ONE PAN Mexican Tortilla Chicken and Veggies

Mexican tortilla crusted chicken baked on one pan with plenty of veggies! A delicious, hearty, and healthy meal the whole family will love!

The inspiration for this recipe actually came from a breading package I grabbed on a whim at the store. It sounded so delicious I had to give it a try. The concept was similar — dredge chicken in a tomato based sauce and then into a Panko seasoned mixture.

We loved the dinner and I instantly knew it was something that needed to be re-created. The best news is, this re-creation is SO much better. The chicken is more flavorful and crunchier and the crust is even crispier.

But the best part about the re-creation? The SAUCE. The packet didn’t have any mention of a sauce, because the chicken really can stand on its own and be delicious, but I knew it would be that much better with a dipping sauce.

So I made three different sauces in testing and the one that ended up with this recipe is a complete winner. We are totally obsessed with this sauce. It did happen to be the most ingredients though so if you are interested in the easiest (& fewest ingredients) dipping sauce I tried: grab 1/2 cup Ranch dip (not dressing) and add 1-2 tablespoons taco seasoning and done. ✔️Besides the sauce you can add a few other toppings IF you want (we’ve eaten this with just the dipping sauce and it’s perfection). I’m pretty sure avocado or guac is always my default with anything Mexican and it’s great with this dish. Sour cream, lime, cilantro, or even topping the cooked breaded chicken with some cheddar cheese.

This dish is pretty easily customized and best of all its just simple to make in general! Definitely something to get excited about ?

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One Pan Mexican Tortilla Chicken and Veggies

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One Pan Mexican Tortilla Chicken and Veggies

5 from 1 vote

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Chelsea

Ingredients

• ▢ 2 bell peppers
• ▢ 1 and 1/2 tablespoons olive oil
• ▢ 1 can (8 ounces) tomato sauce
• ▢ 1 packet taco seasoning separated
• ▢ 1 and 1/2 pounds boneless skinless chicken breasts
• ▢ 1 cup Panko*
• ▢ 1 cup crushed corn tortilla chips
• ▢ 1 ear sweet corn
• ▢ 1/2 cup canned black beans
• ▢ Seasoned salt and pepper
• ▢ Optional: avocado, limes, cilantro

Optional Cilantro dipping sauce

• ▢ 2 tablespoons fresh lime juice 1 lime
• ▢ 1/4 cup + 2 tablespoons sour cream I used light
• ▢ 2 tablespoons real mayo
• ▢ 1 tablespoon cilantro finely chopped
• ▢ 1 green onion finely minced
• ▢ Pinch of garlic powder

Instructions

• Preheat the oven to 400 degrees F. Line a large tray with parchment paper and set aside.
• Prep the peppers. Remove the tops and seeds and thinly slice. Place the peppers on the prepared tray and add olive oil, salt and pepper.
• Toss on the tray and then arrange so peppers are on each side of the tray. (See video tutorial above recipe). Set tray aside.
• Trim the chicken breasts of fat and pound the breasts to even thickness. Slice into even 1 and 1/4 inch strips.
• Place the sliced breasts into a shallow dish. Pour half of 1 packet of taco seasoning into the tomato sauce (you can pour it straight into the can to save a dish or in a bowl. Stir together and then pour the tomato + seasoning mixture right on top of the chicken pieces.
• Grab another shallow dish and add the remainder of the taco seasoning, Panko, and 1 cup crushed tortilla chips (crush full sized tortilla chips in blender or food processor until they resemble Panko. Measure AFTER blending). Toss together with a pinch of salt and pepper.
• Coat the breasts in the tomato mixture and then generously in the chip + Panko mixture.
• Place the chicken breasts in the center of the tray.
• Press any remaining Panko + chip mixture on top of the chicken. You should use all of this mixture!
• Bake 10-12 minutes. Remove and flip the chicken and toss the peppers.
• Slice the corn off the cob and add the corn + drained and rinsed black beans to either side of the tray.
• Place back in the oven and cook for another 10-12 minutes or until chicken registers 165 degrees F.
• While the chicken is cooking, whip together the sauce. Mix together all of the ingredients with a whisk, add 1/4 teaspoon salt, and pinch of pepper, and store in the fridge until chicken is ready.
• Serve the chicken with the dipping sauce and if desired additional lime juice, cilantro, and a sliced avocado (or guac!)

Recipe Notes

*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle.

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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More Delicious ONE PAN Dinners:

ONE PAN Baked Fish and Chips

ONE PAN Lemon Parmesan Chicken and Asparagus

ONE PAN Parmesan Garlic Chicken with Zucchini

WITHOUT DIPPING SAUCE

WITH EQUAL PARTS DIPPING SAUCE PER SERVING