Cheesy Baja Chicken & Bell Pepper Skillet Recipe

Introduction

Cheesy Baja Chicken & Bell Pepper Skillet is a vibrant, flavorful dish perfect for a quick weeknight dinner. Packed with colorful bell peppers, seasoned chicken, and melted cheddar cheese, it’s a satisfying meal that’s easy to prepare and sure to please the whole family.

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

1. Step 1: Cut the chicken breasts into bite-sized pieces. Season with chili powder, cumin, paprika, salt, and pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat.
3. Step 3: Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
4. Step 4: Add the sliced bell peppers to the skillet. Sauté for about 5 minutes until they begin to soften.
5. Step 5: Stir in the corn and diced tomatoes. Cook for another 3-5 minutes to allow the flavors to combine.
6. Step 6: Reduce the heat to low and sprinkle the cheddar cheese evenly over the mixture. Cover the skillet with a lid until the cheese melts.
7. Step 7: Remove from heat and garnish with fresh cilantro if desired.
8. Step 8: Serve the cheesy chicken and peppers with a dollop of sour cream if you like.

Tips & Variations

• For added heat, sprinkle in some crushed red pepper flakes or diced jalapeño when sautéing the peppers.
• Swap cheddar cheese for pepper jack for a spicier twist.
• Use frozen corn if fresh isn’t available; just thaw before adding.
• Serve with warm tortillas or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Avoid overheating to keep the chicken tender and the cheese from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly, as thighs may cook a bit faster or slower depending on size.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you use gluten-free corn and check that your spices contain no additives with gluten.

Cheesy Baja Chicken & Bell Pepper Skillet Recipe

Print Recipe

★★★★★

5 from 110 reviews

Cheesy Baja Chicken & Bell Pepper Skillet is a flavorful, easy-to-make one-pan meal combining tender bite-sized chicken pieces seasoned with chili powder, cumin, and paprika, sautéed with colorful bell peppers, sweet corn, and juicy diced tomatoes. Topped with melted cheddar cheese and optionally garnished with fresh cilantro and sour cream, this dish offers a comforting, vibrant southwestern-inspired dinner perfect for busy weeknights.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Vegetables

• 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

Dairy and Garnishes

• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• ½ cup sour cream (optional for serving)
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them evenly with chili powder, cumin, paprika, salt, and pepper to infuse southwestern flavors.
2. Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering but not smoking to ensure a good sear on the chicken.
3. Sauté the Chicken: Add the seasoned chicken pieces to the hot skillet. Cook them for about 5 to 7 minutes, stirring occasionally, until they are browned on all sides and cooked through.
4. Add the Peppers: Once the chicken is cooked, add the sliced red, yellow, and green bell peppers to the skillet. Sauté together for around 5 minutes until the peppers begin to soften but still retain some crunch.
5. Incorporate Corn and Tomatoes: Stir in the cup of corn and diced tomatoes. Continue cooking for another 3 to 5 minutes, allowing the vegetables and chicken to blend flavors and heat through.
6. Mix in the Cheese: Reduce the heat to low, then evenly sprinkle the shredded cheddar cheese over the skillet mixture. Cover with a lid and let the cheese melt thoroughly, creating a gooey cheesy topping.
7. Garnish: Remove the skillet from heat. Sprinkle fresh cilantro over the top if using, adding a fresh, herbal note that complements the spices.
8. Serve: Spoon the cheesy baja chicken and vegetable mixture onto plates, and add a dollop of sour cream for added creaminess and tang if desired. Serve hot and enjoy!

Notes

• Use fresh bell peppers for best texture, but frozen can be substituted if necessary.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños.
• Serve with warm tortillas, rice, or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To keep it dairy-free, omit the cheese and sour cream or use dairy-free alternatives.

Keywords: Cheesy Baja Chicken, Bell Pepper Skillet, One-Pan Dinner, Southwestern Chicken, Sautéed Chicken and Peppers, Easy Chicken Recipe