Mexican chilli chicken

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This is a real family favourite of ours — chicken breasts cooked in a rich chilli‑tomato sauce and finished with a generous grating of strong cheddar on top is absolutely gorgeous. This Mexican chilli chicken is packed with bold flavour, with tender chicken simmered in a smoky, deeply flavoured tomato sauce that has just the right amount of heat. It’s wonderfully comforting, quick to make and perfect for an easy midweek dinner.

Juicy chicken, warm spices and that vibrant, smoky sauce come together to create a dish that feels hearty and satisfying while still being full of colour and freshness.

Top Tip

If you prefer your chicken a little thinner — which I often do — slice each breast in half horizontally to create two flatter pieces. Not only does this help them cook evenly, it also makes the chicken stretch a little further.

Serving Suggestions for Mexican Chilli Chicken

  • Cilantro‑lime rice or Mexican rice with tomato, garlic, and spices
  • Garlic roasted new potatoes — a brilliant addition for a hearty, flavour‑packed side that soaks up the chilli beautifully
  • Tenderstem broccoli — simply steamed or lightly charred for a fresh, green contrast to the spicy chicken
  • Warm tortillas — flour or corn — for scooping and wrapping
  • Crispy tortilla chips with salsa or guacamole
  • Black beans or refried beans for extra protein and creaminess
  • Corn on the cob with chilli‑lime butter or cotija
  • Fresh tomato salsa (pico de gallo) for brightness
  • Avocado slices or guacamole to cool the heat
  • Shredded lettuce, red onion, and cucumber for crunch
  • Roasted peppers and onions for a fajita‑style side
  • Mexican street‑style slaw with lime and coriander
  • Charred sweetcorn salad with lime, chilli, and herbs
  • Sour cream or lime yoghurt to balance the spice
Mexican chilli chicken

Mexican chilli chicken

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Cook Time 45 minutes
Course Dinner
Servings 4 people

Ingredients
  

  • 4 chicken breasts
  • 400 g chopped tomatoes
  • 1 large green chilli, deseeded and chopped If you prefer a hotter sauce, leave the seeds in
  • 1 red onion, peeled and chopped
  • 1 garlic clove, chopped
  • 2 tbsp white wine vinegar
  • 1 tsp chipotle paste
  • 2 tbsp olive oil
  • 150 g cheddar cheese, grated

Instructions
 

  • Preheat the oven to 180° / gas 4. Arrange the chicken breasts in a baking dish and set aside.
  • Put the tomatoes, chilli, onion, garlic, vinegar, chipotle paste and oil in a food blender and blitz until smooth.
  • Pour the tomato sauce over the chicken pieces, place in the oven and bake for 30mins.
  • Remove from the oven and arrange the grated cheese over the chicken, place back in the oven and bake for a further 15mins or until the chicken is cooked through and the cheese has melted.
  • Remove and serve with roasted garlic new potatoes or salad.