Packed with savory Mexican flavors and a creamy cheese sauce, this one-pan meal is perfect for busy weeknights.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
1 cup heavy cream
1 ½ cups shredded cheddar cheese
1 cup diced tomatoes (canned or fresh)
1 small onion, diced
1 bell pepper, diced
1 teaspoon taco seasoning (optional)
Fresh cilantro, chopped (for garnish)
Avocado slices (optional, for garnish)
Jalapeño slices (optional, for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat until shimmering. Add the diced chicken breasts and season generously with garlic powder, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables are softened and translucent.
Stir in the diced tomatoes and heavy cream into the skillet. Bring the mixture to a gentle simmer and allow it to bubble lightly for about 2-3 minutes.
Gradually add the shredded cheddar cheese, stirring continuously until the cheese is melted and the sauce is creamy and smooth.
Allow the entire mixture to simmer together for another 2-3 minutes, ensuring all ingredients are well combined and heated through.
Remove the skillet from heat and garnish with fresh cilantro, avocado slices, and jalapeño slices if using. Serve immediately.
