Tex Mex Chicken
Get ready to spice up your dinner routine with this irresistible Tex Mex Chicken recipe—a tantalizing fusion of bold flavors and vibrant colors, perfect for a weeknight meal or casual gathering. Juicy, golden-seared chicken breasts are seasoned with a robust blend of chili powder, cumin, paprika, and garlic powder, then nestled among sautéed bell peppers, onions, and jalapeños for a burst of Tex-Mex flair. Finished with a generous layer of melted Mexican cheese blend, a zesty squeeze of lime, and fresh cilantro, this easy one-skillet dish goes from stovetop to oven in just 40 minutes. Serve it with warm tortillas, fluffy rice, or a crisp green salad for a crowd-pleasing meal that's as versatile as it is flavorful. Perfect keywords for this recipe include "Tex Mex Chicken," "one skillet dinner," "easy chicken recipe," and "Mexican-inspired dinner."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 whole Yellow onion
- 1 whole Jalapeño pepper
- 1.5 cups Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro
- 1 whole Lime
Instructions
Preheat the oven to 375°F (190°C).
Rinse the chicken breasts and pat them dry with paper towels.
In a small bowl, mix the salt, black pepper, chili powder, cumin, paprika, and garlic powder.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat a large oven-safe skillet over medium-high heat and add olive oil.
Once the oil is hot, place the chicken breasts into the skillet and sear them for 2-3 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Slice the red bell pepper, green bell pepper, and yellow onion into thin strips. Mince the jalapeño pepper.
Add the sliced vegetables to the same skillet and sauté for 5-7 minutes until softened.
Return the seared chicken breasts to the skillet, nestling them among the vegetables.
Sprinkle the shredded Mexican cheese blend evenly over the top of the chicken and vegetables.
Place the skillet in the preheated oven and bake for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and allow the dish to rest for 5 minutes.
Garnish with chopped fresh cilantro and squeeze the juice of one lime over the top.
Serve hot with your favorite sides like rice, tortillas, or salad.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.1 g | ||
| Protein | 311.4 g | 623% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2754 mg | 212% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3012 mg | 64% | |
*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.
