Short Description
Fajita chicken breasts casserole is a bold and flavorful dish featuring juicy chicken, sautéed bell peppers, onions, and melted cheese baked to perfection. This easy, one-pan meal brings all the flavors of fajitas without the fuss of tortillas, making it a great low-carb, high-protein dinner option.
Why You’ll Love This Recipe
- Easy one-pan meal – Minimal cleanup with simple ingredients.
- Bold fajita flavors – A mix of seasoned chicken, peppers, and onions.
- Healthy and nutritious – High in protein and naturally low in carbs.
- Great for meal prep – Reheats well for a quick lunch or dinner.
- Customizable – Add extra veggies, swap proteins, or make it spicy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts
- Olive oil
- Lime juice
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Smoked paprika
- Salt and pepper
For the Fajita Vegetables:
- Bell peppers (red, yellow, or green, sliced)
- Onion (sliced)
- Jalapeño (optional for spice)
- Olive oil
For Topping:
- Shredded cheddar or Mexican blend cheese
- Fresh cilantro (for garnish)
- Sour cream or Greek yogurt (optional)
Directions
- Preheat the oven – Set to 375°F (190°C) and grease a baking dish.
- Season the chicken – Rub chicken breasts with olive oil, lime juice, and fajita seasoning (garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper).
- Sauté the vegetables – In a skillet, heat olive oil and cook bell peppers, onions, and jalapeños until slightly tender (about 3-4 minutes).
- Assemble the casserole – Place seasoned chicken breasts in the baking dish. Spread sautéed vegetables over the top.
- Bake – Cover with foil and bake for 25-30 minutes or until the chicken reaches 165°F (75°C).
- Add cheese – Remove foil, sprinkle shredded cheese over the top, and bake uncovered for another 5 minutes until melted.
- Serve and enjoy – Garnish with fresh cilantro and serve with sour cream, avocado, or a side of rice.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Spicy version – Add extra jalapeños or a dash of hot sauce.
- Low-carb/keto – Serve over cauliflower rice or zucchini noodles.
- Vegetarian option – Replace chicken with portobello mushrooms or tofu.
- Creamy twist – Mix in a little cream cheese before baking.
- Extra crunch – Top with crushed tortilla chips before serving.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave for 1-2 minutes.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra juiciness and flavor.
What can I serve with this casserole?
Try rice, beans, a fresh salad, or warm tortillas.
How do I keep the chicken from drying out?
Cover with foil while baking and don’t overcook—use a meat thermometer to check for doneness.
Can I prepare this ahead of time?
Yes! Assemble everything, refrigerate, and bake when ready.
Is this casserole spicy?
It’s mildly spicy, but you can adjust by adding or omitting jalapeños.
Can I use pre-cooked chicken?
Yes! Reduce baking time to 15 minutes since the chicken is already cooked.
What’s the best cheese for this dish?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
How do I make it dairy-free?
Use dairy-free cheese or skip the cheese topping.
Can I add beans?
Yes! Black beans or pinto beans make a great addition.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
Conclusion
Fajita chicken breasts casserole is a simple, flavorful, and satisfying meal that brings all the delicious flavors of fajitas in a fuss-free, oven-baked dish. Whether you’re looking for a low-carb dinner or an easy meal prep option, this cheesy, veggie-packed casserole is sure to be a hit. Try it tonight!
Print
Fajita Chicken Breasts Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
This Fajita Chicken Breasts Casserole is a cheesy, flavor-packed dish featuring tender chicken, sautéed bell peppers, and a creamy fajita-seasoned sauce. Baked to perfection, this easy one-pan meal is perfect for busy weeknights and pairs well with rice, tortillas, or a fresh salad!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
For the Fajita Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
For the Creamy Fajita Sauce:
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1 tbsp lime juice
- 1 tsp taco seasoning
- 1/2 tsp red pepper flakes (optional, for spice)
For Topping:
- 1/4 cup shredded cheese (cheddar or Mexican blend)
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
Instructions
Step 1: Preheat & Prepare the Chicken
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish and set aside.
- Rub the chicken breasts with olive oil, salt, black pepper, garlic powder, smoked paprika, chili powder, and cumin.
- Place the seasoned chicken in the baking dish.
Step 2: Sauté the Fajita Vegetables
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add bell peppers, onion, and garlic. Sauté for 3-4 minutes until slightly softened.
- Remove from heat and spread the fajita vegetables over the chicken.
Step 3: Make the Creamy Sauce
- In a bowl, mix sour cream, cream cheese, shredded cheddar, shredded mozzarella, chicken broth, lime juice, taco seasoning, and red pepper flakes until smooth.
- Pour the creamy sauce evenly over the chicken and vegetables.
Step 4: Bake the Casserole
- Sprinkle with the remaining ¼ cup shredded cheese.
- Bake uncovered for 25-30 minutes, until the chicken is cooked through (internal temp of 165°F/75°C) and the cheese is bubbly.
Step 5: Garnish & Serve
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped cilantro and sliced jalapeños.
- Serve with rice, tortillas, or a fresh salad.
Notes
- Low-Carb Option: Serve with cauliflower rice or lettuce wraps.
- Extra Flavor: Add ½ cup black beans or corn before baking.
- Spicier Version: Increase red pepper flakes or add hot sauce.
- Storage: Refrigerate leftovers for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.