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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 25 mins
Cal/Serv:
482
If you turn your head every time a sizzling plate of fajitas passes, then this recipe is the low-lift one-pan version you need. Chipotle chile- and cumin-seasoned chicken breast is nestled into fire-roasted tomato rice before being topped with strips of jalapeño, bell pepper, and sweet red onion, then smothered with a three-cheese blend and baked to create this chicken fajita casserole.
Covering the pan with foil helps steam the rice, maintain juicy chicken, and soften the peppers, giving everything a chance to cook to perfection. Transforming chicken fajitas into a one-pan oven recipe makes the Tex-Mex staple a hands-off weeknight breeze. There’s also the added bonus of having a side of rice already built into the meal. Serve this with warm flour tortillas, pico de gallo, sour cream, guacamole, or whatever you’d normally have alongside a plate of fajitas.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Cooking spray
- 1
chicken bouillon cube
- 1 1/2 cups
white rice, rinsed
- 1
(14-oz.) can fire-roasted tomatoes
- 1 Tbsp.
kosher salt
- 3/4 tsp.
chipotle chile powder
- 3/4 tsp.
garlic powder
- 3/4 tsp.
ground cumin
- 3/4 tsp.
onion powder
- 1/2 tsp.
cayenne pepper
- 1/2 tsp.
dried oregano
- 1/2 tsp.
freshly ground black pepper
- 3
(6- to 8-oz.) boneless, skinless chicken breasts
- 2
red or orange bell peppers, seeds and ribs removed, sliced into ¼” strips
- 1
medium red onion, sliced into 1/4 strips
- 2
jalapeños, seeded, sliced into 1/4" strips
- 4
cloves garlic, sliced
- 1/2 cup
shredded low-moisture mozzarella
- 1/2 cup
shredded pepper Jack cheese
- 1/2 cup
shredded yellow or white cheddar
Chopped fresh cilantro, pico de gallo, sour cream, and warm flour tortillas, for serving
Directions
- Step 1Arrange a rack in center of oven; preheat to 375°. Spray a 13" x 9" baking pan with cooking spray.
- Step 2In small heatproof bowl, place bouillon cube. Pour 2/3 c. boiling water over. Let sit 30 seconds, then mash with a fork to dissolve.
- Step 3Spread rice in prepared pan. Pour in chicken bouillon liquid and tomatoes, stirring to combine. Tightly cover pan with foil and bake 15 minutes.
- Step 4Meanwhile, in a small bowl, combine salt, chile powder, garlic powder, cumin, onion powder, cayenne, oregano, and black pepper. Pat chicken dry; season all over with half of seasoning mix.
- Step 5Remove pan from oven, uncover, and arrange chicken on top of rice.
- Step 6In a large bowl, combine bell peppers, onion, jalapeños, garlic, and remaining seasoning mix. Arrange on top and around chicken. Tightly cover dish with foil.
- Step 7Bake casserole until rice is cooked and an instant-read thermometer inserted into thickest part of chicken registers 155°, 35 to 40 minutes.
- Step 8Remove dish from oven and heat broiler. Remove foil and top with cheese. Broil, uncovered and watching closely, until cheese is melted and bubbly, 4 to 5 minutes.
- Step 9Transfer chicken to a cutting board and thinly slice, if desired. Serve with peppers and rice, cilantro, pico de gallo, sour cream, and tortillas alongside.
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