Texas Two Step Chicken Picante
Spice up your dinner rotation with this bold and flavorful Texas Two Step Chicken Picante! Featuring tender, juicy chicken breasts seared to golden perfection and simmered in a zesty picante sauce, this one-skillet recipe is bursting with Tex-Mex flair. Infused with smoky cumin and paprika, plus a hint of garlic, each bite delivers a delightful blend of heat and savory goodness. For an extra indulgence, top the chicken with melted Monterey Jack cheese and garnish with fresh cilantro for a vibrant finish. Ready in under 35 minutes, this quick and easy recipe is perfect for busy weeknights or casual family dinners. Serve it with lime wedges, steamed rice, or crunchy tortilla chips for a complete meal brimming with southwestern charm!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups picante sauce (medium or hot, depending on preference)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup shredded Monterey Jack cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Place the chicken breasts on a clean cutting board. Using a meat mallet or the bottom of a heavy pan, lightly pound each chicken breast to an even thickness of about 1/2 inch.
In a small bowl, mix together the cumin powder, smoked paprika, garlic powder, salt, and pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 3–4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. In the same skillet, pour in the picante sauce, stirring to pick up any browned bits from the bottom of the pan. Allow the sauce to heat through, about 2 minutes.
Return the seared chicken breasts to the skillet, nestling them into the picante sauce. Cover the skillet with a lid and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
If using shredded Monterey Jack cheese, sprinkle it over the chicken during the last 2–3 minutes of cooking. Cover again to let the cheese melt.
Remove the skillet from heat. Garnish with freshly chopped cilantro if desired.
Serve the Texas Two Step Chicken Picante hot, with a side of lime wedges for added zest. This dish pairs wonderfully with steamed rice, tortilla chips, or a fresh green salad.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
