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Baked chicken fajita casserole topped with melted cheddar cheese, red bell peppers, and green bell peppers
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Fajita Chicken Bake (No Rice, No Pasta)

This fajita chicken bake is an easy weeknight recipe that layers tender chicken breasts with a creamy salsa mixture, fresh bell peppers, and plenty of melted cheese. Baked in the oven in just 30 minutes, it’s a simple dinner that works on its own or served with rice, beans, or warm tortillas.
Prep Time10 minutes
Cook Time25 minutes
Course: Chicken Recipes, dinner, Main Dishes
Cuisine: American, Mexican
Keyword: bell peppers, chicken, cream cheese
Servings: 4 servings
Calories: 708kcal
Author: Trisha Haas - Salty Side Dish

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 9x13 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

Serving: 1chicken breast | Calories: 708kcal