Cheesy Baja Chicken Skillet (Printable Version)
Juicy chicken and bell peppers spiced Baja-style, finished with melted Monterey Jack and cheddar.
# What You Need:
→ Meats
01 - 1 lb 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 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté until just 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. Add sliced bell peppers and red onion, and sauté until softened, about 5 minutes.
03 - Stir in 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 all ingredients.
06 - Reduce heat to low. Sprinkle shredded Monterey Jack and cheddar cheese evenly over the chicken and vegetables. Cover the skillet and let sit for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Top with chopped cilantro and serve immediately while hot.
# Helpful Tips:
01 -
- It’s a one-pan wonder that brings dinner together with minimal mess and maximal flavor.
- The colorful bell peppers and gooey cheese win over both kids and adults—no complaints at the table.
02 -
- Leaving the chicken in the pan too long dries it out—always remove as soon as it’s cooked through, not a second later.
- Grating your own cheese makes a world of difference for melting—pre-shredded doesn’t yield the same velvety layer.
03 -
- Dry your peppers and chicken well before cooking—extra moisture stops them from browning.
- A squeeze more lime over the finished dish just before serving gives it that final pop.