Name: Cheesy Baja Chicken Bell Pepper Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, diced; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 small red onion, sliced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon garlic powder; Salt and pepper to taste; 1 ½ cups shredded Mexican blend cheese; Fresh cilantro, chopped (optional, for garnish); Lime wedges (optional, for serving)

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There’s something deeply comforting about a hot skillet filled with colorful bell peppers, tender chicken, and melted cheese. I love how this Cheesy Baja Chicken Bell Pepper Skillet brings together simple ingredients and bold Southwestern flavors in one pan. Every time I make it, I’m reminded of cozy evenings when I wanted something filling, fast, and full of character without a pile of dishes waiting in the sink.

Why You’ll Love This Recipe

I keep coming back to this recipe because it feels effortless while still tasting special. I like that everything cooks in one skillet, which makes cleanup easy and stress-free. I also enjoy how quickly it comes together, making it perfect for busy nights when I still want a satisfying homemade meal. The mix of spices, juicy chicken, and gooey cheese creates big flavor, and I can easily adjust it with different veggies or proteins depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper to taste
1 ½ cups shredded Mexican blend cheese
Fresh cilantro, chopped (optional, for garnish)
Lime wedges (optional, for serving)

Directions

I start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, I add the diced chicken and season it with salt, pepper, smoked paprika, cumin, chili powder, and garlic powder. I cook the chicken for about 6 to 8 minutes, stirring occasionally, until it’s golden and fully cooked, then I remove it from the skillet and set it aside.

Using the same skillet, I add the sliced bell peppers and red onion. I let them cook for 5 to 7 minutes until they soften and develop a light caramelization while still keeping their vibrant color.

Next, I return the cooked chicken to the skillet and stir everything together so the spices coat the vegetables and meat evenly. I let it cook for another 2 to 3 minutes to bring all the flavors together.

To finish, I sprinkle the shredded cheese evenly over the top. I cover the skillet, reduce the heat to low, and let it sit for 2 to 3 minutes until the cheese melts into a bubbly, gooey layer. I like to garnish with fresh cilantro and serve it with lime wedges for a bright finishing touch.

Servings And Timing

This recipe makes about 4 servings.
Prep time is around 10 minutes, and the cooking time is roughly 20 minutes, bringing the total time to about 30 minutes from start to finish.

Variations

I often change this recipe depending on my mood or what’s in my fridge. Sometimes I add sliced jalapeños or a pinch of cayenne for extra heat. When I want a creamier texture, I stir in a spoonful of sour cream or Greek yogurt right before serving. I also like serving it over rice, quinoa, or even tortilla chips to make it more filling. For variety, I swap the chicken with beef sausage or another protein and adjust the spices to match.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently in a skillet over low heat, but the microwave also works well for quick meals. I stir occasionally to ensure even heating and keep the cheese from drying out.

FAQs

Can I Use Pre-Cooked Chicken?

I sometimes use rotisserie or leftover cooked chicken. I just add it during the final cooking stage so it heats through without drying out.

Can I Freeze This Dish?

I can freeze it, but I’ve noticed the bell peppers soften after thawing. I usually enjoy it fresh or refrigerated for the best texture.

What Cheese Works Best For This Recipe?

I like using a Mexican blend, but Monterey Jack or cheddar work just as well depending on what I have available.

Is This Recipe Gluten-Free?

Yes, I appreciate that this dish is naturally gluten-free without any special substitutions.

Can I Make It Dairy-Free?

When I want a dairy-free version, I simply skip the cheese or use a dairy-free alternative that melts well.

Conclusion

This Cheesy Baja Chicken Bell Pepper Skillet is one of those recipes I rely on when I want comfort, flavor, and simplicity all in one meal. I love how flexible it is and how it transforms everyday ingredients into something warm and satisfying. Whether I’m cooking for a busy weeknight or sharing it with family, this skillet never fails to deliver a hearty, flavorful experience.