Gringo Chicken
Get ready to spice up your dinner routine with Gringo Chicken, a zesty, cheese-loaded dish that combines bold Tex-Mex flavors with effortless preparation. Juicy, seared chicken breasts form the base of this recipe, seasoned to perfection with a smoky blend of chili powder, garlic powder, and cumin. Canned green chiles and your favorite salsa pack each bite with vibrant heat, while a melty duo of cheddar and pepper jack cheese takes the dish to indulgent new heights. Perfectly baked in one skillet and ready in just 45 minutes, Gringo Chicken is a savory crowd-pleaser that's ideal for busy weeknights or cozy family dinners. Serve with sides like Spanish rice, black beans, or a crisp salad to complete this flavorful fiesta on a plate.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces diced green chiles (canned)
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a clean cutting board and pat them dry with paper towels.
In a small bowl, mix together the chili powder, garlic powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts in the skillet for 2-3 minutes per side until browned. Remove the skillet from heat but leave the chicken in the pan.
Spread the diced green chiles evenly over the tops of the seared chicken breasts.
Spoon the salsa on top of the chiles, dividing it evenly among the chicken pieces.
Sprinkle the shredded cheddar cheese and pepper jack cheese generously over the salsa-topped chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh cilantro if desired, and serve hot with your choice of sides such as rice, beans, or a fresh salad.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 455 mg | 35% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 685 mg | 15% | |
*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.
