Make baked chicken fajitas in the oven for a simple, flavorful dinner that comes together fast with minimal prep.
Some days call for a dinner that feels fresh and homemade but does not take all evening to make.
These baked chicken fajitas are packed with bold flavor and colorful veggies, all cooked together in the oven for easy cleanup.
This recipe is perfect for busy families who need something quick, filling, and crowd-friendly.
Just toss everything on a baking sheet, let it roast, and enjoy a simple meal that disappears fast.
Ingredients
See the recipe card below for measurements and instructions.
- Chicken Breasts
- Cilantro
- Olive Oil
- Garlic Powder
- Chili Powder
- Cumin
- Oregano
- Salt and Pepper to taste
- Lime Juice
- Green Bell Pepper
- Red Bell Pepper
- Shallots
- Flour Tortillas
Baked Chicken Fajitas
Equipment
Ingredients
- 1.5 pounds Chicken Breast (boneless and skinless)
- 2 tbsp Chopped Cilantro
- 3 tbsp Olive Oil
- 1 ½ tsp Garlic Powder
- 1 tsp Chili Powder
- ½ tsp Cumin
- 1 tsp Oregano
- Salt and Pepper to taste
- 2 tbsp fresh Lime Juice
- 1 Green Bell Pepper sliced
- 1 Red Bell Pepper sliced
- 1 Jalapeño sliced (optional, for more spice)
- 1-2 Shallots sliced
- 8 Flour Tortillas
Instructions
- Preheat oven to 400 degrees.
- 1.5 pounds Chicken Breast into strips.
- In a medium-sized mixing bowl, add chicken, 2 tbsp Chopped Cilantro, 3 tbsp Olive Oil 1 ½ tsp Garlic Powder, 1 tsp Chili Powder, ½ tsp Cumin, 1 tsp Oregano, and 2 tbsp fresh Lime Juice.
- Toss the chicken and seasoning with tongs until evenly mixed.
- Thinly slice the 1 Green Bell Pepper, 1 Red Bell Pepper, 1 Jalapeño, and 1-2 Shallots. Add to the bowl with the chicken and spices.
- Pour the chicken mixture onto a baking sheet and spread it out evenly.
- Bake at 400 degrees for 20-25 minutes or until the chicken's internal temperature reaches 165 degrees F. Then place under broil for about 5 minutes.
- Serve with warm tortillas. Additional topping Ideas: fresh sliced avacodos, pico de gallo, shredded cheese, sour cream.
Nutrition
How To Store Leftovers
In the Fridge
Let the baked chicken fajitas cool completely, then transfer the chicken, peppers, and onions to an airtight container.
Store in the refrigerator for up to 4 days.
Tip: Store the fajita mixture separately from tortillas so they don't get soggy.
In the Freezer
Allow the chicken fajitas to cool fully and place them in freezer-safe containers or heavy-duty freezer bags.
Store in the freezer for up to 3 months for the best flavor and texture.
Tip: Freeze in meal-sized portions so you can thaw only what you need. Remove as much air as possible to prevent freezer burn.
Reheating Tips
Microwave - Best for Single Servings
Place the chicken fajita mixture in a microwave-safe bowl. Cover loosely.
Heat in 60-90 second intervals, stirring between rounds, until heated through. Add a small splash of water if needed to keep the chicken from drying out.
Stovetop - Best for Texture
Add leftovers to a skillet over medium-low heat. Stir occasionally until warmed through.
Add a little water if needed to loosen the mixture and keep it juicy.
Oven - For Larger Servings
Preheat oven to 325°F. Transfer fajitas to an oven-safe dish and cover with foil.
Heat for 15-20 minutes, stirring halfway through if possible.
From Frozen
Thaw overnight in the refrigerator for best results.
Reheat using the stovetop or microwave. If reheating from frozen, use low heat and allow extra time, stirring occasionally to heat evenly.
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Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Crystal
Yummy! I'm loving your recipes!! With it being winter, it is too cold to grill. Thanks for the recipe!! Can't wait to try it!!
Katie
Thank you, Crystal! If you ever try any recipes please let us know what you think 🙂
Bonnie @ Uncommon Designs
This dish looks perfect for my family Katie. Love that it is oven prepared! Thanks for sharing.
Katie
Thanks, Bonnie 🙂 Wishing you a wonderful week!