Sizzling Chicken Fajita Casserole: A Deliciously Hearty Meal for Busy Families

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts, cut into 1‑inch cubes
• 1 large red bell pepper, sliced thin
• 1 large green bell pepper, sliced thin
• 1 medium yellow onion, thinly sliced

Sauce & Cheese

• 1 cup low‑fat sour cream
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup chicken broth (low sodium)

Seasonings & Marinade

• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder (optional for heat)
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Instructions

Cooking Process

1. Heat the Skillet. Place a large cast‑iron skillet over medium‑high heat for about 3 minutes. Add a drizzle of olive oil and watch it shimmer; this is the sweet spot for searing without burning.
2. Sear the Chicken. Add the seasoned chicken in a single layer, making sure not to crowd the pan. Cook undisturbed for 4 minutes, allowing a golden crust to form, then flip and sear the other side for another 3‑4 minutes. The exterior should be caramelized while the interior stays juicy.
3. Sauté the Vegetables. Reduce heat to medium and push the chicken to one side. Add the sliced onions and bell peppers to the empty space. Stir occasionally for 5 minutes until they soften and develop a slight char, which deepens the fajita flavor.
4. Build the Sauce. Sprinkle the remaining smoked paprika and cumin over the mixture, then stir in the chicken broth. Bring to a gentle simmer, scraping the browned bits from the pan—these are flavor gold. After 2 minutes, fold in the sour cream, letting it melt into a silky sauce.
5. Combine & Bake. Transfer the skillet contents to a 9‑x‑13‑inch baking dish. Evenly sprinkle the cheddar and Monterey Jack over the top. Place the dish in a pre‑heated 375°F (190°C) oven and bake for 15‑20 minutes, or until the cheese is bubbly and lightly browned.