Cheesy Baja Chicken Skillet (Printable)

Sauteed chicken and tri-color bell peppers in Baja spices, topped with melted Monterey Jack and cheddar.

# What You'll Need:

→ Meats

01 - 1 pound boneless, skinless chicken breasts, sliced into strips

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Spices

07 - 1 and 1/2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Dairy

13 - 1 cup shredded Monterey Jack cheese
14 - 1/2 cup shredded cheddar cheese

→ Pantry

15 - 2 tablespoons olive oil
16 - 1/4 cup chicken broth or water
17 - Juice of 1 lime

→ Fresh

18 - 2 tablespoons fresh cilantro, chopped

# How-To Steps:

01 - Warm olive oil in a large skillet over medium-high heat.
02 - Add chicken strips and sauté until no longer pink and lightly golden, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - In the same skillet, add additional oil if needed. Sauté sliced bell peppers and red onion until tender, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute, allowing the aroma to develop.
05 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the vegetables. Toss to coat evenly with spices.
06 - Return cooked chicken to the skillet. Add chicken broth and lime juice, scraping any browned bits from the bottom. Mix to combine.
07 - Lower heat to low. Sprinkle shredded Monterey Jack and cheddar cheese evenly over the mixture.
08 - Cover skillet and allow cheese to melt and become bubbly, about 3 to 5 minutes.
09 - Garnish with chopped cilantro. Serve hot.

# Expert Advice:

01 -
  • This recipe brings serious flavor with practically zero fuss or cleanup afterward, swear.
  • The combo of melty cheese, colorful veggies, and chicken makes it impossible not to go for seconds.
02 -
  • If you crowd the pan, the chicken steams instead of browning, so give it space.
  • Waiting until the very end to add cheese prevents it from getting stringy or overcooked.
03 -
  • Always grate your cheese fresh for meltier, creamier results — pre-shredded tends to clump.
  • If you like a little heat, a pinch of chili flakes or diced jalapeños stirred in with the veggies brings a great kick.

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