This is creamy, cheesy chicken skillet loaded with tomatoes, peppers, and fresh cilantro. A high-protein, low-carb one-pan dinner that’s ready in under 30 minutes!
Why You’ll Love This Recipe
- Melty cheese, juicy chicken, and colorful veggies
- Extremely high protein from chicken and cheese
- One-skillet recipe — easy cleanup
- Bold, comforting flavors
- Low carb and sugar-free
Ingredients (Serves 4)
- 1½ lbs (680g) boneless skinless chicken breast or thighs, cubed
- 1½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 green bell pepper, diced
- ½ onion, diced
- 2 garlic cloves, minced
- ½ cup chicken broth
- ¼ cup heavy cream (optional for extra creaminess)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Fresh cilantro for topping
Instructions
- Season chicken with salt, pepper, chili powder, cumin, and paprika.
- Heat oil in a large cast-iron or non-stick skillet over medium-high heat. Cook chicken until golden and cooked through (6–8 minutes). Remove and set aside.
- In the same skillet, sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
- Add diced tomatoes and chicken broth. Simmer 2–3 minutes. Stir in heavy cream if using.
- Return chicken to the skillet. Sprinkle cheese evenly over the top. Cover and cook on low for 2–3 minutes until the cheese is fully melted.
- Garnish with fresh cilantro and serve immediately.
Prep Time: 10 minutes Cook Time: 15–18 minutes Total Time: 25–30 minutes
Nutrition (Per Serving)
- Calories: ~380
- Protein: 42g
- Total Carbs: 6g
- Net Carbs: 5g
- Fat: 21g
