Easy Chicken Fajita Bake

Tender rice, sliced and seasoned chicken, bell peppers, and onions are baked in the oven for a delicious and easy main dish in this Easy Chicken Fajita Bake recipe. It’s an easy gluten-free, whole food family dinner that can be served to meet everyone’s tastes!

Chicken Fajita Bake is a casserole with few ingredients and quick steps. It’s the perfect meal for busy weeknights. It’s an easy chicken recipe that can be customized to your and your family’s tastes. Don’t like fajita seasoning? Substitute it with a favorite taco seasoning. Or make a homemade taco seasoning! Also, you can add more or fewer bell peppers and onions. Add some corn or beans. Make these fajitas your own!

This Chicken Fajita Bake has great flavors. With the tangy onions and peppers, this seasoned chicken is baked in a chicken broth and rice mixture. It’s melt-in-your-mouth delicious! This chicken bake is perfect for family dinners, weekly meal prep, or a light lunch. Chicken fajita bowls with fresh lettuce and tortilla chip “croutons” sounds like a fantastic meal, too!

How to Make a Chicken Fajita Bake with Rice

This Chicken Fajita Bake is low prep and easy to assemble. Then bake and enjoy! This is a great beginner’s recipe for those comfortable around knives and the oven.

Ingredients for a Chicken Fajita Bake

• 2 pounds chicken breast, sliced into strips
  • For this chicken fajitas recipe, slice the chicken into strips so it cooks evenly with the rice. Alternatively, slice it horizontally for a thin chicken breast that will also cook more quickly.
• 3 bell peppers, sliced
  • Use 2-3 peppers, depending on their size and preference. We are a bell pepper-loving family and use 3 bell peppers every time.
• 1 medium onion, sliced
• 1 ounce packet of fajita seasoning or taco seasoning
  • For a stronger flavor, use 1 1/2 to 2 packets. My teenagers and husband prefer two packets. For younger children who are sensitive to spice, stick to one packet.
• 2 Tablespoons olive oil
• 3/4 cup long-grain rice, uncooked, not instant
• 1 1/2 cups chicken broth
  • We often use Better Than Bouillon chicken base. It’s an easy way to keep chicken(and beef) stock on hand for recipes.
• 2 cups shredded cheddar cheese, optional if dairy-free
  • I shred my cheese with this cheese grater(click here to view), which I found on Amazon. It works well. I love the simple design. It comes with many barrels for veggies and cheese. I love that it’s a non-electric cheese grater. No worries when my kids clean it, and we can shred cheese anywhere. No fighting over outlets! It’s a thing here.
    

Instructions

First, prepare the chicken, peppers, and onions. Then, in a large bowl, add the chicken, peppers, onion, oil, and fajita seasoning and stir until the chicken and vegetables are completely coated in seasoning.

Next, add and mix the chicken stock and rice in a 9×13-inch baking dish. Ensure the rice is completely submerged in the broth; otherwise, it will not cook evenly.

Then, place the chicken and vegetables on top of the rice and do not mix.

Tightly cover the baking dish with aluminum foil and bake at 350°F for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F.

Finally, uncover, top with shredded cheddar cheese, and return the chicken to the oven for 5 minutes to melt the cheese. Once the cheese has melted, remove it from the oven and let it sit for 5 minutes. Then, enjoy!

How to Serve Chicken Fajita Bake

Serve with your favorite toppings, such as salsa, avocado, lettuce, tomatoes, jalapeños, and sour cream. This Chicken Fajita Bake is perfect as a low-carb meal option in a bowl with lettuce. It’s a super-yummy chicken fajita on a soft flour tortilla, complete with lettuce and sour cream.

Storing Leftover Chicken Bake Casserole

Store leftover chicken fajitas in an airtight container in the refrigerator for up to 5 days. Reheat over medium heat in a skillet, stirring until heated through. Or reheat it in the microwave.

More Great Taco Tuesday Meal Options

Mexican Stuffed Shells: Large shells stuffed with taco meat and covered in enchilada sauce, baked and topped with all the taco fixings, is this Mexican Stuffed Shells recipe. It’s a great marriage of tacos and pasta, and a perfect way to switch up Taco Tuesdays.

Taco Pie: Layers of seasoned taco meat, corn, beans, and tortillas topped with garnishes is this Taco Pie recipe. It’s a fun way to eat tacos!

7-Can Taco Soup: Pour, pour, heat, and enjoy! This 7-Can Taco Soup recipe, featuring ranch and taco seasoning, boasts great flavor. It’s a crazy easy soup recipe and a fantastic blend of warm soup and taco flavors!