This Southwest Chicken and Cheese is a comforting, protein-rich dish that brings bold Tex-Mex flavors to your table. Tender chicken breasts are pan-seared in butter and finished with a savory topping of saut&# 195;©ed onions, earthy mushrooms, and a vibrant mix of Anaheim and jalapeño peppers. The heat from the fresh chilies is perfectly balanced by the creamy, salty melt of provolone cheese. It offers a wonderful contrast of textures, from the juicy chicken to the soft vegetables and gooey cheese. Ideal for a hearty dinner or a special weekend breakfast, this recipe is quick to prepare and uses simple, accessible ingredients. ItâÂÂs a satisfying meal that feels homemade and indulgent without being overly complicated.
Southwest Chicken And Cheese
Description
This Southwest Chicken and Cheese is a comforting, protein-rich dish that brings bold Tex-Mex flavors to your table. Tender chicken breasts are pan-seared in butter and finished with a savory topping of saut&# 195;©ed onions, earthy mushrooms, and a vibrant mix of Anaheim and jalapeño peppers. The heat from the fresh chilies is perfectly balanced by the creamy, salty melt of provolone cheese. It offers a wonderful contrast of textures, from the juicy chicken to the soft vegetables and gooey cheese. Ideal for a hearty dinner or a special weekend breakfast, this recipe is quick to prepare and uses simple, accessible ingredients. ItâÂÂs a satisfying meal that feels homemade and indulgent without being overly complicated.Ingredients
Directions
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Pound chicken breasts to an even thickness, approximately 1.5 lbs total weight.
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Season chicken breasts generously with salt and ground black pepper.
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Melt 1 tablespoon of butter in a small pan over medium heat.
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Add diced onion, sliced mushrooms, and chopped chilies to the pan.
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Cover and cook until vegetables are softened, about 5-7 minutes. Do not drain juices. Set aside.
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In a large skillet, melt the remaining 1 tablespoon of butter over medium-high heat.
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Add seasoned chicken breasts to the skillet.
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Fry chicken for about 5 minutes per side, until white, tender, and semi-browned.
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Spoon the cooked onion and vegetable mixture over the chicken breasts.
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Cover the skillet and simmer for about 5 minutes, until juices bubble.
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Place a slice of provolone cheese on top of each chicken breast.
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Cover the pan again and cook for 1 minute, until the cheese is fully melted.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 289.8kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 4.8g24%
- Cholesterol 101.1mg34%
- Sodium 136.0mg6%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 3.9g16%
- Sugars 7.4g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use any combination of red and green chilies, hot or mild, to suit your own taste, but try to use both colors for visual appeal and flavor balance.
Provolone is recommended for melting, but you can substitute with Monterey Jack, Pepper Jack, or Cheddar if preferred.
Ensure chicken is cooked to an internal temperature of 165ðF (74ðC) for safety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cheese from becoming rubbery.
