Oven Baked Chicken Fajita Recipe

Prepare and pound

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or lightly pound to an even thickness about 3/4 inch for even cooking.

In a medium bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1 tsp black pepper to make the marinade.

Add chicken to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, allow 20–30 minutes at room temperature.

While the chicken marinates, preheat the oven to 425°F (220°C). Place a 10–12 inch cast iron skillet in the oven as it heats so it becomes hot.

Slice the red, yellow and green bell peppers into 1/2-inch strips and thinly slice the onion. Toss the sliced vegetables in 1 tbsp olive oil, 1 tsp kosher salt and 1 tsp black pepper and set aside.

Remove the hot skillet from the oven using oven mitts and place it on a burner set to medium-high. Add 1 tsp vegetable oil and swirl to coat the bottom.

Add the marinated chicken breasts to the skillet (reserve excess marinade). Sear undisturbed for 2 minutes on the first side until golden brown.

Flip the chicken and arrange the tossed bell peppers and onions around and partially over the chicken so they will roast in the skillet. If marinade remains, drizzle a tablespoon over the vegetables for extra flavor.

Transfer the skillet to the preheated oven and bake at 425°F (220°C) for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp. (Cooking time will vary based on breast thickness.)

Carefully remove the skillet from the oven. Sprinkle 2 cups shredded mozzarella evenly over the chicken and vegetables.

Return the skillet to the oven and broil on high (or set oven to broil) for 2–4 minutes, watching closely, until the mozzarella is bubbly and slightly golden and sizzling. If your oven broiler is aggressive, check at 1.5–2 minutes to prevent burning.

Remove skillet from oven and let rest 3–4 minutes. Sprinkle chopped cilantro over the top and add optional sliced jalapeño if using.

Warm tortillas separately. Use tongs to slice the chicken into strips across the grain and distribute chicken, vegetables and melted mozzarella into tortillas. Serve with lime wedges to squeeze over and any additional toppings you like (sour cream, salsa, guacamole).