Chicken With Pace Picante Sauce Recipe: Tex-Mex Flavor in Minutes

This dish brings bold Tex-Mex flavors to your table with minimal effort. The combination of tender chicken and zesty Pace Picante creates a quick, satisfying meal that’s perfect for busy weeknights.

With just a few ingredients and 20 minutes, you’ll have a flavorful main course that’s sure to become a family favorite. The sauce adds a tangy kick without overpowering the chicken’s natural taste.

Ingredients for Chicken with Pace Picante Sauce

Pantry staples and fresh produce combine for bold Tex-Mex flavor in minutes.

The chicken is the star here. Boneless, skinless breasts stay juicy when pounded evenly—thighs work too if you prefer darker meat. I grab mine from Whole Foods or Costco (their organic breasts are consistently good). For the sauce, Pace Picante is non-negotiable—it’s got that perfect tangy kick. Look for the medium variety if you like a little heat (the mild is still flavorful but kid-friendly).

No Picante? Any chunky salsa works in a pinch, but add an extra half teaspoon of cumin to boost the flavor. Fresh cilantro can be swapped for parsley (less authentic but still tasty). If you’re out of lime, bottled juice is fine, but fresh really brightens everything up. The onion and garlic are flexible—shallots or red onion add a nice twist if that’s what you’ve got.

Leftovers taste even better the next day after the flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently to keep the chicken from drying out (a splash of broth helps).

Step-by-Step Instructions for Chicken With Pace Picante Sauce

This approach ensures tender chicken and a rich, flavorful sauce in under an hour.

Step 1: Season and Sear the Chicken

Pat the 1.5 lb Boneless Skinless Chicken Breasts dry with paper towels, then season both sides evenly with the 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Pounding them to an even thickness first guarantees uniform cooking—no dry, overdone edges.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4-5 minutes per side until golden brown and just cooked through. The internal temperature should reach 165°F. Transfer the chicken to a plate and tent loosely with foil to keep warm.

Step 2: Sauté the Aromatics

In the same skillet, add the remaining 1 tbsp Olive Oil over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. The edges should start to turn light golden brown.

Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Immediately add the 1 tsp Ground Cumin, 1 tsp Chili Powder, and 1 tsp Dried Oregano. Toast the spices for 20-30 seconds—this deepens their flavor and fills your kitchen with an incredible aroma.

Step 3: Build the Sauce

Pour in the 1.5 cups Pace Picante Sauce and 0.5 cup Low-Sodium Chicken Broth, stirring to scrape up any browned bits from the bottom of the skillet. These fond bits are packed with flavor and will enrich your sauce significantly.

Bring the mixture to a gentle simmer over medium-low heat and let it cook for 5 minutes. The sauce should thicken slightly, coating the back of a spoon. This is the perfect consistency for clinging to the chicken.

Step 4: Finish and Serve

Return the chicken to the skillet, spooning the sauce over the top to coat evenly. Simmer for an additional 2-3 minutes to allow the flavors to meld together. The chicken will soak up some of the sauce, making every bite incredibly flavorful.

Garnish with the chopped 0.25 cup Fresh Cilantro and serve with wedges from the 1 whole Lime on the side. The bright acidity from the lime cuts through the richness of the dish, balancing each bite perfectly. This dish serves 4 and pairs wonderfully with steamed rice or warm tortillas.

Serving Suggestions for This Recipe

Plating Ideas

For a restaurant-style presentation, slice the chicken into ½-inch strips and fan them over a bed of cilantro-lime rice. The vibrant green rice makes the dish pop on the plate. I love using basmati rice for its long, separate grains. 💛

Taco Night Twist

Warm corn or flour tortillas and let everyone build their own tacos. Set out toppings like shredded lettuce, diced tomatoes, and crumbled cotija cheese alongside the chicken. This interactive approach always gets rave reviews at my dinner table.

Bowl Meal Option

Layer the chicken over cauliflower rice or regular rice in a bowl. Add black beans, roasted corn, and avocado slices for a hearty, balanced meal. A dollop of sour cream and extra Pace Picante on top ties it all together beautifully.

Side Dish Pairings

Serve with charro beans (pinto beans with bacon and jalapeños) for an authentic Tex-Mex experience. Alternatively, a simple Mexican street corn salad with lime and chili powder complements the dish perfectly.

Frequently Asked Questions