35+ Must-Try Authentic Mexican Chicken Breast Recipes for Every Occasion

Mexican cuisine is renowned for its bold, vibrant flavors, and chicken is often at the heart of many delicious dishes.

Whether you’re craving something spicy, savory, or even sweet, chicken breasts provide a versatile base for creating a wide array of Mexican dishes.

From grilled to braised, smothered in rich sauces or paired with fresh salsas, the possibilities are endless!

If you’re looking to expand your culinary horizons or add a bit of spice to your weeknight dinners, you’ve come to the right place.

In this article, we’ve rounded up over 35 authentic Mexican chicken breast recipes that will elevate your cooking game and satisfy your cravings for Mexican flavors.

Whether you’re new to Mexican cooking or an experienced chef, these recipes offer something for everyone!

35+ Must-Try Authentic Mexican Chicken Breast Recipes for Every Occasion

With these 35+ authentic Mexican chicken breast recipes, you’re all set to explore the diverse and rich flavors of Mexico from the comfort of your own kitchen.

From the smoky heat of chipotle peppers to the tangy freshness of tomatillos, these recipes are bound to take your taste buds on a journey.

Whether you’re preparing a family dinner, entertaining guests, or simply enjoying a solo meal, these dishes offer the perfect combination of bold flavors and satisfying textures.

So, grab your apron and get ready to enjoy some of the best authentic Mexican chicken recipes that are sure to leave you craving more!

Pollo en Salsa Verde (Chicken in Green Sauce)

Pollo en Salsa Verde is a classic Mexican dish where tender chicken breasts are cooked in a tangy and flavorful green sauce made with tomatillos, jalapeños, and cilantro. This dish offers a perfect balance of spicy and tangy flavors and is often served with rice, beans, or tortillas. The bright green sauce provides a refreshing complement to the succulent chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb tomatillos, husked and rinsed
• 2 medium jalapeños, seeds removed for less heat
• 1/2 medium onion, roughly chopped
• 2 cloves garlic, peeled
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp lime juice (optional)

Instructions:

1. In a saucepan, cook the tomatillos, jalapeños, onion, and garlic in enough water to cover them. Bring to a boil, then lower the heat and simmer for 10-15 minutes, or until the tomatillos soften.
2. Drain the vegetables and place them in a blender or food processor. Add cilantro, and pulse until smooth. Season with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet, pour the green salsa, add chicken broth, and simmer for 5 minutes, allowing the flavors to meld together.
5. Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for an additional 5-7 minutes, ensuring the chicken absorbs the sauce.
6. If desired, squeeze fresh lime juice over the chicken just before serving.

Pollo en Salsa Verde is a fantastic representation of traditional Mexican flavors. The tangy tomatillo-based salsa combines beautifully with the juicy chicken, creating a dish that feels both fresh and hearty. It’s perfect for a weeknight dinner or a festive meal and pairs wonderfully with warm tortillas or rice. The versatility of this dish means you can adjust the heat level by adding more or less jalapeño, making it customizable for different palates. This recipe is a true taste of Mexico’s rich culinary heritage.

Pollo a la Mexicana (Mexican-Style Chicken)

Pollo a la Mexicana is a vibrant, colorful dish that combines chicken with a mixture of tomatoes, onions, and bell peppers. This dish is known for its bold flavors and is a beloved home-cooked meal throughout Mexico. The chicken is cooked until perfectly tender, absorbing the savory and slightly tangy essence of the sauce, making it a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 large ripe tomatoes, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, cumin, chili powder, and paprika. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the onions, garlic, and bell peppers. Cook for 4-5 minutes, until softened.
3. Add the tomatoes and cook for another 2-3 minutes, stirring occasionally, until they begin to break down and form a sauce.
4. Return the chicken to the skillet and mix well with the vegetables. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld and the chicken to cook through.
5. Garnish with fresh cilantro and serve with rice, tortillas, or beans.

Pollo a la Mexicana is a delicious and satisfying dish that showcases the bright flavors of Mexican cuisine. The combination of fresh vegetables and tender chicken creates a dish that’s both healthy and full of taste. The use of cumin, chili powder, and paprika adds a savory depth to the sauce, making this a meal that is both flavorful and filling. Whether served with rice, beans, or tortillas, it’s a dish that brings a taste of Mexico to your table. The best part is its simplicity, making it a perfect option for a busy weeknight or a gathering with friends and family.

Pollo Pibil (Yucatan-Style Chicken)

Pollo Pibil is a traditional dish from the Yucatán region of Mexico. It’s made by marinating chicken in a flavorful mixture of achiote paste, orange juice, and spices, then wrapping the chicken in banana leaves and slow-cooking it until tender. This cooking method imparts a unique smoky flavor that pairs perfectly with the tender chicken. It’s a dish rich in history and flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp achiote paste
• 1/2 cup fresh orange juice
• 1/4 cup vinegar
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large banana leaves (or aluminum foil as a substitute)
• Lime wedges for serving

Instructions:

1. In a blender, combine the achiote paste, orange juice, vinegar, garlic, cumin, oregano, thyme, salt, and pepper. Blend until smooth.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the oven to 350°F (175°C). If using banana leaves, briefly char them over an open flame to soften them. Alternatively, you can use aluminum foil.
4. Lay the banana leaves or foil on a baking dish and place the marinated chicken breasts in the center. Fold the leaves over the chicken to completely wrap it.
5. Bake for 40-45 minutes, or until the chicken is fully cooked and tender.
6. Serve with lime wedges on the side and warm tortillas for an authentic experience.

Pollo Pibil is a truly unique and flavorful Mexican dish, with roots in the ancient traditions of the Yucatán Peninsula. The achiote paste and citrus marinade lend a deep, rich flavor to the chicken, while the slow cooking method in banana leaves locks in moisture and imparts a smoky aroma. This dish is perfect for special occasions or when you want to bring a taste of Mexico’s rich culinary heritage to your table. It’s a flavorful experience that pairs wonderfully with fresh salsa, rice, or grilled vegetables. If you’re looking for something out of the ordinary, Pollo Pibil is sure to impress.

Pollo en Mole Poblano (Chicken in Mole Poblano Sauce)

Pollo en Mole Poblano is one of Mexico’s most iconic dishes. It combines tender chicken with the rich, complex flavors of mole poblano, a sauce made with chilies, chocolate, spices, and nuts. This dish is a labor of love, perfect for special occasions or family gatherings. Mole’s deep flavors and smoky richness make it a truly unique experience that embodies the heart of Mexican cuisine.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup mole poblano paste (store-bought or homemade)
• 2 tbsp vegetable oil
• 2 cups chicken broth
• 1/4 cup sesame seeds, toasted (for garnish)
• 1 tbsp fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

For the Mole Poblano:

• 2 dried pasilla chilies
• 2 dried mulato chilies
• 2 dried chipotle chilies
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 cup raisins
• 1 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 1/2 cups chicken broth
• 1/4 cup dark chocolate, chopped

Instructions:

1. To make the mole sauce, heat a skillet over medium heat. Toast the dried chilies for 1-2 minutes until fragrant. Remove stems and seeds and set aside.
2. In the same skillet, toast sesame seeds, almonds, peanuts, and raisins for 2-3 minutes until fragrant. Set aside.
3. In a blender, combine the toasted chilies, nuts, raisins, cocoa powder, cinnamon, cloves, onion, garlic, tomatoes, and chicken broth. Blend until smooth.
4. Heat the vegetable oil in a pot over medium heat. Pour in the mole mixture and cook for 10-15 minutes, stirring occasionally, until it thickens.
5. Stir in the dark chocolate and continue to cook for another 5 minutes until the sauce is smooth and glossy. Season with salt to taste.
6. Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
7. Pour the mole sauce over the chicken and simmer for another 10 minutes to allow the chicken to soak up the flavors.
8. Garnish with toasted sesame seeds and fresh cilantro before serving.

Pollo en Mole Poblano is a dish that showcases the intricate and balanced flavors of Mexican mole. The combination of spices, chilies, chocolate, and nuts creates a sauce that is rich, flavorful, and slightly smoky, perfectly complementing the tender chicken. This dish is a celebration of Mexico’s culinary diversity and a perfect choice for gatherings where you want to impress guests with something special. Paired with rice and tortillas, it makes for a filling, satisfying meal that encapsulates the essence of Mexican culture.

Pollo Asado (Mexican Grilled Chicken)

Pollo Asado is a simple yet flavorful dish that features chicken marinated in a mixture of citrus, herbs, and spices, then grilled to perfection. This dish is popular across Mexico, known for its smoky char and juicy, tender meat. It’s the perfect recipe for a summer barbecue or a weeknight dinner, and it’s easily customizable with varying levels of heat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, whisk together the orange juice, lime juice, garlic, olive oil, cumin, chili powder, paprika, oregano, cinnamon, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours or overnight for more flavor.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade.
4. Grill the chicken for 6-7 minutes on each side, or until fully cooked and golden brown with grill marks. You can check for doneness by cutting into the thickest part of the chicken—there should be no pink.
5. Garnish with fresh cilantro before serving.

Pollo Asado is a delicious and versatile dish that captures the essence of Mexican grilling. The combination of citrus and spices creates a zesty marinade that infuses the chicken with bold flavors, while the grilling process adds a smoky depth. This dish is perfect for a family meal, a summer barbecue, or a casual weeknight dinner. It pairs wonderfully with a side of grilled vegetables, rice, or a fresh salsa, making it an easy yet satisfying way to enjoy Mexican-inspired cuisine.

Pollo con Papas (Chicken with Potatoes)

Pollo con Papas is a comforting, hearty Mexican dish where chicken breasts are cooked with potatoes in a savory tomato-based sauce. This dish is simple to make but rich in flavor, making it an ideal meal for families. The combination of tender chicken and soft potatoes in a flavorful broth creates a filling and delicious dish that everyone will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 2 cups chicken broth
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, paprika, and oregano.
2. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown. Remove the chicken and set it aside.
3. In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
4. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
5. Pour in the tomato sauce and chicken broth, and return the chicken to the skillet. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.
6. Garnish with fresh cilantro before serving.

Pollo con Papas is a comforting dish that combines the heartiness of chicken and potatoes in a flavorful tomato sauce. It’s a straightforward yet satisfying meal, perfect for busy days when you need a wholesome dinner. The spices and broth enhance the natural flavors of the chicken and potatoes, creating a rich and savory dish. Whether served with a side of rice, tortillas, or a simple salad, this recipe will quickly become a go-to family favorite that brings warmth and satisfaction to the table.

Pollo a la Crema (Creamy Chicken)

Pollo a la Crema is a delicious Mexican dish featuring tender chicken breasts cooked in a rich and creamy sauce made with sour cream, poblano peppers, and garlic. This dish is known for its velvety texture and balanced flavors, where the creaminess is perfectly complemented by the mild heat from the poblanos. It’s a perfect comfort food that’s simple to prepare and can easily be served with rice or tortillas for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, and chopped
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, cumin, and paprika. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Add the roasted, chopped poblano peppers to the skillet and cook for another 2 minutes.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to blend.
5. Stir in the sour cream, and season with salt and pepper to taste. Once the sauce has thickened, return the chicken breasts to the skillet and coat them with the creamy sauce. Simmer for an additional 5 minutes to ensure the chicken absorbs the flavors.
6. Garnish with fresh cilantro before serving.

Pollo a la Crema is a rich, indulgent dish that combines the smooth texture of sour cream with the smokiness of poblano peppers, creating a comforting and flavorful sauce for the chicken. The mild heat from the poblanos adds a depth of flavor that complements the creamy base perfectly. This dish is ideal for a cozy family dinner or when you want to impress guests with something flavorful yet easy to prepare. Serve it with rice, beans, or tortillas for a full Mexican feast that will satisfy everyone’s cravings.

Pollo al Chipotle (Chicken with Chipotle Sauce)

Pollo al Chipotle is a vibrant, smoky dish that brings together the bold heat of chipotle peppers and the tender juiciness of chicken. The chipotle sauce, made with smoky dried chipotle peppers and tomatoes, infuses the chicken with deep flavors, making each bite a perfect balance of spicy and savory. This is a great dish to serve with rice or a fresh salad for a complete, satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 dried chipotle peppers, seeds removed
• 2 medium tomatoes, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup chicken broth
• 1 tbsp vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes on each side until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the onions, garlic, and chopped tomatoes. Sauté for 3-4 minutes until softened.
3. Add the chipotle peppers, chicken broth, vinegar, and honey to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened and the flavors meld together.
4. Blend the mixture until smooth using an immersion blender or a regular blender.
5. Return the chicken breasts to the skillet and coat them with the chipotle sauce. Simmer for 5-7 minutes to allow the chicken to absorb the sauce.
6. Garnish with fresh cilantro before serving.

Pollo al Chipotle is a flavorful dish that highlights the smoky heat of chipotle peppers while balancing the sauce with the sweetness of honey and the tanginess of vinegar. The chipotle sauce enhances the chicken, giving it a smoky, spicy kick that’s irresistible. This dish is perfect for those who enjoy bold flavors and heat, while still appreciating the tenderness of the chicken. Served with rice or tortillas, this dish makes for a memorable and satisfying Mexican meal. It’s a great way to experience the depth of Mexican flavors in one dish.

Pollo con Nopales (Chicken with Cactus)

Pollo con Nopales is a traditional Mexican dish that features succulent chicken breasts cooked with nopales, the tender pads of the prickly pear cactus. The addition of fresh, tangy nopales gives the dish a unique texture and flavor that pairs perfectly with the chicken. This healthy and vibrant dish is perfect for those looking to try something different while enjoying the delicious flavors of Mexican cuisine.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh nopales, sliced into strips (or canned, drained)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder. Cook the chicken for 6-7 minutes on each side until browned and cooked through. Remove the chicken and set it aside.
2. In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
3. Add the chopped tomatoes to the skillet and cook for another 3 minutes, allowing the tomatoes to break down and create a sauce.
4. Add the sliced nopales to the skillet and cook for 5-7 minutes, until the nopales are tender and slightly translucent.
5. Return the chicken breasts to the skillet, stir to combine, and cook for another 5 minutes, allowing the flavors to meld.
6. Garnish with fresh cilantro before serving.

Pollo con Nopales offers a fresh, light, and vibrant take on chicken, with the cactus providing a slightly tangy, crisp texture that contrasts beautifully with the tender chicken. This dish is a great option for those looking for a healthy, flavorful Mexican meal. The cumin and chili powder give it a subtle warmth, while the nopales add a distinct, refreshing flavor. Serve with rice, beans, or tortillas for a satisfying meal that’s full of authentic Mexican flavors and nutrition. This dish is a wonderful way to explore the culinary treasures of Mexico and enjoy a truly unique combination of ingredients.

Pollo en Adobo (Chicken in Adobo Sauce)

Pollo en Adobo is a savory and smoky dish where chicken breasts are marinated and cooked in a rich adobo sauce. The adobo sauce, made from dried chiles, vinegar, garlic, and various spices, gives the chicken a bold, deep flavor with a slight tang and spice. This dish is commonly served with rice, beans, or tortillas and is perfect for those who enjoy smoky, spicy dishes with complex flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 3 cloves garlic, peeled
• 1/4 cup apple cider vinegar
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp vegetable oil
• 1/2 cup chicken broth

Instructions:

1. In a dry skillet, toast the guajillo and ancho chiles for 1-2 minutes until fragrant. Remove from the heat and soak the chiles in warm water for 10 minutes to soften.
2. Drain the chiles and transfer them to a blender. Add the garlic, vinegar, cumin, paprika, oregano, cinnamon, salt, and pepper. Blend until smooth, adding a bit of water or chicken broth to help blend the mixture into a thick sauce.
3. Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes on each side until browned. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the adobo sauce and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for 5-7 minutes to allow the flavors to meld together.
5. Return the chicken to the skillet and coat it in the adobo sauce. Simmer for another 10 minutes, ensuring the chicken is fully cooked and infused with the sauce.
6. Serve with rice, tortillas, or beans, and garnish with fresh cilantro if desired.

Pollo en Adobo is a richly flavored dish that showcases the smoky, spicy complexity of Mexican cuisine. The adobo sauce brings a depth of flavor to the chicken, while the vinegar provides a slight tang to balance out the heat from the chiles. The tender chicken absorbs all the bold flavors of the sauce, making every bite an explosion of taste. This dish is perfect for a weekend dinner or a family meal, and when served with rice, beans, or tortillas, it creates a comforting and fulfilling meal that everyone will enjoy.

Pollo con Mole de Olla (Chicken in Mole de Olla)

Pollo con Mole de Olla is a comforting and flavorful Mexican dish made by simmering chicken in a rich mole broth. Mole de Olla is a variant of mole that’s lighter and more brothy, yet still carries the deep, complex flavors of traditional mole. This dish is perfect for a cozy dinner and is often served with vegetables, corn, and tortillas, making it a complete and satisfying meal.

Ingredients:

• 4 bone-in, skinless chicken breasts or thighs
• 1/4 cup mole de olla paste (store-bought or homemade)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• 4 cups chicken broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 ears of corn, cut into thirds (optional)
• 1 large carrot, peeled and sliced (optional)
• 1 medium zucchini, chopped (optional)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Season the chicken with salt, pepper, and cumin. Brown the chicken pieces in the pot for 5-7 minutes per side until golden. Remove the chicken and set aside.
2. In the same pot, add the chopped onion, garlic, and tomatoes. Cook for 4-5 minutes until softened.
3. Stir in the mole de olla paste and chicken broth, mixing to dissolve the paste into the broth.
4. Return the chicken to the pot and bring the mixture to a simmer. Add the corn, carrot, and zucchini (if using), and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh cilantro before serving.

Pollo con Mole de Olla is a wonderfully hearty and flavorful dish that provides a lighter take on traditional mole. The mole broth is rich yet not overly heavy, allowing the chicken and vegetables to absorb its complex flavors. The inclusion of vegetables like corn and zucchini adds freshness and texture, while the chicken remains juicy and tender. This dish is an excellent choice for a cozy dinner or for feeding a crowd, and it pairs beautifully with a side of rice or freshly made tortillas. Mole de Olla brings a unique twist to the typical mole, creating a satisfying, flavorful experience for all.

Pollo a la Naranja (Orange Chicken)

Pollo a la Naranja is a refreshing and tangy Mexican dish where chicken breasts are cooked in a zesty orange sauce. The sweetness of the orange juice balances the savory flavors of garlic, onions, and spices, creating a deliciously light and flavorful dish. This dish is perfect for anyone looking for a unique take on chicken, blending sweet, savory, and citrusy notes in one meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh orange juice (about 2-3 oranges)
• Zest of 1 orange
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1 tbsp honey
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, cumin, and chili powder. Cook the chicken for 6-7 minutes on each side, until browned and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
3. Pour in the orange juice, orange zest, chicken broth, and honey. Stir to combine and bring the sauce to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.
4. Return the chicken to the skillet and spoon the sauce over the chicken. Simmer for an additional 5-7 minutes, letting the chicken absorb the citrusy flavors.
5. Garnish with fresh cilantro before serving.

Pollo a la Naranja is a bright and flavorful dish that balances the sweetness of fresh orange juice with savory spices, making it a refreshing change from traditional chicken recipes. The zesty orange sauce provides a burst of citrusy goodness, while the honey adds a hint of sweetness. This dish pairs wonderfully with rice, quinoa, or a simple side salad, making it a versatile and light option for any meal. Whether you’re cooking for a casual weeknight dinner or looking to impress guests, Pollo a la Naranja is sure to be a hit with its vibrant flavors and simple preparation.

Pollo en Salsa Verde (Chicken in Green Sauce)

Pollo en Salsa Verde is a classic Mexican dish where chicken breasts are simmered in a tangy, zesty green salsa made from tomatillos, cilantro, and green chilies. This dish offers a perfect balance of fresh, vibrant flavors, making it a favorite among those who enjoy light yet flavorful meals. It’s a versatile dish that pairs well with rice, beans, or tortillas and is perfect for a quick, satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8-10 tomatillos, husked and rinsed
• 2 serrano chilies (or jalapeños, if preferred)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Place the tomatillos and chilies in a pot of water and bring to a boil. Cook for 5-7 minutes until the tomatillos are soft and change color.
2. Drain the tomatillos and chilies and place them in a blender. Add the onion, garlic, and cilantro. Blend until smooth.
3. Heat vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes on each side until browned. Remove the chicken from the skillet and set aside.
4. In the same skillet, pour in the blended salsa verde and chicken broth. Bring it to a simmer and cook for 5-7 minutes to allow the flavors to meld.
5. Return the chicken breasts to the skillet, coating them with the salsa verde. Cover and simmer for another 10 minutes, allowing the chicken to cook through and absorb the flavors.
6. Serve the chicken with rice, tortillas, or beans for a complete meal.

Pollo en Salsa Verde is a vibrant, flavorful dish that showcases the bright, tangy flavor of tomatillos and the mild heat of serrano chilies. The green sauce perfectly complements the tender chicken, creating a delicious and well-balanced meal. The simplicity of the ingredients makes it an easy yet satisfying dish, perfect for weeknight dinners or when you want something fresh and light. Pair it with a side of Mexican rice or beans for a filling and delightful meal that embodies the essence of Mexican cuisine.

Pollo con Pimientos (Chicken with Bell Peppers)

Pollo con Pimientos is a flavorful Mexican chicken dish featuring sautéed bell peppers, onions, and a savory tomato-based sauce. The sweetness of the bell peppers pairs wonderfully with the tender chicken breasts, creating a delicious and colorful dish. This recipe is simple to prepare and makes for a satisfying meal that can be served with rice, tortillas, or even over pasta.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (any color), sliced into strips
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and smoked paprika. Cook the chicken for 6-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and bell peppers. Sauté for 4-5 minutes until the vegetables are softened.
3. Add the diced tomatoes with their juices to the skillet, stirring to combine. Cook for another 5 minutes, allowing the sauce to thicken and the flavors to blend.
4. Return the chicken to the skillet and coat it with the tomato and pepper sauce. Simmer for another 5-7 minutes, ensuring the chicken absorbs the flavors and is heated through.
5. Garnish with fresh cilantro before serving.

Pollo con Pimientos is a colorful and tasty dish that highlights the sweetness of bell peppers and the heartiness of chicken in a savory tomato sauce. The cumin and smoked paprika add a rich, warm depth of flavor, while the bell peppers provide a fresh crunch and sweetness that balance the dish. This easy-to-make recipe is perfect for a quick weeknight dinner or a simple weekend meal. Serve it with rice, beans, or tortillas for a well-rounded, satisfying meal that’s bursting with flavor and color.

Pollo en Chipotle y Crema (Chicken in Chipotle Cream Sauce)

Pollo en Chipotle y Crema combines the smoky heat of chipotle peppers with the rich, velvety texture of cream to create a luxurious, flavorful dish. The combination of chipotle peppers and cream makes for a spicy yet creamy sauce that coats the chicken beautifully. This dish is perfect for anyone who enjoys a little heat, with the creaminess helping to balance the spice and create a comforting, indulgent meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2-3 chipotle peppers in adobo sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and smoked paprika. Cook the chicken for 5-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Add the chipotle peppers (with some adobo sauce) and chicken broth to the skillet. Stir to combine and bring to a simmer. Cook for 3-4 minutes to allow the flavors to meld.
4. Pour in the heavy cream, stirring until the sauce thickens and becomes creamy. Simmer for another 5-7 minutes to allow the sauce to reduce.
5. Return the chicken to the skillet and coat it in the chipotle cream sauce. Simmer for an additional 5-7 minutes, allowing the chicken to absorb the flavors.
6. Garnish with fresh cilantro before serving.

Pollo en Chipotle y Crema is a deliciously creamy and smoky dish that offers the perfect balance of heat and richness. The chipotle peppers add a deep, smoky flavor, while the creaminess of the sauce makes the dish feel indulgent and comforting. This recipe is perfect for anyone who enjoys spicy food with a creamy texture, and it’s easy to prepare for a weeknight dinner or special occasion. Serve with rice or tortillas to soak up the flavorful sauce and make this dish an unforgettable experience.

Note: More recipes are coming soon!