Taco Chicken and Peppers
Taco-seasoned chicken, pan-seared until golden, then braised in savory taco sauce with caramelized onions and bell peppers. Add a sprinkling of crumbled queso fresco and this incredible meal is ready in under 30 minutes!
Why did I call this taco chicken and peppers? Because the chicken is seasoned with taco-inspired spices and then simmered in taco sauce. This one-two punch catapults flavor to new heights, while adding depth and complexity to the chicken. The chicken is smoky, moist, and finger-licking delicious.
The caramelized onion and bell pepper make this reminiscent of fajitas! We all know that Mexican-style chicken is much better with onions and bell peppers! This is a party-in-a-skillet!
You just need a few things from your spice rack (or you can cheat). My recipe calls for chili powder, cumin, onion powder, and garlic powder – that’s the dry rub we sear into the chicken. If you want to skip that step, simply use about 1 tablespoon of your favorite powdered taco seasoning (regular or hot)!
I used chicken breasts, but chicken thighs and tenders work too. You can make this dish with whatever chicken you have on hand! You can also cut the chicken into cubes for the little ones….
How should you serve you taco chicken and peppers? This dish is saucy, so I suggest you serve it with rice, couscous, quinoa, or your favorite grain. You can also serve the chicken in tortillas!
What should you serve with your taco chicken and peppers? This dish boasts protein and vegetables, plus, if you add rice, a nice starchy side dish. You really don’t need anything else! If you feel compelled, I suggest adding more vegetables; steamed broccoli, green beans, and asparagus, or roasted Brussels sprouts make great choices.
Taco Chicken and Peppers
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 1/4 pounds boneless skinless chicken breasts, tenders or thighs
- 2 tablespoons avocado oil or olive oil, divided
- 1 cup thinly sliced onion
- 1 bell pepper, any color, seeded and sliced
- 1 1/2 cups store-bought taco sauce
- 1/2 cup crumbled queso fresco or cotija cheese
- Chopped green onions for serving, optional
- Fresh cilantro for serving, optional
Instructions
- Combine the chili powder, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a plate. Mix to combine. Add the chicken and turn to coat. Press the seasoning into the chicken.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Transfer the chicken to a plate (we’ll finish cooking it in the sauce).
- Heat the remaining oil in the same pan over medium-high heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft. Add the taco sauce and bring to a simmer.
- Return the chicken to the pan with any accumulated juices from the plate. Return to a simmer. Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the chicken is cooked through (timing will depend on how thick your chicken is).
- Top the chicken with the queso fresco, green onions, and cilantro and serve.