Texas Two Step Chicken is a quick, easy chicken recipe with lots of Southwestern flavor. It’s the perfect weeknight meal. Just add a salad, corn, and some warm flour tortillas for a family friendly dinner.
When I inherited my mom’s 1939 edition of Better Homes and Gardens cookbook it was stuffed with recipes she had clipped over the years. Once in awhile I still very carefully go through them to reacquaint myself with flavors and foods from my childhood. One of the worn and stained papers has a recipe that was on the back of Pace Picante sauce at some point. Don’t ask me when, but she usually made her own salsa which explains why it was handwritten, right?
This Texas Two Step Chicken is one of those recipes that is so ridiculously easy that it is almost embarrassing to post. The thing is I have a trick that makes it yummier and easier.
When chicken breast is on sale I buy a lot of it. I don’t know what you consider a lot but I think I have 20 pounds or so in the freezer right now. So, a lot. The first night we have grilled chicken for dinner and I have Marc grill the rest of the chicken, too. He cooks it until it is not quite done. Then we let it cool and I vacuum seal it in 8 serving sized and toss it in the freezer.
Whenever I have a recipe that needs chicken I have it, all I have to do is warm it up. The chicken finishes cooking while it is warming up and everyone is happy. Big plus? Every poultry dish I make has that awesome grilled flavor!
If you don’t have a vacuum sealer and you wonder if it’s worth the money and the cabinet space the answer is a resounding yes. It pretty much allows you to be your own personal chef, saves you loads of time, and food can be frozen with out tasting weird.
Use your favorite salsa for this but chunky salsas work the best.
If you are interested in a vacuum sealer check out this one on Amazon. Go ahead and buy extra bags – you’ll go through them fast. This is an affiliate link so if you click through and buy something I’ll get a small commission. It doesn’t affect your price and it does help keep the blog up and running. Thanks! This is the sealer I have and I love it. FoodSaver V3835 Vacuum Sealing System
Texas Two Step Chicken
Print Add to CollectionIngredients
- 4 boneless skinless chicken breasts, , cut in half through horizontally to make 2 pieces each
- 1 1/2 cups picante sauce
- 3 tablespoons brown sugar
- 1 tablespoon spicy mustard
- 1 teaspoon liquid smoke
Instructions
- Preheat the oven to 375F
- Rub a baking pan with olive oil.
- Lay the 8 pieces of chicken breast in the pan.
- Mix the picante, brown sugar, and spicy mustard together until smooth.
- Pour over the chicken.
- Bake 20 minutes until it reaches a temp of 160F.
- Let sit on the counter for five to ten minutes so that the juices settle and the temperature continues to rise to 165F.
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Tim M
I’ve been making this recipe for years, I didn’t know it had a name. I had a friend show up at home, I had chicken breasts in the freezer and Pace Picante in the cabinet. Turned out to be great, with the box of scalloped potatoes and a can of peas and snaps. Oddly enough the combination goes great together. We’re having it again tonight. I grill my butterflied chicken on low in a skillet, season with cumin and chilli powder. Once the chicken is almost done I add 1 cup of water to make a broth, then pour the picante in the broth and smother the chicken. The chicken almost falls apart. Thanks for sharing!
Marye Audet
It sounds like a great technique! Thanks for reading.
Anthony
This looks so delicious and not really hard to make. I will try your recipe to make it for my family. Thank you so much for sharing this !
Marye Audet
I hope you all enjoy it!
Anna
Now I’m gonna be in love with your Texas Two Step Chicken. Thanks for sharing this great recipe.
Jeff Berg
Wow~ This recipe is fantastic. Look like the lunch time is coming and you make me feel so hungry. I definitely will make it for dinner.
Marye Audet
🙂 let me know what you think
Mariana
Hey it’s delicious! 1 vote for this recipe. I’m gonna try this tomorrow. Thank you.
Marye Audet
Thanks!