Cheesy Baja Chicken & Bell Pepper Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Remove the skillet from heat and garnish with fresh cilantro if desired for a burst of herbal freshness.
- 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
