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
- Preheat the oven to 400°F (200°C).
- Slice the chicken breasts into cutlets. Season both sides with salt, pepper, and garlic powder.
- 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.
- For the fajita sauce: Microwave the cream cheese until softened, then whisk in the fajita seasoning and heavy cream.
- 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.
- 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.
- 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.
