Cheesy Baked Fajita Chicken
A one-pan dish packed with juicy chicken, colorful peppers, and gooey melted cheese. All the bold fajita flavors with minimal effort!
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.
Notes
For extra flavor, marinate the chicken in the seasoning and olive oil for up to 4 hours before baking. Use a meat thermometer to check doneness – remove at 160°F and let it rest to reach 165°F.