Fiesta Lime Chicken

Applebee’s Fiesta Lime Chicken is a surprisingly easy recipe to make at home! Learn how to make this copycat dish with chicken breasts and a salsa ranch sauce that is baked in the oven to cheesy perfection. Serve over tortilla strips, with pico de gallo, and a side of Mexican rice for one of the best family dinners.

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Growing up, Applebee’s was our go-to spot whenever we headed to the neighboring town. I’ll never forget the first time I tried my mom’s favorite dish—Fiesta Lime Chicken. One bite, and I was hooked.

Juicy chicken breasts smothered in salsa-packed ranch and melted Colby Jack cheese, served over crispy tortilla strips with a side of Mexican rice—seriously, could it get any better?

(Well, maybe if you finished with their Walnut Blondie for dessert—anyone else remember that gem?)

Last week, I got a craving and figured I’d try my hand at recreating it at home. Turns out, it’s easier than you’d think!

With a simple chicken marinade, a quick bake in the oven, and that magical Mexican salsa ranch, this dish is as close to the original as you can get. I hope your family loves it as much as mine does!

Ingredients You’ll Need

For the exact measurements and detailed instructions, you can jump to the recipe.

• Chicken. You need boneless skinless chicken breasts cut into equal portions. It’s best if you tenderize with a meat mallet and make them about 1-inch thick.
• Marinade. This is similar to what you use when making steak fajitas or chicken fajitas. The simple marinade is made from lime juice, soy sauce, taco seasoning, Worcestershire sauce, olive oil, and honey.
• Mexican ranch. The delicious and creamy sauce that gets drizzled on top of the chicken—and it’s SO easy! It is made from ranch dressing, mild or medium salsa, sour cream, lime juice, and freshly chopped cilantro.
• Cheese. Sliced cheese is the easiest to put on chicken, but you can use shredded. Cheddar, Colby-Jack or Monterey Jack are all great options.
• Tortilla strips. If you are not on a low-carb diet, these are a MUST. You can use either strips or regular chips. They give a wonderful crunch to the tender chicken.

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How to Make Fiesta Lime Chicken

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Prepare the chicken. Cut chicken into four 5- to 6-ounce portions. Tenderize the pieces with a meat mallet until they are 1-inch thick.
• Marinate the chicken. Whisk together the marinade ingredients in a large bowl. Add chicken and marinate in the refrigerator for at least 30 minutes, or up to an hour. Do not marinate form more than 24 hours as the acidity from the lime juice will break the chicken down and make it have a mushy texture.
• Bake chicken in the oven. Place the chicken in a 13×9-inch baking dish in a single layer with a little space between each one. Be sure to let any excess marinade drip off before adding it into the dish. Bake chicken in a preheated 350°F for 20-25 minutes. You want the internal temperature to reach just shy of 160°F. 

• Add salsa ranch and cheese. While the chicken is cooking, stir together the salsa, ranch, sour cream, lime juice, and cilantro in a medium-sized bowl. This can be made up to 2 days in advance, if needed. Once the chicken is cooked, cover each breast with 1-2 tablespoons of sauce and 1 slice of cheese. Return to the oven for 5 more minutes, or until cheese is melted.

Serving

Serve over tortilla strips with additional sauce, lime wedges, pico de gallo, and cilantro. And don’t forget the Instant Pot Mexican Rice or Authentic Mexican Rice—a perfect pairing!

Leave out the tortilla strips and serve over cauliflower rice for a low-carb option.

FAQs

What to Serve with Fiesta Lime Chicken

Serve this dish with any of these delicious Mexican side dish recipes.

Top it off with Lime Crema, Easy Guacamole Recipe, or Roasted Tomato Salsa.

Serve Mexican Street Corn Salad or Cilantro Lime Rice on the side.

And don’t miss out on Instant Pot Chicken Tortilla Soup or Crockpot Chicken Tortilla Soup.

More Chicken Recipes

Keep these easy chicken recipes ready for when you need a good dinner the whole family will love.

• Spinach Artichoke Stuffed Chicken
• Olive Garden Chicken Marsala
• Baked BBQ Chicken
• Chicken Satay with Peanut Dipping Sauce
• Lemon Chicken Piccata
• Glazed Balsamic Chicken

Tap stars to rate!

4.98 from 44 votes

Fiesta Lime Chicken Recipe (Applebee’s Copycat)

Applebee's Fiesta Lime Chicken is a surprisingly easy recipe to make at home! Learn how to make this copycat dish with chicken breasts and a salsa ranch sauce that is baked in the oven to cheesy perfection.

Yield 4

Prep 10 minutes mins

Cook 30 minutes mins

Total 40 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 ¼ pounds boneless skinless chicken breasts
• ▢ 2 tablespoons avocado oil
• ▢ 2 ½ tablespoons lime juice from 2 limes
• ▢ 1 tablespoons soy sauce or tamari
• ▢ 1 tablespoon honey
• ▢ 2 tablespoons taco seasoning
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ¾ teaspoon salt
• ▢ 4 slices Colby Jack cheese
• ▢ ¼ cup ranch dressing
• ▢ ¼ cup mild salsa
• ▢ 2 tablespoons sour cream
• ▢ 1 tablespoon finely chopped cilantro plus more for serving

Optional Toppings:

• ▢ Tortilla chips
• ▢ Pico de gallo

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Instructions 

• Preheat the oven to 350°F.
• Cut chicken into four equal pieces. Cover with a piece of plastic wrap and pound with a meat mallet until 1-inch thick.
  1 ¼ pounds boneless
• Whisk together avocado oil, 2 tablespoons of lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt in a large bowl. Add chicken, making sure it is well immersed, and marinate in the refrigerator for 15 minutes. Flip and continue marinating for 15-45 more minutes.
  2 tablespoons avocado oil, 2 ½ tablespoons lime juice, 1 tablespoons soy sauce or tamari, 1 tablespoon honey, 2 tablespoons taco seasoning, 1 teaspoon Worcestershire sauce, ¾ teaspoon salt
• Once chicken has marinated, let excess marinade drip off and place in a 13 x 9-inch baking dish, being careful to leave a little space between each piece. Bake for 20-25 minutes, or until cooked through.
• Whisk together the ranch dressing, salsa, sour cream, ½ tablespoon lime juice and cilantro in a medium bowl. Remove the chicken from the oven and brush each piece with 1-2 tablespoons of sauce. Then, top each with 1 slice of cheese. Return to the oven for 3-5 minutes, or until cheese is melted.
  2 ½ tablespoons lime juice, ¼ cup ranch dressing, ¼ cup mild salsa, 2 tablespoons sour cream, 1 tablespoon finely chopped cilantro, 4 slices Colby Jack cheese
• Serve Fiesta Lime Chicken over crushed tortilla chips with any leftover salsa ranch, pico de gallo, cilantro and Mexican rice.
  Tortilla chips, Pico de gallo

Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.98 from 44 votes

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Notes

• Nutrition. information is calculated without tortilla strips, pico de gallo, or additional cilantro.
• Salsa. Use a medium or spicy salsa for the Mexican ranch to give it some heat.
• Grilling Instructions. Add chicken to a medium-heat grill and cook for 4-5 minutes per side, or until cooked through. Add sauce and cheese slices and cook until cheese is melted.
• Prep-ahead. Cut and tenderize the chicken, mix up the marinade, and make the Mexican ranch. Keep separately in the fridge for up to 2 days until you’re ready to cook.
• Storage. Refrigerate for up to 3-4 days. To freeze, keep in a freezer-safe container for up to 3 months, but just know the ranch sauce may change texture slightly. To reheat, return to a 350°F oven, or microwave until heated through.

Nutrition

Calories: 591kcal, Carbohydrates: 12g, Protein: 62g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 199mg, Sodium: 1807mg, Potassium: 1095mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1436IU, Vitamin C: 11mg, Calcium: 231mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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