Avocado Smothered Chicken

4.73 from 18 votes

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.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 356kcal

Ingredients

2 pounds chicken breast boneless, skinless, thinly cut
2 avocados large
¼ cup sun dried tomatoes packed in oil diced
2 tablespoon red onion finely diced
2 tablespoon cilantro finely chopped
½ teaspoon salt divided in half
¼ teaspoon ground black pepper
½ cup monterey jack cheese shredded

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

1-2 tablespoon chili sauce
2 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cilantro chopped

Instructions

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 tablespoon of chili sauce for a milder sauce and 2 tbsp for a spicier sauce.

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:

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.

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