One-Pan Chicken Fajita Casserole

This one-pan chicken fajita casserole turns everything you love about sizzling skillet fajitas into a hands-off baked dinner.

Tender chicken, peppers, and onions simmer in a spiced tomato sauce, then get topped with a layer of bubbly melted cheese.

Why This Chicken Fajita Casserole Works

You get all the charred pepper flavor of skillet fajitas without standing over a hot pan. Baking the rice right in the dish means every grain soaks up the seasoned tomato sauce, so nothing tastes dry.

The cheese on top gets golden and stretchy while the chicken stays juicy underneath. It’s a one-dish meal that tastes like you fussed, but the oven does most of the work.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces: thighs work well too, just trim any excess fat.
• 3 bell peppers (any color), sliced into strips: a mix of red, yellow, and green looks best.
• 1 large onion, sliced: yellow or red onion both work.
• 2 cups long-grain white rice, uncooked: do not use instant rice; it will turn mushy.
• 1 (14.5 oz) can diced tomatoes, undrained: fire-roasted add a nice smoky flavor.
• 2 cups chicken broth: low-sodium so you can control the salt.
• 2 tbsp fajita seasoning: store-bought or homemade (see notes for a quick mix).
• 1/2 tsp salt: adjust if your seasoning already contains salt.
• 2 cups shredded Mexican blend cheese: colby jack or a mix of cheddar and mozzarella.

Variations / Substitutions

• Swap the protein: Thinly sliced flank steak or shrimp added in the last 10 minutes of baking work just as well.
• Make it dairy-free: Use your favorite dairy-free shredded cheese; it melts a little less but still tastes great.
• Add heat: Stir in a diced jalapeño with the peppers, or a chipotle pepper in adobo for a smoky kick.

For a quicker stovetop version, try our Skillet Chicken Fajitas.

How to Make One-Pan Chicken Fajita Casserole

Step 1: Sear the Chicken

Preheat your oven to 375°F (190°C). Pat the chicken pieces dry and toss them with 1 tbsp of the fajita seasoning. Heat 2 tbsp oil in a large oven-safe skillet or Dutch oven over medium-high. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once, until browned on both sides. It does not need to be cooked through.

The chicken should have a deep golden crust. If the pan looks dry, add a tiny splash more oil to keep things from sticking.

Step 2: Sauté the Peppers and Onions

Remove the chicken to a plate and set it aside. Add the sliced peppers and onion to the same skillet with another 1 tbsp oil if needed. Cook, stirring often, for about 6 minutes, until the onion is soft and the peppers start to char at the edges.

You’ll smell the fajita aroma filling your kitchen. Stir in the remaining 1 tbsp fajita seasoning, the can of tomatoes with its juices, the chicken broth, salt, and the uncooked rice. Scrape up any browned bits from the bottom, then bring the liquid to a simmer.

Step 3: Assemble and Bake

Return the seared chicken pieces to the skillet, nestling them into the rice and vegetables. Cover tightly with a lid or foil and transfer to the oven. Bake for 25 to 30 minutes, until the rice is tender and has absorbed most of the liquid.

Check at 25 minutes by fluffing a small section of rice. If it still has a hard center, cover and bake 5 more minutes. The liquid should be nearly gone but the dish will still look moist underneath.

Step 4: Melt the Cheese and Serve

Remove the foil and scatter the shredded cheese evenly over the top. Return the skillet to the oven, uncovered, and bake for 8 to 10 minutes, until the cheese is fully melted and bubbly with golden spots.

Serve the casserole straight from the skillet while it’s hot. The cheese will pull into long strings when you scoop out portions, and you’ll see the colorful peppers peeking through.

Tips for the Best Chicken Fajita Casserole

• A 12-inch cast iron skillet works great here; it holds heat beautifully and goes from stovetop to oven with no extra dishes.
• If you don’t have an oven-safe skillet, sear the chicken and veggies in any pan, then transfer everything to a greased 9×13-inch baking dish before adding the rice and liquid.
• For deeper smoky flavor, add a teaspoon of smoked paprika or use fire-roasted diced tomatoes.
• After baking, let the casserole rest for 5 minutes. The rice finishes steaming and the cheese sets up just enough to serve cleanly.

Keeping Leftovers Fresh

Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. The rice stays moist as it sits.

Reheating: A quick zap in the microwave works, but for the best texture, reheat in a covered skillet with a splash of water or broth over medium-low heat until steaming.

What to Serve with Chicken Fajita Casserole

A dollop of sour cream and a scoop of guacamole cool the spice and add creaminess. Fresh pico de gallo and a squeeze of lime brighten every bite.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but you’ll need to increase the broth to 2 1/2 cups and bake covered for about 45 to 50 minutes, until the rice is tender.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Shred or chop the chicken and skip the searing step. Stir it in before baking and reduce the bake time by 5 to 10 minutes since the chicken only needs to heat through.

My rice turned out mushy, what went wrong?

Mushy rice usually means too much liquid or overbaking. Measure the broth carefully and use long-grain white rice, not instant.

Chicken Fajita Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 3 bell peppers (any color), sliced into strips
• 1 large onion, sliced
• 2 cups long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 2 tbsp fajita seasoning
• 1/2 tsp salt
• 2 cups shredded Mexican blend cheese

Method

 

1. Preheat oven to 375°F (190°C). Toss chicken with 1 tbsp fajita seasoning and sear in an oven-safe skillet with oil over medium-high for 4-5 minutes until browned. Remove chicken.
2. Add sliced peppers, onion, and a bit more oil to skillet; cook 6 minutes until softened and charred at edges. Stir in remaining fajita seasoning, tomatoes, broth, salt, and rice. Bring to a simmer, scraping up browned bits.
3. Nestle chicken back into skillet. Cover and bake 25-30 minutes until rice is tender and liquid is mostly absorbed.
4. Uncover, top evenly with cheese, and bake uncovered 8-10 minutes until cheese is melted and bubbly. Serve hot.

Notes

Let the casserole rest for 5 minutes after baking so the cheese sets up and the rice finishes steaming. For homemade fajita seasoning, mix 1 tsp each chili powder, cumin, paprika, garlic powder, onion powder, and 1/2 tsp oregano.