Spicy Cheesy One-Pan Fajita Chicken Casserole
This Cheesy One-Pan Fajita Chicken Casserole combines tender chicken, colorful bell peppers, and a blend of spices, all topped with melted cheddar cheese for a comforting meal.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
- 1 tablespoon extra virgin olive oil
- 1 medium onion thinly sliced
- 1 medium red bell pepper sliced into strips
- 1 medium yellow bell pepper sliced into strips
- 1 medium green bell pepper sliced into strips
- 2 cloves garlic finely minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup chunky salsa
- 1 cup frozen sweet corn
- 1 cup canned black beans rinsed and drained
- 2 cups cooked rice white or brown
- 1 ½ cups shredded sharp cheddar cheese
- Fresh cilantro finely chopped (for garnish)
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large, oven-safe skillet over medium heat and sauté cubed chicken until browned, about 5-7 minutes.
- Add sliced onion and bell peppers, cooking for 4-5 minutes until softened.
- Stir in minced garlic, chili powder, cumin, smoked paprika, sea salt, and black pepper, sautéing for 1-2 minutes.
- Pour in chicken broth and salsa, mixing well and allowing to simmer.
- Incorporate frozen corn, black beans, and cooked rice, stirring to combine.
- Sprinkle shredded cheddar cheese evenly over the top.
- Transfer the skillet to the oven and bake for 15-20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes, garnish with cilantro, and serve with lime wedges.
Notes
Serve directly from the skillet for a rustic presentation.