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
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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.