Cheesy Baja Chicken & Bell Pepper Skillet Recipe

Introduction

Cheesy Baja Chicken & Bell Pepper Skillet is a vibrant, flavorful dish perfect for a quick weeknight dinner. Tender chicken, colorful bell peppers, and melted cheddar cheese come together with a touch of southwestern spices for a comforting meal that’s sure to please the whole family.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 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
• 1 cup shredded cheddar cheese
• ½ cup sour cream (optional for serving)
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Cut the chicken breasts into bite-sized pieces. Season them with chili powder, cumin, paprika, salt, and pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat.
3. Step 3: Add the seasoned chicken to the skillet. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
4. Step 4: Add the sliced bell peppers to the skillet. Sauté for about 5 minutes until they begin to soften.
5. Step 5: Stir in the corn and diced tomatoes. Cook for another 3-5 minutes to combine the flavors.
6. Step 6: Reduce heat to low. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and let the cheese melt.
7. Step 7: Remove the skillet from heat and garnish with fresh cilantro if desired.
8. Step 8: Serve by spooning the cheesy chicken and peppers onto plates. Add a dollop of sour cream if you like.

Tips & Variations

• For extra heat, add a diced jalapeño when cooking the peppers.
• Use pepper jack cheese instead of cheddar for a spicier twist.
• Serve with warm tortillas or over rice for a complete meal.
• Feel free to substitute the chicken breasts with boneless thighs for juicier meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep the chicken tender and the cheese deliciously melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bell peppers for this recipe?

Yes, you can use frozen bell peppers. Just be sure to thaw and drain them well before cooking to avoid excess moisture in the skillet.

Is sour cream necessary for serving?

Sour cream is optional and adds a creamy, tangy contrast to the spices. You can omit it or substitute with Greek yogurt if preferred.

Cheesy Baja Chicken & Bell Pepper Skillet Recipe

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★★★★★

4.9 from 66 reviews

This Cheesy Baja Chicken & Bell Pepper Skillet is a vibrant, flavorful one-pan meal featuring tender chicken breasts sautéed with colorful bell peppers, corn, and diced tomatoes, then topped with melted cheddar cheese. Inspired by Baja flavors, this dish offers a comforting blend of smoky spices and creamy cheese, perfect for a quick and satisfying dinner.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

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

Other Ingredients

• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• ½ cup sour cream (optional for serving)
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them with chili powder, cumin, paprika, salt, and pepper to infuse them with smoky, spicy flavors.
2. Heat the Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat to create the perfect cooking surface for browning the chicken.
3. Sauté the Chicken: Add the seasoned chicken to the hot skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned on the outside and cooked through.
4. Add the Peppers: Once the chicken is ready, add the sliced red, yellow, and green bell peppers to the skillet. Sauté them for about 5 minutes until they begin to soften but still retain some crunch and bright color.
5. Incorporate Corn and Tomatoes: Stir in the corn and diced tomatoes, mixing everything together. Cook for another 3-5 minutes to allow the flavors to meld and the vegetables to heat through.
6. Mix in the Cheese: Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the skillet’s contents. Cover the skillet with a lid and let the cheese melt gently, creating a rich, gooey topping.
7. Garnish: Remove the skillet from heat and garnish with fresh cilantro if desired for a burst of herbal freshness.
8. Serve: Spoon the cheesy chicken and pepper mixture onto plates and add a dollop of sour cream if you like for a creamy finish to this comforting dish.

Notes

• For a spicier version, add some chopped jalapeños when sautéing the peppers.
• If you prefer, you can use a mix of cheddar and Monterey Jack cheese for extra creaminess.
• Serve with warm tortillas or over rice for a complete meal.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
• Sour cream and cilantro are optional but add a refreshing touch.

Keywords: Baja chicken skillet, cheesy chicken skillet, bell pepper chicken, quick Mexican dinner, one-pan chicken recipe