Why You’ll Love This Recipe
This recipe delivers all the sizzling fajita flavor without the need for a skillet. It’s incredibly easy — just slice, season, toss, and bake. With minimal cleanup and maximum flavor, baked chicken fajitas are perfect for busy nights or feeding a hungry crowd. Plus, it’s a healthy option packed with lean protein and fresh veggies, and it’s easy to customize with toppings and sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (sliced into thin strips)
- Bell peppers (any color, sliced)
- Onion (sliced)
- Olive oil
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Salt
- Black pepper
- Lime juice (fresh)
- Fresh cilantro (optional, for garnish)
- Flour or corn tortillas (for serving)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine sliced chicken, bell peppers, and onions. Drizzle with olive oil.
- In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Sprinkle the seasoning blend over the chicken and vegetables, then toss everything to coat evenly.
- Spread the mixture out on a large baking sheet in an even layer.
- Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
- Remove from oven and squeeze fresh lime juice over the top.
- Serve hot with warm tortillas and your favorite fajita toppings like salsa, sour cream, avocado, or cheese.
Servings and timing
This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Use chicken thighs instead of breasts for a juicier result.
- Add sliced jalapeños for extra heat.
- Substitute the chicken with shrimp, beef strips, or a plant-based protein.
- Include other veggies like zucchini or mushrooms.
- Use a store-bought fajita seasoning mix for extra convenience.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat or microwave for 1–2 minutes until heated through.
For longer storage, freeze the cooked chicken and veggies for up to 2 months. Thaw overnight in the fridge and reheat as needed.
FAQs
Can I use frozen chicken?
Yes, but it must be fully thawed before slicing and baking to ensure even cooking.
Are baked fajitas as flavorful as skillet ones?
Absolutely. The oven roasting helps caramelize the veggies and locks in the spices, making them just as flavorful.
Can I prep this ahead of time?
Yes, you can slice and season the ingredients ahead of time. Store in the fridge and bake when ready.
What’s the best way to slice chicken for fajitas?
Slice against the grain into thin strips for the most tender texture.
Can I make this recipe low-carb?
Yes, serve the chicken and veggies in lettuce wraps or over cauliflower rice instead of tortillas.
What toppings go well with baked chicken fajitas?
Try sour cream, salsa, guacamole, shredded cheese, pickled onions, or fresh cilantro.
Can I cook everything on one sheet pan?
Yes, just make sure it’s a large pan and don’t overcrowd the ingredients for even roasting.
How do I know when the chicken is done?
The chicken should be cooked through with no pink inside and reach an internal temperature of 165°F (74°C).
Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding and ensure proper roasting.
What sides go well with this dish?
Serve with rice, beans, chips and salsa, or a fresh green salad for a complete meal.
Conclusion
Baked chicken fajitas are a quick, easy, and flavorful meal that brings bold Tex-Mex flavor straight from the oven. With juicy chicken, crisp vegetables, and warm spices, this sheet-pan dinner is perfect for busy nights or casual gatherings. Customize them with your favorite toppings and enjoy a healthier, homemade version of a restaurant favorite — all with minimal cleanup.
PrintBaked Chicken Fajitas
Baked Chicken Fajitas are a simple and flavorful Tex-Mex dish made in the oven. Juicy chicken strips, bell peppers, and onions are tossed in bold spices and roasted until perfectly tender. Serve with warm tortillas and your favorite toppings for an easy, healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Fat
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro (optional, for garnish)
- Flour or corn tortillas, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine sliced chicken, bell peppers, and onions. Drizzle with olive oil.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Sprinkle the seasoning blend over the chicken and vegetables. Toss until everything is evenly coated.
- Spread mixture on a large baking sheet in a single layer.
- Bake for 20–25 minutes, stirring halfway through, until chicken is cooked through and veggies are tender.
- Remove from oven and squeeze fresh lime juice over the top.
- Garnish with cilantro if desired and serve with warm tortillas and favorite toppings.
Notes
- Slice chicken thinly and evenly for quicker, even cooking.
- Don’t overcrowd the baking sheet to ensure good caramelization.
- Use parchment paper for easy cleanup.
- Great for meal prep — store filling and reheat when needed.
Nutrition
- Serving Size: 1/4 of recipe (without tortillas)
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
