Description
Turn Taco Tuesday into Fajita Fiesta Night with this cheesy, one-pan wonder that’s easier than takeout but tastes like your favorite Mexican restaurant.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 bell peppers (red, yellow, and green), sliced into strips
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1½ cups shredded Mexican-blend cheese
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Slice bell peppers and onions into thin strips. Pound chicken breasts to ½-inch thickness and season with half the fajita seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 2 minutes per side until golden brown. Remove to a plate.
- In the same skillet, add remaining olive oil. Add sliced peppers and onions with remaining fajita seasoning, garlic powder, oregano, and cumin. Sauté for 5 minutes until slightly softened.
- Spread vegetables evenly in the prepared baking dish. Place seared chicken on top. Pour chicken broth around (not over) the chicken. Scatter drained tomatoes and chilies over the dish.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese over chicken and vegetables, and bake uncovered for 10-15 more minutes until chicken reaches 165°F and cheese is melted.
- Let rest for 5 minutes. Drizzle with lime juice and sprinkle with cilantro before serving.