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Fajita-Style Baked Chicken with Cheese

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Fajita-style chicken breasts seasoned with the Mexican spices, topped with bell peppers and pepper jack cheese, and roasted in the oven. Easy dinner recipe!

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Preheat the oven to 400 F.
Grease the bottom of the casserole dish with olive oil. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Sprinkle chicken breasts with salt.

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Mix the spices (chili powder, cumin, paprika) together, and sprinkle half of that mixture evenly over the chicken.

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Prepare to top the chicken with sliced bell peppers. Note: Do not put too many bell pepper slices on top or chicken – there should be just one layer of bell pepper slices over the chicken breasts (use small bell peppers). If your bell peppers are large, you might have to use only half of each bell pepper (yellow, green, red) for roasting on top of chicken.

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After you added sliced bell peppers on top of chicken, sprinkle the remaining half of the seasoning mixture over the peppers. Top with torn pepper jack cheese (Monterey cheese).

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Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through and no longer pink in the center. The cooking time will depend on the thickness of your chicken breasts.

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Oven-Roasted Fajita Chicken with Cheese

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Oven-Roasted Fajita Chicken with Cheese

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 small yellow bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 6 slices (about 1 cup) of pepper jack cheese (Monterey cheese), torn

Instructions

  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt.
  5. Mix the remaining spices (chili powder, cumin, paprika) together, and sprinkle half of that mixture evenly over the chicken.
  6. Top the chicken with sliced bell peppers. Note: Do not put too many bell pepper slices on top or chicken - there should be just one layer of bell pepper slices over the chicken breasts (use small bell peppers). If your bell peppers are large, you might have to use only half of each bell pepper (yellow, green, red) for roasting on top of chicken.
  7. Sprinkle the remaining half of the seasoning mixture over the peppers
  8. Top with torn pepper jack cheese (Monterey cheese)
  9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through and no longer pink in the center. The cooking time will depend on the thickness of your chicken breasts.
http://juliasalbum.com/2017/04/oven-roasted-fajita-chicken-with-cheese/

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{ 12 comments… add one }
  • Kathy E. April 29, 2017, 9:29 pm

    Yum! We love peppers and fajita seasonings here. Anything this easy will definitely be added to my menu. Thank you!

  • Angelina | Baked Ambrosia April 30, 2017, 1:14 am

    This looks sooo good! I’m all about Mexican inspired recipes this week and this looks like its going to be the perfect weeknight meal 🙂

  • Julia May 21, 2017, 11:21 am

    I made this yesterday and it was sooooooo good! And very easy! I actually used taco seasoning and adobo instead of the other seasonings. Mmmmmmmm!!!

  • Chelsea June 11, 2017, 7:26 pm

    I just made this for dinner tonight! Few things I did differently:
    I sautéed the bell peppers with onions while the chicken was baking and then put the mix on the chicken before topping it with cheese.
    I didn’t have the particular cheese the recipe called for, so I used shredded “Mexican” blend cheese. I sprinkled a generous helping before putting it back into the oven to melt.
    I served this over brown rice and it is AMAZING! So simple and very tasty!

  • Tracy October 16, 2017, 6:49 pm

    My peppers did not cook enough, so next time I will sauté them. Otherwise, it was pretty good. I will make again.

    • Julia October 31, 2017, 6:16 pm

      Thank you, Tracy, I am glad you liked it! Yes, you can saute peppers beforehand. Or, slice them thinner so that they cook faster.

  • Lori November 11, 2017, 7:29 pm

    Just fixed this for supper and my husband is having seconds! I sautéed some onion and added with the peppers. Also, fixed a side of white rice with salsa and we topped with sour cream. Love this recipe
    Thanks for sharing!

    • Julia November 13, 2017, 8:26 pm

      You’re so welcome! I am glad your family liked it! White rice with salsa and sour cream sound like a great choice for a side dish.

  • Dawn M November 14, 2017, 7:19 pm

    This was absolutely delicious!! Thank you so much for sharing this recipe, it’s definitely in my dinner rotation!

    • Julia November 24, 2017, 10:18 pm

      Thank you, Dawn, so happy to hear that!

  • Cindy December 5, 2017, 6:28 pm

    What’s the calorie count on this dish?

  • Tammy December 5, 2017, 9:56 pm

    Made this for supper. I doubled the amount spice an used it all. I did not have pepper jack cheese s I used feta. Moist and delicious. Definate addition to my recipe list. Thanks for sharing.

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