Baked Fajita Chicken Breasts Recipe

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy nights.
• Flavorful: The creamy fajita sauce combined with sautéed peppers and onions brings bold flavors to each bite.
• Low Carb: A low-carb, keto-friendly meal that’s satisfying without the extra carbs.
• Cheesy Goodness: A blend of Mexican cheese tops off this dish, making it creamy and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 4 tbsp olive oil, divided
• 1 medium onion, sliced
• 1 small red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 cup grated Mexican blend cheese (or mix of sharp Cheddar and Mozzarella)

Creamy Fajita Sauce:

• 4 oz cream cheese
• 1 tbsp fajita seasoning (homemade or store-bought)
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the chicken breasts into cutlets. Season both sides with salt, pepper, and garlic powder.
3. In a pan, heat 2 tbsp olive oil over medium heat. Cook onions for 3 minutes, then add the peppers and cook until softened. Set aside.
4. For the fajita sauce: Soften the cream cheese in the microwave, then whisk in the fajita seasoning and heavy cream.
5. In the same pan, heat the remaining olive oil over medium-high heat. Cook the chicken cutlets for about 2 minutes per side until golden.
6. Place the chicken in a 9×13-inch casserole dish. Spread the fajita sauce underneath and over the top of the chicken. Add the cooked onions and peppers, then sprinkle with cheese.
7. Bake for 15 minutes, or until the chicken is cooked through.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add More Veggies: You can include additional vegetables such as zucchini or mushrooms for more flavor.
• Use Different Cheese: Swap out the Mexican blend for your favorite cheese like Monterey Jack or Pepper Jack for a spicy twist.
• Spice It Up: Add diced jalapeños to the fajita sauce for an extra kick.

Storage and Reheating

• Storage: Store leftovers in the fridge for up to 3 days in an airtight container.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave in short bursts.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work well too. Just make sure to adjust the cooking time if using bone-in thighs.

Can I make the fajita sauce in advance?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator until ready to use.

Can I make this dish dairy-free?

You can substitute the cream cheese and heavy cream with non-dairy alternatives like vegan cream cheese and coconut cream.

Can I grill the chicken instead of baking?

Yes, grilling the chicken gives it a nice smoky flavor. Cook the chicken over medium heat for about 5 minutes per side.

How can I serve this dish?

Serve it with a side of cauliflower rice, a green salad, or low-carb tortillas for a full meal.

Can I freeze this dish?

Yes, you can freeze the chicken and fajita sauce before baking. Thaw overnight in the refrigerator, then bake as directed.

Can I use store-bought fajita seasoning?

Yes, store-bought fajita seasoning is a great time-saver, but homemade seasoning offers more control over the flavors.

How do I make this recipe spicier?

Add more fajita seasoning, jalapeños, or cayenne pepper to increase the heat.

Can I make this recipe without the cheese?

Yes, you can skip the cheese for a lighter option, or use a dairy-free alternative.

How do I know when the chicken is done?

The chicken is cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check.

Conclusion

Baked Fajita Chicken Breasts are a perfect weeknight meal that’s flavorful, cheesy, and satisfying. With the creamy fajita sauce and the blend of sautéed peppers and onions, this dish will quickly become a family favorite. Whether you’re following a low-carb lifestyle or just looking for a quick dinner, this recipe is easy to make and delicious to eat.

Baked Fajita Chicken Breasts Recipe

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish, Dinner
• Method: Baking, Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

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Description

These Baked Fajita Chicken Breasts are a quick and delicious dinner option packed with savory fajita flavors. Topped with a creamy fajita sauce, sautéed onions and peppers, and melted cheese, this dish is the perfect low-carb, keto-friendly meal that’s ready in under 30 minutes. It’s flavorful, cheesy, and sure to become a family favorite!

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Ingredients

• 2 large chicken breasts
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp granulated garlic
• 4 tbsp olive oil, divided
• 1 medium onion, sliced
• 1 small red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 cup grated Mexican blend cheese (or a mix of sharp Cheddar and Mozzarella)

For the Creamy Fajita Sauce:

• 4 oz cream cheese
• 1 tbsp fajita seasoning (homemade or store-bought)
• ½ cup heavy cream

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the chicken breasts into cutlets. Season both sides with salt, pepper, and garlic powder.
3. Heat 2 tbsp olive oil in a pan over medium heat. Cook the onions for 3 minutes, then add the peppers and cook until softened. Set aside.
4. For the fajita sauce: Microwave the cream cheese until softened, then whisk in the fajita seasoning and heavy cream.
5. In the same pan, heat the remaining olive oil over medium-high heat. Cook the chicken cutlets for about 2 minutes per side until golden.
6. Place the chicken in a 9×13-inch casserole dish. Spread the fajita sauce underneath and over the top of the chicken. Add the cooked onions and peppers, then sprinkle with cheese.
7. Bake for 15 minutes, or until the chicken is cooked through.

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Notes

• Variations:
  • Add zucchini, mushrooms, or any other veggies for more flavor.
  • Swap the Mexican blend cheese for Monterey Jack or Pepper Jack for a different twist.
  • For extra heat, add diced jalapeños to the fajita sauce.
• Storage and Reheating:
  • Store leftovers in the fridge for up to 3 days in an airtight container.
  • Reheat in the oven at 350°F (175°C) until heated through, or microwave in short bursts.