Best Skillet Roasted Chicken With Pico De Gallo Recipes

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
• Cover chicken with the pico then top with cheese.
• Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
• Garnish with chopped cilantro, and serve hot with your favorite side dish.

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 400 ̊F. Spray a large baking dish with non-stick spray.
• Lay chicken breasts in an even layer in baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
• Cover top of chicken with pico de gallo and sprinkle cheese down the center.
• Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165°F.
• Serve immediately with your desired garnishes!

CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside., In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo.

PICO DE GALLO CHICKEN QUESADILLAS

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
• In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

PICO DE GALLO CHICKEN

Steps:

• Put the chicken breasts in a baking dish.
• Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
• Evenly sprinkle the cumin, salt and pepper over the chicken.
• Bake at 350 degrees 35-40 minutes or until done.
• Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
• Put the chicken back in the oven for 3-4 minutes to melt the cheese.
• When the chicken is done, garnish with the remaining pico de gallo and serve!

PICO DE GALLO CHICKEN SKILLET

Steps:

• Season the chicken breasts all over with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until browned.
• Meanwhile, stir together the tomatoes (with juices), jalapeno, garlic, cilantro, scallion and lime juice. Pour over the chicken breasts. Cover, and cook for 10-15 minutes until cooked through.
• Serve immediately.

STEVE'S ROASTED CHICKEN SOFT TACOS

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.