Description
This crispy baked salsa chicken with avocado is an easy, flavorful weeknight dinner featuring taco-seasoned panko breadcrumbs for a perfect crunch, topped with fresh salsa, melted Mexican cheese, and creamy sliced avocado. Ready in just 30 minutes, it delivers a satisfying Tex-Mex flair that’s both comforting and delicious.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless chicken breasts (about 2 large breasts)
- ½ cup seasoned panko breadcrumbs (gluten-free if needed)
- 1 tablespoon taco seasoning (see homemade recipe below)
- 1 large egg
Toppings
- 1 cup salsa
- 1 cup Mexican grated cheese blend
- 1 medium ripe avocado, sliced
- Fresh chopped cilantro (optional garnish)
Homemade Taco Seasoning (makes about 3 tbsp)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (or smoked paprika)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and prepare: Preheat your oven to 400℉. Lightly coat a large casserole dish or baking sheet with cooking spray or brush with oil to prevent sticking.
- Prepare chicken: Cut each chicken breast in half lengthwise to create 4 thinner pieces. Pound the thicker pieces with a meat mallet or rolling pin to even out their thickness for uniform cooking. Set aside.
- Mix breadcrumb coating: In a medium shallow dish, combine the panko breadcrumbs with the taco seasoning and mix well. In a separate shallow dish, beat the egg until smooth.
- Coat chicken: Brush both sides of each chicken piece with the beaten egg, then dredge thoroughly in the taco-seasoned breadcrumbs, pressing to coat all sides. Repeat until all chicken pieces are coated. Discard any leftover egg or breadcrumbs.
- Bake chicken initially: Arrange the breaded chicken pieces in a single layer on the prepared baking dish, ensuring enough space for crisping. Optionally spray the tops lightly with oil spray to enhance crispiness. Bake in the oven for about 10 minutes.
- Add salsa and cheese: Remove the chicken from the oven and spoon approximately ¼ cup of salsa over each piece. Sprinkle ¼ cup of the grated Mexican cheese blend evenly on top of each. Return to the oven and bake for an additional 5-7 minutes or until the chicken reaches an internal temperature of 165℉ and the cheese is melted and bubbly.
- Rest and garnish: Remove from oven and let the chicken rest for 5 minutes. Top each piece with sliced avocado and a sprinkling of minced cilantro if desired just before serving.
- Serving suggestions: Serve the crispy baked salsa chicken alongside rice and black beans or over a fresh salad or pasta for a versatile Tex-Mex meal.
Notes
- The homemade taco seasoning provides a mild heat; to increase spiciness, add crushed red pepper flakes or cayenne pepper to taste.
- To keep the breadcrumb crust crispy when reheating leftovers, reheat covered in a 350℉ oven or air fryer instead of microwave.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: baked salsa chicken, crispy chicken, Tex-Mex chicken, taco seasoned chicken, avocado chicken, easy chicken dinner, weeknight dinner
