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Avocado Smothered Chicken Breast in Baking Dish
5 from 2 votes

Avocado Smothered Chicken

This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection.  Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.
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  • 2 lbs chicken breast boneless, skinless, thinly cut
  • 2 avocados large
  • 1/4 cup sun dried tomatoes packed in oil diced
  • 2 tbsp red onion finely diced
  • 2 tbsp cilantro finely chopped
  • 1/2 tsp salt divided in half
  • 1/4 tsp ground black pepper
  • 1/2 cup monterey jack cheese shredded

For the sauce (optional - can use store bought sweet chili sauce)

  • 1-2 tbsp chili sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp cilantro chopped


  • Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
  • In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
  • Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
  • Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

For the sauce

  • In a small bowl, whisk together all ingredients.  Use 1 tbsp of chili sauce for a milder sauce and 2 tbsp for a spicier sauce.

Recipe Notes:

This dish freezes well before cooking to prep for an easy weeknight and after cooking to save leftovers. Since avocado oxidizes easily, I don't recommend saving leftovers in the refrigerator, but the freezer does yield great results.

To freeze before cooking:

  1. Prepare up to step 3, but don't bake.
  2. Cover the baking dish with plastic wrap and foil and freeze.
  3. When ready to cook, thaw completely. Then bake as directed. It make take an extra few minutes to cook if it is coming straight from the refrigerator.


  • Use thin chicken breast cutlets for the best results. You can buy these, or just take regular chicken breast and cut them horizontally so they are half the thickness.
  • This recipe can be made with other cuts of boneless, skinless chicken such as chicken thighs, chicken tenderloin, etc. This may change the cooking time.
Dietary Considerations:
This recipe is naturally
  • Gluten free
Please check all packages of products bought to ensure compliance.
I am not a nutritionist or dietitian. Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
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Nutrition Information:

Serving: 8ozCalories: 356kcal (18%)Carbohydrates: 13g (4%)Protein: 36g (72%)Fat: 18g (28%)Saturated Fat: 4g (25%)Cholesterol: 105mg (35%)Sodium: 470mg (20%)Potassium: 972mg (28%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 300IU (6%)Vitamin C: 13.9mg (17%)Calcium: 88mg (9%)Iron: 1.1mg (6%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)