Oh friend, let me tell you about this Cheesy Baked Fajita Chicken that’s about to become your new weeknight savior! This dish brings all those sizzling, aromatic fajita flavors you love into a simple, one-pan wonder topped with gooey melted cheese. Trust me, your kitchen is going to smell AMAZING, and your family will think you’ve been cooking all day! I discovered this recipe during a particularly hectic week when I needed something impressive but easy, and it’s been in my regular rotation ever since.
Table of Contents
Why You’ll Love This Recipe
- So simple to make! Just layer, bake, and enjoy – perfect for those evenings when you can’t bear the thought of complicated cooking.
- Customizable to your taste – add jalapeños for heat, swap cheeses, or pile on extra veggies for a heartier meal.
- Meal-prep friendly – make it ahead and reheat for lunches or quick dinners throughout the week.
- All the flavor with minimal dishes – because who wants to spend their evening washing pots and pans?
- Budget-friendly – uses simple ingredients that won’t break the bank.
Baked fajita chicken Ingredients
- Chicken breasts – they become so tender and juicy as they bake with all those flavorful fajita juices. Look for ones that are similar in size for even cooking.
- Fajita seasoning – the magical blend that gives this dish its signature taste (store-bought saves time, but I’ll share a homemade option in the tips!).
- Olive oil – helps keep everything moist and helps those spices stick to the chicken. A good quality one adds subtle flavor.
- Bell peppers – red and green add gorgeous color and sweet crunch; use any colors you love! The different colors aren’t just pretty – they each bring slightly different flavors to the dish.
- Onion – caramelizes slightly in the oven for that irresistible sweet-savory flavor. Yellow onions work beautifully here, but red onions add a lovely pop of color too!
- Mexican cheese blend – melts into a glorious blanket that brings everything together. This typically includes cheddar, Monterey Jack, and asadero cheeses for that perfect melt factor.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
- Preheat your oven to 375°F and grab a 9×13 baking dish – no need to grease it! The natural juices from the chicken and veggies will prevent sticking.
- Season those chicken breasts by drizzling with olive oil and rubbing that fajita seasoning ALL over. Don’t be shy with it! Make sure to get under any folds in the chicken for maximum flavor in every bite.
- Arrange the chicken in the center of your baking dish, leaving room around the edges. Try to place them so they’re not touching – this helps them cook more evenly.
- Scatter those colorful peppers and onions around the chicken. They’ll release moisture as they cook, keeping everything juicy. I like to toss the veggies with a little olive oil and a sprinkle of the fajita seasoning too!
- Pop it in the oven for about 25 minutes, or until the chicken is almost cooked through. The veggies should be starting to soften but still have a bit of bite to them.
- Sprinkle that glorious cheese over everything and return to the oven for another 5-7 minutes until it’s bubbling and golden. This is when the magic happens – that moment when the cheese gets all melty and starts to form those irresistible browned spots!
- Let it rest for 5 minutes before serving – I know it’s hard to wait, but it helps the juices redistribute! Plus, it gives you just enough time to warm those tortillas or put the finishing touches on your side dishes.
Pro Tips for Making Baked fajita chicken
- Slice your chicken horizontally if the breasts are particularly thick – this ensures even cooking and gives you more surface area for that delicious seasoning.
- Make your own fajita seasoning by mixing 1 tbsp chili powder, 1½ tsp cumin, 1 tsp garlic powder, ½ tsp paprika, ½ tsp oregano, ¼ tsp salt, and a pinch of cayenne. Store extra in an airtight container for future meals!
- For extra flavor, marinate the chicken in the seasoning and olive oil for up to 4 hours before baking. This little bit of extra time makes a HUGE difference.
- Don’t overcook the chicken – use a meat thermometer and pull it out when it reaches 160°F; it’ll reach the safe 165°F while resting. Overcooked chicken gets tough and dry, and we’re aiming for juicy perfection here!
- Switch up the cheese – while a Mexican blend is traditional, pepper jack adds a nice kick, and a sharp cheddar brings a bold flavor that’s absolutely divine with the fajita spices.
- For a saucier dish, add a small can of drained Rotel tomatoes with green chilies to the baking dish before you put it in the oven.
How to Serve
This gorgeous dish is so versatile! Serve it with warm tortillas and let everyone build their own fajitas, or spoon it over cilantro-lime rice for a hearty bowl. I love adding sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro on top. For a lower-carb option, serve with cauliflower rice or a simple side salad with lime vinaigrette.
Want to make it a complete fiesta? Pair it with some black beans, Mexican street corn, or a fresh pico de gallo. And if you’re feeling festive, a margarita or cold Mexican beer alongside wouldn’t hurt either!
For family-style serving, bring the whole baking dish to the table (on a trivet, of course!) with all the fixings in small bowls around it. There’s something so inviting about everyone helping themselves to this colorful, cheese-topped dish!
Make Ahead and Storage
Make Ahead
You can prep everything the night before – slice the veggies and season the chicken, then store separately in the refrigerator. When you’re ready to cook, just assemble and bake! You can also completely assemble the dish without the cheese, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Just add an extra 5 minutes to the baking time since you’ll be starting with cold ingredients.
Storage
Leftovers are AMAZING and will keep in an airtight container in your refrigerator for up to 3 days. The flavors actually get even better overnight! I sometimes make a double batch just to ensure we have leftovers.
Freezing
This dish freezes beautifully! Portion cooled leftovers into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. For best results, freeze before adding the cheese, then add fresh cheese when reheating.
Reheating
Gently reheat in the microwave for 2-3 minutes or in a 350°F oven for about 15 minutes until heated through. Add a splash of chicken broth if it seems dry. If you’re reheating in the oven, cover with foil for the first 10 minutes to prevent drying out, then uncover for the last few minutes to re-crisp any cheese on top.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay even juicier. Just keep in mind they might take a few extra minutes to cook through. I actually sometimes prefer thighs for their richer flavor! They’re also more forgiving if you accidentally overcook them a bit – they’ll still stay tender and moist.
How do I know when the chicken is done?
The most reliable way is to use an instant-read thermometer – chicken is safely cooked when it reaches 165°F internally. If you don’t have a thermometer, cut into the thickest part – the meat should be white throughout with no pink, and the juices should run clear. Remember that the chicken will continue cooking a bit after you take it out of the oven, so I usually aim for 160°F and let it rest to reach that perfect 165°F.
Can I make this spicier?
You bet! Add a diced jalapeño or two with the bell peppers, use pepper jack cheese instead of the Mexican blend, or add a pinch of cayenne to your fajita seasoning. For serving, offer hot sauce on the side for those who like an extra kick! I’ve made this with chipotle powder instead of regular chili powder, and wow – the smoky heat takes this dish to a whole new level of deliciousness.
What can I do with leftovers besides reheating them?
Get creative! Chop up leftover chicken and veggies to make the most amazing quesadillas, stuff them into baked potatoes with extra cheese, or toss with mixed greens, black beans, and corn for a fantastic fajita salad. The possibilities are endless! One of my favorite ways to repurpose this dish is to shred the chicken and veggies, mix with a bit of salsa, and use as filling for enchiladas or burritos – it’s like getting two completely different meals from one recipe!
Cheesy Baked Fajita Chicken
Equipment
- 9×13 Baking Dish
- Mixing bowl
- Oven
- Meat thermometer
Ingredients
For the Chicken
- 4 medium chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
For the Vegetables
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium onion sliced
For the Cheese
- 1 1/2 cups Mexican cheese blend shredded
Instructions
- Preheat oven to 375°F. No need to grease the baking dish, as the chicken and veggies will release moisture while cooking.
- Drizzle chicken breasts with olive oil and rub fajita seasoning all over to coat evenly.
- Arrange the chicken in the center of the baking dish, leaving space around the edges.
- Scatter sliced bell peppers and onions around the chicken. Toss them with a little olive oil and extra fajita seasoning for more flavor.
- Bake for 25 minutes, or until the chicken is almost fully cooked and the veggies start to soften.
- Sprinkle shredded cheese over the chicken and veggies, then return to the oven for another 5-7 minutes until the cheese is melted and bubbly.
- Let the dish rest for 5 minutes before serving. This helps the juices redistribute and keeps everything moist.