South of the Border Chicken
Bring bold, vibrant flavors to your table with South of the Border Chicken, a one-skillet recipe that transforms simple ingredients into a fiesta of taste. Juicy, golden-seared chicken breasts are nestled in a zesty sauce made from diced tomatoes, bell peppers, garlic, and a harmony of spices like cumin, chili powder, and smoked paprika. Topped with melted cheddar or Mexican blend cheese and a sprinkle of fresh cilantro, this dish combines smoky-sweet heat with creamy, cheesy goodness. Perfect for weeknight dinners, this easy recipe is ready in just 45 minutes and pairs beautifully with rice, warm tortillas, or a crisp salad. Give your dinner a Tex-Mex twist that everyone will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes (with green chilies, if desired)
- 0.33 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken breasts in the hot skillet for 2-3 minutes per side, just until golden brown. Remove the chicken from the pan and set aside (it will continue cooking later).
In the same skillet, add the diced onion and cook for 2-3 minutes until softened.
Add the sliced red and green bell peppers to the skillet and sauté for an additional 3-4 minutes, until the vegetables are slightly tender.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, ground cumin, chili powder, smoked paprika, and an extra pinch of salt. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and sprinkle the shredded cheese evenly over the chicken and vegetables.
Cover the skillet again for 2-3 minutes, or until the cheese is melted and gooey.
Garnish with fresh cilantro, if desired, and serve hot. This dish pairs well with rice, tortillas, or a fresh salad.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.2 g | ||
| Protein | 253.0 g | 506% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1042 mg | 80% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3348 mg | 71% | |
*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.
