Fiesta Lime Chicken (Applebee’s Copycat)

A bold, cheesy, tangy dish that’s surprisingly simple to make at home.

This Applebee’s-inspired Fiesta Lime Chicken is packed with flavor thanks to a zesty lime marinade, cheesy topping, and creamy salsa ranch sauce. Serve it over crushed tortilla chips with pico de gallo and rice for a complete Tex-Mex meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

Chicken & Marinade:

• 1¼ pounds boneless, skinless chicken breasts
• 2 tablespoons avocado oil
• 2½ 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

Sauce:

• ¼ cup ranch dressing
• ¼ cup mild salsa (or use medium for more heat)
• 2 tablespoons sour cream
• 1 tablespoon finely chopped cilantro
• Remaining ½ tablespoon lime juice

Topping:

• 4 slices Colby Jack cheese

Optional for Serving:

• Crushed tortilla chips
• Pico de gallo
• Fresh cilantro
• Mexican rice

Instructions

1. Prep the Chicken

Cut chicken into four equal pieces.
Place between sheets of plastic wrap and pound to an even 1-inch thickness using a meat mallet.

2. Marinate

In a large bowl, whisk together avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt.
Add chicken and toss to coat.
Marinate in the refrigerator for 15–45 minutes, flipping halfway through.

3. Bake

Preheat oven to 350°F (175°C).
Remove chicken from marinade and let excess drip off.
Place in a greased 13×9-inch baking dish, leaving space between each piece.
Bake for 20–25 minutes, or until cooked through.

4. Make the Salsa Ranch

In a medium bowl, whisk together:

• Ranch dressing
• Salsa
• Sour cream
• Cilantro
• Remaining lime juice
• Remaining ¼ teaspoon salt

5. Add Sauce & Cheese

Remove chicken from the oven.
Brush each piece with 1–2 tablespoons of salsa ranch.
Top with 1 slice of Colby Jack cheese.
Return to the oven for 3–5 minutes, or until cheese is melted.

6. Serve

Serve warm over a bed of crushed tortilla chips, with pico de gallo, cilantro, and Mexican rice.
Drizzle with extra salsa ranch if desired.

Tips & Variations

• Use Spicy Salsa: To give the sauce more heat, choose a medium or hot salsa.
• Grill Option: Grill chicken over medium heat for 4–5 minutes per side, then add sauce and cheese and cook until melted.
• Make Ahead: Prep marinade and sauce up to 2 days in advance; store separately in the fridge.
• Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months. Note: the ranch sauce may slightly change in texture when frozen.

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