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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the tomato paste and cook for 1 minute to combine with the vegetables.

Step 5

Pour in the chicken stock, stirring to create a light sauce. Let the mixture simmer for 2-3 minutes.

Step 6

Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture.

Step 7

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.

Step 8

Remove the skillet from the heat. Garnish with chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1550.8g)

Amount per serving	% Daily Value*
Calories	2101.0

Total Fat 92.9g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 722.2mg	0%
Sodium 2567.5mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 13.7g	0%
Total Sugars 21.6g
Protein 257.8g	0%

Vitamin D 114.5IU	0%
Calcium 1009.7mg	0%
Iron 13.5mg	0%
Potassium 3194.0mg	0%

*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.

Source of Calories

Fat: 40.2%

Protein: 49.5%

Carbs: 10.3%