Cheesy Baked Fajita Chicken Breasts Recipe
Ingredients (Serves 4):
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4 boneless, skinless chicken breasts
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2 bell peppers (any color), thinly sliced
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1 medium onion, thinly sliced
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2 tbsp olive oil
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1 tsp chili powder
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cumin
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Salt and pepper, to taste
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1 cup shredded cheddar or Mexican blend cheese
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Optional toppings: chopped cilantro, sour cream, lime wedges
Instructions:
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Preheat oven:
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Preheat oven to 400°F (200°C).
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Prepare the chicken:
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Pat chicken breasts dry.
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Mix chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl.
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Rub the spice mix evenly over both sides of the chicken.
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Sauté the vegetables (optional but recommended):
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In a skillet, heat 1 tbsp olive oil over medium heat.
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Add bell peppers and onions and sauté 3–4 minutes until slightly softened.
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Season with a pinch of salt and pepper.
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Assemble in a baking dish:
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Drizzle 1 tbsp olive oil over the bottom of a baking dish.
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Place chicken breasts in the dish.
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Top each breast with sautéed peppers and onions.
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Sprinkle shredded cheese generously over the top.
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Bake:
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Bake uncovered for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly.
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Serve:
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Garnish with fresh cilantro and lime wedges.
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Serve with rice, tortillas, or a fresh salad.
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💡 Tips:
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For extra gooey cheese, broil the chicken for 1–2 minutes at the end.
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You can also add sliced jalapeños for a spicy kick.
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Leftovers make great fajita wraps or quesadillas!
If you want, I can make a quick one-pan version that cooks chicken and veggies together and has the cheese baked on top—super fast and minimal cleanup.
Do you want that version too?
