Fajita Chicken breasts Casserole recipe – Packed with flavor and so quick to throw together! This chicken breast fajita casserole is delicious as it is nutritious. Loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection, this quick chicken casserole dinner is equally wholesome and tasty. Since it only has a few simple ingredients and is all baked in one dish, you can have the fajita chicken breasts casserole prepped and to the oven in as little as 10 minutes. If you are looking for a simple and delicious meal idea, try this keto-friendly, low carb recipe tonight, it’s sure to impress the entire family. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the fajita chicken breasts casserole
- 3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise
- 2 bell peppers, red and green, seeded and cut into strips
- 1 medium onion, minced
- 1 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder, or minced garlic
- 2 teaspoon paprika
- Salt and fresh cracked pepper to taste
- 1 tablespoon vegetable oil
- 1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
- Fresh chopped cilantro, or parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make fajita chicken breasts casserole recipe: Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.
3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.
4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the fajita chicken casserole immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!
Tips for the Fajita Chicken Breasts Casserole Recipe
- You can bake the casserole without the cheese, and add it at the end before broiling the chicken breasts casserole if you prefer.
- If you like a meatier casserole, add chopped spicy sausage when cooking the Fajita chicken casserole.
- You can cut the chicken breasts into cubes to speed up baking time.
- Freeze individual portions of the fajita chicken breasts casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch.
What other readers say about this fajita chicken casserole recipe
“I didn’t measure seasoning but sprinkled liberally. It was delicious. Super easy and takes very little time. This one is a keeper!!!” – David
“I also used Mexican blend cheese and added shredded queso. The only other change was I used red, yellow, and orange peppers and left out the green and I didn’t measure the spices, just sprinkled generously. Especially the chili powder :) It was delicious!!” – Lauri
“Delicious! Family pleaser! Quick and easy! Picky eaters are ready for next time–no leftovers. Served the fajita chicken casserole over rice, with tostadas.” – Georgie
“100% recommend. I used boneless skinless chicken thighs instead of chicken breasts. Also added 4 cheese mexican instead of Mozzarella. If you’re in a pinch or don’t have all the seasonings, prepackaged Fajita seasoning works well too. For extra stuff, added sour cream and salsa to my personal plate and it was AMAZING” – Kelly
“OMG! This was excellent! I used chicken thighs instead of breasts and I cooked it 30 minutes instead of 20. Chicken was moist and cooked perfect. I used pepperjack cheese. Will definitely make this again!” – Chris
More chicken casserole recipes
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
- French Onion Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Broccoli Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
Leave a Reply
Mary
2021-04-13 17:52:37
Made this for dinner tonight and it was delicious. Used red and orange peppers, and no salt or pepper because my husband is on a low salt diet. Will be making this again for sure.
Gretchin Allen
2021-03-25 20:36:03
SO MUCH FLAVOR that you forget it’s actually healthy and good for you. I had 3 boneless skinless chicken breasts that I cut in half (long ways). I did sprinkle a store packet of fajita seasoning on top of the peppers, onions and chicken. I used EVOO instead of Veg oil. I also drizzled with lime juice before adding the cheese. I used a little extra cheese and used a little cheddar in addition to Mozzarella. After baking, 30 mins, I garnished with a lot of chopped cilantro. Amazing!!! Fast, cheap and so so easy!! Moist, juicy, perfect!
Gretchin Allen
2021-03-25 20:09:28
Another Keto meal knocked out of the park! SO MUCH FLAVOR that you forget it’s actually healthy and good for you. I had 3 boneless skinless chicken breasts that I cut in half (long ways). I did sprinkle a store packet of fajita seasoning on top of the peppers, onions and chicken. I also drizzled with lime juice before adding the cheese. I used a little cheddar in addition to Mozzarella. After baking, 30 minutes, I garnished with a lot of chopped cilantro. Amazing!!! Fast, cheap and so so easy!!
Jennifer
2021-03-20 23:07:08
This is awesome!!! We changed up some things, though. We usually almost always double our recipes so we'll have leftovers...We use 4 large chicken breasts instead of 4 small ones. We use a large rectangular casserole dish. We use 4-6 peppers, usually red or a mix of red, yellow, and orange (don't care for the green). We use 4 large onions. We cook the onions down quite a bit because we don't like crisp/raw onions. We also cook the peppers down a little bit. We use salt, pepper, and a hint of oregano when cooking them down (pan-fry on stove top). We double the seasonings. Instead of regular chili powder, we use dark chili powder. Instead of regular paprika, we use smoked chipotle paprika. Instead of mozzarella cheese, we use sharp white cheddar, and we use 12 ounces of it shredded. Instead of vegetable oil, we use olive oil. Instead of use fresh chopped cilantro and parsley for garnish, we either don't use them at all, or I'll add a smidgeon of each to the seasonings mixture. Lastly, we have to leave it baking in the oven longer since we've doubled the chicken and added more of the other ingredients. We love it. It's SO easy. One time, I didn't feel like fussing with all of the "steps," so I threw the seasoned chicken in a crock pot with 6 small onions (whole) and the sliced peppers. After several hours, it was good to go. We pulled the chicken apart and made our own fajitas with soft tortillas that we warmed up quickly on the stovetop. We had lettuce, tomato, cheese, salsa, sour cream, El Paso taco sauce, and added sides of black beans and Spanish Yellow Saffron rice...Amazing!!! Better than tex-mex/Mexican restaurants we've visited.
Claudia
2021-02-21 19:27:44
Amazing- made this twice already and it’s so so good!
Heather
2021-02-19 18:40:07
Delicious and easy! Perfect weekday meal!
Brenda
2021-02-18 17:23:29
The secret to this recipe is to cook the chicken first, shred it and mix it with the other ingredients, bake for fewer minutes (30) at 375. Very tasty!
Beth W
2021-02-16 13:19:30
I want to make this but I would like to know whether I can assemble the casserole the night before and have hubby put it in the oven the following evening, or wouldn't this be a good idea with the raw chicken? Thanks!
Janie
2021-02-06 19:12:22
My husband really liked this. I thought it needed something, like a sauce, but don’t know what to do to make it less dry.
Julie
2021-02-04 19:57:44
Nice easy recipe but it takes longer to cook than 30 minutes. I also precooked my onions and peppers together so they would be soft. I used cubed chicken instead of full chicken breasts. After 30 min the chicken in the middle was not done. Gave it another 15 minutes. Would be good with cojita cheese also.
Mary Ann
2021-01-26 09:39:15
Delicious and so easy.
Krista
2021-01-22 19:28:36
Be prepared to cook this for around an hour. After 30 minutes cooking time, we took it out of the oven and the chicken was still completely raw. We split two chicken breasts in half. We even put a oven thermometer in the oven thinking our oven was on the fritz, but it was at 400 degrees. We covered with foil during the second half hour of cooking so the cheese wouldn’t get further burned. After an hour of cooking the chicken was cooked, but the cheese cooked down quite a bit. Otherwise the recipe is really tasty!
Linda
2020-12-26 19:04:15
I am constantly looking for easy and healthy recipes since I cook for my elderly parents weekly. I found this recipe and since my dad loves fajitas, I decided to try it. I boiled the chicken, so that it would be soft for them to eat and I didn't put the chili powder or pepper, because they don't like spicy. I added 1/2 can crushed tomatoes on top of the chicken and went light on the cheese. They loved it! I've made it for my kids and they love it as well, this is a new family favorite. I think I've made it 4 times in the past two weeks for my parents and us!
Britney
2020-11-12 19:53:00
Excellent dish! A new favourite!!
Corliss Readcorli
2020-11-05 05:32:18
Loving this
Andrea
2020-11-04 17:33:34
I made this recipe and it came out so delicious! I used boneless breast and split them in half, I served it with a side of cauliflower rice. It would be part of my menu from now on!
