Looking for a quick, easy, and flavorful weeknight meal? Baked Mexican chicken is the answer! It’s a simple recipe that’s perfect for busy home cooks who want a delicious dinner without spending hours in the kitchen.
The best part is that you can adapt it to your tastes, using different cuts of chicken, spice blends, and toppings. This guide will walk you through everything you need to know to make the best baked Mexican chicken you’ve ever tasted, with all the tips and tricks you need for the perfect meal.
Ingredients for Flavorful Baked Mexican Chicken
This recipe is super simple, and it calls for ingredients you probably already have on hand.
Core ingredients
- Chicken breasts: Boneless, skinless chicken breasts are easiest to work with.
- Salsa: Use your favorite store-bought or homemade salsa to add a tangy, spicy kick.
- Cheese: Shredded Mexican cheese blend or cheddar cheese will give you that melty, cheesy topping we all crave.
Seasonings
- Mexican spices: Cumin, garlic powder, chili powder, and maybe a little oregano. Don’t skimp on the seasoning!
- Salt and pepper: You’ll definitely want a little salt and pepper to enhance the flavors.
Prepping the chicken: Brining and pounding
Before you slather on the seasonings, you’ll want to prep the chicken breasts to keep them juicy and help them cook evenly.
Why brining is important
A quick dip in a saltwater brine will help your chicken breasts retain moisture while they’re baking in the oven. You only need to soak them for about 15 to 20 minutes. After you’re done brining, pat the chicken dry with paper towels.
Pounding for even cooking
Chicken breasts are often thicker on one end than the other. Pounding them to an even thickness ensures the entire breast cooks at the same rate. Put the chicken in a Ziploc bag to minimize the mess. Pounding the chicken also tenderizes it.
How to Bake Mexican Chicken
- Preheat the oven. Set your oven to 350°F (175°C) or 375°F (190°C).
- Season the chicken. Rub the chicken with your favorite spices. Cumin, garlic powder, salt, and pepper all work well.
- Sear the chicken (optional). You can sear the chicken briefly in a skillet before baking it for a more complex flavor.
- Top and bake. Add salsa and cheese, then bake until the cheese is bubbly and the chicken is cooked through.
- Check the internal temperature. Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F (74°C).
- Let it rest. Let the chicken rest for about 10 minutes before you cut into it. This will allow the juices to redistribute, making the chicken more moist and flavorful.
Variations and Additions
Want to mix things up a bit? Here are a few ideas:
- Salsa: Play around with different salsas. A tomatillo salsa will give it a bright, tangy flavor, while a smoky chipotle salsa will add some heat.
- Veggies: Toss in some chopped bell peppers, onions, or corn for added texture and nutrients.
- Spice: Adjust the amount of chili powder or add a pinch of cayenne pepper if you like it spicy. If you’re spice-averse, use a mild salsa and reduce the chili powder.
- Serving: Serve this chicken with rice and beans, a fresh salad, or use it as a filling for tacos or burritos.
Nutrition Information
Each serving of Baked Mexican Chicken contains approximately 264-321 calories, depending on which ingredients you use. Here’s a general breakdown:
- Fat: 11-19g
- Carbs: 5-6g
- Protein: 32-35g
This recipe is also a source of Vitamin C, Calcium, Iron, and Potassium. Keep in mind that these values are estimates based on a 2,000 calorie diet. The accuracy of the nutritional information depends on the specific brands and measurements of ingredients used.
Wrapping Up
Baked Mexican chicken is easy to make and tastes amazing. This is a weeknight dinner you can feel good about.
So, give this recipe a try and tweak it to your liking. I hope you enjoy it as much as my family does!