- Oven
- Chef's Knife
Ingredients
- 4 skinless, boneless chicken breasts
- 3 cloves garlic, minced
- 3/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 1/4 cups medium salsa
- 1 cup shredded Mexican blend cheese
- Freshly chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F. This ensures that your chicken cooks evenly and thoroughly, leading to tender, juicy results. While the oven heats, you can get your ingredients organized.
- Season the chicken breasts with minced garlic, salt, black pepper, oregano, onion powder, and cumin. Rub the seasoning mixture all over the chicken until it's well coated. This step is crucial as it infuses the chicken with incredible flavor.
- In a skillet, heat olive oil over medium heat. Once the oil is hot, carefully add the seasoned chicken. Sear them for about 5 to 7 minutes on each side, or until they’re golden brown. This will create a lovely crust, locking in the juices and flavor.
- After browning, transfer the chicken to a baking dish. Be gentle during this process to keep the crust intact. This will allow the chicken to bake evenly in the oven.
- Top the chicken with salsa, spreading it evenly across each piece. The salsa not only adds flavor but also moisture, preventing the chicken from drying out during baking.
- Place the baking dish in the preheated oven and bake for 15 minutes. This initial cooking time is crucial for ensuring that the chicken is cooked through.
- After 15 minutes, remove the dish and sprinkle shredded cheese generously on top of the chicken. Return the dish to the oven and bake for an additional 5 to 10 minutes. Keep an eye on it until the cheese is melted and bubbly, creating a delicious topping for the chicken.
- To check for doneness, ensure the internal temperature of the chicken reaches 165°F. This is essential for food safety. A meat thermometer is handy if you have one!
- Once done, remove the dish from the oven and let it sit for a couple of minutes. This resting period allows the juices to redistribute throughout the chicken, keeping it moist.
- Finally, sprinkle freshly chopped cilantro over the top for a burst of color and fresh flavor. Serve warm and enjoy your homemade Mexican Chicken!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
- Freezing: You can freeze cooked Mexican Chicken for up to 2 months. Just ensure it’s in a freezer-safe container. Thaw in the fridge before reheating.
- Pairing: Serve with rice or quinoa for a complete meal. Black beans and corn salad also complement this dish beautifully.
- Garnish: Top with diced avocado or a dollop of sour cream for added creaminess.
- Meal Prep: Make a double batch for easy meal prep. This dish reheats well and tastes great all week!
- Spice it Up: Consider marinating the chicken in the spices for a few hours to deepen the flavors.