Fiesta Lime Chicken

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Fiesta Lime Chicken is like a party in your mouth. So delicious and cheesy, this is one chicken dish to remember!

I just love the taste of the mouthful. In our house, we like it spicy. We love the taste. Of course, who doesn’t like cheese? This dish has it all. Everything is dressed up and ready to party. The fresh pico de gallo on top not only makes it look pretty but also adds a fresh flavor. This chicken is perfect for warm weather.

In this recipe, I have you cook it in a pan on the stove, but his chicken recipe can easily be made on an outdoor grill. Just place it on an oiled grill over medium-high heat, cover, and bake for 4-5 minutes per side (depending on thickness). Then season it, smother it with cheese, turn off the heat, cover and let the cheese melt all over.

Overhead Fiesta Lime Chicken in a cast-iron skillet, topped with cilantro, onion, and peppers.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Fiesta Lime Chicken in a Cast Iron Skillet Topped with Cilantro, Onions and Peppers

Fiesta Lime Chicken is like a party in your mouth. So tasty and cheesy, this is one chicken dish to remember!

cooking time 15 minute

total time 15 minute

raw material


  • 4 Boneless Skinless Chicken Breasts
  • 1/3 cup Teriyaki sauce
  • 3 clove garlic broken
  • 1 tablespoon lime juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ginger powder


  • 1/4 cup sour cream
  • 1 tablespoon Indian seasoning
  • 1 teaspoon hot sauce
  • 2 cup Shredded Monterey Jack Cheese

pico de gallo

  • 3 roma tomatoes
  • 1/4 cup diced red onion
  • 1 jalapeno pepper minced
  • 1/4 cup chopped cilantro
  • 2 tablespoon lime juice
  • Salt to try


  • In a small mixing bowl, whisk together the teriyaki sauce, garlic, lime juice, Worcestershire sauce, salt, and ginger. Place chicken in a shallow dish or in a resealable plastic bag. Pour marinade over chicken and marinate for 1 to 2 hours.

  • In another small mixing bowl, whisk together the sour cream, cajun seasoning, and hot sauce. Refrigerate until ready to cook.

  • In a third bowl, combine tomatoes, red onion, jalape├▒os, cilantro, and lime juice. Stir together, season with salt, to taste.

  • Heat a heavy nonstick skillet over medium-high heat. Cook chicken 5-7 minutes per side, until cooked through and no longer pink.

  • Spread the sour cream sauce over the chicken, then sprinkle the shredded cheese on top. Cook until cheese melts.

  • Remove and serve hot, topped with pico de gallo.

Calories: 413kcal | carbohydrate: 10G | protein: 40G | fat: twenty threeG | Saturated fat: 13G | cholesterol: 130mg | sodium: 1728mg | Potassium: 731mg | fiber: 1G | sugar: 6G | Vitamin A: 1915unit | Vitamin C: 17.5mg | calcium: 466mg | iron: 2mg