Pico De Gallo Chicken Bake

This easy Pico De Gallo Chicken is my go to when I want something quick vibrant and packed with fresh flavor for dinner. Juicy chicken breasts get a punch of zesty salsa and gooey cheese making this meal as satisfying as it is simple. It is perfect for busy weeknights when everyone wants something different but you want healthy comfort food with a little kick.

I remember making this for the first time on a hectic evening after a long day and was amazed at how quickly my whole family asked for seconds. Now anytime I have pico de gallo left over from taco night this is what I do with it.

Ingredients

• Chicken breasts: Juicy and lean boneless skinless cuts work best Season them well for flavor throughout Look for plump pieces with no dark spots
• Taco seasoning: Adds instant flavor and a touch of heat Go for a blend without additives or make your own for control
• Lime juice: Brightens everything up Always use fresh limes that are heavy for their size for the most juice
• Pico de gallo: Brings crunch and zest to the dish Make it at home with ripe tomatoes for the best taste or use high quality store bought in a pinch
• Monterey Jack cheese: Melts beautifully and turns golden Use freshly shredded for best melt and avoid pre shredded if possible
• Optional garnishes: Fresh cilantro creamy avocado lime wedges and a dollop of sour cream all complement the finished dish nicely

Step by Step Instructions

Prep the Chicken and Pan:

Preheat your oven to four hundred degrees Fahrenheit Spray a large baking dish with nonstick spray so the chicken does not stick and cleanup is fast

Season the Chicken:

Lay chicken breasts in a single layer in the prepared baking dish Squeeze lime juice evenly over each breast then sprinkle taco seasoning over the top so every bite is flavorful

Add the Pico de Gallo and Cheese:

Spoon a generous amount of pico de gallo over each chicken breast letting some fall to the sides for extra juiciness Sprinkle a thick line of shredded Monterey Jack cheese down the center of each piece This allows the cheese to melt right where you want it most

Bake the Chicken:

Place the baking dish in the preheated oven Bake for twenty to twenty four minutes until the chicken is cooked through and reads one hundred sixty five degrees Fahrenheit at the thickest point The cheese should be bubbling and lightly golden

Finish and Serve:

Remove the pan and let the chicken rest a few minutes before serving Serve hot with your favorite garnishes and be ready to scoop up extra pico with chips or fresh veggies

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I am especially fond of using fresh homemade pico in this dish Each summer my kids help me chop tomatoes from our garden and the freshness makes the meal unforgettable It has become a family tradition to make this as soon as tomatoes are ripe

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If you want to freeze it let the cooked chicken cool first before sealing and keep for up to a month For reheating gently warm in the microwave or in the oven to keep the chicken juicy

Ingredient Substitutions

You can easily swap chicken thighs or tenderloin for breasts if you prefer just be sure to adjust cooking time For the cheese mozzarella or even pepper jack will work nicely If you do not have taco seasoning use a mix of chili powder cumin garlic powder and salt for a homemade version

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Serving Suggestions

This chicken loves a side of cauliflower rice for a lighter plate or classic white rice for extra comfort Add tortilla chips to scoop up pico Add a simple green salad or hearty beans to round out the meal My kids always ask for extra lime wedges on the side

A Bit of Context

Pico De Gallo meaning rooster’s beak in Spanish is a colorful salsa fresca that brings the garden right to your plate It is a classic on tacos and tostadas but transforming it into a quick baked chicken dish makes Mexican inspired flavors accessible any night This recipe is the result of craving tacos but wanting a fun twist

Commonly Asked Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal, but thighs or tenderloins can also be used. Adjust baking time accordingly to ensure they stay juicy.

→ Can I use store-bought pico de gallo?

Yes, store-bought pico is convenient, but homemade gives brighter flavor. Add extra lime and cilantro to boost freshness if using prepared salsa.

→ What cheese is recommended?

Monterey Jack melts smoothly, but mozzarella is a tasty alternative. Feel free to try a Mexican cheese blend for extra flavor.

→ How do I serve this dish?

Pair with sides like cilantro lime rice, cauliflower rice, chips, salad, or black beans. Lime wedges and avocado make great garnishes.

→ How should leftovers be stored and reheated?

Refrigerate in an airtight container for up to 4 days or freeze for a month. Reheat gently in the microwave or bake until heated through.