Ingredients
Chicken
- 1 ½ lbs chicken breast (3-4 breasts)
- 2 tablespoons taco seasoning, divided
- 1 teaspoon salt (if taco seasoning is salt-free)
- 3 tablespoons olive oil, divided
Vegetables
- 3 bell peppers, any color, sliced into strips
- 1 large onion (sweet, white, or yellow), sliced into strips
Other
- 1 cup chicken broth or water
Instructions
- Prep: If serving with rice, start cooking it now. Slice the bell peppers and onions into strips, similar to fajita style. Pat the chicken breasts dry with paper towels, then season both sides with 1 tablespoon taco seasoning. If your taco seasoning is salt-free, add 1 teaspoon salt to the seasoning.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add 1 ½ tablespoons olive oil and swirl to coat the pan. Place the seasoned chicken breasts in the skillet and cook for 5 to 7 minutes on the first side until browned. Flip and cook for another 5 minutes on the second side. Remove chicken onto a plate.
- Sauté the Vegetables: Add the remaining 1 ½ tablespoons olive oil to the skillet. Add the sliced bell peppers and onions, then sprinkle with the remaining 1 tablespoon taco seasoning. Stir to coat the veggies well and sauté for about 5 minutes, stirring occasionally, until tender.
- Simmer with Broth: Lower the heat to medium and return the chicken breasts along with any juices on the plate back to the skillet. Pour in the chicken broth, bringing it to a simmer. Cook for an additional 2 minutes to deglaze the pan and enhance the sauce’s flavor.
- Serve: Serve the chicken with peppers and onions alongside white rice or cilantro lime rice for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked through; it should reach an internal temperature of 165°F (74°C).
- If preferred, substitute chicken broth with water for a lighter sauce.
- Customize the taco seasoning to your taste—add more for spicier flavor or reduce for mild seasoning.
- This recipe can easily be doubled to serve more people.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican-American
