Cheesy Baja Chicken Skillet (Print Version)
Quick one-pan meal of spiced chicken, sauteed bell peppers and melted cheeses, finished with lime and cilantro.
# 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 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 Make It:
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 bit more oil if needed. Sauté the sliced bell peppers and red onion until softened, approximately 5 minutes.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to evenly coat the vegetables with the spices.
05 - Return the cooked chicken to the skillet. Pour in chicken broth and lime juice, scraping any browned bits from the bottom. Stir to combine.
06 - Reduce heat to low. Evenly sprinkle shredded Monterey Jack and cheddar cheeses over the chicken and vegetables.
07 - Cover the skillet and let cook for 3 to 5 minutes, until the cheese is melted and bubbly.
08 - Garnish with chopped cilantro. Serve hot.
# Expert Hints:
01 -
- No one will guess how easy it was when the cheese bubbles and the peppers glow on the table.
- The colorful pile of veggies tucked under gooey cheese always wins over picky eaters at my house.
02 -
- Using store-bought pre-shredded cheese once led to a less melty top and I never forgave myself—grate it fresh if possible.
- Overcrowding the pan with veggies can make them watery instead of caramelized, so give them breathing room.
03 -
- Letting the skillet sit off the heat for two minutes before garnishing gives the cheese time to settle and makes serving easier.
- Lime juice squeezed fresh over the hot cheese right at the end wakes up the whole dish.