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READY IN 25 mins

Sweet and Spicy Picante Chicken

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"Looking for an easy-to-make dish that's loaded with flavor? Try this family-pleasing dish that mixes picante sauce, brown sugar and mustard to make a savory sauce for moist and juicy baked chicken." — Campbell's Kitchen

Ingredients Edit and Save

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How to Bone a Chicken Breast

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Original recipe makes 4 Servings Change Servings

4 skinless, boneless chicken breast halves
1 1/2 cups Pace® Picante Sauce or Thick & Chunky Salsa
3 tablespoons packed light brown sugar

1 tablespoon Dijon-style mustard
3 cups hot cooked regular long-grain white rice

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Directions

Place the chicken into a 2 quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
Bake at 400 degrees F for 20 minutes or until the chicken is cooked through. Serve with the rice.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

Footnotes

Serving Suggestion:
Serve with a long grain and wild rice blend and steamed cut green beans. For dessert serve lemon sorbet.

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Reviews More Reviews

Most Helpful Positive Review

Mar 31, 2009

I made this last night exactly as the recipe instructed. It was very good. The sauce reminded me a bit of cocktail sauce but spicier and mixed well with the rice. The chicken was moist and flavorful. We will make this a regular dish in our house. I'll be curious to see what variations everyone comes up with. -Lil

—Lil

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Most Helpful Critical Review

Jan 22, 2010

I cooked this chicken for over an hour and it never got up to 180 degrees. I don't know what happened, but my fiance and I never got to eat it!

—Sporty

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57 Ratings

Jan 21, 2010

I've seen this recipe before, called "Texas Two-Step Chicken." I've made it many times, and my kids always love it. My suggestion is to place the chicken in a crock pot, mix the sauce ingredients, pour over the chicken and cook on low for 4-6 hours. Yummy!

—KLEEW17

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Feb 08, 2010

This is a favorite in our house - we often top with shredded cheddar for the last 10 minutes of baking time. Yummy!

—shuttlegirl

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Jan 20, 2010

We love this chicken. Several years ago I saw this recipe on the back of a jar of picante sauce and I've been making it ever since. It is easy to make and tasty with rice or without. I served it to my sister and she asked for the recipe and she makes it often too.

—andee

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Dec 09, 2009

So easy and ready in a jiff. I serve over wide noodles.

—SAWDUSTSAL

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Jan 10, 2011

Excellent recipe. Even my dh, who isn't fond of chicken, liked it. I used mild salsa and think next time I'll use at least half medium. The brown sugar off sets the pepper and it could have used a bit more spice.

—donna

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Jan 20, 2010

For many years I have made something similar to this with just putting boneless, skinless chicken breasts and a large bottle of Pace Picante sauce and putting it in the crock pot all day. The chicken is so tender it just falls apart. I aways serve it over rice or noodles. So easy and tastes great!

—tyoung1212

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Nutrition

Calories
352 kcal
18%

Carbohydrates
50.1 g
16%

Cholesterol
65 mg
22%

Fiber
3.5 g
14%

Protein
26.8 g
54%

Sodium
844 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet and Spicy Picante Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 352
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.9g 4 %
Cholesterol 65mg 22 %
Sodium 844mg 34 %
** Potassium 250mg 7 %
Total Carbohydrates 50.1g 16 %
Dietary Fiber 3.5g 14 %
Protein 26.8g 54 %
Sugars 15.9g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 4 %
** Iron 23 %
** Thiamin 25 %
** Niacin 134 %
** Vitamin B6 36 %
** Magnesium 13 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.