Crispy Southwest Chicken with Bell Pepper Rice and Lime Crema

This crispy chicken dish brings together bold Southwest flavors with a satisfying crunch. The chicken cutlets are coated in panko breadcrumbs and spices, then baked until golden and juicy. A fresh tomato salsa and tangy lime crema add brightness, while bell pepper rice rounds out the meal.

Perfect for a weeknight dinner that feels special, this recipe is easy to follow and delivers restaurant-quality results at home. The combination of textures and flavors will make it a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook rice according to package directions. Meanwhile, dice the bell pepper. When rice is done, stir in half the diced bell pepper and keep covered.
3. In a small bowl, combine sour cream, juice of half the lime and a pinch of salt. Set aside.
4. Dice the tomato and scallions. In another bowl, mix tomato, scallions, remaining bell pepper, juice of the other half lime and a pinch of salt. Set aside.
5. In a shallow dish, mix panko, Southwest spice blend and a pinch of salt and pepper. In another dish, place the shredded Monterey Jack cheese.
6. Pat chicken cutlets dry and season with salt and pepper. Press each cutlet first into the cheese, then into the panko mixture, coating both sides.
7. Place coated cutlets on the prepared baking sheet. Drizzle with cooking oil and dot with butter. Bake for 12-15 minutes until golden and cooked through (internal temp 165°F).
8. Serve chicken over bell pepper rice, topped with tomato salsa and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thin cutlets, then pound to even thickness.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your spice blend is gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven to maintain crispiness.