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Applebee’s Copycat Fiesta Lime Chicken

Close-up of a creamy sauce-covered chicken breast, served with Spanish rice and tortilla chips, inspired by fiesta lime chicken.
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Make the popular Applebee’s Fiesta Lime Chicken at home. This recipe uses a zesty lime marinade, a creamy salsa ranch topping, and is baked until cheesy. Serve it over tortilla strips with Mexican rice for a complete restaurant-style meal.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ranch dressing
  • 1/4 cup salsa (medium heat)
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • For Serving: Crushed tortilla strips, Mexican rice, pico de gallo

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. In a bowl, whisk together the lime juice, olive oil, taco seasoning, chili powder, cumin, salt, and pepper to create the marinade.
  3. Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Remove the chicken from the marinade and place it in the prepared baking dish. Discard the excess marinade.
  5. Bake the chicken for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C).
  6. While the chicken bakes, prepare the topping: In a small bowl, mix the ranch dressing and salsa until combined. This is your salsa ranch.
  7. Remove the chicken from the oven. Spread an even layer of the salsa ranch mixture over the top of each chicken breast.
  8. Sprinkle the shredded cheese evenly over the salsa ranch layer.
  9. Return the chicken to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
  10. Let the chicken rest for 5 minutes before serving.
  11. Serve the Fiesta Lime Chicken over a bed of Mexican rice, topped with crushed tortilla strips and a spoonful of pico de gallo.

Notes

  • For grilling, cook the marinated chicken over medium-high heat for 6 to 7 minutes per side before adding the topping and melting the cheese under indirect heat or briefly under the broiler.
  • Use store-bought Mexican rice to save time on busy weeknights.
  • If you prefer a spicier topping, use a hotter salsa or add a dash of hot sauce to the ranch mixture.

Nutrition

Find it online: https://dishicious.com/fiesta-lime-chicken-recipe-applebees-copycat/