Chicken Laredo
Transform your dinner table with the bold, Tex-Mex-inspired flavors of Chicken Laredo! This one-skillet wonder features juicy, perfectly seasoned chicken breasts seared to golden perfection and nestled in a vibrant medley of sautéed onions and colorful bell peppers. Topped with a melty duo of Monterey Jack and cheddar cheeses, the dish is elevated with creamy avocado slices, fragrant cilantro, and a zesty squeeze of lime. With just 15 minutes of prep time and a quick bake in the oven, Chicken Laredo is a flavor-packed, weeknight-friendly meal that’s as easy as it is delicious. Ideal for fans of Southwestern cuisine, this recipe makes a stunning centerpiece served with rice, tortillas, or a crisp side salad.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 medium bell peppers, thinly sliced (combination of red, green, or yellow)
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 large avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness for uniform cooking and season both sides with chili powder, cumin, salt, and ground black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the thinly sliced onion and bell peppers. Sauté for 5-7 minutes, until the vegetables are tender and slightly caramelized.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Return the cooked chicken breasts to the skillet, nestling them in the sautéed vegetables.
Top each chicken breast with a mixture of shredded Monterey Jack and cheddar cheese.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven. Garnish the chicken with slices of fresh avocado, a sprinkle of chopped cilantro, and a squeeze of lime juice.
Serve immediately with lime wedges on the side for an extra pop of citrus flavor.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 25.8 g | ||
| Protein | 283.4 g | 567% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1831 mg | 141% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4221 mg | 90% | |
*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.
