Cheesy Baja Chicken Skillet (Printable Version)
Juicy chicken and bell peppers tossed in smoky Baja spices, finished with melted Monterey Jack and cheddar.
# What You Need:
→ Meats
01 - 1 pound boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 garlic cloves, minced
→ Spices
07 - 1 1/2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dairy
13 - 1 cup shredded Monterey Jack cheese
14 - 1/2 cup shredded cheddar cheese
→ Pantry
15 - 2 tablespoons olive oil
16 - 1/4 cup chicken broth or water
17 - Juice of 1 lime
→ Fresh
18 - 2 tablespoons chopped fresh cilantro, for garnish
# How To Make:
01 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté until cooked through and lightly golden, about 5 to 6 minutes. Remove chicken from skillet and set aside.
02 - In the same skillet, add additional oil if needed. Sauté the sliced red, yellow, and green bell peppers along with the red onion until softened, approximately 5 minutes.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to coat vegetables with spices.
05 - Return the cooked chicken to the skillet. Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom. Stir to combine all ingredients.
06 - Reduce heat to low. Evenly sprinkle shredded Monterey Jack and cheddar cheeses over the chicken and vegetables.
07 - Cover the skillet and let stand for 3 to 5 minutes, until the cheese is melted and bubbling.
08 - Finish with a garnish of chopped fresh cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The layers of flavor multiply as everything mixes together for a dinner that tastes way more complicated than it is.
- It became my go-to for nights when cleanup had to be as easy as the meal is satisfying.
02 -
- If you overcrowd the pan in the first step, the chicken steams instead of sears, and you miss out on the tasty browned bits.
- Letting the cheese fully melt and bubble before serving makes everything irresistibly gooey and helps bring all the flavors together.
03 -
- Let the chicken rest before slicing—juicier strips are worth a few extra minutes.
- A dusting of smoked paprika at the end gives a warm, smoky aroma that surprises every time.