Tender, juicy, and loaded with robust flavor, this Fiesta Chicken Skillet features perfectly seared chicken, sautéed peppers, and melted mozzarella. It’s a quick and easy one-pan dish that comes together in just 30 minutes!

❤️ Why You’ll Love This Fiesta Chicken Skillet Recipe

• Tender chicken seasoned and seared to perfection
• Topped with colorful mix of fresh bell peppers
• Sweet juicy tomatoes, onions and garlic
• Melted mozzarella cheese
• Quick and easy one-pan dinner

When you’re craving a hearty and flavorful meal but can’t spend hours in the kitchen, this Fiesta Chicken Skillet is the perfect answer. Tender chicken gets a golden sear before being covered in fresh peppers, juicy tomatoes, and a blanket of melted mozzarella. The best part is that it all comes together in just one pan.

I love meals like this because they look and taste like you went to a lot of trouble, but they’re actually simple enough even for busy weeknights. Plus, the fragrant mix of peppers, onions, garlic, and a hint of lime makes the kitchen smell amazing. Add in a little melted cheese and you’ve got the kind of dinner everyone craves!

If you love easy skillet dishes with a Tex Mex spin like this one, you should also try my Skillet Salsa Chicken and my Baked Southwest Skillet with Chipotle Cream.

🛒 Ingredients for Fiesta Chicken Skillet

• Chicken breasts: Cut in half so they cook faster and stay tender.
• Bell peppers: Use different colors, chopped for a festive look.
• Mozzarella cheese: Shredded for that gooey, melty topping everyone loves.
• Chicken broth: Gives the sauce body and keeps everything juicy.
• Cherry tomatoes: Different colors, chopped for sweetness and freshness.
• Yellow onion: Diced for a mild, sweet flavor that balances the peppers.
• Jalapeño pepper: Seeded and chopped for a little heat.
• Garlic: Minced to add savory depth.
• Olive oil: Used for searing and sautéing.
• Cilantro: Chopped for a bright, fresh finish.
• Lime juice: Freshly squeezed for tang that ties it all together.
• Salt: Divided to season both the chicken and veggies.
• Dried oregano: Adds subtle earthy flavor to the chicken.
• Black pepper: Divided to balance the seasoning.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large skillet
• Meat thermometer

🔪 How to Make Fiesta Chicken Skillet

Heat a large skillet to medium and add in the olive oil.

Cut each chicken breast in 2 thinner pieces, sprinkle both sides with the dried oregano, half the salt and pepper.  Add them to the skillet and sauté until almost cooked through, then remove and set them aside.

In the same skillet, add in the chopped bell peppers, jalapeño pepper and onions, along with the remaining salt and pepper.

Sauté until tender, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it.

Pour in the chicken broth, chopped tomatoes and simmer uncovered for 5 minutes to reduce slightly.

Stir in the lime juice and fresh chopped cilantro. Add the chicken back into the skillet, spooning the peppers, onions and tomatoes mixture over the tops.

Simmer for a few more minutes, just until the chicken is cooked through and reaches an internal temperature of at least 165°F, when checked with a meat thermometer.

Add the shredded mozzarella cheese over the top of each piece of chicken and cover with a lid until the cheese has melted.

Serve with more cilantro and slices of lime.

☑️ Storage Instruction

Fridge: Store leftover skillet chicken in an airtight containerairtight container for up to 3 days.

Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: You can reheat it over low heat on the stovetop or in the microwave.

🍴 What to Serve with Fiesta Chicken

I like serve mine with my Lime Cilantro Cauliflower Rice and it’s delicious! If your looking for other easy sides, here are some great options:

• Air Fryer Roasted Green Beans
• Mexican Coleslaw
• Air Fryer Broccoli
• Lime Cilantro Broccoli Slaw
• Air Fryer Zucchini
• Roasted Cauliflower Steaks
• Oven Roasted Vegetables

💡 Tips

• Choose breasts that are roughly the same size so they cook at the same pace.
• If it’s still thicker on one end, lightly pound just that section for even thickness.
• Use a heavy bottom skillet if you have one; it helps browns the chicken evenly.
• Chop the veggies the night before to save even more time when cooking.
• Let the skillet rest off the heat for 2–3 minutes before serving to help the flavors settle and the cheese get nice and melty.

🔄 Substitutions and Additions

• Beans: If you can handle a few extra carbs, black beans or corn makes a heartier skillet.

• Cheese: Swap mozzarella with Monterey Jack or pepper jack for extra kick.

• Cauliflower rice: Stir in cauliflower rice before serving to make it more filling.

• Avocado: Top with sliced avocado or creamy Guacamole for a creamy touch.

• Keto tortilla chips: Sprinkle crushed Tortilla Chips on top right before serving for crunch.

• Chicken: Use boneless chicken thighs instead of breasts for richer flavor.

• Topping: Garnish with sour cream or plain Greek yogurt for a cool contrast.

Why Didn’t My Chicken Get a Golden Sear?

The skillet was likely too crowded or not hot enough. Cook in batches if needed and wait until the oil is shimmering before adding the chicken.

Why is My Sauce Too Thin?

Just let it reduce longer over medium heat. If it’s still watery, stir in a spoonful of tomato paste to thicken it without changing the flavor balance.

Why Didn’t My Cheese Smooth?

Cheese separates if added when the liquid is boiling. Remove the skillet from the heat, sprinkle mozzarella on top, then cover until melted.

What if Some Chicken Pieces are Done While Others Aren’t?

This can happen if the chicken isn’t the same thickness. To make sue they are all done, check the thickest piece with a thermometer. If needed, remove the thinner ones early and let the thicker ones finish simmering until they reach 165°F.

🍽️ More Mexican Recipes

• Easy Taco Casserole
• Creamy Chicken Poblano
• Baked Southwest Skillet
• Stuffed Poblano Peppers
• Mexican Cauliflower Rice