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The Ultimate One-Pan Cheesy Baked Fajita Chicken

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A robust and easy recipe for baked fajita chicken topped with a blend of melted cheeses, perfect for a flavorful weeknight meal. This dish combines the bold, zesty flavors of traditional fajitas with the ease of a baked casserole.

Ingredients

Scale

4 boneless, skinless chicken breasts (about six to eight ounces each)

2 tablespoons olive oil

2 teaspoons smoked paprika

1.5 teaspoons ground cumin

1 teaspoon chili powder (Ancho or New Mexico variety preferred)

0.5 teaspoon dried oregano

0.5 teaspoon sea salt

0.25 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice (from approximately one medium lime)

2 cloves garlic, finely minced

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

1 cup (approx. 4 oz) pre-shredded Monterey Jack cheese

1 cup (approx. 4 oz) pre-shredded Cheddar cheese

2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Whisk together the oil, lime juice, and all the dry seasonings (paprika through pepper) in a small bowl. Place the chicken breasts in a shallow baking dish and coat them completely with the mixture.

2. Toss the sliced bell peppers and onion with a small amount of residual marinade or a light drizzle of oil. Arrange the vegetables evenly around the chicken pieces in the baking dish.

3. Place the baking dish into an oven preheated to three hundred seventy-five Fahrenheit and cook for twenty minutes.

4. After twenty minutes, use an internal thermometer to assess the chicken’s temperature. If below one hundred fifty Fahrenheit, return to the oven for five to seven additional minutes.

5. Once the chicken registers near the target temperature, remove the dish from the oven and evenly distribute the shredded cheese blend over the chicken and vegetables.

6. Return the dish to the oven, setting it to a low broil or simply continuing to bake at three hundred seventy-five Fahrenheit, until the cheese is completely melted and lightly bubbling, approximately three to five minutes.

7. Let the Cheesy Baked Fajita Chicken rest for five minutes after removing it from the oven. Garnish generously with fresh cilantro before serving.

Notes

Use fresh grated cheese for a creamier melt.

Check the internal temperature of the chicken—it should reach 165 Fahrenheit.

Leftovers can be stored in the refrigerator for up to three days.

Nutrition

Find it online: https://www.flavourrecipe.com/cheesy-baked-fajita-chicken/