Hasselback Fajita Chicken

The first time I made Hasselback Fajita Chicken, I was blown away by how simple yet impressive it looked on the dinner table. The idea of creating slits in juicy chicken breasts, then stuffing them with vibrant bell peppers and onion, transformed an ordinary weeknight meal into something truly special. I remember serving it to friends on a cozy evening, and their delighted reactions made me realize how much a well-prepared dish can elevate any gathering. This recipe not only brings flavor but also bursts of color, making it an irresistible centerpiece. It’s the kind of dish that invites conversation and laughter around the table, reminding us of the joys of sharing a home-cooked meal.

Ingredients Required for Hasselback Fajita Chicken

When you gather the ingredients for Hasselback Fajita Chicken, you’ll find a delightful mix of fresh produce and bold flavors. The main players are the chicken, which becomes tender and juicy, and a vibrant assortment of bell peppers and onion that add color and crunch. Combine that with spices like cumin and chili powder, and you have a recipe that’s bursting with flavor. Here’s what you’ll need:

• 8 oz. chicken breasts – The star of the dish, provides the juicy base for all those delicious fillings.
• 1/2 each red, yellow, and green bell pepper – These colorful peppers add sweetness and a delightful crunch.
• 1/2 small red onion – Adds a mild sharpness and depth of flavor.
• 1 cup freshly shredded Monterey Jack cheese – Melts beautifully, adding creaminess and richness.
• Cilantro (optional for serving) – Freshness that brightens up the dish.
• Sour Cream (optional for serving) – A cool contrast to the warmed flavors.
• Guacamole (optional for serving) – Creamy and spicy, a perfect accompaniment.
• 1/4 cup olive oil – For marinating and adding healthy fats.
• 3 tablespoons lime juice – Adds acidity and brightness.
• Lime zest from 1 lime – Enhances the lime flavor with aromatic oils.
• 2 teaspoons EACH honey and chili powder – Sweetness and warmth to balance the spices.
• 1 1/2 teaspoons salt – Essential for seasoning.
• 1 teaspoon EACH ground cumin, smoked paprika, onion powder, garlic powder – Provides depth and complex flavors.
• 1/4-1/2 teaspoon chipotle chili powder (optional for more heat) – For those who like an extra kick.
• 1/2 teaspoon pepper – A general seasoning staple.
• 2 cups cooked rice (any kind, including cauliflower) – A hearty base for the dish.
• 1 cup salsa – Adds a zesty flavor and moisture.
• 15 oz. can black beans, drained and rinsed – A great source of protein and texture.
• 15 oz. can corn, drained and rinsed – Sweet and crunchy for added depth.
• 15 oz. can fire-roasted tomatoes, drained (optional) – Adds a smoky flavor if using chunky salsa.
• 14 oz. can mild chopped green chiles – Provides a subtle heat.
• 1/4 teaspoon EACH salt and pepper – For final seasoning adjustments.

The Process for Making Hasselback Fajita Chicken

The process of making Hasselback Fajita Chicken is straightforward, and it’s a wonderful way to get the family involved. With just a few steps, you’ll have a delicious dish that looks as good as it tastes. Let’s dive into the details:

1. Start by preparing the chicken. Make 5 to 6 slits in each breast, about ¾ of the way through and spaced about 1 inch apart. Ensure you don’t cut all the way through; you want to keep the base intact. This creates little pockets for the fillings.
2. In a small bowl, whisk together the ingredients for the Chicken Lime Rub. This usually includes the lime juice, honey, and your spices like chili powder and cumin. Pour this mixture over the chicken in a dish, ensuring it gets into the slits. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 8 hours.
3. While the chicken is marinating, prepare the veggies. Slice your bell peppers and red onion into thin strips. The thinner they are, the easier they are to stuff into the slits and the quicker they will cook.
4. Optional step: If you’re using rice and beans, combine all the ingredients for this in a greased 9×13 baking dish. Stir it all together and spread it into an even layer. This will serve as a delicious base for your chicken.
5. Preheat your oven to 400 degrees F (200 degrees C). Once heated, it’s time to stuff the chicken. Take your marinated chicken breasts and stuff each slit with a slice of red onion and one slice of each bell pepper, alternating for color and flavor.
6. If you prepared a rice mixture, place the chicken over the top of it in the baking dish. If not, you can simply place the chicken in a greased 9×13 dish.
7. Cover the dish with foil and bake for 30 to 35 minutes, until the chicken is mostly cooked through. You can check doneness with a meat thermometer; it should read about 160 degrees F (70 degrees C).
8. After 30 minutes, remove the foil and sprinkle the Monterey Jack cheese over the top of the chicken. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly.
9. Once done, take the dish out of the oven and let it rest for a few minutes. This helps the chicken retain its juices when you cut into it.
10. Serve your Hasselback Fajita Chicken with optional garnishes like guacamole, sour cream, and fresh cilantro. A squeeze of lime juice on top is always a great addition!

Recipe Notes about Hasselback Fajita Chicken

Every dish is a learning experience, and Hasselback Fajita Chicken is no exception. Here are some tips to keep in mind for the best results:

• Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Make sure to let them cool before sealing.
• Freezing: I do not recommend freezing this dish as the bell peppers may become soggy when thawed.
• Reheating: Reheat leftovers in the microwave for 90 seconds, then in 20-second intervals until warmed through, or bake at 325 degrees F (163 degrees C) for about 10 minutes.
• Meal prep: Assemble the dish ahead of time without cooking it. Just add the cheese before baking.
• Variations: Feel free to mix up the spices in the marinade and experiment with different cheeses!

Great Combinations for Hasselback Fajita Chicken

Serving Hasselback Fajita Chicken can be just as fun as making it! Here are some great ideas to elevate your meal:

• Pair with rice: Serve it over a bed of fluffy white or brown rice for a fulfilling meal.
• Fresh salads: A crisp side salad with a tangy vinaigrette can balance the dish wonderfully.
• Tacos: Chop up the chicken for delicious tacos! Just add some fresh toppings.
• Tortillas: Warm tortillas on the side make a great addition for scooping up chicken and sides.
• Seasonal veggies: Consider adding seasonal roasted vegetables as a side for extra nutrition and color.
• Occasions: This dish is perfect for family dinners, casual get-togethers, or even as a main attraction during festive gatherings.

FAQ

Conclusion

In summary, Hasselback Fajita Chicken is a stunning and flavorful dish that is perfect for impressing guests or enjoying as a family meal. The combination of juicy chicken, vibrant vegetables, and melted cheese creates a satisfying experience for the taste buds. I encourage you to give this recipe a try; it’s sure to become a favorite in your home!

Hasselback Fajita Chicken

The ultimate comfort food, Hasselback Fajita Chicken is not just beautifully presented but also packed with flavor! Juicy chicken breasts are stuffed with vibrant bell peppers and topped with melted cheese, making it perfect for an easy weeknight dinner. You won't want to miss this delicious dish!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz chicken breasts
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 green bell pepper
• 1/2 red onion
• 1 cup Monterey Jack cheese
• Cilantro (optional for serving)
• Sour Cream (optional for serving)
• Guacamole (optional for serving)
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 lime zest from 1 lime
• 2 teaspoons honey EACH
• 2 teaspoons chili powder EACH
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin EACH
• 1 teaspoon smoked paprika EACH
• 1 teaspoon onion powder EACH
• 1 teaspoon garlic powder EACH
• 1/4-1/2 teaspoon chipotle chili powder (optional for more heat)
• 1/2 teaspoon pepper
• 2 cups cooked rice (any kind, including cauliflower)
• 1 cup salsa
• 15 oz black beans drained and rinsed
• 15 oz corn drained and rinsed
• 15 oz fire roasted tomatoes drained (optional if not using chunky salsa)
• 14 oz chopped green chiles mild
• 1/4 teaspoon salt EACH
• 1/4 teaspoon pepper EACH

Equipment

• Baking Sheet
• Whisk
• Oven
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Make 5-6 slits/pockets in each chicken breast ¾ of the way through, about 1 inch apart; set aside. DO NOT cut through – keep the base of the chicken breasts intact.
2. In a small bowl, whisk the Chicken Lime Rub ingredients together. Pour the rub over the chicken in a small dish (I use an 8×8 baking dish). Turn the chicken a few times so it’s evenly coated. Let the chicken rest while you prep the veggies and rice (preferable 30-60 minutes at room temperature) or refrigerate up to 8 hours then bring to room temperature before cooking.
3. Meanwhile: Optional: Add all of the Rice and Beans ingredients to a lightly greased 9×13 baking dish. Stir to combine then spread into an even layer.
4. Preheat oven to 400 degrees F. Slice bell peppers and red onion into very thin strips, about 1/8-inch thick. Stuff each slit with one slice of red onion and one red, green and yellow bell pepper. Line chicken overtop the rice mixture or in a lightly greased 9×13 baking dish if not using rice.
5. Bake (uncovered) at 400 degrees F for 30-35 minutes, until chicken is mostly cooked through. Add the cheese on top of the chicken and continue to bake for an additional 5-10 minutes OR until the cheese is melted and the chicken is cooked through (reaches 160 degrees F on an instant read thermometer). Cooking time will vary depending on the thickness of the chicken breasts, you may even need to cook an additional 15-20 minutes. I recommend using a digital instant read thermometer to know exactly when the chicken is done.
6. Serve chicken with optional garnishes such as guacamole, sour cream, cilantro and an extra squeeze of lime juice if desired.

Notes

Completely assemble: according to recipe directions but don’t add the cheese. Cover tightly with foil and refrigerate for up to 8 hours. You don’t want to refrigerate longer because the lime juice can eat away at the chicken and make it mushy.

When ready to bake: let the dish sit at room temperature for 20 minutes. Bake according to recipe directions, adding an additional 10 minutes to the cooking time.

Storage: Store in airtight container for up to 5 days.

Freezing: I do not recommend freezing this dish because the bell peppers become a soggy, unpleasant texture once thawed.

Reheating leftovers: Reheat in the microwave for 90 seconds then for 20 second intervals or in a skillet over medium-low heat until warmed through or bake at 325 degrees F for 10 minutes or until warmed through.

Previous PostHoney Soy Chicken

Next Post Greek Slow Cooker Lemon Chicken and Potatoes

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.