Fajita Chicken Breasts Casserole
This Fajita Chicken Breasts Casserole brings all the bold, sizzling flavors of classic chicken fajitas into one easy, oven-baked dish. Juicy chicken breasts are seasoned to perfection, layered with bell peppers and onions, and smothered in melty cheese. It’s low-carb, high-protein, and family-friendly — the kind of meal you’ll want on repeat.
Why You’ll Love This Recipe
All the Fajita Flavor, No Fuss: No skillet juggling or stovetop mess — everything cooks together in the oven.
One-Pan Wonder: Fewer dishes, easier cleanup, and perfect for busy weeknights.
Customizable: Use any cheese or veggies you love and adjust spice levels to taste.
Healthy & Satisfying: High in protein and great with low-carb sides like cauliflower rice or roasted veggies.
Key Ingredients
Chicken Breasts (1½ lbs): Boneless, skinless, and seasoned generously for maximum flavor.
Bell Peppers (1 red, 1 green): Classic fajita veggies that roast beautifully in the oven.
Onion (1 medium): Adds sweetness and depth as it cooks.
Spices (Cumin, Chili Powder, Garlic Powder, Paprika): The backbone of that signature Tex-Mex flavor.
Vegetable Oil (1 tbsp): Helps with roasting and keeps the chicken moist.
Mozzarella Cheese (1 cup): Melts into a golden, gooey topping — but feel free to swap with Monterey Jack, cheddar, or pepper jack.
Fresh Cilantro or Parsley: For a burst of color and freshness before serving.
Expert Tips
Split Large Breasts: If using thick chicken breasts, slice them horizontally for quicker, more even cooking.
Use a Meat Thermometer: To ensure juiciness, pull the chicken out when it hits 165°F (74°C).
Don’t Skip the Broil: Just 1–2 minutes under the broiler gives you that cheesy, bubbly, golden top.
Add a Squeeze of Lime: A little citrus right before serving brightens up the dish.
Ingredients:**
- 3-4 small skinless, boneless chicken breasts (about 1 1/2 lbs or 750g), or 2 large chicken breasts, split lengthwise
- 2 bell peppers (1 red, 1 green), seeded and cut into strips
- 1 medium onion, minced
- 1 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder (or minced garlic)
- 2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 tbsp vegetable oil
- 1 cup shredded mozzarella cheese (or your favorite cheese)
- Fresh chopped cilantro or parsley for garnish
Instructions:
1. Preheat and Prep:
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. Season the Chicken:
- Season the chicken breasts on both sides with cumin, chili powder, garlic powder, paprika, salt, and pepper. Set aside some of the spices for later.
3. Assemble the Casserole:
- Place the seasoned chicken breasts in the prepared baking dish.
- Drizzle with vegetable oil, then top with the bell pepper and onion strips.
- Sprinkle the remaining fajita spices over the top, ensuring everything is well coated.
4. Bake:
- Bake the casserole for 20-30 minutes (depending on the thickness of your chicken), or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Optional: For a crispy top, broil the casserole for 2 minutes at the end.
5. Add the Cheese:
- Once the chicken is cooked, remove the casserole from the oven and sprinkle the shredded mozzarella cheese on top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Garnish with freshly chopped cilantro or parsley.
- Serve the casserole over cauliflower rice, steamed vegetables, zucchini noodles, or enjoy it on its own for a low-carb, delicious meal.
Important Notes When Making This Recipe
Even Layering is Key: Spread the peppers and onions evenly to ensure they roast properly.
Watch the Cheese: Broil carefully at the end to avoid burning the cheese topping.
Let It Rest: Allow the casserole to sit for 5 minutes after baking for juicier chicken and easier slicing.
Prep Ahead: You can season the chicken and slice the veggies in advance to make dinner time even faster.
Nutrition Information(Approximate, per serving – based on 4 servings)
Calories: 330
Protein: 38g
Fat: 17g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs will work well — just adjust cooking time if needed.
Is this dish spicy?
Not overly. The chili powder adds warmth, but you can dial it up or down or add cayenne for more heat.
What other cheeses work well?
Try cheddar, Monterey Jack, Colby, or a spicy pepper jack for extra kick.
Can I meal prep this?
Yes! Bake it, cool it, and portion it out for lunches or dinners throughout the week.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.
Can I freeze this casserole?
Yes. Cool completely, then wrap tightly. Thaw overnight in the fridge and reheat in the oven.
This Fajita Chicken Breasts Casserole** is everything you love about fajitas in a no-fuss, oven-baked format. It’s cheesy, zesty, and oh-so satisfying — perfect for busy nights or when you’re craving something hearty and flavorful without standing over a stove.