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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

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!


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

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.

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.