This oven-baked creamy avocado lime cilantro chicken is one of those throw-it-in-a-dish, spread-one-blend, and walk-away dinners that somehow tastes like you fussed. The whole idea is simple: you mash together a fresh, tangy, herby avocado mixture, spread this one blend over chicken in a casserole dish, and let the oven do the work. I started making this on weeknights when I was tired of plain baked chicken but didn’t want a pile of dishes. It’s bright and creamy, a little garlicky, and surprisingly addictive for how little effort it takes.
Serve these creamy avocado lime cilantro chicken breasts with simple sides that soak up the extra sauce: cilantro-lime rice or plain white rice, roasted potatoes, or a quick pan of sautéed peppers and onions. A crisp side salad with romaine, tomatoes, and corn works really well, or you can tuck slices of the chicken into warm tortillas with shredded lettuce for an easy taco-style dinner. I also like to add a bowl of chips and salsa or some black beans on the side to round it out into a full, satisfying meal.
Creamy Avocado Lime Cilantro Baked ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 large ripe avocado
1/2 cup sour cream
2 tablespoons fresh lime juice (about 1 lime), plus extra lime wedges for serving if desired
1/3 cup chopped fresh cilantro, lightly packed
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon olive oil (for greasing the casserole dish or drizzling on chicken)
Optional: 1/4 teaspoon crushed red pepper flakes for a little heat
Directions
Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish (about 9x13 inches) with the olive oil or spray with nonstick cooking spray.
Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared glass casserole dish. If any pieces are very thick on one end, gently pound them with a meat mallet or rolling pin to even them out for more consistent cooking.
In a medium bowl, make the 1 fresh blend: scoop the avocado into the bowl and mash it with a fork until mostly smooth. Add the sour cream, lime juice, chopped cilantro, minced garlic, ground cumin, kosher salt, black pepper, and crushed red pepper flakes (if using). Stir until everything is well combined and creamy. Taste and adjust salt or lime juice if needed.
Using a spoon or spatula, divide the avocado mixture over the tops of the raw chicken breasts. With clean hands or the back of the spoon, spread this 1 blend evenly over each piece so the chicken is fully coated on top and a bit around the sides. It should look like a thick, creamy green blanket over the chicken in the glass dish.
Place the casserole dish on the middle rack of the preheated oven. Bake for 25 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. The avocado topping will look set and slightly deeper in color but still creamy.
Remove the dish from the oven and let the chicken rest for 5 minutes before slicing. This helps keep it juicy and lets the creamy topping settle. Spoon any extra sauce from the dish over the chicken when serving. Garnish with a little extra chopped cilantro and lime wedges if you like, then serve warm with your favorite sides.
Variations & Tips
For a lighter version, you can swap the sour cream for plain Greek yogurt; it adds a bit more tang but still keeps the blend creamy and satisfying. If you prefer dark meat, use boneless, skinless chicken thighs and adjust the baking time as needed, checking for doneness with a thermometer. To make it dairy-free, replace sour cream with a thick, unsweetened dairy-free yogurt or a cashew-based sour cream alternative. For extra flavor, sprinkle a little chili powder or smoked paprika over the chicken before spreading the avocado blend. You can also add finely chopped jalapeño into the blend for more heat, or stir in a small handful of shredded cheese on top in the last 5 to 10 minutes of baking for a melty finish. Meal prep tip: assemble the chicken and avocado blend in the casserole dish up to 4 hours ahead, cover tightly, refrigerate, then bake when you get home (add a few extra minutes if going straight from the fridge). Food safety notes: Always start with fresh, properly refrigerated chicken and keep it separate from other ingredients until it’s in the casserole dish. Wash your hands, cutting boards, and utensils thoroughly after handling raw chicken. Use a food thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part. Because the topping contains avocado and dairy, refrigerate leftovers within 2 hours of baking, store in an airtight container, and eat within 3 days. Reheat thoroughly until hot all the way through before serving.
