Fiesta Smothered Chicken Recipe
Fiesta Smothered Chicken Recipe photo by Taste of Home

Fiesta Smothered Chicken Recipe

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Topped with ooey-gooey shredded cheese, this tender skillet chicken looks great and tastes even better. You'll get a kick out of its jalapeno zip. —Teresa Jones, Ashdown, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 4 teaspoons chopped seeded jalapeno pepper
  • 6 teaspoons butter, divided
  • 1/4 cup shredded pepper jack cheese
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 each: 314 calories, 17g fat (9g saturated fat), 118mg cholesterol, 488mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 37g protein


  1. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside.
  2. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm.
  3. Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Smothered Chicken in Cooking for 2 Spring 2009, p28

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 10, 2014

"Family proclaimed a keeper! Very flavorful. My chicken breasts were a bit thick so cook time was a bit longer."

Reviewed Mar. 11, 2014

"I have a family of 5 so I doubled this recipe. Normally we don't like breast meat at all to dry when cooked. But this was nice and moist. I will try it with dark meat and write a review when I do. Since I doubled the recipe I marinated longer than the recipe called for."

Reviewed Jan. 29, 2014

"I prepared this dish tonight and let me tell you that this is a winner. Both my husband and myself loved every bite. The only thing I did differently was used canned mushrooms instead of fresh. We will be having this again and again. Here is a link to my review and photos:"

Reviewed Aug. 22, 2013

"This recipe has made it into our regular rotation. I make it with 8 chicken breasts, and only 2 tsp of jalapenos. I use canned mushrooms because I usually have those on hand. I also saute bell pepper with the mushrooms and onions. I use monterey jack in place of the pepper jack because it melts so smoothly and there are already jalapenos in the recipe. The leftovers (if there are any) are delicious in chicken tacos or quesadillas."

Reviewed Apr. 3, 2012

"My husband & I absolutely loved it! This has become one of my new favorites. We like alot of veggies so I added more of each of them & we let the chicken soak about an hour before cooking. TOTALLY DELISH!!"

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