Description

This Cheesy Baked Fajita Chicken is a flavorful and colorful one-dish meal perfect for busy weeknights. Tender chicken breasts are seasoned with spicy fajita mix, topped with vibrant sautéed bell peppers and onions, and generously covered with melted Mexican cheese blend, creating a deliciously cheesy twist on classic fajitas. Baked to perfection, this dish offers a comforting, protein-packed dinner that’s both satisfying and easy to prepare.

Ingredients

Chicken and Seasoning

4 boneless, skinless chicken breasts
1 packet fajita seasoning (about 1 oz)
2 tablespoons olive oil

Vegetables and Cheese

1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 cup shredded Mexican cheese blend

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Instructions

Preheat the Oven. Set your oven to 375°F (190°C) to prepare for baking the chicken and vegetables evenly.
Season the Chicken. In a large bowl, combine the fajita seasoning with olive oil, then thoroughly coat each chicken breast with this mixture to infuse bold, spicy flavors.
Assemble the Dish. Arrange the seasoned chicken breasts in a baking dish. Layer the sliced red and green bell peppers and onions evenly over the chicken to ensure every bite is packed with veggies.
Add the Cheese. Sprinkle the shredded Mexican cheese blend generously on top of the peppers and onions, setting up a delicious cheesy crust during baking.
Bake Until Ready. Place the baking dish in the oven and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Rest Before Serving. Remove the dish from the oven and allow it to rest for 5 minutes to let the juices redistribute and the cheese to set slightly, making for easier serving and better flavor.

Notes

You can substitute any bell pepper color combination based on preference or availability.
Ensure the chicken is cooked through by using a meat thermometer to check for the safe internal temperature of 165°F (74°C).
For a spicier version, add sliced jalapeños with the vegetables.
This dish pairs well with warm tortillas or a side of rice for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.