Why You’ll Love This Recipe
- Bold Mexican flavours—cumin, paprika, garlic and chili—make the chicken exciting and aromatic.
- The cheese topping gives you that satisfying melt and golden crust that elevates a simple bake.
- Minimal fuss: tossed in a baking dish, one oven step, and done.
- Adaptable—serve with rice, tortillas, salad, or veggies to suit your meal style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic (minced)
- Ground cumin
- Smoked paprika
- Chili powder or taco seasoning
- Salt and pepper
- Diced tomatoes or tomato-based sauce (optional for a juicier bake)
- Bell peppers and/or onions (sliced)
- Shredded cheese (Mexican-blend, cheddar, or Monterey Jack)
- Fresh cilantro or parsley for garnish
- Optional: sliced jalapeños for added heat
- Optional: lime wedges for serving
Directions
- Pre-heat your oven to 190 °C (≈375 °F).
- In a small bowl, mix together garlic, cumin, smoked paprika, chili powder (or taco seasoning), salt and pepper with a little olive oil. Rub this seasoning mix over the chicken pieces.
- In a greased baking dish, arrange the seasoned chicken breasts. If using, scatter sliced bell peppers and onions around and/or on top of the chicken. If using diced tomatoes or tomato sauce, pour it around the chicken to give moisture.
- Bake uncovered for about 20–25 minutes, or until the chicken is nearly cooked through (internal temperature ~74 °C / 165 °F).
- Remove the dish from the oven, sprinkle the shredded cheese evenly over the chicken and vegetables. Return to the oven and bake for an additional 5–10 minutes, or until the cheese is fully melted and begins to bubble and lightly brown.
- Once done, remove from oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley, and serve with lime wedges if you like.
Servings and timing
Makes approximately 4 servings.
Preparation time: ~10 minutes.
Bake time: ~25-35 minutes (including cheese topping step).
Total time: ~35–45 minutes.
Variations
- Use chicken thighs instead of breasts for extra juiciness.
- Add more vegetables such as corn kernels, zucchini pieces or black beans for a fuller bake.
- For more heat: add chopped fresh jalapeños or a pinch of cayenne pepper to the seasoning.
- Swap the cheese: use pepper Jack for spice, or use a smoked cheddar for depth of flavour.
- For a creamy version: stir in a few tablespoons of sour cream or Greek yogurt right before topping with cheese.
- Make it low-carb: serve with cauliflower rice or steamed broccoli instead of tortillas or regular rice.
Storage/Reheating
- To store: Allow the dish to cool slightly. Transfer leftovers into an airtight container and refrigerate for up to 2–3 days.
- To reheat: Pre-heat oven to ~160 °C (≈325 °F). Cover the dish loosely with foil and reheat for about 10–15 minutes until warmed through. If you want the cheese topping to crisp again, uncover for the last few minutes.
- Freezing: You can freeze cooked portions (without fresh garnishes) for up to 1 month. Thaw overnight in the fridge and reheat as above.
FAQs
1. Can I use frozen chicken for this recipe?
Yes—but ensure the chicken is fully thawed before seasoning and baking, so it cooks evenly and reaches the safe internal temperature.
2. What side dishes go well with this dish?
Mexican-rice, black beans, a fresh green salad, steamed vegetables or warm tortillas all work nicely. A side of guacamole or sour cream enhances it further.
3. How do I know when the chicken is done?
The chicken should reach an internal temperature of about 74 °C (165 °F) in the thickest part. The juices should run clear and there should be no pink inside.
4. My cheese browned too fast before the chicken was cooked—what can I do differently next time?
In that case, bake the chicken for most of the time uncovered without cheese, then add cheese only in the final 5–10 minutes so it melts without over-browning. You can cover with foil until the final step if needed.
5. Can I make this ahead of time?
Yes — you can season the chicken and assemble the vegetables ahead, refrigerate until ready to bake, then add cheese and finish in the oven when ready to serve.
6. Is this dish spicy?
It depends on how much chili powder/taco seasoning you use and whether you include jalapeños. You can adjust the spice level to your preference—use milder seasonings or omit hot peppers for a gentler flavour.
7. Can I use shredded chicken instead of whole breasts?
Yes — you could cook and shred chicken ahead of time, mix it with vegetables and seasoning, place it in the baking dish, top with cheese and bake until cheese is melted. It changes the texture slightly but still works.
8. What if I don’t have a Mexican-blend cheese?
You can use any good melting cheese like cheddar, Monterey Jack or mozzarella. Using a blend gives the best melt and flavour, but any melting cheese will be fine.
9. How can I make it lower in calories?
Use chicken breasts (lean), reduce the amount of cheese slightly or use a reduced-fat cheese, increase vegetables instead of extra sides, and serve with salad rather than heavy starches.
10. My bake was too dry—what happened?
Possible causes: not enough moisture. You can add a little tomato sauce, diced tomatoes or a splash of chicken broth under the chicken before baking to help keep it moist. Also avoid over-cooking the chicken which can dry it out.
Conclusion
Cheesy Baked Mexican Chicken is a delicious weeknight dinner that brings together bold seasonings, juicy chicken and melted cheese in one easy bake. With simple prep and a strong flavour payoff, it’s a recipe worth keeping in your rotation—perfect for nights when you want comfort and spice with minimal effort. Enjoy!
PrintCheesy Baked Mexican Chicken
This Cheesy Baked Mexican Chicken combines juicy, spice-rubbed chicken breasts with vibrant Mexican flavours and a generous layer of melted cheese. It’s an easy, oven-baked comfort dish that’s full of flavour and perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder or taco seasoning
- Salt and pepper, to taste
- 1 cup diced tomatoes or tomato sauce (optional)
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 1/2 cups shredded Mexican-blend cheese (or cheddar/Monterey Jack)
- Fresh cilantro or parsley, for garnish
- Optional: sliced jalapeños for added heat
- Optional: lime wedges for serving
Instructions
- Preheat oven to 190°C (375°F).
- In a small bowl, combine garlic, cumin, smoked paprika, chili powder, salt, pepper, and olive oil to form a paste. Rub this seasoning mixture evenly over the chicken breasts.
- Place the chicken in a greased baking dish. Scatter sliced bell peppers and onions around the chicken. Pour in diced tomatoes or tomato sauce if using.
- Bake uncovered for 20–25 minutes, or until the chicken is nearly cooked through (internal temperature reaches 74°C / 165°F).
- Remove from oven, sprinkle shredded cheese evenly over the chicken and vegetables, and return to oven for another 5–10 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges if desired.
Notes
- Use chicken thighs for extra juiciness.
- Add more vegetables such as corn, zucchini, or black beans for variety.
- For extra spice, include jalapeños or cayenne pepper.
- To keep it moist, add a splash of tomato sauce or chicken broth before baking.
- Serve with rice, tortillas, or salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg
