Looking for a quick, flavorful dinner idea? This Mexican Chicken Breast recipe is a go-to for bold spices, vibrant flavors, and super easy prep. Inspired by the rich culinary traditions of Mexico, it combines the smokiness of paprika, the zest of lime, and the warmth of chili powder and cumin. Whether you’re cooking up a weeknight dinner or prepping meals for the week, this dish is simple, satisfying, and oh-so-delicious.
Quick Recipe Basics
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Serves: 4 people
- Level: Beginner-friendly! If you’ve got a skillet, you’re good to go.
What You’ll Need
Ingredients:
- 1.5 lbs boneless chicken breast (cut into 4 thin pieces)
- 2 tbsp olive oil
- ½ tbsp chili powder
- 1 tsp cumin
- ½ tbsp smoked paprika
- 1 tsp oregano
- 1 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- ½ tsp brown sugar
- Salt and pepper to taste
Substitutions:
- Prefer juicy over lean? Swap the chicken breast for boneless thighs—just cook them a bit longer.
- No olive oil? Try vegetable oil instead.
- Cilantro not your thing? Replace it with parsley or skip it altogether.
- No smoked paprika? Use regular paprika, though you’ll miss out on that smoky flavor.
Let’s Cook!
Step 1: Make the Marinade
In a small bowl, whisk together olive oil, chili powder, cumin, smoked paprika, oregano, cilantro, lime juice, brown sugar, salt, and pepper. It should smell amazing—spicy, zesty, and earthy.
Step 2: Marinate the Chicken
Slice the chicken breasts in half to create thin, even cutlets. Toss them in a Ziploc bag or bowl, pour the marinade on top, and massage the marinade into the chicken. Let it chill for at least 30 minutes—overnight works too if you want max flavor.
In a hurry? Let it marinate for 15 minutes at room temp while you prep the sides.
Step 3: Cook It Up
- Heat a griddle or skillet over medium-high heat. Add a bit of oil to keep things from sticking.
- Cook the chicken for 3–4 minutes per side until it’s got a beautiful golden-brown crust.
- Check for doneness: The internal temp should hit 165°F (use a meat thermometer if you have one).
- Rest the chicken for 3–5 minutes before slicing so it stays juicy.
Tips: Don’t overcrowd the pan! If needed, cook the chicken in batches—it’s worth the extra few minutes.
How to Serve
This chicken is super versatile! Here are a few ideas to make it a meal:
- Over rice: Serve with cilantro-lime rice or plain white rice.
- With veggies: Pair with roasted zucchini, bell peppers, or a simple salad.
- Taco-style: Slice it up and stuff it into tortillas. Add guac, salsa, and a squeeze of lime.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken for up to 3 months in a Ziploc bag.
- Reheat: For the best texture, use an air fryer (350°F for 6–8 minutes) or reheat in a skillet with a splash of water to keep it moist.
Make It Your Way
- Dial up the heat: Add cayenne or chipotle powder to the marinade if you like it spicy.
- Tone it down: Reduce the chili powder and up the smoked paprika for a mild but flavorful dish.
- Summer vibes? Try grilling the chicken outside for added smokiness.
This is one of those recipes you’ll come back to again and again. It’s quick, customizable, and packed with flavor. Whether you’re cooking for your family or meal-prepping for the week, this Mexican Chicken Breast is a no-fail winner. Give it a try tonight—your taste buds will thank you!
PrintMexican Chicken Breast
Bring the vibrant flavors of Mexico to your table with this quick and easy Mexican Chicken Breast recipe. Marinated in a zesty blend of lime, smoked paprika, and fresh cilantro, this dish is perfect for busy weeknights or meal prep. Whether grilled, baked, or air-fried, it delivers juicy, tender chicken bursting with bold spices.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 lb boneless chicken breast, cut into 4 cutlets
- 2 tablespoons olive oil
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ tablespoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon fresh cilantro, finely chopped
- 2 tablespoons lime juice
- ½ teaspoon brown sugar
- Salt and black pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, oregano, cilantro, lime juice, brown sugar, salt, and pepper until well combined. The marinade should be vibrant and aromatic.
- Marinate the Chicken: Slice each chicken breast into thinner cutlets for even cooking. Place them in a Ziploc bag or bowl and pour the marinade over them. Massage the marinade into the chicken until fully coated. Refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Griddle Pan Cooking: Preheat a griddle pan over medium-high heat and lightly brush with oil. Place the marinated chicken on the pan and cook undisturbed for 3–4 minutes to develop golden sear marks. Flip and cook for another 3–4 minutes until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the pan and let it rest for 3–5 minutes before slicing or serving. This helps retain its juices.
Notes
Serving Suggestions:
- Pair with cilantro-lime rice, roasted vegetables, or a fresh side salad.
- Slice and use in tacos, burritos, or wraps for a versatile meal option.
Tips & Tricks:
- For juicier chicken, use thighs instead of breasts.
- Avoid overcrowding the pan to ensure proper searing.
- Fresh lime juice adds brightness—don’t skip it!
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently in a skillet over low heat or in an air fryer at 350°F (175°C) for 6–8 minutes to maintain moisture.
