This baked fajita chicken is an easy oven-baked dinner made with tender chicken breasts stuffed with a creamy, cheesy filling and seasoned with classic fajita spices. Sliced peppers and onions add flavor and texture, all baked together in one dish for a simple, satisfying meal.
A Quick Look at the Recipe
✅ Recipe Name: Baked Fajita Chicken
🕒 Ready In: ~45 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, bell peppers, onion, cream cheese, cheddar cheese, fajita seasoning
📖 Dietary Info: Gluten-free; low carb; dairy-free option
👌 Difficulty: Easy - simple prep with oven baking
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With minimal prep and hands-off oven cooking, this recipe is ideal for busy weeknights when you want something flavorful without standing over the stove. The chicken stays juicy, the filling melts perfectly, and the fajita seasoning brings everything together for a family-friendly dinner that pairs well with rice, vegetables, or tortillas.
If you're planning easy chicken dinners like this, you may also enjoy our Greek Chicken Gyros, Crustless Chicken Quiche, or Sheet Pan Chicken and Vegetables for more low-effort meal ideas.
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- A Quick Look at the Recipe
- Why You'll Love this Baked Fajita Chicken:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Baked Fajita Chicken:
- Recipe Notes & Tips:
- How to Store:
- Baked Fajita Chicken FAQs:
- More Mexican Style Recipes You'll Love
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- Baked Fajita Chicken
Why You'll Love this Baked Fajita Chicken:
Easy oven-baked dinner: Everything cooks in the oven, making this a simple, hands-off meal.
Juicy, flavorful chicken: The creamy cheese filling helps keep the chicken moist as it bakes.
Classic fajita flavors: Bell peppers, onions, and seasoning bring familiar, crowd-pleasing taste.
Minimal prep: Straightforward steps with common ingredients make this weeknight-friendly.
Versatile serving options: Serve with rice, tortillas, or vegetables to fit your meal plan.
Key Ingredients:
- chicken breasts. Boneless, skinless chicken breasts work best for stuffing and bake up juicy when cooked evenly.
- bell pepper and onion. Sliced peppers and onions add flavor and texture as they soften during baking.
- cream cheese. Creates a creamy filling that helps keep the chicken moist in the oven.
- sharp cheddar cheese. Adds richness and complements the seasoning without overpowering it.
- taco seasoning. Provides bold, familiar flavor for both the chicken and the creamy filling.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cheese: Swap sharp cheddar for Monterey Jack, Colby Jack, or a Mexican-style blend.
- Adjust the spice level: Use mild taco seasoning for less heat or add a pinch of cayenne for extra spice.
- Add more vegetables: Sliced mushrooms or zucchini can be sautéed with the peppers and onions.
- Make it dairy-free: Use a dairy-free cream cheese and shredded dairy-free cheese alternative.
- Change the cut of chicken: Boneless chicken thighs can be used instead of breasts, adjusting bake time as needed.
How to Make Baked Fajita Chicken:
- Step 1: Preheat the oven to 375°F. Heat a tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, salt, and garlic powder and cook for 3-4 minutes, until crisp-tender.
- Step 2: In a bowl, mix the cream cheese with half of the taco seasoning, then stir in the cheddar cheese until combined.
- Step 3: Cut a pocket into each chicken breast by slicing horizontally, being careful not to cut all the way through. Fill each chicken breast with the cheese mixture.
- Step 4: Then top with the cooked onions and peppers. Press the chicken closed.
- Step 5: Sprinkle the chicken with the remaining taco seasoning. Drizzle the remaining olive oil into a baking dish and arrange the chicken in a single layer.
- Step 6: Bake for 30-45 minutes, or until the chicken reaches an internal temperature of 165°F.
Recipe Notes & Tips:
- Don't overstuff the chicken: Use just enough filling so the chicken cooks evenly and the cheese stays inside.
- Secure if needed: If the chicken breasts are very thick, toothpicks can help keep them closed while baking.
- Use softened cream cheese: Softened cream cheese blends more smoothly with the seasoning and cheddar.
- Check doneness early: Chicken breasts vary in size, start checking for doneness at 30 minutes.
- Rest before serving: Let the chicken rest for 5 minutes after baking so the juices redistribute.
- Serving Suggestions: We love serving this chicken with Cilantro Lime Cauliflower Rice and Mexican Coleslaw.
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How to Store:
Refrigerator: Store leftover baked fajita chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 325°F or in the microwave until warmed through. Cover loosely to prevent drying out.
Freezing: Freezing is not recommended, as the cream cheese filling can change texture when thawed.
Baked Fajita Chicken FAQs:
Baked fajita chicken typically takes 30-45 minutes to cook at 375°F, depending on the thickness of the chicken breasts. The chicken is done when it reaches an internal temperature of 165°F.
Baked fajita chicken stays moist when the chicken is not overcooked and the filling is evenly distributed. Using cream cheese in the filling and letting the chicken rest for a few minutes after baking also helps retain moisture.
Yes, baked fajita chicken can be assembled ahead of time and stored covered in the refrigerator for up to 24 hours before baking. This makes it a convenient option for meal prep or busy weeknights.
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Baked Fajita Chicken
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 4 ounces cream cheese, softened
- ¼ cup shredded sharp cheddar cheese
- 3 tablespoons taco seasoning
- 1 pound chicken breasts
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, salt, and garlic powder and cook for 3-4 minutes, until crisp-tender. Remove from heat.
- In a bowl, mix the cream cheese with half of the taco seasoning, then stir in the cheddar cheese until combined.
- Cut a pocket into each chicken breast by slicing horizontally, being careful not to cut all the way through. Fill each chicken breast with the cheese mixture, then top with the cooked onions and peppers. Press the chicken closed.
- Sprinkle the chicken with the remaining taco seasoning. Drizzle the remaining olive oil into a baking dish and arrange the chicken in a single layer.
- Bake for 30-45 minutes, or until the chicken reaches an internal temperature of 165°F.
Nutrition
Notes
- Don't overstuff the chicken: Use just enough filling so the chicken cooks evenly and the cheese stays inside.
- Secure if needed: If the chicken breasts are very thick, toothpicks can help keep them closed while baking.
- Use softened cream cheese: Softened cream cheese blends more smoothly with the seasoning and cheddar.
- Check doneness early: Chicken breasts vary in size, start checking for doneness at 30 minutes.
- Rest before serving: Let the chicken rest for 5 minutes after baking so the juices redistribute.
- Serving Suggestions: We love serving this chicken with Cilantro Lime Cauliflower Rice and Mexican Coleslaw.
Kae says
this was so good