Imagine a warm, comforting dinner that combines the flavors of Mexico with the comfort of a classic cheesesteak. Tonight’s Baja chicken and bell pepper skillet promises to deliver just that. With succulent chicken breast at its core, this recipe is packed with south-of-the-border flair. If you’re a fan of juicy chicken, fresh veggies, and bold seasonings, you’ll love how the flavors meld together in perfect harmony, topped off with the creaminess of Pepper Jack cheese. This hearty meal is sure to satisfy even the most discerning palates, whether served hot alongside a side of rice or enjoyed on its own.
How to Make this Chicken Breast Recipe
To begin, place the chicken in a bowl. Next, create the marinade by combining orange and lime juices with garlic, salt, and jalapenos. Pour this mixture over the chicken and refrigerate for at least two hours to allow the flavors to meld.As the marinating time nears its end, prepare the skillet by sautéing the onion and peppers in oil along with additional minced jalapeno and garlic. Add a squeeze of lime juice and a pinch of salt to enhance the flavors.Preheat your oven while you continue with the recipe. In the skillet, warm some oil over medium-high heat. Meanwhile, combine salt, pepper, paprika, cumin, and red pepper flakes to create a seasoning blend for the chicken and peppers. Sprinkle this mixture evenly over the chicken, then sear it in hot oil until nicely browned.Add the previously cooked onions and peppers back into the skillet around the chicken, followed by a slice of cheese atop each piece. Transfer the skillet to the oven and bake for 10 minutes or until the chicken is fully cooked. Serve the baked chicken and vegetables hot from the oven, accompanied by your preferred sides such as rice, and garnish with cilantro just before serving.
More about Baha Chicken
The origins of this delectable Baja chicken & bell pepper skillet are deeply rooted in culinary history. Many may recall Nancy Reagan’s take on Baja chicken from the 1980s, which featured a medley of flavors including garlic, olive oil, dry sherry, and tarragon vinegar, all combined with succulent chicken. While this recipe shares some similarities, it has evolved into a distinct entity over time.Today, modern Baja chicken recipes typically involve a marinade comprising garlic, citrus, and spices, which imbues the dish with a bold flavor profile. Some enthusiasts opt for an overnight marinating process, while others prefer a shorter, more expedient approach. For those utilizing chicken breasts, I recommend limiting the marinating time to four hours or less to prevent any adverse effects on the meat’s texture. If you’re using thighs or quarters instead, 24 hours should be sufficient.While I typically prepare my Baja chicken and pepper skillet with chicken breast, feel free to experiment with other parts of the bird – after all, it’s your dish! The versatility of this recipe is part of its enduring appeal.
Mexican Chicken Cheesesteak FAQs
If you prefer your chicken and peppers without a kick, simply substitute the jalapeno and red pepper flakes with milder alternatives or omit them altogether. This way, everyone can enjoy their portion at the desired level of spiciness. For those who like a little heat, however, additional spices are always an option.
When it comes to storing leftovers, this chicken breast recipe will keep for up to three days in a sealed container in the refrigerator. You can easily reheat it in the oven or microwave, making it a convenient and delicious meal option for tomorrow’s lunch or dinner.
Cheesy Baja Chicken Recipe
Cheesy Baja Chicken & Bell Pepper Skillet
Imagine a flavorful Baja chicken and bell pepper skillet, perfect for a quick and delicious dinner. This mouthwatering recipe combines the juiciest chicken breast with vibrant South of the Border flavors. If you’re a fan of chicken and peppers, this dish is sure to become a staple in your culinary repertoire. With just 15 minutes of prep time and 26 minutes of cooking time, it’s an ideal solution for a busy evening. In fact, this recipe can be prepared in a total of 41 minutes, serving four people.
Instructions
To start, place the chicken in a casserole dish or bowl and prepare the marinade by mixing together the juice of one orange and one lime, crushed garlic, sliced or minced jalapeños, and salt. Pour the marinade over the chicken, cover it, and refrigerate for two hours. As you approach the end of the marinating time, heat a cast iron skillet over medium-high heat and swirl in some olive oil to prevent sticking. Add the minced jalapeños, diced peppers, diced red onion, and minced garlic, and sauté for five minutes. Squeeze the juice of the remaining lime over the top, add a pinch of salt, and stir for three more minutes. Remove the sautéed vegetables from the skillet and set them aside momentarily.Next, preheat your oven to 375 degrees Fahrenheit. Then, return the skillet to the stove top and remove the chicken from the marinade. Mix together some salt, pepper, paprika, cumin, and red pepper flakes in a small bowl or ramekin, and use this Baja-style spice blend to season the chicken. Add a splash of olive oil, then sear the chicken for four minutes per side.Add the sautéed vegetables back to the skillet around and on top of the chicken breasts, followed by a slice of cheese over each breast. Place the dish in the oven on the center rack and bake for 10 minutes. Finally, garnish with some fresh chopped cilantro.
Notes
If you’re looking to tone down the heat, consider reducing the quantity of jalapeño peppers used in both the marinade and skillet cooking steps. This can be achieved by using fewer peppers or even omitting them altogether, depending on your personal preference for spiciness.
