Tex Mex Chicken Al a King
Get ready to spice up your dinner table with Tex Mex Chicken A La King—a bold, Southwestern twist on the classic comfort dish! Tender, seasoned chicken breasts are seared to perfection and combined with sautéed bell peppers, onions, and garlic in a creamy, flavor-packed sauce enriched with cumin, chili powder, and a touch of heat from green chilies. A generous helping of cheddar cheese brings everything together for a velvety finish, served over your choice of fluffy rice or flaky biscuits. This one-pan recipe is perfect for busy weeknights, offering a 40-minute meal that's brimming with Tex-Mex flair. Top with fresh cilantro for a vibrant garnish, and watch as this crowd-pleaser becomes a family favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 piece Green bell pepper, diced
- 1 piece Red bell pepper, diced
- 1 piece Yellow onion, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 1 4-ounce can Canned diced green chilies
- 4 servings Cooked rice or biscuits (for serving)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
1. Season the chicken breasts with salt, pepper, cumin, and chili powder on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.
3. In the same skillet, add the diced green and red bell peppers, onion, and minced garlic. Sauté for 5-6 minutes, or until softened and fragrant.
4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually pour in the chicken broth while stirring to create a smooth sauce. Allow the mixture to simmer for 3-4 minutes, or until it begins to thicken.
6. Stir in the heavy cream and diced green chilies. Bring to a gentle simmer and cook for an additional 2 minutes.
7. Shred the cooked chicken breasts using two forks, then add the shredded chicken back to the skillet.
8. Add the shredded cheddar cheese and stir until melted and fully incorporated. Taste and adjust seasoning if needed.
9. Serve the Tex Mex Chicken A La King over cooked rice or warm biscuits. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 601 mg | 13% | |
*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.
