This California Chicken with Honey Lime Dressing is an easy weeknight dinner that’s fresh and flavorful with very little work. The chicken is topped with melted cheese, fresh avocado and pico de gallo, and a delicious, light honey lime dressing. I brine the chicken while I make the pico de gallo for a boost of flavor, and it makes the most flavorful, tender chicken.
What we love about this California Chicken
Our family trip to the restaurant Texas Roadhouse was the complete inspiration for this recipe. I ordered the California Chicken (seasonal), and knew that I could easily make it at home. I love the avocado and pico de gallo topping over the cheesy chicken, and the honey lime drizzle takes it over the top. It’s an easy weeknight meal with fresh ingredients that feels healthy and delicious at the same time that everyone enjoys.
An easy flavor boost for this chicken is the brine I use while making the pico de gallo and honey lime dressing. Its just sugar, salt, and ice water, and it makes the most flavorful chicken in just 20-30 minutes. It is so easy and makes such a difference in the flavor. You can skip this step and season with just salt and pepper if desired, but I highly recommend the brine.
Looking for other chicken dishes? Try our Bruschetta Chicken with Mozzarella, Grilled Chicken Gyros, Yogurt Marinated Chicken, Southwest Chicken Bowls, Barbecue Ranch Chicken Salad, Croissant Chicken Salad, Creamy Chicken Enchiladas with Sour Cream, Cilantro Lime Marinade for Chicken, or Cilantro Lime Chicken with Rice
What you need to make this Recipe for California Chicken
You will need the following ingredients:
- Thinly sliced boneless, skinless chicken breasts
- Table salt or fine sea salt
- Granulated sugar
- Coarsely ground black pepper
- Olive oil
- Roma tomatoes
- White onion
- Cilantro
- Honey
- Lime juice
- Cheddar Jack or Colby Jack cheese
- Avocado
California Chicken with Honey Lime Dressing Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can grill the chicken over medium-high heat for the same length of time or until the chicken reaches 165 degrees Fahrenheit, then transfer the chicken to a foil-lined sheet pan to broil in the oven to melt the cheese, or you can place the cheese over the chicken on the grill if desired.
- You could substitute different types of tomatoes for the Roma tomatoes.
- You can substitute red onion, scallions, or yellow onion if needed for the white onion.
- You can substitute what you have or prefer for the cheese. Try pepper jack, or you can do just cheddar or just Monterey Jack.
Step-by-step Instructions
Step 1. In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 20-30 minutes or up to an hour.
Step 2. While the chicken marinates, prepare the pico de gallo. In a small bowl, gently stir together the diced tomatoes, onions, cilantro, and salt and set aside.
Step 3. In a separate small bowl, whisk together the honey and freshly squeezed lime juice.
Drain the water from the bowl and, using a paper towel, dry the chicken. Pour 1 1/2 tablespoons oil over the chicken and sprinkle the chicken with pepper; stir to coat. In a large 12-inch broil-safe skillet, heat the remaining 1 1/2 tablespoons of olive oil over medium heat. Add the chicken and cook for 4-5 minutes on each side, until 165 degrees Fahrenheit when checked with a meat thermometer. Remove the chicken to a plate and repeat with any remaining chicken.
Step 4. Preheat the broiler. Add about 1/4 cup of shredded cheese over each chicken breast in the skillet and broil for 2-3 minutes about 5-6 inches from the heat. (Cover the handle with a hot pad after removing the skillet to remind yourself it’s hot!) Transfer the chicken to a serving platter or individual plates and repeat with remaining chicken.
Add about 2 tablespoons of the honey lime dressing to the pico de gallo and stir. Spread several slices of avocado over each chicken breast, spoon the pico de gallo over the chicken and avocado, and drizzle the remaining honey lime dressing over the chicken and toppings. Serve immediately.
Tips
- You only need to brine the chicken for 20-30 minutes since you are using thinly sliced chicken breasts. If you brine it for more than an hour, it can get too salty, and the texture of the chicken will be mushy.
- I recommend adding the honey lime dressing to the pico de gallo and as a drizzle over the chicken just before serving. The taste changes slightly as it sits in the dressing for a while.
Frequently Asked Questions
| How to store California Chicken with Honey Lime Dressing? |
| a. Store the chicken, pico de gallo, and honey lime dressing in separate covered containers in the fridge for 3-4 days. To keep it food safe, it should not be out at room temperature for more than 2 hours. If you are outside in the heat, it is only safe for one hour if left out and not refrigerated. If it has been left out in the heat for longer than that, I wouldn’t keep it to serve later. b. I wouldn’t freeze the pico de gallo, as the texture and taste after thawing will be less desirable. However, you can freeze the chicken in a sealed container for 3-4 months. |
| Can you make California Chicken wtih Honey Lime Dressing ahead of time? |
| a. You can brine the chicken for 20-60 minutes, drain the brine, dry the chicken, and store it in a covered container in the fridge for up to 24 hours before cooking if desired. You can also cook the chicken a day before, adding the toppings just before serving if needed. Reheat the chicken gently in the oven at 350° F, or in a skillet, splashing a little water over it to keep it from drying out. You can do the same reheating in the microwave, checking it in 30-second intervals. b. You can make the pico de gallo in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation and freshness. I strongly recommend not adding the honey lime dressing to the pico de gallo and the chicken in advance. It is best just before serving. If you do prepare the pico de gallo in advance, tightly cover it with plastic wrap or place it in a sealed container. The tomatoes will break down a little over time, and the flavors will be slightly more intense. c. If you prepare and chop the ingredients in advance, store the chicken, pico de gallo, and honey lime dressing in separate containers. d. It is also best to add the avocado just before serving so it doesn’t brown. |
California Chicken with Honey Lime Dressing
This California Chicken with Honey Lime Dressing is an easy weeknight dinner that’s fresh and flavorful with very little work. The chicken is topped with melted cheese, fresh avocado and pico de gallo, and a delicious, light honey lime dressing. I brine the chicken while I make the pico de gallo for a boost of flavor, and it makes the most flavorful, tender chicken.
4
servings25
minutes25
minutesIngredients
Chicken
1 pound thinly sliced boneless, skinless chicken breasts (about 4 thinly sliced chicken breasts or 2 chicken breasts, sliced in half horizontally)
2 quarts ice water
1/4 cup granulated sugar
1/4 cup salt (table salt or fine sea salt)
3 tablespoons olive oil, divided
1/4 teaspoon coarsely ground black pepper
1 cup shredded cheddar jack or colby jack cheese
1 avocado, peeled, pitted, and sliced
Pico de Gallo
3 Roma tomatoes, sliced in half, cored, seeded, and diced
1/4 cup diced white onion
1 tablespoon chopped cilantro
1/4 teaspoon salt
Honey Lime Dressing
3 tablespoons honey
3 tablespoons freshly squeezed lime juice
Directions
- In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 20-30 minutes or up to an hour.
- While the chicken marinates, prepare the pico de gallo and honey lime dressing. In a small bowl, gently stir together the diced tomatoes, onions, cilantro, and salt and set aside.
- In a separate small bowl, whisk together the honey and freshly squeezed lime juice.
- Drain the water from the bowl and, using a paper towel, dry the chicken. Pour 1 1/2 tablespoons oil over the chicken and sprinkle the chicken with pepper; stir to coat.
- In a large 12-inch broil-safe skillet (if you don’t have a broil-safe skillet, you can use a sheet pan later), heat the remaining 1 1/2 tablespoons of olive oil over medium heat. Add the chicken and cook for 4-5 minutes on each side, until 165 degrees Fahrenheit when checked with a meat thermometer. Remove the chicken to a plate and repeat with any remaining chicken.
- Preheat the broiler. Add about 1/4 cup of shredded cheese over each chicken breast in the skillet and broil for 2-3 minutes about 5-6 inches from the heat. Be very careful removing the hot pan from the oven, and put a heating pad over the handle to remind you it is hot. Transfer the chicken to a serving platter or individual plates and repeat with remaining chicken. (Remember, that handle is hot!) If you don’t have a broil-safe skillet, or if you want to broil the chicken all at once, place the chicken on a foil-lined sheet pan to melt the cheese.
- Add about 2 tablespoons of the honey lime dressing to the pico de gallo and stir. Spread several slices of avocado over each chicken breast, spoon the pico de gallo over the chicken and avocado, and drizzle the remaining honey lime dressing over the chicken and toppings. Serve immediately.
Notes
- I usually buy thinly sliced chicken breasts from the store lately, just for the ease of preparation, but you can buy regular chicken breasts and slice them in half horizontally. You can pound them to thin them more if needed or to make them an equal thickness.
- I highly recommend brining the chicken; it gives the chicken great flavor. Do not brine for more than 60 minutes since you are using thinly sliced chicken breasts, or the chicken will get too salty and the texture too mushy. You just brine it for 20-30 minutes while you make the pico de gallo and honey lime dressing. If you don’t want to brine the chicken, you can just season with salt and pepper.
- Make sure to use ice water when brining. You don’t want to place the chicken in warm water to brine, as bacteria can multiply. The cold water and refrigeration also help with the texture of the chicken by keeping it firm.
- You can grill the chicken over medium-high heat for the same length of time or until the chicken reaches 165 degrees Fahrenheit, then transfer the chicken to a foil-lined sheet pan to broil in the oven to melt the cheese, or you can place the cheese over the chicken on the grill if desired.
- I recommend adding the honey lime dressing just before serving to the pico de gallo and chicken for best flavor.
- I prefer grating my own cheese as it melts the best. Pre-packed grated cheese is coated with starch or cellulose, which makes it more grainy when melting instead of creamy.
