Pico de gallo chicken is one of the easiest weeknight meals of all times. Simply marinate some chicken breasts with some spices, then top with fresh pico de gallo, cheese, and bake. The result: moist, juicy chicken with those savory pico flavors baked into every bite. Serve it over rice with your favorite veggies or slice it to add to tacos, quesadillas, salads, and more!
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The Best Easy Dinner!
If your family lives for Taco Tuesday, this recipe is a must-try! It’s still super simple to make, even if you make your own pico from scratch.
My favorite part? How the flavors of the cooked pico and cheese melt into the chicken breast as it bakes, adding extra moisture and tons of flavor. To save some time, marinate the chicken the night before and you’ll be ready to bake in no time!
If you have some leftover pico de gallo, try it on this Pico De Gallo Burger or these Blackened Shrimp Tacos!
Why We Love This Chicken with Pico de Gallo
- Great source of lean protein
- Can easily be marinated the night before or morning of for a bake-and-serve dinner
- The spices, pico, and cheese infuse flavor into every bite
- Quick, healthy dinner for the whole family
- Fun option for Taco Tuesdays
- Naturally low carb and gluten-free for those with specific dietary needs
Ingredient Notes
- Boneless skinless chicken breasts: Make sure they are fully thawed ahead of time so they cook consistently. Feel free to use chicken thighs, if you prefer.
- Fajita seasoning: Use a little olive oil and your favorite fajita seasoning for the marinade. I love to use my homemade authentic fajita seasoning, which is naturally lower in sodium and high in flavor.
- Pico de gallo: I love this garlic pico de gallo and would gladly put it on everything! Although homemade pico de gallo tends to taste fresher, you can use store-bought if you’re crunched for time.
- Shredded Monterey Jack cheese: To melt on the chicken while baking. You can sub in a different cheese if preferred.
Step-by-Step Instructions
- Slice the chicken breasts in half horizontally. Add the chicken to a large bowl or ziploc bag. Add the olive oil and fajita seasoning and toss until evenly coated. Allow it to marinate for 30 minutes to 1 hour.
- When ready to cook, preheat the oven to 375 degrees F.
- Spray a large baking dish with cooking spray. Place chicken breasts in a single layer to the bottom of the pan. Top evenly with prepared pico de gallo and shredded cheese.
- Bake for 20-30 minutes or until chicken has cooked to an internal temperature of 165 degrees F and cheese is lightly golden.
- Serve warm over rice; season with salt and pepper to taste, and top with a sprinkle of fresh cilantro, if desired.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Be sure to drain the pico de gallo before adding it on top of the chicken. Even after draining, quite a bit of liquid is still released from the tomatoes, but I find it helps make the chicken more juicy. You can either serve some of the extra juices on top of the rice or serve the chicken using a slotted spoon or spatula.
- I like to sprinkle on an extra pinch of fajita seasoning over top of the pico chicken right before serving to bring out that extra flavor since some of the seasoning is lost in the juices.
Storage Guidelines
Once cooked, store leftover chicken in an airtight container in the fridge for 3-4 days. I recommend either baking or microwaving to reheat since you don’t want to dry out the chicken.
Serving Suggestions
This pico de gallo chicken is the perfect protein for countless meals. Serve it over a bed of rice with a squeeze of fresh lime juice and cilantro. For a low carb dinner, try cauliflower rice instead!
Or, you can serve the chicken on bread for a pico de gallo chicken sandwich, sliced in tacos or along with a fresh green salad.
Dress it up with extra pico, a dollop of sour cream, and all your favorite taco fixings or keep it simple. No matter what, it’s a delicious, easy protein source for any dinner.
Variations
- Add more heat: The fajita seasoniing has a little bit of heat and my pico uses jalapeno. If you want more spice, feel free to add some hot sauce or red pepper flakes. A pinch of cayenne can go a long way, too!
- Cook on the stovetop: Instead of baking, you can also cook the chicken in a hot skillet. You’ll want to sear one side first, then flip the chicken and add the pico and cheese. Once the second side has been seared, add the pico and cheese, place the lid on top, and turn down the heat. The steam in the pan will melt the cheese and finish the cooking process. Remove from the heat once the internal temperature reaches 165F.
- Use taco seasoning: Don’t have fajita seasoning on hand? You can either use my recipe or substitute store-bought or homemade taco seasoning.
More Healthy Chicken Dinner Recipes
- Authentic Mexican Chicken Fajitas
- Authentic Chicken Quesadilla Recipe
- Chicken Burrito Casserole
- Low Carb Chicken Fajita Casserole
- Healthy Chicken Marinades
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Easy Pico De Gallo Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts (about 3 chicken breasts)
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning (homemade or store-bought)
- 2 cups prepared pico de gallo (homemade or store-bought)
- 3/4 cup shredded Monterey Jack cheese
Instructions
- Slice the chicken breasts in half horizontally. Add the chicken to a large bowl or ziploc bag. Add the olive oil and fajita seasoning and toss until evenly coated. Allow it to marinate for 30 minutes to 1 hour.
- When ready to cook, preheat the oven to 375 degrees F.
- Spray a large baking dish with cooking spray. Add the marinated chicken breasts in a single layer to the bottom of the pan. Top evenly with prepared pico de gallo and shredded cheese.
- Bake for 20-30 minutes or until chicken has cooked to an internal temperature of 165 degrees F and cheese is lightly golden.
- Serve warm over rice; season with salt and pepper to taste, and top with a sprinkle of fresh cilantro, if desired.
Notes
- Be sure to drain the pico de gallo before adding it on top of the chicken. Even after draining, quite a bit of liquid is still released from the tomatoes, but I find it helps make the chicken more juicy. You can either serve some of the extra juices on top of the rice or serve the chicken using a slotted spoon or spatula.
- I like to sprinkle on an extra pinch of fajita seasoning over top of the pico chicken right before serving to bring out that extra flavor since some of the seasoning is lost in the juices.
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