Baked Tex-Mex Butter Chicken Recipe With Melt-In-Your-Mouth Potatoes Is a Flavorful High-Protein Dinner by Donna John
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Sometimes the cupboard is bare and you have to use the ingredients you have. For this flavorful baked Tex-Mex butter chicken recipe with potatoes I defrosted chicken breasts from the freezer, found potatoes in the pantry and then raided my spice rack. The result was flavorful, juicy chicken breasts surrounded by crispy, yet creamy, potatoes and seasoned with spiced butter. Delicious!
To make this gluten-free, high-protein and high-fiber chicken recipe you will need to grab the following ingredients from your fridge/freezer, pantry and spice rack: boneless/skinless chicken breasts (you could use boneless chicken thighs), potatoes, butter, Worcestershire sauce, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, chili powder, salt, black pepper and a lemon for juicing. The baked chicken recipe cooks up in less than 30 minutes. For a gluten-free dinner, make sure your Worcestershire sauce is gluten-free. Check the label.
Serve the tender baked chicken breasts and roasted potatoes for dinner with any additional side dish you'd like. I always like to add a fresh salad on the side. Be sure to learn about the health benefits of protein in our diets. High-protein recipes are all the rage right now, and rightfully so!
Cuisine: American / Tex-Mex / Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
- 2 boneless/skinless chicken breasts, pounded to an even thickness
- 4 Yukon gold potatoes (or red potatoes), cut into chunks or slices
Tex-Mex Butter
- 4 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- juice from 1/2 a lemon
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Here's how to make it:
- Put the ingredients for the Tex-Mex butter into a small saucepot. (Adjust the amounts of each ingredient to suit your tastes. You could add some ground cayenne pepper for some heat.)
- Over low heat, stir until butter is melted and ingredients combined. Turn off the heat.
- Put the potatoes into a baking dish. Pour half of the Tex-Mex butter over the potatoes and stir to coat.
- Bake in a preheated 375-degree F oven for about 10 to 12 minutes. Remove the potatoes from the oven and stir.
- Put the chicken breasts on top of the potatoes. Pour the remaining butter over the top of the chicken, ensuring they are entirely covered.
- Put back into the oven and continue to bake until chicken is cooked through, about 15 minutes, depending on the size and thickness of the chicken. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.)
- Serve the chicken on top of the potatoes. Sprinkle with parsley flakes, if desired, for color. Store any leftovers in an airtight container in the fridge. This recipe can easily be doubled to serve four.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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