Cheesy Baja Chicken Skillet (Printable)
Juicy chicken and bell peppers simmered in smoky spices, topped with melted Monterey Jack and cheddar for a hearty one‑pan meal.
# 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 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 chopped fresh cilantro
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until just cooked through and lightly golden, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same skillet, add a little more oil if necessary. Sauté the sliced red, yellow, and green bell peppers along with the sliced red onion until softened, about 5 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper, stirring to coat the vegetables evenly with the spices.
04 - Return the cooked chicken to the skillet. Pour in the chicken broth and lime juice, stirring and scraping up any browned bits from the bottom, mixing everything until combined.
05 - Reduce heat to low. Sprinkle Monterey Jack and cheddar cheeses evenly over the chicken and vegetables. Cover the skillet and let sit for 3 to 5 minutes, or until the cheese is fully melted and bubbly.
06 - Garnish with chopped fresh cilantro and serve hot.
# Expert Advice:
01 -
- This skillet classic is bursting with color and gooey cheese, making it feel festive even midweek.
- The one-pan method keeps both clean-up and stress to a minimum—plus everything tastes even better together.
02 -
- If you rush the cheese or uncover too soon, you’ll miss out on that signature melty, gooey layer.
- Tossing the spices in with the veggies—not the chicken—deepens their flavor and keeps them from burning.
03 -
- Preheat your skillet thoroughly to get that golden sear—don’t rush the chicken.
- Grate your cheese just before using for the smoothest, silkiest melt.