Fajita Chicken Bake is a family-friendly weeknight dinner that comes together in just 30 minutes and requires only one pan! Classic chicken fajita ingredients (such as bell peppers and green chiles) are baked in cheesy goodness with pepper-jack cheese. As an added bonus, this Mexican-style recipe is low-carb, keto-friendly, and gluten-free.
I used 1.4 lb of skinless boneless chicken breasts which were 2 large chicken breasts. I sliced each in half to create 4 smaller chicken breasts.
Season chicken with chili powder, smoked paprika, cumin, salt, and pepper.
Add the chicken into a large oven-safe cast-iron skillet. Rub olive oil over the top of the chicken.
Layer thinly sliced bell peppers around the chicken, overlapping a little over the chicken.
Top the bell peppers portion of the skillet with the canned green chiles.
Top the bell peppers with shredded pepper jack cheese.
Bake in the oven for about 20 minutes or longer until the chicken is cooked through.
Note: I have helpful detailed step-by-step photos visually describing every step of this recipe - scroll up above this recipe card to see the photos.
Notes
I used a mild variety of canned green chiles. Use hot variety to add more spice.
How to serve fajita chicken bake:
Turn this recipe into regular chicken fajitas. All you have to do is divide up the cooked chicken into warmed tortillas and serve them with toppings, such as sour cream, sliced avocado, cheese, pico de Gallo, salsa, or guacamole.
Make a chicken fajita salad by tossing this baked chicken over some greens, such as lettuce, spinach, or arugula.
Add rice and black beans as side dishes to soak up all the flavorful juices!
Serve it as is - a low-carb, keto-friendly, gluten-free dinner. This recipe is a complete meal in itself as it features lots of protein (chicken), veggies (bell peppers), and cheese (pepper jack).