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Pico de Gallo Chicken is an easy baked chicken recipe made with bite-size chicken breast pieces, fresh pico de gallo, simple spices, and shredded Mexican cheese. The dinner bakes in the juices from the pico de gallo, creating a flavorful and juicy dish that is ready in about 30 minutes. This Mexican inspired chicken recipe is popular for busy weeknight dinners because it uses simple ingredients, requires minimal prep, and can be served with rice, tortillas, tortilla chips, or vegetables.
Pico de Gallo Chicken
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Pin It NowThis easy Pico de Gallo Chicken is a flavorful baked chicken dinner made with juicy chicken, fresh pico de gallo, Mexican spices, and melted cheese. A quick and, low carb, Keto-friendly, healthy Mexican-inspired chicken recipe perfect for busy weeknights.
Why You’ll Love This Pico de Gallo Chicken
- Quick 5 minute prep time
- Only a handful of simple ingredients
- Perfect for meal prep or weeknight dinners
- Naturally low carb and high protein
This recipe is also very versatile. You can easily customize it with extra toppings, vegetables, or spices depending on what you have on hand.
Ingredients
- Boneless skinless chicken breasts
- Pico de gallo (or drained salsa) – here is a homemade pico de gallo recipe, if interested!
- Garlic powder
- Cumin
- Salt
- Pepper
- Shredded Mexican cheese blend
Variations and Add-Ins
One of the best things about this recipe is how easy it is to customize.
Spicy Pico Chicken
Add chopped jalapeños or a pinch of chili powder.
Low Carb Pico Chicken Bake
Serve over cauliflower rice or lettuce wraps.
Pico Chicken Casserole
Add cooked rice or black beans before baking to turn it into a full casserole meal.
Creamy Version
Mix 4 ounces of softened cream cheese into the pico de gallo for a creamy sauce.
How to Make Pico de Gallo Chicken
This easy baked chicken recipe comes together in just a few simple steps.
1. Prepare the chicken
Preheat your oven. Cut the chicken breasts into bite sized pieces and place them in a large baking dish.
2. Season the chicken
Sprinkle the garlic powder, cumin, salt, and pepper evenly over the chicken pieces.
3. Add the pico de gallo
Spread the pico de gallo evenly over the chicken so the juices can flavor the meat while it bakes.
4. Add the cheese
Top everything with shredded Mexican cheese. Feel free to add extra cheese if you love a cheesy finish.
5. Bake
Bake uncovered for 30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Recipe Tips for the Best Pico de Gallo Chicken
Drain watery salsa
If you are using salsa instead of pico de gallo, draining excess liquid helps prevent the dish from becoming too watery.
Cut evenly sized chicken pieces
This ensures the chicken cooks evenly and stays tender.
Use fresh pico de gallo when possible
Fresh pico adds bright flavor and a better texture than jarred salsa.
Add extra flavor
A squeeze of fresh lime juice or chopped cilantro right before serving adds an amazing finishing touch.
Yes. Boneless skinless chicken thighs work great and stay very juicy.
Absolutely. Assemble everything in the baking dish and refrigerate until ready to bake.
Yes. Just drain off excess liquid to keep the dish from becoming too watery.
Serving Suggestions
This dish pairs well with many easy sides. Try serving it with:
- Spanish rice
- Cilantro lime rice
- Warm flour or corn tortillas
- Black beans or refried beans
- Avocado slices or guacamole
- Mexican street corn
- A fresh taco salad
You can even turn this into Pico de Gallo Chicken tacos, burrito bowls, nachos, or quesadillas using the leftovers.
Easy Mexican Inspired Dinner
This Pico de Gallo Chicken recipe is proof that a delicious dinner does not have to be complicated. With just a few ingredients and one baking dish, you can have a flavorful meal on the table in about 30 minutes.
It is fresh, cheesy, comforting, and perfect for weeknights when you want something simple but satisfying.
More Chicken Dinners
Pico de Gallo Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 12 ounces pico de gallo (or drained salsa)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded Mexican cheese blend (or more, if preferred!)
Instructions
- Prepare the chicken – Preheat your oven to 375°F. Cut the chicken breasts into bite sized pieces and place them in a large baking dish.
- Season the chicken – Sprinkle the garlic powder, cumin, salt, and pepper evenly over the chicken pieces.
- Add the pico de gallo – Spread the pico de gallo evenly over the chicken so the juices can flavor the meat while it bakes.
- Add the cheese – Top everything with shredded Mexican cheese. Feel free to add extra cheese if you love a cheesy finish.
- Bake – Bake uncovered for 30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze:
This dish can be frozen for up to 2 months. Reheat:
Warm in the microwave or oven until heated through.
