Mexican Chicken Parmesan Recipe

Name: Mexican Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Dried Ancho Chilies; 5 whole Dried Arbol Chilies; 1 Tablespoon Alleppo Pepper Flakes; 1 Tablespoon Annatto Powder; 1 Tablespoon Paprika; 1/4 cups Lemon Juice; 1/4 cups Lime Juice; 1/2 cups Orange Juice; 6 Tablespoons Olive Oil; 3 whole Chicken Breasts; 2 Tablespoons Olive Oil; 6 slices Chipotle Cheese; 2 whole Red Cubanelle Peppers; 2 whole Poblanos; Oil, For Drizzling; 2 teaspoons Kosher Salt, Divided; 1 teaspoon Pepper

Servings: persons

6 whole Dried Ancho Chilies
5 whole Dried Arbol Chilies
1 Tablespoon Alleppo Pepper Flakes
1 Tablespoon Annatto Powder
1 Tablespoon Paprika
1/4 cups Lemon Juice
1/4 cups Lime Juice
1/2 cups Orange Juice
6 Tablespoons Olive Oil
3 whole Chicken Breasts
2 Tablespoons Olive Oil
6 slices Chipotle Cheese
2 whole Red Cubanelle Peppers
2 whole Poblanos
Oil, For Drizzling
2 teaspoons Kosher Salt, Divided
1 teaspoon Pepper

1
To prepare the sauce, begin by hydrating the dried chilies in a bowl of warm water for about 20 minutes.
2
Take the peppers out and place in a blender.
3
Add the spices, juices and oil.
4
Add a little bit of the water and blend until all the ingredients are fully blended.
5
In a marinade dish, add chicken breasts and top with the sauce.
6
Let marinate for at least 2 hours or overnight if you have time.
7
Place the peppers on a baking tray with a little olive oil.
8
Sprinkle peppers with oil and salt.
9
Bake at 400 degrees F for 30 minutes.
10
Let cool and set aside.
11
Heat a cast iron skillet on medium high heat.
12
Add 2 tablespoons of oil and heat until simmering.
13
Add marinated chicken and cook for 67 minutes each side.
14
When cool enough to handle, slice off the ends of the peppers and remove the seeds.
15
Finish the dish by topping the chicken with one red pepper and one green pepper.
16
Place chicken on a baking tray with the peppers and top with 2 slices of the cheese.
17
Bake for 23 minutes.
18
Serve and enjoy!

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 whole Dried Ancho Chilies, 5 whole Dried Arbol Chilies, 1 Tablespoon Alleppo Pepper Flakes, 1 Tablespoon Annatto Powder, and more.

Yes, Mexican Chicken Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions