Description
This Tortilla Crusted Chicken with Lime Crema recipe offers a perfect blend of crispy texture and zesty flavor, making it an ideal quick and satisfying dinner. The chicken breasts are coated in crushed tortilla chips for a delightful crunch, then baked to perfection. A vibrant lime crema adds a refreshing tang that beautifully complements the savory chicken. This dish is simple to prepare but feels special enough for any weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 cup crushed tortilla chips (about 2 oz)
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Lime Crema:
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Pinch of salt
- Pinch of black pepper
- For serving (optional):
- Chopped fresh cilantro
- Lime wedges
- Avocado slices
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the chicken: If your chicken breasts are very thick, you can pound them slightly to an even 3/4-inch thickness. Cut each breast in half horizontally to create four thinner cutlets, or leave whole if preferred.
- Set up your breading stations: In a shallow dish, combine the crushed tortilla chips, chili powder, garlic powder, salt, and pepper. In another shallow dish, place the flour. In a third shallow dish, whisk the egg.
- Dredge each chicken piece first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, press the chicken firmly into the tortilla chip mixture, ensuring it’s fully coated.
- Place the coated chicken pieces on the prepared baking sheet, ensuring they are not touching.
- Bake for 18-22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy. Cooking time will vary depending on the thickness of your chicken.
- While the chicken bakes, prepare the Lime Crema: In a small bowl, whisk together the sour cream (or Greek yogurt), fresh lime juice, lime zest, a pinch of salt, and a pinch of black pepper until well combined.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Serve the Tortilla-Crusted Chicken hot with a generous dollop of Lime Crema. Garnish with fresh cilantro, lime wedges, and avocado slices if desired.
Notes
- For extra crispiness, you can lightly spray the coated chicken with cooking spray before baking.
- If you don’t have a food processor, place tortilla chips in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain crispiness.
- Consider serving this chicken with a side of rice, black beans, or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 chicken cutlet with crema
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
