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Picante Marinated Chicken

Rated as 4.16 out of 5 Stars

"This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired."
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servings 189
Original recipe yields 6 servings


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  1. In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  2. Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 189 calories; 6 4 27.5 68 494 Full nutrition

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Read all reviews 27
  1. 32 Ratings

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Most helpful positive review

Very good. I baked it in the oven at 400 degrees for about 40 minutes and just poured the extra sauce into the baking dish with it. Turned out very tender.

Most helpful critical review

I love salsa, but I was not a fan. The husband and kiddo didn't like it either.

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Least positive

Very good. I baked it in the oven at 400 degrees for about 40 minutes and just poured the extra sauce into the baking dish with it. Turned out very tender.

Really easy and good too! The mustard and the picante do work really well together.

This was an excellent recipe. My husband loves spicy foods, so I made this over rice and he loved it!!! Definitely a keeper. Enjoy!

Pretty good any day of the week meal. Guess the flavor depends on your picante sauce of choice. I did get an early start & marinated the chicken about 1.5 hrs. Didn't like the idea of using the ...

I served it over spanish rice & my husband and I loved it!

I made as written and this was very tangy and tasty. The mustard was more dominate than the Picante for sure. The finished dish looked nothing like I imagined it would. The oil made the mustard ...

Loved the flavor! I marinated for several hours because it was convenient to put in the refrigerator early in the day. I browned the chicken and then baked in the oven at 350 for 30 minutes. ...

This dish was great. My boyfriend doubled the sauce recipe (we used hot picante for an extra kick) but kept the dijon mustard at 1/4 cup. It just looked like way too much mustard for the recipe ...

I made this recipe with jalapeño mustard because we were out of dijon, and it came out terrific. It was quick enough and easy to make, a good thing having a newborn. (and not a lot of time) Will...