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.
2lbschicken breastboneless, skinless, thinly cut
1/4cupsun dried tomatoes packed in oildiced
2tbspred onionfinely diced
1/2tspsaltdivided in half
1/4tspground black pepper
1/2cupmonterey jack cheeseshredded
For the sauce (optional - can use store bought sweet chili sauce)
1tbsprice wine vinegar
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.
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:
Prepare up to step 3, but don't bake.
Cover the baking dish with plastic wrap and foil and freeze.
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.