Can I grill the chicken instead of baking it?

Absolutely! Simply grill the marinated chicken over medium heat for 4-5 minutes per side until cooked through. Brush with sauce and melt the cheese on top during the last minute.

What’s the best cheese to use if I can’t find Colby Jack?

Monterey Jack or even cheddar are excellent substitutes. If you want a bit of oomph, try Pepper Jack for heat or a Mexican blend for variety.

How spicy is this dish?

With mild salsa and basic taco seasoning, it’s pretty gentle. For more heat, use a spicier salsa or add a pinch of cayenne. For a mild meal, stick with the original and skip any spicy toppings.

Can I prep Fiesta Lime Chicken ahead and cook it later?

Definitely! You can marinate the chicken and mix the sauce up to two days ahead. Keep them refrigerated and assemble right before baking for the freshest results.

Fiesta Lime Chicken Recipe (Applebee’s Copycat)

Name: Fiesta Lime Chicken Recipe (Applebee’s Copycat)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 ¼ pounds boneless, skinless chicken breasts; 2 tablespoons avocado oil; 2 ½ tablespoons lime juice (from 2 limes), divided; 1 tablespoon soy sauce or tamari; 1 tablespoon honey; 2 tablespoons taco seasoning; 1 teaspoon Worcestershire sauce; ¾ teaspoon salt, divided; ¼ cup ranch dressing; ¼ cup mild salsa; 2 tablespoons sour cream; 1 tablespoon finely chopped cilantro, plus more for serving; 4 slices Colby Jack cheese; Tortilla chips (for serving, optional); Pico de gallo (for serving, optional)

If you crave vibrant, zesty flavors with that irresistible restaurant-style finish, this Fiesta Lime Chicken will absolutely light up your dinner table. Inspired by Applebee’s legendary dish but made in your own kitchen, it’s juicy grilled chicken drenched in a tangy lime marinade, slathered with a creamy Mexican ranch, then crowned with melty Colby Jack cheese. In under 40 minutes, busy weeknights transform into a mini celebration—plus, you can easily tweak it for your tastes and whatever you’ve got on hand!

Why You’ll Love This Recipe

Fast and Effortless: You’ll get all that restaurant flavor in under an hour, with minimal prep.
Explosive Flavor: Marinated chicken, zesty lime, smoky cheese, and creamy sauce—every bite is exciting.
One-Pan Wonder: Just use a baking dish, so there’s no juggling pans or making a mess.
Crowd-Friendly: Make it for your family or impress guests—either way, it’s always a winner.
Customizable: You’re the chef! Stick to the classic or make your own with easy swaps or additions.

Ingredients You’ll Need

Here’s what brings the “fiesta” to your weeknight table. Don’t worry—nothing fussy, just honest ingredients with big payoff!

Chicken Breasts: Boneless, skinless—these are perfect for soaking up all that marinade.
Avocado Oil: Adds richness and helps keep the chicken juicy. Can swap for olive oil if that’s what you have!
Lime Juice: Essential for that bright punch and tenderizing the meat.
Soy Sauce (or Tamari): Lends depth and a little umami balance to the marinade.
Honey: Touch of sweetness to mellow the tang and spice.
Taco Seasoning: Brings smoky, spicy flavor—store-bought or homemade.
Worcestershire Sauce: Just a little, for savory complexity.
Salt: Vital for seasoning both the chicken and sauce.
Colby Jack Cheese: Melts beautifully and adds creamy, mild sharpness.
Ranch Dressing: Forms the base of the zingy Mexican-style ranch sauce.
Mild Salsa: Rounds out the sauce with tomatoes and gentle spice.
Sour Cream: Makes the sauce luxuriously creamy.
Cilantro: Offers freshness and a subtle citrusy bite.
Tortilla Chips (Optional): Serve as a bed for crunch and that Tex-Mex vibe.
Pico de Gallo (Optional): Fresh and colorful for garnish—or whip up your own!

Tip: If you like a bit of heat, swap in hot salsa, or add sliced jalapeños for topping!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Upgrade: Try a spicy salsa, add chipotle powder, or top with sliced pickled jalapeños.
Different Cheeses: Monterey Jack or Pepper Jack make delicious alternatives for a kick.
Go Dairy-Free: Use your favorite vegan ranch and dairy-free cheese for a plant-based version.
No Ranch?: Greek yogurt mixed with salsa and a squeeze of lime works just as well.
On the Grill: Skip the oven and grill the chicken for a smoky char.
Swap the Chicken: This marinade also works wonders with boneless pork chops or even portobello mushrooms for a veggie option.

How to Make Fiesta Lime Chicken

Here’s how to get that “wow” factor at home, step by step.

Step 1: Prep the Chicken

Slice chicken breasts into four equal portions. Cover with plastic wrap and pound until they’re about 1-inch thick—this helps them cook evenly and stay oh-so-tender.

Step 2: Marinate

In a big bowl, whisk avocado oil, lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and salt. Add the chicken, making sure it’s coated all over. Pop it in the fridge to marinate for at least 15 minutes, but the longer (up to an hour), the more flavor!

Step 3: Bake

Preheat your oven to 350°F. Let any excess marinade drip off the chicken. Place chicken pieces in a 13×9-inch baking dish, leaving a little space between each so they roast, not steam. Bake for 20–25 minutes, or until cooked through and juicy.

Step 4: Make the Sauce

While the chicken bakes, whisk together ranch dressing, salsa, sour cream, cilantro, more lime juice, and a pinch of salt. This is your Mexican ranch magic!

Step 5: Layer It Up

Take the chicken out and brush on a generous layer of the salsa ranch sauce. Lay a slice of Colby Jack cheese over each piece. Return to the oven for 3–5 minutes—just until the cheese melts into bubbly perfection.

Step 6: Serve

Plate the chicken over a pile of crushed tortilla chips. Drizzle with leftover salsa ranch, sprinkle with cilantro, and top with pico de gallo if you’re feeling fresh. Pair with Mexican rice if you like!

Pro Tips for Making the Recipe

Pound the Chicken: Always tenderize the chicken before marinating. It’s the secret to even cooking and juicy results!
Taste Your Marinade: Before you add the chicken, dip a spoon and see if you want a bit more lime, honey, or salt. Adjust—it’s YOUR fiesta.
Don’t Skip the Rest: Letting chicken rest after baking keeps the juices locked in.
Easy Clean Up: Marinate chicken in a zip-top bag for less mess, then discard when done.

How to Serve

Classic Style: On a bed of crushed or whole tortilla chips, drizzled with the extra salsa ranch, and lots of fresh cilantro.
Taco Night: Slice and tuck into tortillas with lettuce, tomatoes, and avocado.
Over Rice: Serve with simple Mexican rice, black beans, or even a zesty corn salad.
Salad Bowl: Top a crisp green salad or a Southwest bowl with chopped Fiesta Lime Chicken for a lighter meal.

Garnish with pico de gallo, extra lime wedges, or your favorite hot sauce for extra zip!

Make Ahead and Storage

Storing Leftovers

Store cooled Fiesta Lime Chicken in an airtight container in the fridge for up to 3-4 days. Keep the sauce and toppings separate to avoid sogginess.

Freezing

Freeze cooked, unsauced chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Just keep in mind the creamy salsa ranch may change texture after freezing.

Reheating

Reheat in the oven at 350°F until warmed through, or zap in the microwave for a speedy meal. Add fresh sauce and toppings once hot for best taste.

Make Ahead

You can tenderize and marinate the chicken, plus mix the sauce, up to 2 days ahead. Store separately in the fridge and assemble just before baking.

FAQs

Can I grill the chicken instead of baking it?

Absolutely! Simply grill the marinated chicken over medium heat for 4-5 minutes per side until cooked through. Brush with sauce and melt the cheese on top during the last minute.
What’s the best cheese to use if I can’t find Colby Jack?

Monterey Jack or even cheddar are excellent substitutes. If you want a bit of oomph, try Pepper Jack for heat or a Mexican blend for variety.
How spicy is this dish?

With mild salsa and basic taco seasoning, it’s pretty gentle. For more heat, use a spicier salsa or add a pinch of cayenne. For a mild meal, stick with the original and skip any spicy toppings.
Can I prep Fiesta Lime Chicken ahead and cook it later?

Definitely! You can marinate the chicken and mix the sauce up to two days ahead. Keep them refrigerated and assemble right before baking for the freshest results.

Final Thoughts

There’s something extra satisfying about zingy, cheesy, saucy chicken—especially when it’s fast and fuss-free. Fiesta Lime Chicken is the perfect answer to busy weeknights, promising all the bold flavors of your favorite restaurant with none of the wait. Whether you follow the classic or get a little creative, you’re in for a downright delicious dinner. Give it a try—your dinner table will never be the same!