Lime Chicken Picante

This was great! I would never have thought these ingredients would taste this way. I am a novice at mexican-inspired cooking, but this chicken tasted exactly like a friend's homemade chicken enchiladas-yum! i too decreased the mustard to about 1/8 cup in the marinade-- and added more (about double) of all ingredients to sauce while boiling it, and we STILL didn't have enough sauce for our 3 chicken breasts. next time i will make even more sauce, it was really the star of the whole meal. I used a medium salsa and it had just the right amount of heat. Topped with sour cream, which was just perfect to counter the heat-- no lime garnish, they had all been squeezed into the sauce by that point. served with yellow rice and a black bean and corn salad. great, easy recipe! thanks!

The whole family loved this! My kids even asked for seconds...Only change I made was using olive oil for 1/2 the butter and topping with sour cream instead of yogurt. This one's a keeper!

Quick and easy, but if I ever make this again, I will double the recipe for the marinade. There was not enough left to serve over the cooked chicken. What was left was really tasty.

I made this again with a few changes and it really came out well - we all loved it. In the marinade I used 1 TBSP of mustard instead of 1/4 cup and since my little girl was going to be trying it, I used Pace Extra Mild Chunky Picante Sauce. Then I marinated 3 chicken breasts in the frig for about 4 hours. I cooked the chicken with the marinade right in the frying pan and I used olive oil instead of butter. Finally, I added chicken broth as needed during the cooking time and it came out deliciously moist. Definitely a keeper!

I loved the flavors in this marinade. I definitely agree with previous reviewers on two points: the recipe just doesn't make enough marinade, and use less dijon. Here's what I did: I marinated the chicken according to the recipe. Then, instead of following all the complications of boiling the marinade, etc, I simply mixed up more marinade, warmed it in a separate pan from the chicken, and poured it one top of the chicken before serving. I also used sour cream instead of yogurt, and LOVED it! My husband and I couldn't wait to eat the leftovers. Goes GREAT with Mexican Rice III from this site.

This was very good, I did make a few adjustments. Increased the lime a bit, topped with sour cream, and the best addition, added tequila to the marinade. Gives it a more authentic Mexican flair, plus I love tequila! Oh yeah, also used a smoother salsa

Way too much mustard. Mustard in most dishes should be like a first kiss. A bit on the light side. It should enhance not be the main taste. Pairing dijon mustard with salsa is odd. Something like an onion mustard would be better. And use only about 1 tablespoon instead of a 1/4 of cup. That is alot of mustard. Yogurt doesn't really go with this recipe. Yogurt is usually used to tame the hit in a dish such as a spicy curry, so it would tame the heat of a spicy salsa, but use a good Mexican sour cream instead.

After reviewing the recipe and the other reviews I added some extra salsa (mild) & lime juice while cutting back a little on the mustard (I used Grey Poupon - but of course !)- served it over spicy yellow rice and it was a big hit. I even forgot the yogurt in the mad rush of trying to get the kids to the table - I'll try it next time. Thanks

Thought this was fantastic! However, much prefer sour cream to the yogurt for topping. Enjoy!

SUPER YUM! I used fat free sour cream instead of plain yougart. This is sooooo good.

This is really good. The marinade makes the chicken really tender (I marinaded it all day and cooked it when I got off work). It also was easy to scale down to one serving, which is great because I cook for myself a lot. The key to scaling it down is to add water to the skillet every once and a while as it is cooking so the sauce does not burn off.

This is my favorite recipe on this website. It is totally delicious and easy to make. I now don't bother to marinade - I brown the chicken, stick it in a casserole dish, add the sauce and bake at 350 til done (about 1/2 hour or so). Here's what make's it extra-good: add the yoghourt to the cooking sauce instead of as a garnish at the end. Also nice to add almost-cooked new potatoes to the casserole about 15 minutes before the chicken is done.

Great to serve with saffron rice (rice soaked in cold water and saffron, cook normally, add peas, red bell peppers, salt, to serve)

I love this recipe! I started by just following the suggestions of other users and making double the amount of sauce, but now I quadruple it! It's just that good. I usually serve it over rice and so I like a little extra to pour over. This time I made it a little different (not because it needed amending, but just because I was bored). I cut the chicken into bite size pieces and and made extra sauce, I also added some bite size pieces of red and yellow peppers. Instead of topping with yogurt I made some homemade guacamole and plopped a scoop on top. It was amazing! My boyfriend even made some margaritas, and the whole evening was a hit! We loved it! I don't suggest changing the recipe because it's bad, only if you're looking for something similar but more interesting. YUM!

I wish I had read the reviews before preparing this dish, as the previous reviewers were correct in scaling down the Dijon. I added some sautéed mushrooms and onions to the sauce. I also substituted sour cream for the yogurt. Overall it was good, but will modify it in the future.

We did not like this at all. It either had to much mustard or just something with to much vinegar. Sorry, won't be making this again.

This was so good it's now in my permanent collection! It was incredibly easy to make (1 lime equals one tablespoon of lime juice) and enjoyed by everyone at the dinner party. I made it with dark meat and white meat instead of all breasts. Also, there wasn't really enough marinade remaining to make the glaze. I served it with the yogurt and crushed pineapple -- my guests said that the pineapple gave it just the right amount of tartness. A real winner!

it was very good...added a little tequila and only used 1/8 of a cup of mustard, put sour cream on top instead of yogurt...very good with mexican rice

I made this recipe using legs and thighs with the intentions of leftovers. Well, it was so good we ate it all the first night. I doubled the marinade like the comments suggested and it was a perfect amount.

Great recipe, I love the blend of flavors. I throw the salsa, mustard and lime juice in a zip-loc bag and leave in the fridge while I'm at work so this is ready to cook when I get home. I've never topped with the yogurt and I don't think it needed it.

I doubled the recipe, but used the original amount of Dijon mustard. Even then, the mustard was a bit strong... I chopped up the chicken and served it fajita-style with Mexican rice and refried beans. Bachelor friendly

This was so good my husband (who dislikes chicken) suggested that I rate it. I didn't have plain yogurt on hand so I used sour cream instead - very tasty and easy dish!

Easy and very tasty, though I think I overdid it on cutting back the mustard and increasing the lime! I cut the mustard in half while doubling the lime, and it was very tart, but still good. Next time I will still cut the mustard back to 1/2 because my husband is not a mustard fan, and will increase the lime by just 1/2 instead of doubling it. Works SO MUCH better if you use chicken tenders or pound your chicken breast flat before cooking. This way you don't have to cook it as long and the sauce doesn't overthicken and burn. Served with spanish rice and green bean casserole to make it a kid pleaser. Will definitely make it again.

This was wonderful!! I used Pico DiGalo along with the medium chunky salsa, it gives it more texture (also kids dont know that they are eating so many vegetables). I also squeezed another lime on the chicken just after it was cooked. I made a bed of lettuce, placed a chicken breast on top, spooned the sauce over the top. For a nice presentation I added some shredded chddar and a dollop of sour cream with cilantro and a couple lime segments to top it off. Was beautiful and the guests raved. Even without the extra toppings it tastes great. Leftovers? I had that once and was great the next day. I make this often, its so easy and also Diabetic friendly and carbohydrate friendly.

Definitely decrease the mustard. If you want alot of sauce over your chicken make extra. I x4 the marinade and needed more.

This was pretty good, I used sour cream instead of yogurt. My husband really loved it. I think next time I'll use a little less dijon but other than that it was good

Cooked as written with 2 notes. It was very good. I really thought it would be too mustardey but cooking properly you really cant tell the flavor is mustard. Not too tangy not too bland, right in the middle. First note- I cut the breasts length wise to make them thinner. Second note- about not enough liquid. I browned the chicken in the butter then I removed chicken deglazed the pan with 1/4c water added the remaining marinade and additional 3/4 c water stirred well then put the chicken back in and simmered for 8min. The sauce was brown like a chipoltle sauce. We used yogurt which was good, since I also had Mexican Crema I tried that and it was good too but added more fat. I served it with Target brand lime cilantro rice.

This is a winner! The original recipe left us with some big questions like "What kind of salsa?" When I went to the grocery store I wondered about many possible choices: mild, medium (they had no "hot"), mango? I'll bet any of the fresh salsas in your market would work but would make this an entirely different dish. The medium-hot salsa proved to be too tame for our tastes. I first added a bit of LA hot sauce, but it was still kinda' bland. 'Corrected that with a few dashes of habanera extract. Also, don't forget to salt it lightly. There are only two of us at home now, but I (the "hubbie") usually make a recipe for 4 or 6, and we use the excess for other meals. This morning I sauteed one of the leftover picante chicken breasts with two coarsely diced fresh tomatoes from our garden. Delicious, healthy, and compatible with our diet if the caloric estimate for one serving is correct. As I said at the beginning, "this is a winner!" IMHO. Don't just copy it. Modify this recipe to suit your tastes and clean out your refrigerator. P.S. In looking at the other ratings, you either love this or you hate it.

This was pretty good. Salsa and mustard gave it a nice little "kick".

I took some liberties with the measurements in this recipe, but the end results were delicious. I added a little less mustard than what it called for, left out the yogurt and sliced the chicken into strips before I sauted them. They turned out moist and tender and completely delicious. Thanks for a super recipe.

Rated "best ever chicken recipe" by my husband! I followed previous reviewers' advice: I doubled the salsa and lime, used wholegrain mustard and marinaded 24 hrs. I served the chicken on saffron rice mixed with red bell pepper, peas and corn and topped with lite sour cream, shredded sharp cheese and chopped fresh cilantro; avocado slices with a little lime juice on the side.

Very tasty. The mustard makes it different in a good way. I marinated it for several hours. After boiling the marinade (and before adding it back to the chicken) I added another 1/2 cup of salsa, 1/8 cup dijon mustard and 1 tablespoon lime juice. It ended up making just the right amount of marinade with the added ingredients.

Great recipe, I loved it and it has a very nice taste to it. Thank you- I will be making it again. I also think the chicken would go great in tortilla wraps for a "Mexican" chicken sandwich!

We tried this the other night for dinner and it was excellent. A good blend of flavors and such an easy meal!

This recipe was just OK; not sure if I'd make it again with some adjustments or not. It was rather a disappointment as we both like lime and anything picante. The flavours didn't just didn't mellow together well.

Easy, used cooking spray instead of butter.

Great! However I would suggest a few things - like others have to double the serving of sauce and use sour cream vs. plain yogurt. Also cut the mustard to 1 tablespoon, otherwise it's a bit much. Other than that though everyone loved it! Made it for a mother's day dish and had the whole family raving about it!

The sauce is very sharp as the recipe says. It's an unusual combination of ingredients that make up the sauce. I thought it was pretty good, but not great. There are a lot of other recipes I would rather repeat than have this, probably.

I made this for seven firefighters - They really enjoyed the mix of flavors. I added a little chopped cilantro, diced green chilis and chopped Anaheim Peppers to the marinade and served the chicken with spanish rice and black beans. I had chopped onions, Chopped Anaheim Peppers, chopped cilantro, sliced tomatoes, diced green chilis and shredded cheese on the side. Yum!

This was good, but I think I might enjoy it better on the grill next time. I doubled the sauce as some other reviewers recommended. I cubed the chicken up and served it with corn and rice. Tasty sauce.

This was awesome! I used picante sauce instead of salsa, as the name suggests and it was great. I read here that several reviewers thought that the dijon was overpowering, but I made it as written and we loved it. I am not even a big dijon fan. Thanks for the great, healthy recipe!

this was an excellent and absurdly easy dish. i mixed in a bit of yoghurt with the sauce while cooking, and used medium salsa and a spicier mustard to add a little kick. i also recommend cooking up some veggies with the sauce and serving over rice.

I didn't have any lime juice, so I added orange juice instead. I didn't use the yogurt or lime segments either. I have made it 3 times and don't measure anything anymore. I like extra "sauce" and just add what I think is right. I'm surprised I even tried this recipe because I'm not a big salsa fan and don't like mustard, but it was fabulous! I recommended it to my sister who was having her ex mother-in-law and family over and wanted to serve something special. (She took my word for it!) This meal was a HUGE hit! Everyone asked for the recipe and even her 5 year old grandson loved it, saying it was the best chicken he ever ate!

Added a little hot sauce to the sauce after it was boiled also added sauted mushrooms on it and sour cream instead of yogurt.

This was really tasty. I thought the mustard would be overpower the flavor, but it didn't. Next time I think I will add some fresh cilantro the marinade.

Very tender and tasty. I have made this twice recently. It has gone over quite well - even with my 8 year old daughter. I serve it with home made quacamole - I love the chicken with it. I make an extra batch of the marinade to pour over the cooked chicken.

This has great flavor. I doubled the sauce the second time I made it and only used 3 chicken breasts. It allowed us to have plenty sauce for the rice. I put more lime juice in than is called for.

Really good spicy flavor. This has quickly become a favorite. My husband doesn't think that the extra lime garnish is necessary, but I'm all for lots of lime. Yum!

This is a wonderful dish!!! I marinated the chicken for about 3 hrs then sauteed the chicken as written. I threw out the marinade & added approximately 1 cup of medium salsa to the pan. I then cooked it for about 5 more minutes, til chix was done. I spooned sauce from the skillet over each breast, topped them with a dollop of sour cream & crushed taco chips. It was wonderful. I did cut the dijon mustard to 1 tble after reading the reviews. Hubby enjoyed it much!!! Thanks

I didn't care for this recipe at all. I did double the sauce as was recommended and it was certainly needed. I was a bit short on the mustard as the jar was low but I still found it much to strong on the mustard side. The sauce has a very bitter taste although it did look very pretty.

This recipe was just ok. I used half dijon mustard and half wholegrain because that's what I had in the house. The only bad part about this recipe is that the sauce looks an awful lot like vomit! If you can get past that and eat it, the taste is nice.

A little too much mustard, but quick and easy.

I thought that this had too much mustard. It overpowered the salsa and really, who wants to eat mustard flavored chicken? I will probably play with the recipe again because I think that the idea is good, I just was not wild about my inital results.

This was so good and simple! The ingredients seemed weird to me (mustard and salsa) but it turned out wonderful! I cooked it a little differently, but followed the ingredients. I didn't add the yogurt at the end either. A definite keeper for when i need a simple meal!

What a wonderful combination of flavors! I let the chicken marinate for about 3 hours. Definitely a repeater in this house. Served it with a cucumber/red pepper salad.

Even though I halved the mustard and doubled the salsa, my family did not like this and complained about the "mustard chicken". Very strong.

The mustard taste was too strong for me. I did double the recipe as other suggested, but this recipe was lacking something.

No complaints about this recipe, eveyone seemed to like it. The chicken was very tender and tasty. I wanted less of a mustard flavor so I changed the proportions & used a bit more salsa 3/4 C, and only 2T of Dijon mustard, I also added 2T of brown sugar.

I tried this last night, and it went down with a standing ovation!! I will be doing this one again for sure.

We really liked this. I halved the chicken (and kept the sauce the same) and used sour cream instead of yogurt. I served with black beans and rice and it's definitely a keeper! I eliminated the butter (used cooking spray) and it's a REALLY healthy recipe!!

I doubled the sauce recipe for only 3 breasts and still didn't have enough. the flavor of the sauce was really unique and saved us from the "we're having chicken again" feeling. I had some trouble with the sauce causing the chicken to stick to the pan and start to burn but caught it early enough and it wasn't at all noticeable. Really different meal that I look forward to making again.

I used the marinade to make BBQ chicken sandwiches, verry good!

Absolutely loved it! I actually was nervous about it but wanted to try a lime flavored chicken recipe - now it is one of my new faves! I used chicken tenders and am looking forward to try it with chicken breasts next time.

Very simple and very good! The only reason I tried this was because one of the reviews said their children had seconds. My children are very picky and HATE chicken. However they love anything with a little mexican flare and loved this! Thanks for this 5 star recipe!!!

Perfect flavor! I cut my chicken breasts up into chunks and made a double batch of sauce and baked it all in the oven and it was delicious. Served it with yellow rice and everyone loved it. Thanks for this great recipe!

This was very tasty, moist and tender. I used the ingredients written except for the yogurt/lime at the end although it would have made a very pretty presentation. But it was just us for supper so opted against it. Also, I baked it since my stove isnt in yet. I can see where you would need to make extra marinade for the end. But the flavor was really very good. I marinated in a bag for about 3.5 hours.

Excellent quick meal with an interesting and tangy flavor. Definitely will make this one again.

Noo said, "Make this again." Really a great recipe but definitely double if not triple the sauce.

After tasting, I agree with another reviewer, you will either love it or hate it. This has a very strong flavor and is not for mild paletes. I cooked 1 pound chicken tenders in a wok without butter (the marinated chicken had enough liquid) then added the boiled sauce to the wok along with 3 carmelized onions, some frozen spinach and frozen corn. (Rice or black beans would also be good in this) For the sauce i trippled the salsa and lime juice and kept he mustard the same. (I can't imagine using the full amoung of mustard, wayyyy too overpowering) Put a spoonful of greek yogurt on top of each plate, very good. This is a great way to have chicken and vegetables that is anything but ordinary. ...Also added a few dashes or chili powder.

This was very tasty! I marinated the chicken breasts for a few hours. I also skipped making the sauce out of the extra marinade. I just sauted the chicken and then topped it with some salsa (Chi-Chi's medium is what I used). My boyfriend and I thought it was delicious!

It was very good, although be wary of the spice level of the salsa you use. We used hot, because we love hot, but mixed with the dijon and it made it too hot.

Much better than "just-another-chicken" recipe! Easy to prepare;good for company!

Easy to prepare, comes together very quickly, but not much to rave about taste-wise. Really expected lime flavor to be prominent, but it was overpowered by the dijon.

This chicken is excellent.

When i boiled the marinade, it burned/disappeared and I had to make more. I had to stick this in the oven to get it to cook. It had a dry, flavorless taste.

We really enjoyed this. I will make more sauce next time.

Great low calorie dish. I cut my chicken breast into bite size pieces, doubled the marinade but only used half of it to marinade it so I would have enough to make a sauce. I would cut down on the mustard the next time.

My husband and I love this recipe. I like to serve it with rice and mexicorn (from a can!!) corn chips are a nice app or good for on the side.

This was not good at all. I reduced the amount of mustard after reading some reviews, but it was still too much. This was the first recipe from this site that I couldn't even finish.

A longtime favorite of our family -- and quick to prepare.

This was a HUGE hit with my family of 6. Even the normally picky child ate. It was so easy and so good! It's now a new "family favorite".

I really love this meal. The flavors all mixed so well.We had it with mashed potatoes and man mik those two together A+!

this is a fabulous chicken recipe....the only thing I changed was to use a little more lime juice (I love lime) If you are not a fan of really spicy food definately stay away from the hot salsa..use medium or mild. I served this with cuban rice and beans from this site. Two thumbs up...my latin food loving husband loved it!!!

EXCELLENT!!!! I TOPPED WITH MIXED CHEESES A FEW SPOON FULLS OF SALSA AND CILANTRO FOR EXTRA COLOR. I ALSO SEVERED GAUCAMOLE AND SOUR CREAM ON THE SIDE.

Great recipe idea! I didn't have enough salsa as recipe called for and with so many saying you really needed more I improvised. Tossed a can of diced tomatoes, some onion, jalapeno, and some cilintro in the blender for a quick swirl. And I also as suggested put it in a baking dish with a splash of Olive oil and bit of butter and baked till tender with the salsa. Served with Avocado slices and pico de gallo, and sides of Mexican rice and refried beans. Oh my! It was a nice dinner. Don't forget the sour cream!

Yum! This dish was quick and simple!

Very easy and delicious. The chicken breasts are fork-tender. I will definitely make it often. However, my toddler complained that it is too spicy for him.

My husband frequently requests this dish. It's really easy and only uses a few ingredients so it's great for a quick meal. We love the sauce, so I usually double the amount and add a bit of chicken broth to smooth it out a bit. Yum!

Amazing!

I did not care for this.

This was a great combination! I made a couple modifications though. When you arew cooking the chicken add some boullion so that the chicken doesn't dry out. I also used sour cream instead of the yogurt. I paired this dish with the Cilantro-Lime Rice and it was perfect!

This is excellent and I have made it almost 10 times since I got this recipe. I usually lower the amount of mustard and add more of spicy salsa sauce. Thanks for sharing this recipe!

Fixed this for dinner - thought the combination of flavors sounded so bizarre it had to be good...and it was! I actually wisked the yogurt into the sauce before I served it...made it nice and creamy..yum. A real surprise.

Easy and pretty good flavor. I decreased mustard as others suggested. Added more lime juice and some chili powder, cayenne and minced garlic. I marinated overnight. With some fresh cilantro along with the yogurt and lime wedges, almost as good as real fajitas.

All of my family loved the dish. Even my old Japanese grandmother who is not fond of any kinds of spicy foods liked the chicken. I took some advises and only put 1tsp of Dijion mastard. Add more salsa and used only 3 chicken brests. They were delicious! Thank you.

We make this all of the time with bean salad on the side. DELICIOUS! We try to use fresh salsa or the Herdes brand, which is waaaay better than that other stuff with lot's of artificial flavour and preservatives.

Delicious! I used my own homemade salsa and sour cream. The best compliment - my boyfriend had seconds! Samdiem

This was such a great meal I started making it in March and my husband and 5 year old thinks it is great the yogurt idea kind of scared them but were pleasantly surprised at how well it tasted together and then made it for my parents and my Dad is very picking and he loved it too. A definate winner for my family!

I used half of the original recipe when I first made this dish. There was hardly any source. Second time, I had heaps of spoons that it calls for. Better. I use mild salsa and it tastes good.