Cheesy Tex-Mex Chicken Skillet with Melted Pepper Jack
Juicy chicken simmered in a savory Tex-Mex sauce and topped with melted cheese creates a bold one-pan dinner that’s comforting and easy to prepare.
Equipment
- Large skillet
- Tongs
- Knife
- Measuring spoons
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cloves garlic minced
- 1 cup diced tomatoes drained
- 1/2 cup corn kernels
- 1/4 cup chicken broth
- 1 cup shredded pepper jack cheese
- 2 tablespoons chopped cilantro optional
- 1 tablespoon lime juice
Instructions
- Season the chicken with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for about 5–6 minutes per side until golden, then remove from the skillet.
- Reduce heat to medium and sauté the minced garlic until fragrant.
- Add the diced tomatoes, corn, and chicken broth, stirring to combine.
- Return the chicken to the skillet and simmer until it reaches 165°F internally.
- Sprinkle the shredded cheese evenly over the chicken.
- Cover briefly until the cheese melts.
- Finish with lime juice and optional cilantro before serving.
Notes & Wine Advice
Notes
For deeper flavor, allow the spices to toast briefly in the skillet before adding liquid. If you prefer less heat, substitute Monterey Jack for pepper jack. Let the chicken rest for a few minutes before serving to help retain its juices.Wine Advice
A fruit-forward Zinfandel pairs beautifully with the spice and melted cheese, while a chilled off-dry Riesling offers refreshing contrast that balances the richness.Nutrition values
Calories: 520 kcal | Carbohydrates: 10 g | Protein: 43 g | Fat: 33 g | Saturated Fat: 12 g | Sodium: 670 mg | Sugar: 4 g