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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


  • 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


  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.


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