Fajita Chicken Bake
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Some nights call for a recipe you can get from the fridge to the table without a lot of work, and this cheesy fajita chicken bake delivers. It’s creamy, cheesy, full of bell peppers, and baked right in the oven for a no-fuss weeknight chicken dinner. There’s no pasta or rice in this dinner recipe, so it works perfectly as a main dish on its own.
Of course, you can still spoon it over rice, add it to pasta, or even wrap it in tortillas to stretch it further.
“I made this fajita chicken bake for dinner last night and my family loved it! The cream cheese and salsa topping kept the chicken so juicy, and the peppers added great flavor. It was easy to throw together after work, and I’ll definitely be making it again.”
Ingredients
- 4 thin-sliced chicken breasts (about 2 lbs total)
- Salt and black pepper
- 1 block (8 oz) cream cheese, softened
- 1/2 cup salsa
- 1 package (1 oz) dry fajita seasoning mix
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 2 cups shredded Colby Jack cheese
- Chicken Note: When I make this, I don’t bother buying thin-sliced chicken breasts. Instead, I cut regular chicken breasts in half lengthwise so they’re about ½ inch thick. They bake evenly and stay juicy, but if you do use pre-bought cutlets, just keep an eye on them since they can cook a little faster.
How to Make Baked Fajita Chicken
- Prep the oven and pan – Preheat oven to 375°F and lightly grease a 9×13 baking dish with nonstick spray.
- Season the chicken – Place the chicken in the dish in a single layer and sprinkle both sides with salt and pepper.
- Mix the topping – In a medium bowl, beat together the cream cheese, salsa, and fajita seasoning until smooth. Spread evenly over the chicken breasts.
- Add the vegetables and cheese – Layer the sliced peppers over the top and cover everything with shredded cheese.
- Bake – Place the dish in the oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Thinner cutlets may finish sooner, so start checking at 20 minutes.
- Rest before serving – Let the dish stand for 5 minutes before serving. This keeps the chicken juicy and gives the cheese topping a chance to set slightly.
Serving Ideas
This baked fajita chicken is hearty enough on its own, but can easily be turned into a bigger meal with side dishes (our favorite!):
- Spoon it over white rice, Spanish rice, or cilantro lime rice.
- Pair it with black beans or refried beans.
- Serve it with warm tortillas so everyone can scoop their own fajita-style wrap.
- Add sour cream, guacamole, salsa, or even elote dip on top for extra flavor.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Don’t forget to save this Fajita Chicken Bake on Pinterest so you’ll have it handy for your next dinner!!
Fajita Chicken Bake (No Rice, No Pasta)
Equipment
Ingredients
- 4 thin-sliced chicken breasts about 2 lbs total
- Salt and black pepper to taste
- 8 oz cream cheese softened
- 1/2 cup salsa
- 1 oz dry fajita seasoning mix
- 1 green bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish with nonstick spray.
- Place the chicken breasts in the dish in a single layer. Sprinkle with salt and pepper.
- In a medium bowl, beat together cream cheese, salsa, and fajita seasoning until smooth. Spread evenly over the chicken.
- Layer the sliced green and red bell peppers over the top, then sprinkle evenly with shredded cheese.
- Place in the oven uncovered and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. (If your chicken is thinner, start checking around the 20-minute mark.)
- Let the dish stand for 5 minutes before serving to keep the chicken juicy and allow the cheese topping to set.
Notes
- If you don’t buy thin-sliced chicken breasts, you can slice regular chicken breasts in half lengthwise so they’re about ½ inch thick.
- Cooking time may vary slightly depending on thickness.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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