Cheesy Baja Chicken Skillet (Printable)
Juicy chicken and colorful bell peppers in a zesty, cheesy Baja skillet—quick, gluten-free, low-carb.
# What You'll 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 and 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 for garnish
# How to Make It:
01 - Warm 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. Move the chicken to a plate and set aside.
02 - If needed, add a drizzle more olive oil to the skillet. Add the sliced bell peppers and red onion, sautéing until softened, approximately 5 minutes.
03 - Stir in the minced garlic and continue cooking for 1 minute, allowing the garlic to become fragrant.
04 - Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and freshly ground black pepper. Mix thoroughly to coat the vegetables evenly with spices.
05 - Return the reserved chicken to the skillet. Pour in chicken broth and lime juice, using a spatula to scrape any browned bits from the pan bottom. Stir well to combine all elements.
06 - Lower the heat to low. Sprinkle shredded Monterey Jack and cheddar cheeses evenly over the mixture. Cover and let sit for 3 to 5 minutes, until the cheese is fully melted and bubbling.
07 - Remove the skillet from heat. Top with chopped fresh cilantro and serve hot.
# Expert Advice:
01 -
- One pan means hardly any mess and you can relax while it simmers.
- The colorful peppers and gooey cheese always make it feel like a celebration, even on ordinary nights.
02 -
- If you rush the peppers, they just steam—an extra two minutes for caramelization is worth it.
- Letting the cheese melt undisturbed under a lid is what turns the dish from good to irresistible.
03 -
- Brown your chicken without crowding so it gets those tasty edges before you add anything else to the pan.
- Let your cheese melt with the lid on undisturbed—lifting it too soon ruins that dramatic, unified layer.