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When you’re craving bold flavors and one-pan convenience, this Baja chicken skillet delivers. Juicy chicken breasts are marinated in citrus, garlic and jalapeño, then seared and topped with sautéed peppers, onions and melty pepper Jack cheese. Every bite is loaded with tang, spice and smoky richness. This dish works perfectly for weeknight dinners or casual entertaining, and it all comes together in one skillet for easy cleanup. Serve it with rice, tortillas or fresh greens to round out the meal.
Baja chicken skillet is spicy, citrusy and cheesy with sautéed vegetables and juicy, marinated chicken. And it’s all made in one pan for easy cleanup afterwards.
Also try chicken Bolognese, buffalo chicken tenders or grilled BBQ chicken salad. And this ground chicken skillet is also really tasty.
Why You’ll Love It
One-pan convenience: Fewer dishes make this a go-to for busy nights.
Layered flavor: Citrus marinade, fresh veggies and spicy seasoning bring the heat.
Melty cheese topping: Pepper Jack adds the perfect creamy finish.
Crowd-pleaser: Bold, colorful and satisfying for guests or family.
Baja Chicken Skillet Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Lean and juicy, perfect for marinating and searing.
Orange and limes: Add brightness and acidity to the marinade.
Jalapeños: Bring a fresh, spicy kick to both the marinade and veggies.
Garlic: Adds deep, savory flavor throughout the dish.
Olive oil: For sautéing and searing without overpowering the flavors.
Bell peppers and red onion: Bright, sweet and colorful additions that balance the spice.
Spices: Salt, pepper, paprika, cumin, and red pepper flakes bring warmth and smoky depth.
Pepper Jack cheese: Creamy with a little kick, it melts beautifully over the chicken.
Cilantro: Fresh and aromatic for a final pop of flavor.
How to Make Cheesy Baja Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the chicken: Combine citrus juice, garlic, jalapeños, and salt, then pour over the chicken.
Sauté the vegetables: Cook peppers, onion and garlic in olive oil until softened, then add lime juice and a pinch of salt.
Season the chicken: Mix the dry spices and coat both sides of the marinated chicken.
Sear the chicken: Brown both sides in a hot, oiled skillet.
Assemble the skillet: Return veggies to the pan and top each chicken breast with cheese.
Bake to finish: Transfer skillet to the oven and bake until the cheese is melted and chicken is cooked through.
Garnish and serve: Sprinkle with fresh cilantro and serve hot.
Substitutions and Variations
Use different cheese: Swap pepper Jack for mozzarella or cheddar.
Adjust the heat: Leave out jalapeños or red pepper flakes for a milder version.
Add black beans or corn: Stir into the veggies for extra texture and flavor.
Serving Suggestions
Appetizers: Begin your meal with shrimp ceviche or bacon wrapped tater tots.
Side dishes: Serve a white bean salad on the side, or how about taco soup?
Desserts: Finish up with Mexican rice pudding or one of these fruity desserts.
How to Store Baja Skillet with Chicken
Store: This chicken breast recipe will keep for up to 3 days in a sealed container in the refrigerator.
Freeze: Freeze for up to 2 months.
Thaw: Defrost it overnight in the refrigerator.
Reheat: You can warm it back up in the oven or in the microwave.
Top Tips
Marinate ahead: Let the chicken soak in the marinade overnight for maximum flavor.
Use a meat thermometer: Chicken is done when it reaches 165 degrees F.
Slice the veggies evenly: Uniform sizes help them cook evenly and look great in the skillet.
Rest the chicken before serving: Let it sit a few minutes so juices redistribute.
Mexican Chicken Cheesesteak FAQs
If you prefer your chicken and peppers without a kick, that’s fine. Simply omit the jalapeno and red pepper flakes. You can always serve those separately at the table so people can spice up their own portion if they wish. Of course, if the opposite applies, you can add extra!
Perhaps you remember Nancy Reagan’s version of Baja chicken from the 1980s, which she made with garlic, olive oil, dry sherry, and tarragon vinegar, and of course chicken. The modern recipe is a little different (but both ways are delicious!)
If you’re using breasts I’d recommend up to 4 hours max so the marinade doesn’t start changing the texture of the meat. If you’re substituting chicken thighs or quarters, I’d say anything up to 24 hours would be fine.
Cheesy Baja Chicken Recipe
Baja Chicken Skillet
Equipment
Ingredients
- 4 chicken breasts, boneless and skinless
For the Marinade
- 1 orange, juiced
- 2 limes, juiced
- 1 jalapeño, minced or sliced
- 6 Cloves garlic, minced
Sauteed Vegetables
- 1 Tablespoon olive oil
- 1 jalapeño, minced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, diced
- 1 Teaspoon garlic, minced
- 1 lime
Additional Ingredients
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon ground paprika
- ½ Teaspoon ground cumin
- ¼ Teaspoon red pepper flakes
- 4 slices pepper jack cheese
- 1 Tablespoon cilantro, freshly chopped
- Splash olive oil
Instructions
- Place chicken into a casserole dish or bowl.
- Prepare marinade. Juice the orange and 1 of the limes into a bowl. Add crushed garlic, sliced or minced jalapeños, and salt. Stir until combined.
- Pour marinade over the chicken and cover. Place into the fridge and marinate for 2 hours.
- When 10 minutes remain for marinating, start sauteing the pepper and onions. Preheat a cast iron skillet over medium high heat.
- Once the pan is hot, add olive oil and swirl to coat to prevent sticking. Add the minced jalapeños, diced peppers, diced red onion, and minced garlic. Sauté for 5 minutes, then juice the lime over the top and add a pinch of salt. Stir and sauté for 3 more minutes.
- Remove sauteed vegetables from the skillet and set aside temporarily.
- Preheat the oven to 375 degrees F.
- Return the skillet to the stove top over high heat.
- Remove the chicken from the marinade. Combine salt, pepper, paprika, cumin, and red pepper flakes in a small bowl or ramekin and mix.
- Season the chicken with this Baja chicken spice seasoning.
- Add a splash of olive oil, then sear the chicken for 4 min per side.
- Add the sauteed vegetables back to the skillet on top of and around the chicken breasts.
- Place a slice of cheese over the top of each chicken breast. Place into the oven on the center rack. Bake for 10 minutes.
- Garnish with fresh chopped cilantro.
Notes
Use a meat thermometer: Chicken is done when it reaches 165 degrees F.
Slice the veggies evenly: Uniform sizes help them cook evenly and look great in the skillet.
Rest the chicken before serving: Let it sit a few minutes so juices redistribute.
Nutrition
This Baja chicken skillet brings bold flavors, tender chicken and vibrant veggies together in one pan for a meal that’s both easy and impressive. With citrus-marinated chicken, colorful sautéed vegetables and melty cheese, every bite delivers a mix of textures and spice. Whether you’re feeding a family or hosting friends, this recipe has the flavor and flexibility to make everyone happy. Best of all, it keeps the cleanup minimal and the compliments coming.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Cheesy Baja chicken & bell pepper skillet sounds amazing for dinner! I love those bold, south-of-the-border flavors!
This has to be my favorite chicken recipe that I’ve tried recently. So delicious, so cheesy!
I can’t say anything but when I tried this, it was so fantastic! My new fave indeed!
A beautiful one pan meal that is cheesy and yummy!
In the BAJA CHICKEN MARINADE you quote “2 limes (juiced)”. I found only 1 lime mentioned. What do we do with the 2nd one?
Hi, one of them is used in step 2 to make the marinade. The other one is juiced in step 5. Hope that helps!
This recipe is my absolute fave, combining my two faves: cheese and chicken.
Gave this recipe a shot and it was sooo delicious!!
How many jalapeños are required? Ingredient list has one but directions include minced jalapeños in the marinade and the pepper/onion sauté
Thanks!
Looking forward to making this
hi! I updated the info! Thanks for letting me know. It might have been missed when I was reformatting recipes.
This looks delicious. My family will love this one