Cheesy Baja Chicken & Bell Pepper Skillet Recipe
Cheesy Baja Chicken & Bell Pepper Skillet is a vibrant and flavorful one-pan meal featuring tender chicken breasts seasoned with bold Mexican spices, sautéed colorful bell peppers, sweet corn, and juicy diced tomatoes, all topped with melted cheddar cheese. This dish brings together fresh and hearty ingredients to create a comforting, cheesy skillet dinner that’s perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
Finishing Touches
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional for serving)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them thoroughly with chili powder, cumin, paprika, salt, and pepper to infuse them with bold Mexican-inspired flavors.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to warm evenly to ensure perfect sautéing.
- Sauté the Chicken: Add the seasoned chicken pieces to the hot skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, which will take about 5 to 7 minutes.
- Add the Peppers: Add the sliced red, yellow, and green bell peppers to the skillet. Sauté them with the chicken for approximately 5 minutes, until they begin to soften but still maintain a bit of crunch and color.
- Incorporate Corn and Tomatoes: Stir in the corn and diced tomatoes to the skillet mixture. Continue cooking for another 3 to 5 minutes to meld the flavors and heat the vegetables through evenly.
- Mix in the Cheese: Reduce the skillet heat to low. Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet with a lid and allow the cheese to melt, creating a gooey, delicious layer.
- Garnish: Remove the skillet from heat. Garnish with fresh cilantro if desired to add a fresh, herbaceous note to the dish.
- Serve: Spoon the cheesy chicken and pepper mixture onto plates and add a dollop of sour cream if you prefer a creamy tang. Enjoy your flavorful and hearty skillet meal!
Notes
- Using fresh bell peppers adds the best texture and flavor, but frozen sliced peppers can be used in a pinch.
- For extra heat, consider adding a diced jalapeño pepper when sautéing the chicken.
- Serve with warm tortillas or rice to make the meal more filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different cheesy flavor.
Keywords: Cheesy Chicken Skillet, Baja Chicken, Bell Peppers, Mexican Skillet Recipe, One-Pan Dinner
