If you love dishes that pack a flavorful punch while staying colorful and fresh, the Jalapeño Chicken with Bell Peppers Recipe is an absolute gem to add to your collection. This vibrant, sizzling skillet meal brings together tender chicken strips, a trio of crisp bell peppers, and just the right kick of jalapeño heat, all perfectly balanced with aromatic spices and a hint of lime. It’s a quick, wholesome celebration of bold flavors that’s as satisfying as it is simple, sure to brighten up any weeknight dinner!
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step towards creating the magic of the Jalapeño Chicken with Bell Peppers Recipe. Each one plays a key role in building layers of flavor, texture, and eye-catching color that make the dish irresistible.
- Boneless skinless chicken breasts (1 1/2 pounds): Using thin strips helps the chicken cook quickly and soak up all the spices.
- Olive oil (2 tablespoons): This provides a light, healthy base for sautéing with a hint of richness.
- Jalapeños (2, thinly sliced, seeds removed for less heat): Adds that distinctive spicy zing while letting you control the heat level.
- Red bell pepper (1, sliced): Offers sweetness and vibrant color contrast.
- Yellow bell pepper (1, sliced): Brings bright, sunny notes and a crisp bite.
- Green bell pepper (1, sliced): Adds earthiness and balances the sweetness of the other peppers.
- Medium onion (1, sliced): Provides subtle sweetness and helps create a savory base.
- Garlic (4 cloves, minced): Infuses the dish with aromatic depth and warmth.
- Smoked paprika (1 teaspoon): Introduces smoky undertones that complement the spice beautifully.
- Cumin (1 teaspoon): Adds earthy, nutty flavor that’s key to Mexican-inspired dishes.
- Chili powder (1 teaspoon): Enhances the overall spiciness and complexity.
- Salt (1/2 teaspoon): Essential for balancing and enhancing flavors.
- Black pepper (1/2 teaspoon): Gives a mild heat and invites a gentle kick.
- Chicken broth (1/4 cup): Adds moisture and helps create a luscious sauce.
- Lime juice (2 tablespoons): Brightens every bite with a fresh, zesty finish.
- Fresh cilantro (2 tablespoons, chopped): Offers a burst of herbal freshness as a gorgeous garnish.
How to Make Jalapeño Chicken with Bell Peppers Recipe
Step 1: Brown the Chicken Strips
Start by heating olive oil in a large skillet over medium-high heat. Toss in the thin chicken strips, spreading them out so they brown evenly. Cook for about 5 to 6 minutes until they develop a beautiful golden color. This step locks in the juices and adds a great texture base for the dish. Once done, remove the chicken and set it aside for the next steps.
Step 2: Sauté the Jalapeños, Bell Peppers, and Onion
In the same skillet, add the sliced jalapeños, red, yellow, and green bell peppers, along with the onion. Sauté them for around 5 minutes until they start softening but still hold a bit of crunch. This mixture will layer the dish with sweetness balanced by a gentle, spicy heat.
Step 3: Add Garlic and Spices
Next, stir in the minced garlic along with smoked paprika, cumin, chili powder, salt, and black pepper. Mixing these in while the veggies are cooking releases those warm, fragrant aromas that make this recipe so inviting. Let everything cook together until you can really smell those spices blooming.
Step 4: Reintroduce Chicken and Add Broth
Return the cooked chicken to the skillet, pouring in the chicken broth. This creates a slight sauce that helps meld all the flavors and keeps the chicken tender. Let it simmer for 3 to 4 minutes until the chicken is fully cooked through and the sauce thickens just a little.
Step 5: Finish with Lime and Cilantro
Turn off the heat and stir in fresh lime juice for an extra zing that brightens everything up. Sprinkle chopped cilantro over the top, adding a fresh, herbal note that ties together all the vibrant ingredients perfectly.
How to Serve Jalapeño Chicken with Bell Peppers Recipe
Garnishes
To elevate your presentation and flavor even further, consider adding a dollop of sour cream or Greek yogurt to cool down the heat, extra chopped cilantro for freshness, or a sprinkle of crumbled queso fresco for a creamy, salty contrast. Thinly sliced green onions also lend a lovely mild onion taste and a pop of color.
Side Dishes
This dish pairs beautifully with warm tortillas for taco night, fluffy cilantro-lime rice to soak up those wonderful juices, or even a crisp green salad with a light vinaigrette to keep things refreshing on the side. Black beans or charred corn make for hearty, complementary elements as well.
Creative Ways to Present
Want to impress? Serve the Jalapeño Chicken with Bell Peppers Recipe over a bed of creamy mashed cauliflower for a low-carb twist or stuff it inside whole wheat pita pockets for a fun, hand-held meal. You can also turn it into a colorful grain bowl with quinoa and avocado slices for extra texture and nutrition.
Make Ahead and Storage
Storing Leftovers
Place any leftover Jalapeño Chicken with Bell Peppers Recipe in an airtight container and refrigerate. It stays fresh for up to 3 days, making it a perfect option for quick lunches or easy dinners that don’t require starting from scratch.
Freezing
You can freeze this dish successfully by letting it cool completely, transferring it into a freezer-safe container, and storing it for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating to preserve the flavors and texture.
Reheating
When ready to enjoy again, reheat the chicken and peppers gently in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. Alternatively, use a microwave, covered loosely to avoid drying out, heating in short intervals until warmed through.
FAQs
Can I make this dish less spicy?
Absolutely! Removing the jalapeño seeds as suggested helps significantly reduce the heat, and you can always use fewer jalapeños or substitute with milder peppers like poblanos to tailor the spice level to your liking.
Is it okay to use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and offer a juicier, more flavorful alternative. Just adjust cooking time slightly since thighs may need a bit longer to cook through.
What can I substitute for fresh cilantro if I don’t like it?
If cilantro isn’t your favorite, fresh parsley or chopped green onions make great alternatives that add a fresh herbal note without the distinctive taste cilantro has.
Can I prepare this recipe in advance?
You can chop the vegetables and marinate the chicken ahead of time, even up to a day in advance, to save time when cooking. However, it’s best to saute and combine everything just before serving for the freshest flavor and texture.
Is this recipe gluten-free?
Yes, the Jalapeño Chicken with Bell Peppers Recipe is naturally gluten-free as long as you use gluten-free chicken broth and avoid adding any wheat-based sides. It’s a great option for those on a gluten-free diet looking for big flavors.
Final Thoughts
This Jalapeño Chicken with Bell Peppers Recipe is truly a vibrant, comforting dish that’s bursting with bold flavors and bright colors. Whether you’re cooking for family, hosting friends, or just craving something tasty and quick, it hits all the right notes with ease. Give it a try soon — it’s bound to become one of your favorite easy dinners to whip up again and again!
Print
Jalapeño Chicken with Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This flavorful Jalapeño Chicken with Bell Peppers is a quick and easy skillet meal combining tender chicken strips with a vibrant mix of colorful bell peppers and spicy jalapeños. Infused with smoky paprika, cumin, and chili powder, this dish is perfect for a spicy dinner served alongside rice, tortillas, or a fresh salad.
Ingredients
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 and Spices
- 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
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5 to 6 minutes until lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced jalapeños, red, yellow, and green bell peppers, and onion. Cook for about 5 minutes until the vegetables have softened, stirring occasionally.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1 to 2 minutes until fragrant, making sure to evenly coat the vegetables with the spices.
- Combine Chicken and Broth: Return the cooked chicken strips to the skillet. Pour in the chicken broth and cook for 3 to 4 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Finish and Garnish: Stir in the lime juice for freshness and tang. Remove from heat, garnish with fresh chopped cilantro, and serve hot with your choice of rice, tortillas, or a fresh green salad.
Notes
- Adjust the spice level by adding or removing jalapeño seeds according to your heat preference.
- For a milder flavor, substitute poblano peppers in place of jalapeños.
- Serve with rice, tortillas, or a crisp green salad for a complete meal.
- You can also add a dollop of sour cream or avocado slices for a cooling contrast.
