Description
Skip the restaurant wait and bring the fiesta home! This copycat Applebee’s chicken has all the zesty lime flavor and creamy toppings you crave, but tastes even better made in your own kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 1/4 cup (60ml) lime juice (approximately 2–3 fresh limes)
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) honey
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) chili powder
- 1/2 teaspoon (3g) salt
- 1/4 teaspoon (1g) black pepper
- 1/2 cup (120g) mayonnaise
- 1/2 cup (120g) sour cream
- 2 tablespoons (30g) buttermilk
- 2 tablespoons (8g) fresh cilantro, chopped
- 2 teaspoons (6g) minced jalapeño (seeds removed)
- 1 teaspoon (3g) taco seasoning
- 1 cup (113g) Mexican cheese blend or Colby Jack, shredded
- 1 cup (30g) tortilla strips or crushed tortilla chips
- 2 tablespoons (8g) fresh cilantro, chopped
- 1 tomato, diced (about 3/4 cup/120g)
Instructions
- In a bowl, whisk together lime juice, olive oil, garlic, honey, cumin, chili powder, salt, and pepper. Place chicken in a zip-top bag, add marinade, and refrigerate for 2-24 hours.
- Prepare the Mexi-Ranch sauce by combining mayonnaise, sour cream, buttermilk, cilantro, jalapeño, and taco seasoning. Refrigerate until ready to use.
- Preheat oven to 375°F (190°C). Remove chicken from marinade and pat dry. Sear in an ovenproof skillet for 2-3 minutes per side until golden.
- Transfer skillet to oven and bake for 15-20 minutes until chicken reaches 165°F (74°C).
- Top each chicken breast with Mexi-Ranch sauce and shredded cheese. Return to oven for 2-3 minutes until cheese melts.
- Garnish with tortilla strips, diced tomatoes, and fresh cilantro. Serve immediately with remaining sauce on the side.