Cheesy Margarita Chicken With Salsa & Lime

Kim Conte
Food & Party

chickenThis quick and easy Mexican-style chicken is tangy -- just like a margarita! -- and gets a zip from salsa and fresh lime.

Smothered in cheese with bell peppers and beans, Margarita Chicken is a breeze to throw together in just one skillet, and is a hit each and every time you serve it.

Margarita Chicken from Kitchen Parade

Peppers and Beans

  • Olive oil
  • 1 small onion, chopped
  • 1 bell pepper, sliced
  • Splash of water
  • 1 15-ounce can of black beans or pinto beans, drained
  • 1/2 teaspoon cumin
  • Juice of a lime (save the zest for garnish!)
  • Salt & pepper to taste

In a large oven-proof skillet, heat olive oil. Cook the onion and peppers in a splash of water, stirring occasionally, until the vegetables are cooked through but still crisp. Add the beans, cumin and lime juice and heat through. Season to taste. Transfer the mixture to another dish, keep warm.



  • 1 pound skinless, boneless chicken breasts
  • Salt & pepper to taste
  • Cooking spray
  • 1/2 cup salsa
  • 1/2 cup pepper jack or a ‘Mexican’ blend cheese (about 2 ounces), grated
  • Lime zest for garnish

Season chicken breasts with salt and pepper. Spray the skillet with cooking spray, heat on medium high. Add the chicken pieces (they should sizzle) and let cook, without moving, for 3 to 4 minutes until a crisp crust forms. With tongs, turn the pieces over and cook for another 3 to 4 minutes.

Spoon the peppers/beans around the chicken pieces, then cover the chicken with salsa and cheese. Bake for 5 minutes at 450 until the cheese is bubbly. Sprinkle lime zest over top and serve.


Image via rick/Flickr

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