Sizzling Chicken Fajita Casserole: A Flavorful Tex-Mex Delight

Start by patting the chicken strips dry with paper towels—dry meat browns better. Toss the chicken with chili powder, smoked paprika, cumin, black pepper, and a pinch of salt. Let it rest for 10 minutes while you slice the bell peppers and onion. This short rest allows the spices to adhere and begin flavoring the meat.

Searing the Chicken

1. Heat the skillet. Place a large oven‑safe skillet over medium‑high heat and add 2 tablespoons olive oil. When the oil shimmers (about 2 minutes), it’s hot enough to sear without burning.
2. Sear in batches. Add half of the seasoned chicken in a single layer. Cook undisturbed for 3‑4 minutes until a deep golden crust forms, then flip and brown the other side for another 3 minutes. Remove to a plate and repeat with the remaining chicken. This step builds flavor through the Maillard reaction.
3. Deglaze. Reduce heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping the browned bits from the pan—they’re pure flavor.