Sizzling Chicken Skillet Recipe

Make the marinade

In a medium bowl combine 2 tbs olive oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined.

Marinate the chicken

Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, proceed after 10–15 minutes.

Cook the chicken

Heat a large oven-safe or heavy skillet over medium-high heat. Add a light slick of oil (if skillet is not nonstick). Remove chicken from marinade, letting excess drip off, then add chicken in a single layer. Cook 3–4 minutes without moving to get a sear, flip and cook another 2–3 minutes until just cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and set aside; leave fond in pan.

Sauté peppers and onions

Reduce heat to medium, add 1 tbs olive oil to the same skillet. Add sliced onion and bell peppers with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, 6–8 minutes until softened and slightly caramelized.

Combine with chicken and melt cheese

Return cooked chicken to the skillet with the peppers and onions, stir to combine. Sprinkle shredded cheese evenly over the mixture. Cover the skillet with a lid or foil and cook 2–3 minutes until cheese is melted and bubbling.

Finish

Sprinkle chopped cilantro over the skillet and squeeze a lime wedge over the top just before serving.

Cook the rice

While the chicken marinates (or when you start cooking the chicken), bring 2 cups water (or broth) to a boil with 1/4 tsp salt in a small saucepan. Add the rinsed rice, stir once, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.

Warm the beans

In a small saucepan or microwave-safe bowl, combine drained black beans and 1/2 tsp ground cumin. Heat over medium-low on the stove 4–5 minutes, stirring occasionally, until warmed through. Taste and adjust salt if needed.

Plate rice and beans

Serve rice spooned onto plates and beans alongside or mixed into the rice as desired.

Warm the tortillas

Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side, or wrap in foil with 1 tsp butter and place in a 350°F (175°C) oven 8–10 minutes. Keep wrapped in a towel to stay warm.

Assemble and serve

Serve the sizzling chicken and pepper skillet alongside rice and beans with warmed tortillas. Offer extra lime wedges and cilantro. To make tacos, spoon chicken and peppers into tortillas and top with extra cheese, cilantro or hot sauce as desired.