SPREAD LOVE

Quick Cheesy Baja Chicken Bell Pepper Skillet

Name: Quick Cheesy Baja Chicken Bell Pepper Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 3 large bell peppers (red, yellow, orange), cored, deseeded, sliced or diced 1/2-inch; 1 large yellow onion, sliced or diced; 4–5 cloves garlic, minced; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained (or 1.5 cups frozen corn); 1 (14.5 oz) can petite diced tomatoes, undrained; 1 cup low-sodium chicken broth; 2 cups (8 oz) shredded Monterey Jack or Mexican blend cheese; 1 tbsp chili powder; 1.5 tsp ground cumin; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper (optional); 1 tsp sea salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive or avocado oil, divided; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Optional garnishes: avocado slices, sour cream, or Greek yogurt

Friendly, bright, and ready in under 30 minutes, this Quick Cheesy Baja Chicken Bell Pepper Skillet brings zesty Baja-inspired flavors to your weeknight table with minimal fuss. Tender seared chicken, sweet bell peppers, black beans, and bubbling Monterey Jack cheese come together in one pan for an effortless, crowd-pleasing dinner. If you like speedy skillet meals, you might also enjoy this similar lemon pepper chicken recipe, which shares the same hands-off, high-flavor approach.

Why make this recipe
If you’re tired of bland, time-consuming dinners, this recipe is perfect because it solves the "I want flavor without fuss" problem—everything cooks in a single skillet and comes together fast. The mix of smoky spices, sweet peppers, beans, and melty cheese delivers Tex-Mex comfort without requiring complicated prep or rare ingredients. Plus, it’s easily adaptable for families, meal prep, or last-minute guests.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
3 large bell peppers (red, yellow, orange), cored, deseeded, sliced or diced 1/2-inch
1 large yellow onion, sliced or diced
4–5 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
1 (14.5 oz) can petite diced tomatoes, undrained
1 cup low-sodium chicken broth
2 cups (8 oz) shredded Monterey Jack or Mexican blend cheese
1 tbsp chili powder
1.5 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp cayenne pepper (optional)
1 tsp sea salt
0.5 tsp black pepper, freshly ground
2 tbsp olive or avocado oil, divided
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Optional garnishes: avocado slices, sour cream, or Greek yogurt

Step-by-Step Guide to Making Quick Cheesy Baja Chicken Bell Pepper Skillet

Prepare ingredients and seasoning mix
Pat the chicken pieces dry on paper towels and cut into roughly 1-inch cubes—this helps them brown rather than steam. Core, deseed, and slice your bell peppers into 1/2-inch pieces so they soften quickly and hold texture in the skillet. Slice the yellow onion and mince the garlic. Rinse and drain the black beans and corn. In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, cayenne (if using), sea salt, and black pepper—this is your Baja seasoning. Mixing the spices beforehand makes the cooking flow much faster.
Sear the chicken for color and flavor
Heat 1 tablespoon of olive or avocado oil in a large, heavy-bottomed skillet over medium-high heat. Toss the chicken with half of the Baja seasoning to coat the pieces evenly. Add the chicken in a single layer—don’t overcrowd the pan; cook in batches if needed. Let the chicken sear for about 3–4 minutes per side until the exterior is golden brown and the pieces are cooked through. Browning builds flavor, so resist the urge to stir constantly. Once done, remove the chicken to a plate and tent lightly with foil.
Sauté the aromatics and vegetables, bloom the spices
Add the remaining tablespoon of oil to the skillet, reduce heat to medium, and add the sliced onion. Sauté for 5–7 minutes until the onion is soft and slightly caramelized—this adds sweetness to balance the spices. Add the bell peppers and cook for another 5–8 minutes until they’re tender-crisp with a little bite. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the remaining Baja seasoning over the vegetables and stir to coat; cook for another minute to “bloom” the spices and deepen their flavor.
Combine, simmer, and meld flavors
Pour in the undrained petite diced tomatoes, rinsed black beans, and drained corn, then add the chicken broth. Bring the mixture to a gentle simmer and scrape the bottom of the skillet with a wooden spoon to release any browned bits (those are flavor gold). Return the seared chicken to the skillet, nestling it into the vegetable-and-bean mixture. Reduce the heat to low, cover, and simmer for 5–7 minutes so the flavors marry and the chicken finishes cooking through. Taste and adjust seasoning if needed—add a pinch more salt or a squeeze of lime if the skillet tastes flat.
Add the cheese and finish
Evenly sprinkle the 2 cups of shredded Monterey Jack or Mexican blend cheese over the skillet contents. Cover for 2–3 minutes on low heat until the cheese melts into a glossy, gooey layer. If you prefer a lightly browned top, transfer the skillet (if oven-safe) to a quick broil for 1–2 minutes until the cheese develops golden spots—watch carefully so it doesn’t burn.
Serve and garnish
Garnish generously with freshly chopped cilantro and offer lime wedges for squeezing over each portion. Optional toppings like sliced avocado, sour cream, or Greek yogurt add creaminess and cool contrast to the warm, spiced skillet. Serve warm with tortillas, rice, or over a bed of greens for a lighter option.

Detailed technique notes and timing

Chicken choice: Boneless skinless chicken breasts cook quickly and are lean; thighs add more forgiving juiciness and stay tender if slightly overcooked. Either works—just adjust sear time if pieces are thicker.
Browning properly: A hot pan and dry chicken are key to a good sear. If the chicken steams, it won’t develop the flavorful crust that complements the smoky spices.
Peppers and onions: Cooking the onions a little longer until they show sweetness adds depth; peppers should still have some texture to contrast the beans and cheese.
Blooming spices: Toasting the seasoning briefly in the hot oil with the vegetables enhances aroma—this is a small step that makes a big difference.
Cheese melt: Monterey Jack is mild and melts beautifully; a Mexican blend offers extra flavor. If you’re dairy-free, omit and finish with a drizzle of avocado crema.

Best Way to Store Quick Cheesy Baja Chicken Bell Pepper Skillet

Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, cool completely and transfer to a freezer-safe container for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce, or microwave in 30–45 second bursts until hot throughout (stir between bursts).

Serving Suggestions for Quick Cheesy Baja Chicken Bell Pepper Skillet

Classic: Serve with warm flour or corn tortillas and lime wedges for DIY tacos. A quick squeeze of lime brightens every bite.
With grains: Spoon the skillet over cilantro-lime rice or fluffy quinoa for a hearty bowl.
Lighter option: Spoon over a bed of mixed greens and top with avocado slices and a dollop of Greek yogurt for a Mexican-style salad.
Family-style: Let everyone add their own toppings—chopped scallions, pickled red onions, jalapeño slices, or crushed tortilla chips make it fun and customizable.

Tips to make Quick Cheesy Baja Chicken Bell Pepper Skillet
Q: How do I keep the chicken moist?
A: Sear on high heat to develop color, then finish by simmering briefly in broth and tomatoes so the chicken stays juicy.

Q: Can I use frozen peppers or frozen corn?
A: Yes. If using frozen peppers, thaw and drain excess water to avoid a watery skillet; frozen corn works as-is but may need a minute or two more to heat through.

Q: How do I get the cheese extra melty?
A: Cover the skillet off heat for a few minutes after sprinkling the cheese, or use a broil for just 1–2 minutes to get a bubbly top—watch closely to prevent burning.

Variations

Grain and one-pot swap (bullet): Add 1 cup of uncooked long-grain rice with 1.5 cups extra chicken broth when you combine the tomatoes and beans; stir, cover, and simmer for 18–20 minutes until the rice is tender to transform this into a one-skillet chicken-and-rice meal.
Vegetarian twist (paragraph): Replace chicken with firm cubes of roasted sweet potato or extra-firm tofu. Roast the sweet potato cubes ahead of time until caramelized, then fold them into the spiced vegetable and bean mixture and proceed with cheese. This keeps the smoky, cheesy Baja flavor while offering a meat-free option.

FAQs
Q: Can I make this ahead of time for a party?
A: Yes—prepare the skillet up to the step before adding the cheese, cool, and refrigerate. Reheat gently on the stovetop, then add cheese and melt just before serving.

Q: What can I substitute for Monterey Jack cheese?
A: Pepper Jack adds a little heat, cheddar gives a sharper flavor, and a Mexican blend brings a mix of melt and taste. For a milder finish, use mozzarella.

Q: Is this recipe spicy?
A: It’s moderately spiced from chili powder, smoked paprika, and a touch of cayenne (optional). You control the heat by omitting cayenne or adding extra if you like it hot.

How to adapt for low-sodium diets: Use low-sodium canned beans and tomatoes, omit or reduce added salt, and boost flavor with extra lime juice and fresh herbs.

Serving and pairing ideas (more depth)

Drinks: Bright, citrusy beverages like a lime agua fresca or a light lager complement the smoky, cheesy profile. For a non-alcoholic option, a sparkling lemonade or iced tea with lime is refreshing.
Sides to round out the meal: A simple jicama slaw or cabbage salad with lime and cilantro adds crunch and contrast. Charred street corn (elote) or a quick black bean and mango salad also pair well.

Make-ahead and meal-prep strategies

Meal prep for the week: Cook the full skillet, cool, and portion into airtight containers for 3–4 days of lunches. Reheat with a sprinkle of water or broth to refresh the sauce, then top with fresh cilantro and avocado.
Freezer-friendly tips: Freeze in meal-sized portions and label with the date. When reheating from frozen, thaw overnight in the fridge and reheat gently to preserve texture.

Dietary swaps and notes

Keto/low-carb: Skip the beans and corn, and serve the skillet over cauliflower rice or with a side salad to keep carbs low. Add extra cheese or a dollop of crema for richness.
Gluten-free: This recipe is naturally gluten-free if you use corn tortillas or a gluten-free grain. Always check labels on spice blends to ensure no hidden gluten.
Dairy-free: Omit the cheese and finish with sliced avocado, a drizzle of olive oil, or a dairy-free cheese alternative.

Troubleshooting common issues

Skillet too watery: If the mixture releases too much liquid, remove the lid and simmer uncovered to reduce the sauce until it thickens. You can also brown the vegetables a little longer to evaporate excess moisture.
Chicken dry: Use thighs instead of breasts, reduce simmer time, or remove chicken earlier and let residual heat finish the cooking while covered.
Flat flavor: Brighten with a squeeze of fresh lime and a handful of chopped cilantro at the end. A pinch more salt often makes a big difference.

Bonus: scaling the recipe

For 4–6 servings: Keep the spice proportions but increase protein to 2–2.5 lbs and scale vegetables proportionally. Use a larger skillet or two pans to avoid overcrowding.
For a crowd: Double the recipe and bake in a large oven-safe skillet or shallow casserole dish—cover with foil and bake at 375°F (190°C) for 20–25 minutes, then uncover, top with cheese, and bake 5–7 minutes more until bubbly.

Final presentation tips

For pretty plating, scoop the skillet into shallow bowls, top with avocado slices, a dollop of Greek yogurt or sour cream, and scatter chopped cilantro on top. Serve lime wedges on the side for a fresh finish.
If serving family-style, lay out bowls of garnishes—sliced jalapeños, chopped green onions, extra cilantro, and lime wedges—to let everyone customize.

Conclusion

This Quick Cheesy Baja Chicken Bell Pepper Skillet is a weeknight champion—full of smoky, savory, and cheesy comfort and flexible enough to suit families, meal-prep plans, and last-minute guests. For more inspiration on skillet dinners with a cheesy finish, check out this similarly cozy Baja Chicken Skillet – xoxoBella. If you’re looking to explore other one-skillet chicken-and-pepper recipes that pair rice and cheese in a hearty way, this One Skillet Chicken and Rice with Bell Peppers and Cheese is a great follow-up to try.