If you’re searching for a quick and delicious meal that combines the goodness of chicken and vibrant bell peppers, look no further than this Cheesy Baja Chicken & Bell Pepper Skillet. This one-pan dish is easy to make and packed with flavor. Perfect for busy weeknights, it brings a taste of the Southwest right to your kitchen without the hassle of multiple pots and pans.
Why You’ll Love This Recipe
- Quick & Easy: A complete meal in under 30 minutes.
- Simple Ingredients: Uses everyday staples found in your kitchen.
- Crowd-Pleaser: Great for family dinners or entertaining guests.
- Unbelievably Delicious: The blend of spices and melted cheese makes it irresistible.
- Versatile: Perfect on its own or served with rice or tortillas.
This dish stands out because of its vibrant flavors and simplicity. It not only satisfies your hunger but also makes your home smell fantastic!
Ingredients Needed
For the Chicken:
- 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
For the Skillet:
- 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
For Topping:
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional for serving)
- Fresh cilantro for garnish (optional)
How to Make Cheesy Baja Chicken & Bell Pepper Skillet
- Cut the Chicken: Start by cutting the chicken breasts into bite-sized pieces. This helps them cook evenly and quickly. Season the pieces with chili powder, cumin, paprika, salt, and pepper.
- Heat the Olive Oil: In a large skillet, pour in the olive oil and heat it over medium-high heat. The oil should shimmer, indicating it’s ready for cooking.
- Cook the Chicken: Add the seasoned chicken to the hot skillet and cook it for about 5-7 minutes. Stir occasionally to ensure all sides are browned and cooked thoroughly.
- Add the Peppers: Once the chicken is cooked, toss in the sliced bell peppers. Sauté them for about 5 minutes, until they begin to soften but still retain some crunch.
- Mix in Corn and Tomatoes: Now stir in the corn and diced tomatoes. Cook for an additional 3-5 minutes, allowing the flavors to blend nicely.
- Melt the Cheese: Lower the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and let it sit for a few minutes, just until the cheese melts.
- Garnish: Remove from heat, and if you like, garnish with fresh cilantro to add color and freshness.
- Serve: Scoop portions onto plates and add a spoonful of sour cream if desired.
These simple steps will let you create a delightful meal that’s ready in no time!
Serving and Storage Tips
For serving, you can enhance your presentation by using colorful plates. Pair your Cheesy Baja Chicken & Bell Pepper Skillet with rice, tortillas, or a simple salad for a complete meal.
When it comes to storage, this dish can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave in short intervals.
Helpful Notes
- Add Spiciness: If you prefer extra heat, feel free to add sliced jalapeños or a pinch of cayenne pepper.
- Switch Up the Cheese: Try using Monterey Jack or pepper jack cheese for a different flavor profile.
- Make it a Complete Meal: Consider adding black beans or quinoa to make it heartier.
Conclusion
Cheesy Baja Chicken & Bell Pepper Skillet is not just another meal; it’s a delightful blend of flavors that will satisfy your taste buds in no time. With minimal effort and simple ingredients, it’s ideal for those busy evenings when you want something delicious and comforting. If you try this recipe, please leave a comment and a star rating! We’d love to hear how it turned out for you. What variations did you experiment with? Share your thoughts with us below!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work just as well! Just be sure to adjust the cooking time as needed.
How do I make this gluten-free?
This recipe is naturally gluten-free as it doesn’t use any wheat products. Just double-check your seasoning blends.
Is this recipe freezer-friendly?
Absolutely! You can freeze the cooked dish. Just make sure to store it in an airtight container for up to three months. Reheat thoroughly before serving.
Print
Cheesy Baja Chicken & Bell Pepper Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and delicious one-pan dish featuring chicken and vibrant bell peppers, perfect for busy weeknights.
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
- Cut the chicken into bite-sized pieces and season with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally until browned and cooked through.
- Toss in the sliced bell peppers and sauté for 5 minutes until they begin to soften.
- Add corn and diced tomatoes, and cook for an additional 3-5 minutes.
- Sprinkle shredded cheddar cheese over the top, cover, and let sit until melted.
- Garnish with fresh cilantro, serve with sour cream if desired.
Notes
For added heat, include sliced jalapeños or cayenne pepper. You can also substitute Monterey Jack or pepper jack cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 90mg