Mexican Style Chicken - Master Cookbook Recipe # 529
This Mexican Style Chicken is a quick, vibrant, and flavorful meal that's perfect for a busy weeknight. By cooking the peppers and onions first, we build a savory base in the skillet that infuses the chicken tenders as they sear. The combination of salty butter, zesty fajita seasoning, and fresh cilantro creates a bright, restaurant-quality dish right in your own kitchen. It's a simple way to bring big, bold flavors to the table in just a few minutes!
This is recipe #529 in Tammy’s Master Cookbook.
Ingredients
- 4 to 5 Chicken tenders (3/4-inch thick maximum)
- 1 Red sweet pepper (sliced into strips)
- 1/3 Onion (sliced into strips)
- 1 Tbsp Salted butter
- 3 Tbsp Fresh cilantro (chopped)
- Badia Fajita Seasoning (to taste)
- Olive oil
Instructions
- Sauté Aromatics: Preheat a skillet over medium-high heat. Add a splash of olive oil, the butter, sliced peppers, and onions. Sprinkle generously with fajita seasoning and cook until the vegetables are soft. Remove the veggies from the skillet and set them aside.
- Sear the Chicken: In the same skillet, add about 1/8 cup of olive oil. Once the oil is hot, place the chicken tenders in the pan and sprinkle them well with more fajita seasoning.
- High Heat Cook: Cook the chicken on high heat for 3 to 4 minutes.
- Combine: Turn the chicken over. While the second side browns, add the cooked peppers, onions, and fresh cilantro back into the skillet.
- Finish: Cook for another 4 minutes until the chicken is golden and cooked through.
- Serve: This is wonderful when served alongside Master Cookbook Recipe # 682, Cheesy Potato Hash!
Notes
Tammy’s Tips: The secret to getting that perfect sear without drying out the chicken is using high heat and making sure your tenders aren't too thick,keep them under 3/4 of an inch! Adding the cilantro right at the end keeps that fresh, herbaceous flavor from getting lost. If you like it extra zesty, you can even give it a little squeeze of fresh lime right before you serve it.