Description
This 20-Minute Skillet Monterey Chicken is a quick and flavorful dish featuring tender, seasoned chicken breasts or thighs cooked to golden perfection with sautéed bell peppers and onions, then topped with melty Monterey Jack and cheddar cheese. Garnished with fresh cilantro and lime, it’s a versatile meal perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional but amazing)
- 1–2 tbsp olive oil
Vegetables and Spices
- ½ cup diced bell peppers (any color)
- ½ cup diced onion
- 1 tsp chili powder or taco seasoning (optional)
Cheeses and Garnish
- ½ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese (optional for extra ooze)
- 2 tbsp chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prep the chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, and smoked paprika to infuse flavor evenly across the meat.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Cook veggies: In the same skillet, sauté diced bell peppers and onion for 3–4 minutes until they soften slightly. Optionally, sprinkle in chili powder or taco seasoning to enhance the flavor.
- Combine and melt cheese: Return the cooked chicken to the skillet on top of the vegetables. Sprinkle the Monterey Jack cheese and, if using, cheddar cheese over the chicken and veggies. Cover the skillet with a lid for 1–2 minutes, allowing the cheese to melt beautifully.
- Serve: Garnish the cheesy chicken skillet with chopped fresh cilantro and a squeeze of lime juice for brightness. Serve alongside rice, quinoa, tortillas, or a fresh salad as preferred.
Notes
- For even cooking, pound the chicken to an even thickness before seasoning.
- Add sliced jalapeños during the veggies cooking step for a spicy kick.
- For a creamy sauce, stir in 2 tablespoons of cream or sour cream before adding the cheese.
- This dish keeps well refrigerated for 3–4 days; reheat gently to maintain the melted cheese texture.
