Description
Tender chicken breasts cooked with fresh jalapeños, bell peppers, and onions in a flavorful one-pan dish that’s ready in 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 3–4 fresh jalapeño peppers, sliced into rounds
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons butter
Instructions
- 1. Pat chicken dry and season with salt, pepper, paprika, cumin, chili powder, and oregano. Let sit 15-20 minutes at room temperature.
- 2. Heat olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through (165°F). Remove and tent with foil.
- 3. Add onions to same skillet and cook 3-4 minutes until softened.
- 4. Add jalapeños and bell pepper, cook 2-3 minutes until slightly softened.
- 5. Stir in garlic and cook 30 seconds until fragrant.
- 6. Pour in broth and lime juice, scraping up browned bits.
- 7. Return chicken to skillet, reduce heat to medium-low, cover and simmer 5-7 minutes.
- 8. Remove from heat, stir in butter and cilantro before serving.
Notes
Store leftovers 3-4 days refrigerated. Remove jalapeño seeds for milder heat. Can freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 285
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g