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Guacamole Chicken Melt

Creamy avocado boosts chicken breasts in this easy and quick 5-ingredient recipe. Top store-bought guacamole with shredded cheese for the perfect weeknight dinner.

Serves 4
Ready in 15 mins
Prep time 3 mins
Cooking time 12 mins
466 calories per serving


> 4 boneless, skinless chicken breasts (about 2 lbs)
> 2 tsp chili powder
> 2 tbsp olive oil
> 1 cup store-bought guacamole
> 1/2 cup shredded Mexican cheese blend


Arrange oven rack 6 inches from broiler. Heat broiler on high. Working with one at a time, add the chicken breasts to a resealable plastic bag. Using a meat tenderizer or heavy rolling pin, flatten breast to an even ½-inch thickness. Transfer flattened breast to a plate and repeat with remaining chicken. Sprinkle the chili powder all over chicken. Season with salt and pepper.
In a 12-inch oven-safe skillet, heat the oil on medium. Cook chicken breasts 4–5 min. per side, until fully cooked. Remove from heat. Top chicken with the guacamole and cheese. Broil 1–2 min., until cheese is melted and bubbly.

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