Chicken Steak with Mexican Sauce is a flavorful, savory dish where tender chicken steaks are topped with a zesty, spicy Mexican-style sauce. It’s perfect for a hearty dinner and pairs wonderfully with rice, tortillas, or even a simple salad. Here’s how you can make it at home:
Ingredients:
For the Chicken Steaks:
- 4 boneless chicken breasts (or thighs, if preferred)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds extra depth)
- 1 tablespoon lime juice (optional, for marination)
For the Mexican Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, finely chopped (or 1/2 cup canned crushed tomatoes)
- 1/2 cup tomato sauce
- 1/2 cup chicken broth (or water)
- 1-2 teaspoons chili powder (depending on your spice tolerance)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
1. Prepare the Chicken Steaks:
- If your chicken breasts are thick, slice them in half horizontally to make them thinner or pound them to an even thickness (about 1/2 inch thick).
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. You can also marinate the chicken with lime juice for 15-20 minutes for added flavor.
- Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 4-6 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/74°C).
- Once cooked, remove the chicken from the skillet and set aside.
2. Make the Mexican Sauce:
- In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion over medium heat for 3-4 minutes, or until softened.
- Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the chopped tomato (or crushed tomatoes) and cook for 2-3 minutes, stirring occasionally, until the tomato softens and releases its juices.
- Pour in the tomato sauce and chicken broth. Stir to combine.
- Season the sauce with chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
- Bring the sauce to a simmer and cook for about 5-7 minutes, allowing it to thicken slightly. Stir occasionally to ensure the sauce doesn’t stick to the pan.
3. Combine Chicken and Sauce:
- Once the sauce has thickened, return the cooked chicken breasts to the skillet, spooning the sauce over the chicken.
- Let the chicken simmer in the sauce for an additional 5-7 minutes, or until it’s fully coated in the flavorful sauce and heated through.
4. Serve:
- Plate the chicken steaks and spoon the Mexican sauce over the top.
- Garnish with freshly chopped cilantro and serve with lime wedges for a tangy kick.
- This dish pairs perfectly with rice, tortillas, or a simple salad. You can also serve it with some sautéed vegetables or refried beans for a full meal.
Enjoy Your Chicken Steak with Mexican Sauce!
This dish offers a rich, savory, and slightly spicy flavor profile with a bright, zesty finish from the lime. It’s perfect for a family dinner or special occasion!
Would you like to add any other ingredients like peppers or cheese to the sauce, or perhaps adjust the spice level? Let me know if you need more suggestions!