Description
A flavorful Baja Chicken Skillet featuring marinated, seared chicken breasts topped with sautéed bell peppers, onions, and melted pepper jack cheese, finished with a sprinkle of fresh cilantro for a zesty, satisfying meal.
Ingredients
For the Chicken and Marinade
- 4 chicken breasts (boneless and skinless)
- 1 orange (juiced)
- 2 limes (juiced, divided)
- 1 jalapeño (minced or sliced)
- 6 cloves garlic (minced)
- 1 teaspoon salt (for marinade)
For the Sautéed Vegetables
- 1 jalapeño (minced)
- 1 yellow bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 red onion (diced)
- 1 teaspoon garlic (minced)
- 1 tablespoon olive oil
- 1 lime (juiced)
- Pinch of salt
For the Chicken Seasoning and Topping
- 1 teaspoon salt (for seasoning)
- 1 teaspoon black pepper
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 4 slices pepper jack cheese
- 1 tablespoon cilantro (freshly chopped)
- Splash of olive oil (for searing)
Instructions
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts into a casserole dish or large bowl to prepare for marinating.
- Make the marinade: Juice one orange and one lime into a bowl. Add the minced or sliced jalapeño, minced garlic, and 1 teaspoon salt. Stir well to combine all ingredients.
- Marinate the chicken: Pour the marinade over the chicken breasts, ensuring they are well coated. Cover and place in the refrigerator to marinate for 2 hours.
- Preheat skillet and start sautéing vegetables: When 10 minutes remain on the marinade timer, preheat a cast iron skillet over medium-high heat.
- Sauté peppers, onion, and garlic: Add 1 tablespoon olive oil to the hot skillet, swirling to coat. Add minced jalapeño, diced yellow and orange bell peppers, diced red onion, and minced garlic. Sauté for 5 minutes.
- Add lime juice and seasoning to vegetables: Juice one lime over the sautéed vegetables, add a pinch of salt, then stir and sauté for an additional 3 minutes.
- Remove vegetables: Remove the sautéed vegetables from the skillet and set aside temporarily.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Season the chicken: Remove the chicken breasts from the marinade. In a small bowl, mix together 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon cumin, and ¼ teaspoon red pepper flakes. Sprinkle this seasoning evenly over both sides of the chicken breasts.
- Sear the chicken: Return the skillet to the stovetop over high heat. Add a splash of olive oil and sear the chicken for 4 minutes on each side until browned.
- Add vegetables back to skillet: Place the sautéed vegetables on and around the seared chicken breasts in the skillet.
- Top with cheese and bake: Place a slice of pepper jack cheese on top of each chicken breast. Transfer the skillet to the oven on the center rack and bake for 10 minutes until the cheese is melted and chicken is cooked through.
- Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro before serving.
Notes
- Marinate the chicken for a full 2 hours to maximize flavor penetration.
- If you don’t have a cast iron skillet, use any oven-safe skillet for sauteing and baking.
- Adjust the amount of jalapeño based on your preferred spice level.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Serve with rice, tortillas, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
