Baked Chicken Fajitas

Love fajitas but not so much the smoking, sizzling stovetop? Our baked chicken fajitas recipe ditches the high-effort work of juggling batches of chicken and vegetables in a skillet and instead relies on a baking dish or sheet pan. Simply arrange the sliced onions, peppers and poultry on a pan and bake until everything is tender. The flavors meld as they cook together, and there’s only one dish to wash. For good reason, this oven-baked chicken fajita recipe is one of our favorite easy chicken dinners.

Ingredients for Baked Chicken Fajitas

• Chicken breasts: Boneless skinless chicken breasts are the best cut of chicken for quick dinners. Slice them into thin strips so they cook quickly and evenly.
• Diced tomatoes and green chiles: A can of tomatoes with spicy chiles contributes both vegetable and seasoning.
• Peppers and onion: Green and red peppers and sweet onions make the classic fajita filling. Keep the slices about the same size so everything cooks evenly.
• Canola oil: A neutral cooking oil like canola won’t distract from the spice mix.
• Seasonings: Chili powder and cumin are essential for many Mexican-inspired dinners. Salt elevates all the flavors.
• Flour tortillas: Warm up your 6-inch flour tortillas before serving to make them more pliable. Use your favorite store-bought brand or make homemade tortillas.
• Toppings: Optional toppings for oven-baked chicken fajitas include sliced avocado, tomato wedges and lime wedges.

Directions

Step 1: Prep the sheet pan

Preheat the oven to 400°F. Combine the chicken, tomatoes, onion and peppers in a 13×9-inch baking dish coated with cooking spray.

Editor’s Tip: You can also use a sheet pan to make baked chicken fajitas.

Step 2: Make the seasoned oil

In a small bowl, stir together the oil, chili powder, cumin and salt.

Step 3: Season the chicken

Drizzle the seasoned oil over the chicken mixture. Using a spatula or your hands, toss to coat.

Step 4: Bake the chicken and veggies

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Bake, uncovered, for 20 to 25 minutes or until the chicken is no longer pink and the vegetables are tender.

Editor’s Tip: About halfway through, toss the chicken and vegetables around in the pan so all sides get caramelized.

Step 5: Serve the fajitas

Spoon the chicken and vegetables onto tortillas, and fold or roll them up. Serve with toppings as desired.

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Baked Chicken Fajita Variations

• Dial up the spices: This oven-baked chicken fajita recipe can be as complex or as simple as you like. Add heat with cayenne or red pepper flakes. Stir in a sprinkle of garlic or onion powder, or add an herbal note with a pinch of oregano. You can also just use store-bought fajita seasoning.
• Go mild: If you don’t like heat, use a can of plain diced tomatoes without the chiles.
• Mix up the veggies: Peppers and onions are classic fajita fillings. Use any colors of them that you like. Mushrooms, jalapenos, poblanos, corn, zucchini or summer squash are other tasty choices.
• Go gluten-free: Swapping in corn tortillas will make this an easy gluten-free dinner.

How to Store Baked Chicken Fajitas

Leftover chicken and vegetables should be kept in an airtight container in the refrigerator. The chicken fajita filling will last for three to four days. Any extra tortillas should be wrapped in foil and stored on the countertop or in the fridge. The tortillas will keep for several days.

How do you reheat chicken fajitas?

Reheat the chicken and peppers in a skillet until warmed through, or transfer the filling to a microwave-safe dish and heat in short bursts in the microwave.

Baked Chicken Fajita Tips

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What’s the best way to cut chicken for fajitas?

Boneless skinless chicken breasts are easy to slice. If they’re very thick, slice them in half crosswise to yield thinner, even pieces. Slice the pieces into narrow strips while using your non-cutting hand to hold the chicken steady. Cut against the grain for the most tender chicken.

Can you use other types of chicken for oven-baked chicken fajitas?

You can use boneless skinless chicken thighs for fajitas. The darker, richer thigh meat will make for juicy, flavorful chicken with one caveat: It will take longer to cook. If the chicken is slower to cook than the vegetables, cover the pan with foil in the oven and remove the foil in the last moments of baking.

What can you serve with baked chicken fajitas?

Our oven-baked chicken fajita recipe is a great match with any Mexican side dish. Go simple with chips and salsa, or whip up a batch of guacamole. A bowl of black or pinto beans packs in extra protein, while rice (plain or seasoned Mexican rice) stretches the meal to serve extra hungry eaters. Slide in a pan of baked Mexican street corn along with the fajitas, toss together an easy avocado salad, or just open a bottle of the best hot sauce and splash it on.