Crispy Pico de Gallo Chicken

Crispy Pico de Gallo Chicken is full of fresh flavors, making it a GREAT weeknight dinner. We bake the chicken for convenience, then top it off with smashed avocado and pico de gallo!

Crispy topped with Pico de Gallo Chicken and smashed avocado. surrounded by limes and cilantro

Is it weird to say this chicken reminds me of a crispy taco? I’m not saying that you should replace Tuesday Taco Night with these… but I’m not not saying you shouldn’t switch it up sometimes. I mean, this is just a no-brainer – crispy OVEN-BAKED chicken (so it’s a smidge healthier), Pico de Gallo ( delicious veggies), and smashed guacamole (even more vegies- NO, a superfood!!!). It pretty straight forward, hard to mess up, and taste so so so good!

Crispy topped with Pico de Gallo Chicken and smashed avocado. surrounded by limes and cilantro

TRICKY BITS

Coating chicken in flour, egg, and panko can get a little messy. Use a large plate to give yourself space to work. Also, I like to use the “two-hand” method to coat my chicken. With one hand, coat your chicken in flour and dip it into the egg. Then using that same hand, place it onto the panko plate. Then using your other hand, scoop panko onto the chicken and press it in. This “method” helps to reduce the goop on your hands.

CRISPY PICO DE GALLO CHICKEN VIDEO:

I hope you love this Chicken with Pico de Gallo recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Crispy topped with Pico de Gallo Chicken and smashed avocado. surrounded by limes and cilantro

Crispy Pico de Gallo Chicken

  • Author: Megan
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1/3 cup flour  
  • 1 cup Panko 
  • 1 tsp onions powder, garlic powder, cumin, paprika, AND salt
  • 2 tsp oregano 
  • 12 egg
  • 11.5 lb chicken breast cutlets, 1/2 inch thick 
  • 1 1/2  cup ripe red tomatoes, seeds removed (about 1 large tomato ), finely chopped
  • 1  jalapeño, ribs and seeds removed, finely chopped (
  • 1/3 cup finely chopped white onion (about 1/2 small onion), finely chopped
  • 1/3 cup finely chopped fresh cilantro, chopped
  • Juice from 1/2 lime, or more to taste
  • 1 avocado, smashed

Instructions

  1. Heat oven to 375 degrees. Spray a large baking sheet with olive oil or nonstick spray. 
  2. Place flour on a large plate. On another large plate, mix together panko, onions powder, garlic powder, cumin, paprika, salt, and oregano. In a large bowl, whisk eggs. 
  3. Season chicken with salt. Dredge it in flour, then egg, then panko mixture. Place on a prepared baking sheet. Spray the tops of the chicken with cooking spray.
  4. Bake for 25-30 min or until the internal temperature is 165 degrees. Flip the chicken halfway through baking and spray again with olive oil.
  5. While the chicken cooks – combine diced tomatoes, jalapenos, onion, cilantro, and lime juice in a medium bowl. Salt to taste and set aside. As the pico sits, some liquid will accumulate. You can drain that if you want.
  6. Once the chicken is done, top with smashed avocado and pico. Serve immediately.

Notes

Only top your chicken when you are ready to eat, or the chicken breading might get soggy.

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