Name: Oven Baked Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 chicken breasts (butterflied if large); 1/2 tablespoon chili powder; 1/2 tablespoon cumin; 1/2 teaspoon oregano; 1/4 teaspoon granulated garlic; Coarse salt & pepper (to taste); 3 bell peppers (sliced); 1 large onion (sliced); 1 10-ounce can diced tomatoes with chilies; 2 garlic cloves (minced)

If you’re looking for a super simple, delicious way to make fajitas without the mess of the stove, you’ve got to try this Oven Baked Chicken Fajitas Recipe. Trust me, I absolutely love how this turns out every single time — juicy chicken, sweet roasted peppers, and all those amazing spices come together perfectly baked in the oven. Plus, it’s a breeze to prep and clean up, making it one of my go-to weeknight dinners. Keep reading — you’ll see why this recipe quickly became a family favorite.

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Why You’ll Love This Recipe

Effortless Prep: Everything goes on one sheet pan — no flipping or stirring needed!
Flavor-Packed: The spice blend and roasted veggies create that perfect fajita flavor you crave.
Healthy & Flexible: Loaded with veggies and naturally dairy-free, plus easy to customize.
Perfectly Juicy Chicken: Butterflying the breasts means quick, even cooking without drying out the meat.

The image shows a large baking tray filled with several layers of cooked food on parchment paper. The bottom layer has roasted red and yellow bell pepper strips mixed with cooked white onion slices and small chunks of cooked tomato, giving a mix of red, yellow, orange, and off-white colors. On top, there are several pieces of grilled chicken, sliced into medium-thick strips with a crispy, browned outside and white inside, spread across the veggies. Two lime wedges are placed near the bottom right corner, bright green and fresh-looking. A small bunch of fresh cilantro with green leaves is placed on the right side, adding a touch of color contrast. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work like a dream because the spices perfectly complement the sweetness of the bell peppers and onions, while the diced tomatoes add a little kick and moisture. When shopping, grab fresh peppers in vibrant colors to brighten up your fajitas visually and nutritionally.

Chicken breasts: I find butterflying larger breasts helps them cook faster and stay juicy.
Chili powder: Adds warm, smoky heat essential for fajita flavor.
Cumin: This earthy spice brings that signature Tex-Mex depth.
Oregano: A subtle herbal note that rounds out the spice blend.
Granulated garlic: Gives a milder, roasted garlic flavor without overpowering.
Bell peppers: Use a mix of colors for sweetness and crunch.
Large onion: Adds a natural sweetness when roasted.
Canned diced tomatoes with chilies: Adds juiciness and a touch of heat.
Garlic cloves: Fresh minced garlic amps up the overall aroma.
Coarse salt & pepper: Essential for seasoning and enhancing flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Oven Baked Chicken Fajitas Recipe depending on what I have on hand or the crowd I’m serving. Feel free to customize it your way — fajitas are such a versatile dish!

Spicy Upgrade: I sometimes add a pinch of cayenne or smoked paprika for extra heat, which my spice-loving family loves.
Vegetarian Version: Swap chicken for firm tofu or portobello mushrooms—season and bake the same way.
Different Proteins: Have some shrimp or steak? You can easily adapt this recipe by slicing those thin and adjusting cooking time.
Gluten-Free: Use corn tortillas or serve with cauliflower rice for a grain-free option.

How to Make Oven Baked Chicken Fajitas Recipe

Step 1: Prep Your Chicken and Veggies

Start by preheating your oven to 425˚F (220˚C) and lining a baking sheet with foil or parchment paper for easy cleanup. Butterfly your chicken breasts if they’re thick — this little trick shaves cooking time and keeps the chicken tender. Then place the chicken on your baking sheet and generously coat it with chili powder, cumin, oregano, granulated garlic, salt, and pepper. Next, pile your sliced bell peppers and onions right on top. Trust me, it’s okay if it looks like a colorful mountain — that’s part of the fun!

Step 2: Add the Tomato Mixture

In a medium bowl, stir together the diced tomatoes with chilies, your minced garlic, and a pinch of salt. Spoon this juicy, spicy mixture over the peppers and onions, making sure everything is nicely coated. This layer keeps the fajitas moist while roasting and adds that classic zesty flavor we all love.

Step 3: Bake and Check for Perfection

Pop your baking sheet into the oven and bake for about 30 minutes. The veggies should be soft and starting to brown at the edges, and your kitchen will smell incredible. I always keep a meat thermometer handy to check my chicken — you want it to hit 165˚F to ensure safety without drying out the juicy goodness. Once done, remove from the oven and let it rest a few minutes before slicing the chicken into strips.

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Pro Tips for Making Oven Baked Chicken Fajitas Recipe

Butterfly the Chicken: This helps the chicken cook quickly and evenly, preventing those dry edges.
Don’t Skip the Thermometer: Using a meat thermometer ensures perfectly cooked chicken every time without guesswork.
Use Parchment Paper: It makes cleanup effortless, especially with all the delicious juices roasting off the veggies and meat.
Serve Immediately: Fajitas are best enjoyed right away so you get the full juicy, tender experience before the chicken cools.

How to Serve Oven Baked Chicken Fajitas Recipe

The image shows a white plate with a single soft flour tortilla on it. On top of the tortilla, there is one layer of grilled chicken strips that are golden brown with grill marks. Mixed with the chicken are thin slices of red and yellow bell peppers, translucent cooked onions, and small pieces of red tomatoes. A lime wedge and a few fresh green cilantro leaves sit on the right side of the tortilla for garnish. The plate rests on a white marbled surface with a blue and white striped cloth partially visible under the plate. Nearby, there is a small dark bowl with lime wedges and a wooden bowl with mashed green avocado. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my fajitas with handfuls of fresh cilantro, a squeeze of lime juice, and slices of avocado or guacamole. Our family also loves dollops of sour cream or shredded cheese, but since the dish is naturally dairy-free, you can keep it light or switch to plant-based options easily. Don’t forget some fresh salsa for that added zing!

Side Dishes

I like to serve these fajitas with warm corn tortillas to keep things gluten-free, plus a side of Mexican rice or black beans. A crisp salad or crunchy tortilla chips always round out the meal perfectly. The colors and textures make for such a satisfying plate.

Creative Ways to Present

For a fun twist at parties, I’ve layered the sliced chicken and veggies on a big platter with bowls of toppings and tortillas on the side so everyone can build their own fajitas. This “fajita bar” style is always a hit and makes entertaining super easy.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and veggies in an airtight container in the fridge — they’ll keep well for 3 to 4 days. I find that storing the chicken and vegetables together helps the flavors meld even more overnight.

Freezing

I’ve frozen leftovers successfully by portioning the cooked fajita filling into freezer bags. Just thaw overnight in the fridge before reheating. It’s great for busy nights when you want a quick, wholesome meal without cooking from scratch.

Reheating

To reheat, I usually warm the fajita mixture in a skillet over medium heat or in the microwave until hot. If using tortillas, warming them separately keeps them from getting soggy. This method keeps the chicken tender and veggies tasty without drying out.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If you use frozen chicken, the outer parts can overcook while the inside remains underdone. Plan ahead for best results!
What can I substitute for canned diced tomatoes with chilies?

If you don’t have tomatoes with chilies, use plain diced tomatoes plus a pinch of chili flakes or smoked paprika to add that mild heat. Fresh diced tomatoes also work but keep an eye on moisture levels while baking.
Is this recipe suitable for meal prep?

Definitely! This Oven Baked Chicken Fajitas Recipe is perfect for meal prep since it stores well in the fridge and reheats nicely. Just pack your fajita mixture and tortillas separately for the freshest experience.
How do I make this recipe spicier?

Add diced jalapeños along with the bell peppers or toss in a dash of cayenne pepper or hot sauce to the tomato mixture before baking. Start with small amounts and adjust to your heat tolerance.

Final Thoughts

This Oven Baked Chicken Fajitas Recipe has become a staple in my kitchen because it’s just that easy and tasty — especially when life gets busy but you still want a wholesome homemade dinner. I love sharing it with friends because it feels like comfort food without the fuss. Give it a try, and I bet you’ll be adding it to your rotation too. Happy cooking, and enjoy every flavorful bite!