Description
Cheesy Baked Fajita Chicken is a flavorful and easy-to-make dish featuring seasoned chicken breasts baked alongside sautéed bell peppers and onions, topped with melted cheddar cheese. This vibrant Tex-Mex inspired meal is perfect for a quick weeknight dinner and pairs wonderfully with tortillas, rice, or a fresh salad.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet fajita seasoning mix (or homemade fajita seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Vegetables
- 1 bell pepper, sliced
- 1 red onion, sliced
Toppings and Garnish
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Prep the chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and drizzle with olive oil. Season the chicken with fajita seasoning, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Rub the seasoning into the chicken so it’s well coated.
- Prepare the veggies: Scatter the sliced bell pepper and red onion around the chicken on the baking sheet, ensuring they are evenly distributed for even cooking.
- Bake the chicken: Bake the chicken and vegetables for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. The vegetables should be tender and slightly caramelized by this point.
- Add the cheese: Once the chicken is cooked through, remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the chicken breasts. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the chicken rest for a few minutes to retain juices. Garnish with fresh cilantro if desired and serve with lime wedges on the side. This dish pairs well with warm tortillas, rice, or a simple green salad.
Notes
- You can substitute the cheddar cheese with a Mexican cheese blend for a richer flavor.
- To make this recipe gluten-free, ensure the fajita seasoning mix does not contain gluten or use a homemade blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra heat, add sliced jalapeños with the vegetables before baking.
- If using thicker chicken breasts, adjust cooking time accordingly to ensure they are cooked through.
