Mexican-Style Baked Chicken
Flavorful Mexican-inspired baked chicken with bold spices, crispy coating, and fresh toppings, perfect for a hearty family dinner or casual gathering.
Ingredients
- 3 whole chicken breasts (1 lb. each) or 12 chicken thighs (3 to 3 1/2 lb. total) ⓘ
- 2 large eggs ⓘ
- 1 garlic clove minced or pressed ⓘ
- green chile salsa or taco sauce ⓘ
- 1 1/2 cups fine dry bread crumbs ⓘ
- 2 teaspoons chili powder ⓘ
- 2 teaspoons ground cumin ⓘ
- salt
- 1/2 teaspoon oregano ⓘ
- 6 tablespoons butter or margarine ⓘ
- 1 large ripe avocado ⓘ
- 4 to 6 cups shredded iceberg lettuce ⓘ
- 1 cup plain yogurt or sour cream ⓘ
Instructions
- Split, bone, and skin the chicken breasts or prepare the thighs by skinning, then rinse and pat dry.
- In a shallow bowl, beat eggs, minced garlic, and 1/4 cup salsa until well combined.
- In another shallow bowl, mix bread crumbs, chili powder, ground cumin, and oregano.
- Dip each piece of chicken into the egg mixture to coat, then drain briefly.
- Coat the egg-coated chicken in the breadcrumb mixture, shaking off excess.
- Arrange the coated chicken in a baking dish and bake until cooked through and golden brown, about 30 minutes.
- Serve with sliced avocado, shredded lettuce, cherry tomatoes, and a dollop of yogurt or sour cream.
Tips & Substitutions
For a lighter option, consider using skinless chicken breasts or thighs. You can substitute the bread crumbs with crushed cornflakes for added crunch. If you like more heat, add diced jalapeños to the egg mixture. Pair this dish with a fresh salsa or use it as a filling for a Taco Chicken Salad(Ultra Low-Fat).
Serving Suggestions
This dish is best served with sliced avocado, shredded iceberg lettuce, and a dollop of plain yogurt or sour cream. For a complete meal, consider pairing it with a side of Festive Tortilla Soup or serving it over rice. You could also use the chicken in a Tex-Mex Tortilla Stack for a fun twist.
Storage & Reheating
Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid the microwave, as it may make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican-Style Baked Chicken contains roughly 1489 calories, with 43g protein, 231g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (152% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2986mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well and will reduce the cooking time. Just ensure they are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
What can I substitute for the green chile salsa?
If you don't have green chile salsa, you can use any taco sauce or homemade salsa verde. For a milder flavor, opt for a plain tomato salsa and add some chopped green chilies to taste.
How can I make this dish spicier?
To add more spice, consider incorporating cayenne pepper into the breadcrumb mixture or adding some diced fresh jalapeños to the egg mixture. You can also serve the chicken with a spicy salsa or hot sauce on the side.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).