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Cheesy Mexican Chicken Recipe You’ll Make on Repeat

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  • Author: Michelle Davis
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This Cheesy Mexican Chicken is a family-friendly, flavorful dish that’s perfect for busy weeknights, cozy dinners, or casual gatherings. Tender chicken breasts are layered with sautéed peppers, onions, black beans, corn, and a rich tomato sauce, then topped with a gooey blend of cheddar and Monterey Jack cheese. Every bite is comforting, cheesy, and packed with bold Mexican-inspired flavors that will keep everyone coming back for seconds.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 cup canned diced tomatoes with green chilies

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup black beans, rinsed and drained

  • 1 small onion, finely chopped

  • 1 small green bell pepper, chopped

  • 1 small red bell pepper, chopped

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 tablespoon fresh lime juice

  • 2 tablespoons chopped fresh cilantro (optional)

  • 1 cup chicken broth

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease a baking dish or skillet.

  • Pat chicken breasts dry and drizzle with olive oil.

  • Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl and season the chicken evenly.

  • Heat a skillet over medium-high heat and sear chicken for 2–3 minutes per side until lightly golden.

  • Transfer chicken to the prepared baking dish.

  • In the same skillet, sauté onion and bell peppers for 3–4 minutes until softened.

  • Add diced tomatoes with green chilies, corn, black beans, and chicken broth; stir to combine.

  • Simmer the mixture for 3 minutes to slightly thicken the sauce.

  • Pour the vegetable mixture over the chicken.

  • Cover loosely with foil and bake for 20 minutes.

  • Remove foil and sprinkle shredded cheddar and Monterey Jack cheese over the top.

  • Bake for an additional 10–12 minutes until cheese is melted and bubbly.

  • Remove from oven and drizzle with lime juice.

  • Top with fresh cilantro if desired and let rest for 5 minutes before serving.

Notes

  • This recipe can be doubled for larger gatherings.

  • Add ½ cup extra broth if you want a saucier dish.

  • For a creamier texture, stir in 2 tablespoons of cream cheese during the simmering stage.

  • Leftovers keep well in the refrigerator for up to 4 days and freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

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Find it online: https://www.michellebites.com/cheesy-mexican-chicken-recipe-youll-make-on-repeat/