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Guacamole chicken melts are an easy, low-carb skillet dinner made with quick-cooking chicken cutlets, creamy guacamole, and melty Pepper Jack cheese. There's no need to heat the oven. Use the stovetop to make it in under 30 minutes.

Guacamole chicken melts on a white plate surrounded by cilantro.

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Why you'll love this recipe!

In a nutshell, you can enjoy amazing 4-ingredient guacamole without consuming too many chips.

It's part of my quest to find creative ways to eat guacamole so I can have more of it! In this case, you can literally have it for dinner. And let me assure you that juicy chicken does indeed go very well with guacamole.

To make this dish, I followed the stovetop process used for chicken bruschetta, replacing the tomato mixture with a pillowy blend of avocado, tomatoes, and onions. A sprinkling of gooey cheese goes over the top, because cheese makes everything better!

This is one of those dinners that feels fun but takes almost no effort. It's perfect for nights when you want something different without spending a lot of time in the kitchen.

Marjory

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Why you'll love this recipe!
Ingredients
Directions with pictures
What to serve with guacamole chicken
Storage
📋 Recipe

Ingredients

If your pantry is stocked with a few essentials, you'll only need a few fresh items to make guacamole chicken:

Chicken cutlets are thin, so they cook quickly in a skillet. If you can't find cutlets, pound chicken breasts thin, or evenly slice chicken breasts in half.
Butter and/or olive oil are used to brown and cook the chicken. I use a half-and-half mixture to get a touch of buttery flavor.
Sweet paprika adds color and a hint of pepper.
Guacamole is the star of the recipe. You don't need much, so I use our perfectly proportioned one avocado guacamole recipe with avocado, red onion, tomato, lemon juice (or lime juice), and salt. Prepared guacamole from the grocery store is a great shortcut.
Pepper Jack cheese adds kick because it's made with spices and peppers mixed into it. Not a fan? Use Monterey Jack or mozzarella cheese instead!

Please refer to the recipe card below for the full ingredient list and detailed instructions.

Directions with pictures

Make guacamole

Mix mashed avocado, chopped plum tomato, chopped red (or white) onion, lemon juice, and salt in a bowl. Or, skip this step and buy it prepared.

One avocado yields just the right amount for about 1 pound of thin-sliced chicken. Make extra if you would like more on the side!

Cook the chicken

Partially cooked chicken cutlets in a skillet.

Pat the chicken cutlets dry and season them with pepper and salt. Sprinkle paprika all over the chicken. Once you get a feel for the recipe, you won't even need to measure it.

Add olive oil and/or butter to a large pan over medium-high heat. Arrange the chicken in a single layer and allow it to cook, untouched 3-4 minutes or until the side against the pan begins to brown. Flip the chicken over and cook for 3-4 minutes more or until the chicken is cooked through. The internal temperature should reach 165°F.

Layer guacamole, cheese, cover, and melt

Lid starting to cover cooked chicken topped with guacamole and cheese.

Spread the guacamole over the top of each piece of chicken and sprinkle Pepper Jack (or your cheese of choice) on top. Turn off the heat, but leave the pan on the burner. Cover the pan until the cheese melts! It only takes a few minutes.

What to serve with guacamole chicken

I like to round out our meal with a big salad and low-carb tortilla chips!

And if I happen to have leftover guacamole, guacamole toast is always on the breakfast table the next morning.

Storage

Guacamole chicken is best eaten fresh! If you happen to have leftovers, scrape the topping off and store the chicken in an airtight container for up to 3 days.

Plan ahead tip: Keep chicken cutlets in the freezer (frozen in a thin layer so they defrost quickly) so you're never far away from a 30-minute meal.

Guacamole Chicken on a red plate with cilantro and homemade low-carb tortilla chips.

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