Description
Cheesy Baja Chicken & Bell Pepper Skillet is a vibrant, flavorful one-pan meal featuring tender chicken breasts seasoned with chili powder, cumin, and paprika, sautéed with colorful bell peppers, sweet corn, and diced tomatoes, then topped with melted cheddar cheese for a rich finish. This dish offers a quick and satisfying dinner option bursting with fresh textures and bold southwestern-inspired flavors.
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 and Cheese
- 1 tablespoon olive oil (for chicken sautéing)
- 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
Garnishes (Optional)
- ½ cup sour cream
- Fresh cilantro
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season with chili powder, cumin, paprika, salt, and pepper evenly to infuse flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add olive oil, warming it until shimmering to prepare for sautéing.
- Sauté the Chicken: Add the seasoned chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned and cooked thoroughly.
- Add the Peppers: Add sliced red, yellow, and green bell peppers to the skillet with the chicken and sauté for about 5 minutes until the peppers begin to soften but still retain some crunch.
- Incorporate Corn and Tomatoes: Stir in the corn and diced tomatoes, cooking for an additional 3-5 minutes to let the flavors blend together nicely.
- Mix in the Cheese: Reduce the heat to low, sprinkle shredded cheddar cheese evenly over the skillet contents, cover with a lid, and let the cheese melt fully, creating a creamy layer.
- Garnish: Remove the skillet from heat and garnish with fresh cilantro for a bright, fresh flavor enhancement if desired.
- Serve: Spoon the cheesy chicken and vegetable mixture onto plates and top with a dollop of sour cream for extra creaminess and tang, serving immediately.
Notes
- Use fresh bell peppers for the best texture and sweetness, but frozen can be a convenient alternative.
- Adjust the chili powder to taste if you prefer more or less heat in the dish.
- Substitute cheddar cheese with Monterey Jack or a Mexican blend for variation.
- Serve with warm tortillas or over rice to make the meal more filling.
- For a dairy-free option, omit the cheese and sour cream or use vegan alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Cheesy chicken skillet, Baja chicken, one-pan meal, bell pepper chicken, quick dinner, southwestern chicken recipe
