Cheesy Baja Chicken & Bell Pepper Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Remove the skillet from heat. Sprinkle fresh cilantro over the top if using, adding a fresh, herbal note that complements the spices.
- 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
