Chicken Hacienda
Bring bold, Southwestern-inspired flavors to your dinner table with this irresistible Chicken Hacienda recipe! Succulent, seared chicken breasts are seasoned with a fragrant blend of cumin, chili powder, and garlic, then baked in a creamy, cheesy sauce loaded with sweet bell peppers, onions, and zesty green chilies. The dish is finished with a golden topping of melted Mexican cheese blend and an optional cilantro garnish for a burst of freshness. Perfectly versatile, this one-pan wonder pairs beautifully with rice, warm tortillas, or a crisp salad, making it an easy and delicious weeknight meal or a show-stopping centerpiece for guests. Ready in under an hour, this rich and comforting recipe will quickly earn a spot in your rotation of family favorites!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 4-ounce can diced green chilies (canned)
- 1 cup heavy cream
- 1 cup chicken broth
- 1.5 cups shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt, black pepper, ground cumin, garlic powder, and chili powder.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add the diced red bell pepper and onion. Sauté for 5-7 minutes until softened.
Stir in the diced green chilies, heavy cream, and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the shredded Mexican cheese blend evenly over the chicken and sauce. Place the skillet back in the oven for 5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro, if desired, and serve hot with rice, tortillas, or a side salad.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1282 mg | 427% | |
| Sodium | 6166 mg | 268% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.0 g | ||
| Protein | 312.7 g | 625% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2740 mg | 211% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
