Mexican Chicken Breast
This recipe transforms a simple chicken breast into a tender, juicy, and incredibly flavorful meal. It’s my go-to for a quick weeknight dinner, packed with bright, zesty Mexican-inspired flavors.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: ~38 mins
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- ¼ cup olive oil
- 4 teaspoons taco seasoning
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cloves garlic, crushed or grated
- Zest and juice of 1 lime
- Zest and juice of ½ an orange (~2 tablespoons of juice)
Instructions
- Prep the Chicken: Pat the chicken breasts dry. Lay one flat on a cutting board and slice it horizontally to create two thinner fillets. Repeat with the second breast.
- Make the Marinade: In a non-metallic dish, whisk together the olive oil, taco seasoning, salt, and sugar. Stir in the crushed garlic, lime and orange zest, and the juice from both fruits.
- Marinate: Add the flattened chicken fillets to the dish, making sure they are fully coated. Cover and refrigerate for at least 20 minutes (or up to 24 hours for deeper flavor).
- Cook: Heat a heavy-based frying pan or cast-iron skillet over medium-high heat. When it’s hot, carefully place the chicken in the pan. Do not overcrowd it—cook in batches if needed.
- Sear: Let the chicken cook for 4 minutes without moving it, until a golden-brown crust forms. Flip and cook for another 3-4 minutes, or until cooked through.
Notes
- Serving Suggestions: This chicken is amazing sliced on the diagonal and served over cilantro-lime rice, in tacos with warm corn tortillas, or with a simple side of black beans and a fresh salad. A sprinkle of fresh cilantro and a lime wedge makes it look and taste even better.
- Tips & Tricks: To make sure your chicken cooks evenly, don’t skip the step of flattening it into fillets. The small amount of sugar in the marinade is key for a beautiful caramelized crust.
- Storage & Reheating: Store cooked, cooled chicken in an airtight container in the fridge for up to 4 days. To reheat, you can use the microwave or gently warm it in a pan on the stovetop. It also freezes well for up to 3 months.
Find it online: https://new.projuktigeek.com/mexican-chicken-breast/