Description
This vibrant Jalapeño Chicken with Bell Peppers is a quick and flavorful one-pan skillet dish blending tender chicken strips with colorful bell peppers and spicy jalapeños. Perfect for a healthy weeknight dinner, it features a smoky, slightly spicy seasoning with paprika, cumin, and chili powder, finished with fresh lime juice and cilantro for a bright Mexican-inspired flavor.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Vegetables & Aromatics
- 2 jalapeños, thinly sliced (seeds removed for less heat)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 4 cloves garlic, minced
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts in a single layer and cook for 5 to 6 minutes, turning occasionally, until the chicken is lightly browned and mostly cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced jalapeños, red, yellow, and green bell peppers, and onion. Sauté for about 5 minutes or until the vegetables are softened but still have a slight crunch.
- Add the Aromatics and Spices: Add the minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper to the skillet with the vegetables. Stir continuously and cook for 1 to 2 minutes until the spices are fragrant and well incorporated.
- Combine Chicken with Vegetables: Return the browned chicken strips to the skillet. Pour in the chicken broth to deglaze the pan and create a light sauce. Continue cooking for 3 to 4 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has slightly thickened.
- Finish and Garnish: Stir in the lime juice to add a fresh citrus brightness. Remove the skillet from heat and sprinkle the chopped fresh cilantro on top. Serve the dish hot, paired with rice, warm tortillas, or a crisp green salad.
Notes
- Adjust the spice level by adding or removing jalapeño seeds to control heat intensity.
- For a milder version, substitute jalapeños with poblano peppers.
- Use boneless skinless chicken thighs for a juicier alternative.
- This dish pairs well with steamed rice or warm tortillas for a complete meal.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
