Description
A quick and flavorful Spicy Jalapeño Chicken Skillet that combines tender chicken with spicy jalapeños and colorful vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup fresh jalapeños, sliced (seeds removed for less heat)
- 1 cup bell peppers, sliced (any color)
- 1 small onion, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the sliced jalapeños, bell peppers, onion, and corn to the skillet. Stir well and cook for an additional 5 minutes, until the vegetables are tender.
- Pour in the chicken broth and bring to a simmer. Allow to cook for another 3-4 minutes, letting the flavors meld together.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet. Cook for 2-3 minutes, until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
- For a creamier dish, stir in 1/2 cup of sour cream or cream cheese just before adding the cheese.
- Serve over rice or quinoa for a heartier meal, or use lettuce wraps for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg