An easy Chicken Fajita Casserole Recipe that is made in one pan with only a few ingredients. A healthy, quick and delicious dinner.
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We absolutely love easy, healthy chicken recipes and this Chicken Fajita Casserole is just that!
Made in one pan, high in protein, gluten free, and delicious – this casserole is one of our favorite quick weeknight meals.
Over the past few months, we’ve changed our point of view on casseroles. Many of them aren’t the most balanced meal – usually combined creamy canned soups and other mystery ingredients into a mushy one dish dinner.
Not our casserole recipes!
From the Best Mexican Chicken Casserole to The Best Buffalo Chicken Casserole – we’ve got delicious casserole recipes that taste amazing and are good for you too!
This Chicken Fajita Casserole is no exception and I know you’re going to love it. It has all the flavors of fajitas in a one pan meal. Here’s why we love it:
The easiest way to make Chicken Fajita Casserole
There are so many reasons why this is the best chicken fajita casserole recipe
- One Pan – This cheesy chicken fajita casserole is made in the casserole dish that it is cooked in, which means fewer dishes and less clean-up!
- High Protein – This casserole has 40g of protein per serving.
- Easy To Make – Everything cooks in the same casserole dish with very minimal ingredient prep. You probably have everything you need to make it!
Chicken Fajitas Casserole Ingredients
Here are the ingredients you’ll need to make Chicken Fajitas Casserole:
- boneless skinless chicken breasts
- taco seasoning
- bell pepper, onion, garlic
- jalapeño (optional)
- salt, pepper
- nonfat greek yogurt
- Mexican blend cheese
- frozen brown rice-uncooked
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How Do You make Chicken Fajita Casserole?
Making chicken fajita casserole is easy! Here’s how to make it:
- Spray a pan with olive oil and heat over medium high heat. Season the outside of the chicken with taco seasoning.
- When the pan is hot, brown the chicken on each side for about 2 minutes per side. When it’s brown on each side, remove it and set it aside on a plate.
- Add the onion, pepper, garlic, and jalapeño to the pan. Sauté for 2 minutes or until translucent.
- Move the pan off the heat and add in the frozen brown rice, Greek yogurt, ¼ cup cheese, 1/2 tablespoon taco seasoning, salt, and pepper. Stir together then place the chicken breasts on top.
- Cover with foil and bake at 400 degrees for 25-27 minutes or until the chicken is 165 in the center.
- Remove the foil and add the remaining ¼ cup of cheese. Turn the oven to broil and broil until the cheese is melted and starting to crisp.
SUBSTITUTIONS FOR CHICKEN FAJITA CASSEROLE
Rice: You can find frozen brown rice in the freezer section at most grocery stores. I usually get mine from Walmart or Trader Joe’s. Do not use dry rice products. Do not use white rice. The brown rice holds texture. Frozen rice works best here, but you can also use the 90 second bags of rice in the dry goods aisle if you can’t find them. Just don’t cook them first. Take them straight from the bag and add them to the pan.
WW Note: The only points in this recipe are from the brown rice (20) and cheese (8). You can use low fat cheddar cheese to save 1 SP per serving.
Jalapeño – Jalapeño is optional, omit it for less spice.
Chicken Breasts– Chicken breasts can be subbed with chicken thighs or chicken tenders
Beans – Beans would make a great addition to this meal. Black beans or pinto beans would work best.
Taco Seasoning– I recommend using our homemade Taco Seasoning, it’s lower in salt. You can also use store bought taco seasoning.
Low salt – This can easily become a high sodium meal. We recommend omitting the salt if you’re using store bought homemade taco seasoning or this will be much higher in salt. We used our homemade taco seasoning which is much lower in salt.
Cheese – Mexican blend, cheddar, or pepper jack cheese all work in this recipe. You can also omit the cheese.
Garlic: If you don’t have fresh minced garlic, substitute with 1 teaspoon garlic powder.
Onion: If you don’t have fresh onion, substitute with 1 teaspoon onion powder
Best way to eat Chicken Fajitas Casserole?
This Chicken Fajitas Casserole is great on its own. It’s a complete meal with protein, fat, and carbs.
Serving: We like to top this with guacamole or avocado, salsa (this Pineapple Mango Salsa is my favorite!), red onion, or cilantro.
You can also make these Fajita Veggies if you’re looking to add more vegetables to your plate
Enjoy with a Lighter Watermelon Mojito or The BEST Cucumber Vodka Cocktail with Lemonade.
Is chicken fajita casserole easy to store?
Yes, this chicken fajita casserole is easy to store.
Refrigerator: You can store this southwest casserole in the refrigerator for up to 4 days.
Freezing: You can freeze this casserole recipe, but we do not recommend it. We’ve found it can get a little mushy once thawed.
What is the best way to reheat Fajita Chicken Casserole?
Reheating: This Chicken Fajita Casserole tastes great when reheated! You can reheat in the microwave, in the oven set at 350°F until the center is warmed through, or sauté on the stove.
It’s best to store this casserole in the refrigerator and enjoy it fresh.
Other healthy casserole recipes:
We love healthy casseroles! Here are some of our favorites:
- Best Mexican Chicken Casserole
- Spaghetti Squash Casserole
- Chicken and Rice Casserole
- Easy Taco Casserole
- The Best Buffalo Chicken Casserole
- Buffalo Chicken Spaghetti Squash Casserole
- Stuffed Bell Pepper Casserole
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Chicken Fajita Casserole
Ingredients
- 1.5 lbs boneless skinless chicken breast (about 3-4 breasts depending on size ) pound to even thickness. Should be no more than 1.5 inches thick
- 3 tablespoons taco seasoning divided 2.5 for chicken and ½ tbsp, for rice mixture
- 1 cup bell pepper chopped
- 1 cup onion chopped
- 1/2 tablespoon jalapeño deseeded & minced- OPTIONAL
- 3 teaspoon garlic minced
- 1/2 teaspoon salt
- ½ teaspoon pepper
- ½ cup nonfat greek yogurt
- ½ cup Mexican blend cheese or cheddar, divided
- 16 ounces frozen brown rice-uncooked
Instructions
- Note: You want to use a pan you can transfer to the oven (stainless steel, cast iron , or a cast iron enamel braising pot are all great. Do not use Teflon or anything with a plastic handle).
- Spray a pan with olive oil and heat over medium high heat. Season the outside of the chicken with 2 tablespoons of taco seasoning.
- When the pan is hot, brown the chicken on each side for about 2 minutes per side. When it’s brown on each side, remove it and set aside on a plate.
- Add in the onion, pepper, garlic, and jalapeño to the pan. Sauté for 2 minutes or until translucent.
- Move the pan off the heat and add in the frozen brown rice, Greek yogurt, ¼ cup cheese, 1/2 tablespoon taco seasoning, salt and pepper. Stir together then place the chicken breasts on top.
- Cover with foil and bake at 400 degrees for 25-27 minutes or until the chicken is 165 in the center.
- Remove the foil and add the remaining ¼ cup of cheese. Turn the oven to broil and broil until the cheese is melted and starting to crisp.
- Allow to cool for 5-10 minutes, garnish with fresh pico and avocado and serve.
Video
Nutrition Facts
Important Note: This is not an authentic Mexican recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions.
Hayley Navey says
So good! Easy to make, super delicious, and really filling!
Berni says
I ordered my groceries online for this so I received 2 lbs. of chicken. I don’t cook so I felt like this was going to be hard to make for me, but this was actually super easy. The chicken took the full amount to cook since I had to stack the 2lbs of chicken, but now I have lunch for the whole week. It smells delicious and tastes so good. I did forget the salt and pepper (whoops) but I can add that when I warm up my meal. Thanks for another great meal idea, Liz!
The Clean Eating Couple says
So glad you liked it Berni! Thank you!
Griff Neilson says
Wow, the brown rice really does give this a great texture and deep flavor. This one is a keeper because healthy casseroles have become an oxymoron but this one is certainly the exception. Thank you so much for this one! 😉
The Clean Eating Couple says
So glad you liked it, Griff! Thank you so much!
Tayler says
We love this casserole! Can you substitute frozen cauliflower rice?
The Clean Eating Couple says
I haven’t tried making it with frozen cauliflower rice but I think it would result in a mushy mess. If you are going to try it, I would use raw cauliflower rice instead of frozen because it will be less watery, but I honestly don’t think it will come out very good. If you try it let me know!
Lyndi Zavy says
This was a HUGE hit for my family (2 kids 3 & 8 and my husband, all fairly picky!). It was super easy and so flavorful, we even fought over the leftovers the next day. This is definitely going into our weekly rotation!
The Clean Eating Couple says
Thanks, Lyndi!!
Shawna Camden says
This recipe was so easy, not too many ingredients and delicious! My husband, who does not like “healthy” food enjoyed it as well!
The Clean Eating Couple says
So glad you liked it, Shawna! Thank you!