There’s something magical about a sizzling fajita platter—colorful peppers, tender chicken, that smoky seasoning.
But when I’m craving those same bold flavors with a little more indulgence and a whole lot more cheese, I turn to this Creamy Chicken Fajita Bake.
It’s cozy, creamy, and hits all the right notes. Bonus: it’s super easy to pull together for a weeknight dinner or casual get-together.
Why I Love This Recipe
All the fajita flavor, no skillet juggling
Everything bakes together in one dish—less mess, more flavor.
Ultra creamy with a golden cheesy top
Cream cheese and sour cream turn this into a Tex-Mex comfort food dream.
Perfect make-ahead meal
You can prep it earlier and just bake when ready.
Flexible and forgiving
Works with chicken thighs or breasts, store-bought or homemade seasoning, and any color bell pepper.
What You’ll Need (Ingredient Highlights)
Chicken thighs or breasts – Boneless, skinless, and cut into bite-sized chunks for even cooking.
Bell peppers – A mix of red, yellow, orange, and green for the most beautiful pop of color.
Onion – Adds sweetness and depth once sautéed.
Fajita seasoning – Store-bought works great, or swap with taco seasoning in a pinch.
Cream cheese & sour cream – These transform the dish into something ultra-luxurious and tangy.
Cheddar cheese – For that irresistible bubbly, melty top layer.
Optional toppings – Avocado, guacamole, salsa, or extra sour cream make it feel like a Tex-Mex feast.
Pro Tips Before You Start
Soften your cream cheese – Leave it at room temp so it stirs in easily and melts smoothly.
Use bite-sized chicken – This helps the chicken cook faster and evenly without drying out.
Choose colorful peppers – They add sweetness and a visual wow factor.
Don’t overcook the veggies – A little crunch adds contrast to the creamy sauce.
Bake uncovered – It helps the cheese get golden and bubbly on top.
How to Make Creamy Chicken Fajita Bake
Step 1: Preheat and Sauté the Chicken
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat.
Add your chopped chicken and sauté for 6–8 minutes until fully cooked and lightly golden.
Remove the chicken from the skillet and set it aside.
Step 2: Cook the Peppers and Onions
In the same pan (no need to clean it), toss in the sliced onions and bell peppers.
Sauté them for 5–7 minutes until they start to soften but still hold some bite.
You want them tender-crisp, not soggy.
Step 3: Mix in the Creamy Sauce
Return the cooked chicken to the skillet with the peppers and onions.
Sprinkle in the fajita seasoning, then stir in the sour cream and softened cream cheese.
Mix everything together until the sauce is smooth, thick, and coats all the ingredients evenly.
Step 4: Transfer and Top with Cheese
Pour the mixture into a lightly greased baking dish (a 9×13-inch dish works perfectly).
Spread it out evenly and sprinkle the grated cheddar cheese generously over the top.
Step 5: Bake Until Bubbly
Place the dish in the preheated oven and bake for 10–15 minutes, or until the cheese is melted, gooey, and golden in some spots.
You can broil it for 2–3 minutes at the end if you want a crispier top.
Step 6: Garnish and Serve
Remove from the oven and let it sit for 5 minutes to settle.
Serve warm with your favorite toppings—sliced avocado, fresh salsa, guacamole, or extra sour cream.
It’s perfect on its own or spooned over rice, wrapped in tortillas, or even served with tortilla chips.
What to Serve It With
Warm flour or corn tortillas
Cilantro-lime rice or Spanish rice
Black beans or refried beans
A simple side salad with lime vinaigrette
Tortilla chips for scooping
Variations / Substitutions
Use rotisserie chicken – Saves time and adds a smoky flavor.
Make it spicy – Add diced jalapeños or a pinch of cayenne to the sauce.
Swap cheeses – Pepper jack or Monterey jack can be used for extra melty goodness.
Make it vegetarian – Use black beans, sautéed mushrooms, or tofu instead of chicken.
Lower the fat – Use light sour cream and reduced-fat cream cheese.
Storage & Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Reheat: Microwave in 1-minute bursts or reheat covered in the oven at 325°F.
Freeze: Freeze the fully cooked dish tightly wrapped for up to 1 month.
Thaw in the fridge overnight before reheating.
FAQs
Can I use taco seasoning instead of fajita seasoning?
Yes, absolutely! They’re very similar and both work well in this recipe.
Is it better with chicken thighs or breasts?
Chicken thighs are juicier and more forgiving, but breasts work great too if you don’t overcook them.
Can I prepare this ahead of time?
Yes! Assemble the dish and refrigerate it up to 24 hours in advance.
Add 5–10 extra minutes to the baking time.
Is this low carb or keto-friendly?
Yes, it’s naturally low in carbs—just skip any rice or tortillas on the side.
What’s the best way to serve leftovers?
Leftovers are great in wraps, over nachos, or even in a quesadilla!
Can I double the recipe?
Definitely! Just use a larger casserole dish and increase the bake time by 5–10 minutes.
Does the cream cheese make it too rich?
Not at all—it’s balanced by the sour cream and seasoning, giving it just the right creamy texture.
Final Thoughts
This Creamy Chicken Fajita Bake is everything I want in a weeknight meal—bold flavors, satisfying texture, and a creamy, cheesy finish.
It turns simple ingredients into a dish that feels like a warm hug with every bite.
It’s the kind of recipe that gets requested again and again in my house, and I hope it brings the same joy to your table.
