Mexican Cheddar Skillet Chicken
Elevate your weeknight dinner game with this bold and flavorful Mexican Cheddar Skillet Chicken—a one-pan recipe brimming with vibrant spices, colorful veggies, and gooey cheddar cheese. Perfectly seasoned chicken breasts are seared to golden perfection, then nestled into a zesty mixture of sautéed onions, bell peppers, and tomato paste, all simmered in a savory chicken stock. The dish is topped with a generous layer of melted cheddar cheese and finished with fresh cilantro for a burst of brightness. With just 15 minutes of prep and 25 minutes of cooking time, this easy skillet recipe is ideal for busy nights while delivering gourmet-level flavor. Serve it with lime wedges for a tangy twist, and enjoy a wholesome, crowd-pleasing meal that’s sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 piece onion (medium, diced)
- 1 piece red bell pepper (diced)
- 1 piece green bell pepper (diced)
- 2 tablespoons tomato paste
- 0.5 cups chicken stock
- 1 cup cheddar cheese (shredded)
- 2 tablespoons cilantro (chopped, for garnish)
- 1 piece lime (cut into wedges, for serving)
Instructions
Place the chicken breasts on a cutting board and season both sides with smoked paprika, chili powder, ground cumin, garlic powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the tomato paste and cook for 1 minute to combine with the vegetables.
Pour in the chicken stock, stirring to create a light sauce. Let the mixture simmer for 2-3 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture.
Sprinkle the shredded cheddar cheese evenly over the chicken and vegetables. Cover the skillet with a lid and allow the cheese to melt, about 3-4 minutes.
Remove the skillet from the heat. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 21.6 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1010 mg | 78% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3194 mg | 68% | |
*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.
