If you’re craving a dinner that’s bursting with flavor, color, and just a hint of heat, look no further than this Jalapeño Chicken with Bell Peppers! Tender strips of chicken mingle with three types of bell peppers, sassy jalapeños, and a bevy of smoky spices. Every bite packs a punch, and you can customize it as spicy (or mild) as you like. It’s a quick, vibrant meal that transforms simple ingredients into a crowd-pleasing main course—perfect for a bustling weeknight or a relaxed get-together with friends!

Jalapeño Chicken with Bell Peppers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Jalapeño Chicken with Bell Peppers is in how each fresh, unfussy ingredient builds layers of flavor and texture. From the sweetness of the peppers to the gentle warmth of the spice blend, every component matters—so gather these simple kitchen staples and prepare for bold, memorable bites!

Chicken breasts (1 1/2 pounds, cut into thin strips): Lean, protein-packed strips soak up all those lively spices and sizzle up quickly.
Olive oil (2 tablespoons): A flavorful base that helps the chicken brown beautifully and keeps everything juicy.
Jalapeños (2, thinly sliced): These bring a fresh kick—remove the seeds to keep heat in check, or leave a few for spice lovers.
Red bell pepper (1, sliced): Adds brightness and a delightful sweetness to balance out the heat.
Yellow bell pepper (1, sliced): For a little mellow sunshine and another layer of flavor.
Green bell pepper (1, sliced): Earthy and classic, this rounds out the pepper trio.
Onion (1 medium, sliced): Turns soft and savory and ties the peppers and chicken together beautifully.
Garlic (4 cloves, minced): Pops in at just the right time to add aromatic depth.
Smoked paprika (1 teaspoon): Gives a subtle woodsy flavor that makes things extra cozy and vibrant.
Cumin (1 teaspoon): Brings that earthy, irresistible Mexican-inspired warmth.
Chili powder (1 teaspoon): Adds color and a touch of spice without overpowering the dish.
Salt (1/2 teaspoon): Just enough to bring everything together and brighten the flavors.
Black pepper (1/2 teaspoon): Rounds out the seasoning and enhances the kick.
Chicken broth (1/4 cup): Helps deglaze the pan and creates a light, flavorful sauce.
Lime juice (2 tablespoons): The finishing bright touch that lifts the whole skillet.
Fresh cilantro (2 tablespoons, chopped): The green, herby crown that freshens every bite right before serving.

How to Make Jalapeño Chicken with Bell Peppers

Step 1: Brown the Chicken

Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add your chicken strips in a single layer. Sauté for about 5 to 6 minutes, stirring occasionally, until the pieces are lightly browned but not cooked through. This first sear locks in the juices and sets the tone for all that flavor you’ll build on. Once they’re golden, scoop them out and set aside so you don’t overcook them later.

Step 2: Sauté the Peppers and Onion

In the same skillet (with all those lovely browned bits left behind), toss in the sliced jalapeños, all three bell peppers, and the onion. Cook for 5 minutes, stirring now and then, until everything turns soft and just starts to caramelize along the edges. The smell at this stage is magical—the peppers sweeten up as they soften, making a sweet-spicy backdrop.

Step 3: Add Garlic and Spices

Push those peppers to one side and sprinkle in the minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Let the spices hit the oil and sizzle for just a minute. This step blooms the spices, letting their flavors deepen, and the aroma will make your kitchen feel like a fiesta! Stir everything together so all those veggies get coated in that gorgeous spice blend.

Step 4: Bring Back the Chicken and Simmer

Nestle your browned chicken strips back into the skillet with the veggies and sprinkle everything with the chicken broth. Let it all cook together for another 3 to 4 minutes, uncovered, until the chicken is fully cooked and the sauce thickens ever so slightly. You’ll see the colors get even more vibrant and the flavors start to meld together perfectly.

Step 5: Finish with Lime and Cilantro

Just before serving, take the pan off the heat and stir in the fresh lime juice—it wakes up the whole dish! Sprinkle generously with chopped cilantro for that pop of green and extra freshness. Serve your Jalapeño Chicken with Bell Peppers piping hot, and get ready for a chorus of “Wow, what is in this?!”

How to Serve Jalapeño Chicken with Bell Peppers

Garnishes

Topping this Jalapeño Chicken with Bell Peppers with the right garnishes instantly elevates the plate. I never skip a handful of freshly chopped cilantro for color and brightness. If you have some on hand, a few extra jalapeño slices, a quick sprinkle of crumbled cotija cheese, or an extra squeeze of lime will take each bite to the next level!

Side Dishes

This lively skillet meal loves company! It’s fantastic over fluffy white or brown rice, or scooped into warm tortillas for a Tex-Mex spin. For something lighter, pair it with a crisp green salad dressed with lime, or offer roasted cauliflower rice to keep things extra fresh and gluten-free.

Creative Ways to Present

For a fun party-style feel, set out the steaming pan of Jalapeño Chicken with Bell Peppers family-style and let everyone build their own tacos or burrito bowls! You can also pile leftovers over nachos for a snacky dinner, or load up lettuce cups for colorful, hand-held appetizers. Don’t be afraid to get creative—the colors and flavors always steal the show!

Make Ahead and Storage

Storing Leftovers

Leftover Jalapeño Chicken with Bell Peppers keeps beautifully in the fridge for up to 4 days, tightly covered. Just make sure it’s fully cooled before storing, and pop it into an airtight container to keep all those flavors locked in. It’s a lifesaver for quick weeknight lunches!

Freezing

Want to stash some for later? This dish freezes well for up to 2 months. Spoon cooled chicken and veggies (with a bit of the cooking liquid) into freezer-safe containers or bags. Thaw overnight in the fridge before reheating for best texture—those peppers might soften a bit, but the flavor remains spot-on.

Reheating

For the juiciest leftovers, reheat on the stovetop over medium-low heat until warmed through, splashing in a little extra chicken broth if things look dry. The microwave works great for a grab-and-go lunch; just cover loosely and zap in 1-minute intervals, stirring between rounds. Add a squeeze of fresh lime after reheating to wake the flavors right back up!

FAQs

How spicy is Jalapeño Chicken with Bell Peppers?

The heat level really depends on how you prep the jalapeños! Removing the seeds and membranes gives you a gentle warmth with just a little kick. If you want more fire, leave in some seeds or use an extra pepper. For very mild palates, try swapping in poblano peppers instead.

Can I make Jalapeño Chicken with Bell Peppers ahead of time?

Absolutely! This dish is a meal-prep superstar. You can cook everything, cool it, and store it in the fridge for several days. Reheat gently and add fresh lime and cilantro just before serving to keep the flavors bright.

What other vegetables work in this recipe?

Feel free to mix things up! Zucchini, mushrooms, or snap peas are delicious tossed in with the peppers. Use whatever looks best at the market or what you have in your fridge—Jalapeño Chicken with Bell Peppers is very forgiving!

Is this dish gluten-free or dairy-free?

Yes! The recipe as written is both gluten-free and dairy-free, unless you choose to garnish with cheese. Just check your chicken broth label to be sure, and you’ve got a great option for many diets.

Can I use chicken thighs instead of breasts?

Certainly! Boneless, skinless chicken thighs cook up flavorful and tender. Just slice them thinly, and follow the same cooking times—the result will be a slightly richer, juicier take on Jalapeño Chicken with Bell Peppers.

Final Thoughts

If you’re ready for a dinner that delivers color, comfort, and a little kick, Jalapeño Chicken with Bell Peppers deserves a spot on your table. Trust me, one skillet and thirty-five minutes are all you need to bring some fiesta spirit to your weeknight routine!

Jalapeño Chicken with Bell Peppers Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Jalapeño Chicken with Bell Peppers recipe is a spicy and flavorful dish perfect for a quick and easy weeknight dinner. Tender chicken strips are sautéed with a medley of colorful bell peppers, jalapeños, and aromatic spices, creating a delicious one-pan meal that pairs well with rice, tortillas, or a fresh salad.

Ingredients

Scale

Chicken:

1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
2 tablespoons olive oil

Vegetables:

2 jalapeños, thinly sliced (seeds removed for less heat)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
4 cloves garlic, minced

Spices:

1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Liquid and Garnish:

1/4 cup chicken broth
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped

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Instructions

Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5 to 6 minutes until lightly browned. Remove and set aside.
Sauté Vegetables: In the same skillet, add jalapeños, bell peppers, and onion. Cook for 5 minutes until softened.
Add Spices: Add garlic, paprika, cumin, chili powder, salt, and pepper, stirring until fragrant.
Combine and Cook: Return chicken to the skillet, pour in chicken broth, and cook for 3 to 4 minutes until chicken is cooked through and sauce slightly thickens.
Finish and Serve: Stir in lime juice and garnish with cilantro. Serve hot with preferred sides.