Mexican Chicken with Cheese Sauce
A vibrant and flavorful dish featuring tender chicken breasts smothered in a rich, creamy cheese sauce with bell peppers, black beans, and corn.
Ingredients
Main Ingredients
- 2 pieces chicken breasts plump, juicy, and tender
- 1 cup diced tomatoes vibrant and succulent
- 1 cup sweet corn offers a delightful crunch
- 1 cup bell peppers any color, for visual appeal
- 1 cup shredded cheese cheddar or Mexican blend
- 1 can black beans drained and rinsed for creaminess
- 1 tablespoon taco seasoning for a warming, zesty kick
- 1 tablespoon olive oil for cooking
- salt and pepper to taste for flavor balance
Instructions
Preparation
- Season the chicken breasts with taco seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium heat until shimmering.
Cooking Chicken
- Add the seasoned chicken breasts to the skillet. Cook for 6-7 minutes per side until cooked through, then remove and let rest.
Cooking Vegetables
- In the same skillet, add the diced tomatoes, corn, bell peppers, and black beans. Cook for 5-6 minutes until the veggies soften.
- Lower the heat and sprinkle the shredded cheese over the vegetable mixture. Stir until melted and creamy.
Combining
- Slice the rested chicken and add it back into the skillet with the cheese sauce and veggies. Stir gently to combine.
Serving
- Serve immediately and enjoy your Mexican Chicken with Cheese Sauce.
Notes
For a lighter version, substitute chicken with skinless thighs or use plant-based protein. Serve over rice or with warm tortillas. Add fresh avocado or cilantro for garnish.