Cheesy Baja Chicken Skillet (Printable)
Juicy chicken and colorful bell peppers tossed in Mexican spices with melted Monterey Jack and cheddar.
# What You'll 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 cloves garlic, minced
→ Spices
07 - 1 and 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 fresh cilantro, chopped, for garnish
# How to Make It:
01 - Heat 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 a little more oil if needed. Sauté the sliced bell peppers and red onion until softened, about 5 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Add chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
05 - Return the cooked chicken to the skillet. Pour in chicken broth and lime juice, scraping up any browned bits from the bottom of the pan. Stir to combine thoroughly.
06 - Reduce the heat to low. Evenly sprinkle Monterey Jack and cheddar cheeses over the chicken and vegetables.
07 - Cover the skillet and cook for 3 to 5 minutes, until the cheese is melted and bubbly.
08 - Top with chopped cilantro and serve hot.
# Expert Tips:
01 -
- This skillet comes together in one pan, so cleanup is the last thing on your mind.
- The combo of melting cheese, crisp-tender peppers, and punchy spices guarantees cravings for seconds.
02 -
- Don’t rush the peppers; if you flip them too soon, they’ll steam instead of caramelize and you’ll miss out on big flavor.
- Letting the cheese melt with the lid on avoids a rubbery layer—resist the urge to peek too soon.
03 -
- Brown the chicken well—it brings out big flavor and locks in juiciness.
- Waiting until just before serving to add cilantro ensures every bite tastes fresh and green.