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Try Fascinating Mexican Chicken Breast Recipes For Dinner

by Asia Shaukat
Published: Last Updated on 156 views

If you’re looking for a tasty way to prepare boneless, skinless chicken breasts, these Mexican chicken breast recipes are for dinner are best. The chicken breasts without bones marinate in a citrusy blend of spices, garlic, lime, or orange. This marinade blend helps the chicken breasts stay moist and flavorful. The best part? It takes only 20 minutes to have an effect.

Chicken breasts prepared in a Mexican style are succulent, flavorful, and juicy. Prepare this flavorful chicken in minutes with a simple marinade, and then cook it on the stove, in an air fryer, or the oven. A crowd-pleaser that can throw together in a flash, this dish is ideal for weeknights when time is of the essence.

Use it in Chicken Tacos, on top of a Mexican Caesar salad, or over a bowl of Cilantro Lime Rice with some vegetables on the side. Now let’s start to dig into these amazing Mexican chicken breast recipes.

Exactly Why Mexican Chicken Breast Is So Tempting

A 35-minute chicken dish that’s easy and delicious. Our family loves this Mexican chicken breast recipe because it is one of our go-to recipes for a quick and easy dinner. This dish can prepare in under half an hour, making it ideal for busy weeknights when you’re short on time and steam. In addition, the next day’s leftovers can use to make Chicken Tacos or Chicken Fajitas.

Deliciously succulent and flavorful chicken. The chicken is juicy and flavorful because it has been marinated in a delicious marinade made of the perfect combination of seasonings, which includes garlic, cumin, and lime juice.

It has three potential preparations. Choosing how to prepare the chicken makes this recipe accessible to cooks of all skill levels. Whether you have a stovetop, oven, or air fryer, you can try it. Regardless, this Mexican-style chicken breast is succulent and delicious.

You can also try other Mexican dish like The Best Mexican Quinoa Salad. Now, I will discuss the three preparation types of Mexican chicken breast.

Mexican Chicken Breast On Stove Top

Taco seasoning is the secret ingredient in this quick and easy Mexican marinade that will give your skinless, boneless chicken breasts a burst of flavor. Olive oil, garlic, a touch of sugar, salt, and zested and squeezed peels of lime and orange blend together to make the taco seasoning.

Breasts gain flavor from this process and become extremely tender as a result. A recipe card is provided at the article’s conclusion for those who need specific measurements.

This simple recipe will allow you to make your taco seasoning if you don’t already have some on hand. (Spice Mix for Homemade Tacos)

Some Suggestions for Cooking

The chicken breasts are best when marinated for 20 minutes at room temperature, but you can coat them in the marinade and cook them right away if you’re in a rush. This will ensure that the breasts are juicy and full of flavor.

Don’t let the chicken sit in the marinade for too long, as the citrus juices will start to cook the chicken, which may dry out.

Use a fine microplate grater or a zester to remove the zest from the lime and orange. The zest enhances the chicken’s flavor tremendously without contributing any additional acidity.

Using two large chicken breasts and slicing them into cutlets is my go-to for a fast meal that won’t break the bank. Because of the reduced cooking time, the chicken will be tender and juicy when served. The chicken breasts should be placed on a cutting board and patted dry before proceeding. The next step is to use a sharp knife perpendicular to the cutting board to make a clean cut down the middle of the chicken breast. Below is a picture illustrating this:

The Mexican chicken can be prepared on a grill, griddle, or hot skillet. The chicken will get a little charred from the fruit sugars, but don’t worry—the char adds flavor without being burnt, thanks to the quick cooking time.

Recipe Mexican Chicken Breast

Ingredients | Mexican Chicken Breast Recipes For Dinner

A pair of large, boneless, skinless chicken breasts

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  • 1/4 cup olive oil
  • Approximately 4 teaspoons of taco seasoning (note 1:
  • Size: 1 tsp.
  • 1 tsp sugar – see NB 2
  • Three garlic cloves
  • 1 lime
  • One orange


  • It would be best if you began by filleting the chicken
  • If you pat dry, the chicken breast will stop sliding around the cutting board
  • Spread out the chicken breast on the cutting board
  • The breast can be easily removed by slicing it lengthwise with a large, sharp knife
  • Keep the blade of the knife flat and parallel to the cutting board as you proceed through the chicken breast
  • Using a sharp knife, carefully separate the fillets until you have two thick pieces
  • You can use a meat mallet (or a heavy pan) to bash the thicker end down if you discover they are not uniform
  • Prepare Another Chicken Breast In The Same Manner
  • Combine the olive oil, taco seasoning, and sugar in a glass or ceramic bowl
  • A sprinkling of taco seasoning, about 4 teaspoons
  • Toss some minced or grated garlic into the marinade
  • Three garlic cloves add to this
  • Squeeze the juice from the limes and oranges and mix it with the marinade
  • Citrus fruits should be zested and cut in half before being combined with 2 tablespoons of orange juice (typically half an orange) and 2 tablespoons of lime juice (usually the whole lime)
  • The chicken fillets should be added and turned to coat
  • Leave covered in the fridge for 20 minutes to marinate
  • Put the chicken in the oven
  • Prepare a heavy-bottomed skillet, such as cast iron, over medium heat
  • Take the chicken out of the marinade and cook it for 4 minutes without turning it
  • When the chicken is no longer pink in the middle, it is done cooking


  • You can use taco seasoning from the store or make your own with my simple recipe
  • The chicken is caramelized and kept moist thanks to the sugar
  • Some citrus fruits are much juicier than others. If you find that a single lime isn’t producing enough juice, squeeze out as much as possible and move on without worrying about using a second lime

Baked Mexican Chicken Breast

A Mexican-inspired recipe for juicy, flavorful chicken breasts baked in the oven. When you’re in a hurry to get dinner on the table on a weeknight, this simple and fast dish is the way to go.


  • Four chicken breasts that have been deboned and skinned
  • Oil, either extra-virgin olive or another vegetable, to a quarter cup
  • 4 tablespoons taco seasoning, or Use Mine for Something Else


Making Preparations  of Chicken Breasts

Remove any visible fat from the chicken breasts, lay them on a sheet of plastic wrap, and cover them with another sheet of plastic wrap (see Notes section). Using a rolling pin or a meat mallet, pound the chicken breasts until they are all the same thickness. Using light, circular motions, pound the center of each breast outward until the hump is gone and the breasts are of uniform thickness.

Marinating Chicken Breasts

Put one quart of warm water into a large bowl. Dissolve 1/4 cup of kosher salt in the water by stirring. Put the chicken breasts in a bowl, cover them with water, and let them sit for 15 to 20 minutes. Pull the chicken breasts out of the brine and pat them dry with paper towels. Prepare a 450°F oven.

Spice Up Some Chicken Breasts

Arrange the chicken breasts in a baking dish or on a baking sheet. Coat each chicken breast in olive oil and then evenly sprinkle on my Homemade Taco Seasoning blend. Use whatever taco seasoning you like best if you prefer.

Chicken Breasts in the Oven

  • In a preheated 375°F oven, arrange a baking sheet in the center and bake the chicken breasts for 10–20 minutes2 (see Notes section) until an instant-read thermometer inserted into the thickest part registers 165°F
  • If I use the conventional Bake setting on my oven, the breasts are ready at 165 degrees Fahrenheit after 12 to 14 minutes. Most of the time, I can get them to a safe internal temperature of 165 degrees Fahrenheit in just 8 to 10 minutes in my oven using the Single Rack Convection Bake setting
  • A probe or meat thermometer is essential for optimal results
  • The chicken needs to rest for 8 to 10 minutes after being taken out of the oven


Can you tell me the best way to pound chicken breast?

Using a meat mallet, you can flatten chicken breasts for cooking. If you don’t have one, you can use a rolling pin, the skillet’s back, or even a mason jar’s bottom, depending on the size of the chicken.

Using a cast-iron skillet, is that okay?

To answer your question, yes, this is an excellent method for cooking Mexican chicken breasts in a skillet if the chicken will fit. Remove the chicken from the pan immediately, so it doesn’t keep cooking.

Should I only use chicken breasts?

You can use just about any chicken cut you like for this dish. With this marinade, I frequently use boneless chicken thighs. Check the internal temperature of the chicken to make sure it has reached 165 degrees, as cooking times will vary.


Mexican-style chicken breasts have a wonderful flavor and are juicy and tender. With just a few ingredients and a few minutes of prep time, you can have this delicious chicken ready for the stove, the air fryer, or the oven. This dish, which can be prepared in minutes, is perfect for weeknights when time is of the essence but everyone’s appetites are rumbling.

Sprinkle it over some Cilantro Lime Rice, serve it with a side of vegetables, or use it in some Chicken Tacos. Let’s start to cook these fantastic Mexican chicken breast recipes at home.

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