Cotton Bowl Chicken with Peppers and Corn Chips
Dive into the bold, Tex-Mex-inspired flavors of Cotton Bowl Chicken with Peppers and Corn Chips, the ultimate skillet dinner that combines tender, spice-rubbed chicken breasts, vibrant bell peppers, and a creamy, savory sauce. Perfect for weeknight meals or game-day feasts, this recipe is topped with melted cheddar cheese and a crispy layer of crushed corn chips for a crunchy, cheesy finish that will have everyone coming back for seconds. Made in just one skillet and oven-baked to perfection in under an hour, it's an easy, family-friendly dish bursting with color, texture, and comforting goodness. Garnish with fresh cilantro for a pop of brightness and serve hot to savor every bite of this irresistible crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 piece red bell pepper, thinly sliced
- 1 piece yellow bell pepper, thinly sliced
- 1 piece green bell pepper, thinly sliced
- 1 piece sweet onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 cup corn chips (crushed)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with cumin, smoked paprika, garlic powder, salt, and black pepper on both sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the red, yellow, and green bell peppers along with the sliced onion. Sauté for 5 minutes until the vegetables are softened.
Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables.
Sprinkle the shredded cheddar cheese over the chicken and sauce.
Top with the crushed corn chips evenly across the surface.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro, if desired.
Serve hot and enjoy your Cotton Bowl Chicken with Peppers and Corn Chips!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 898 mg | 19% | |
*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.
