Name: Baked Chicken Fajitas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs Chicken breasts; 1 large Onion; 1 bell pepper Bell pepper; 2 tbsp Olive oil; 1 tsp Chili powder; 0.5 tsp Cumin; 12 count Flour tortillas

What is that one thing that changed my weeknight dinner game?Baked Chicken Fajitas:. Forget standing over a hot stove, flipping tortillas one by one. This recipe is all about tossing everything onto a sheet pan, baking it until bubbly and delicious, and then letting everyone build their own fajitas. Think of it like the ease of tacos, but with the incredible, smoky flavor of fajitas… and about a million times easier than making traditional sizzling fajitas!

What is baked chicken fajitas?

Basically, Baked Chicken Fajitas are your favorite fajita flavors baked together on a single sheet pan. Think of it as a deconstructed fajita buffet that’s ready in under 30 minutes. It’s essentially marinated chicken and colorful bell peppers, all cooked to perfection in your oven and then served with warm tortillas and your favorite toppings. The best part? Clean-up is a breeze! No more hovering over a skillet, just one pan to wash. It’s perfect for busy weeknights or when you’re feeding a crowd. Trust me, this is not your mama’s cooking.. Well my mama didnt cook this!

Why you’ll love this recipe?

Why am I so obsessed with these things?Baked Chicken Fajitas:.

Flavor Explosion:What are some of the best ways to marinate chicken in lime juice, cumin, and garlic? a depth of flavor that’s both smoky and bright. How do peppers get charred in the oven? What is the best balance between spice and fruit?
EffortlessThis is not one of those recipes that require a million steps and hours of prep. Toss everything on a sheet pan, bake, and boom – dinner is served! What is a lifesaver on those hectic weeknights when you just don’t have the energy for anything?
Budget Friendly Chicken thighs are a much more economical choice than chicken breasts, and they stay juicy and tender during baking. The rest of the ingredients are pantry staples, so you probably already have most of them on hand.
Totally CustomizDon’t like bell peppers? Swap them out for zucchini or mushrooms! Want to add some heat? What is a jalapeo? This recipe is incredibly versatile, so you can easily adapt it to your family’s preferences.

What I love about this recipe is how family-friendly it is. My kids, who are usually picky eaters, devour these delicious snacks.Baked Chicken Fajitas:. It’s a fun, interactive meal that everyone can enjoy, and it’s so much healthier than ordering takeout. It’s just so much more practical than my old way of making them on a skillet! Give it a shot!

How do I make Baked Chicken Fajitas?

Quick Overview

Making these Baked Chicken Fajitas:Is honestly a breeze. What is the best way to marinate chicken in lime juice? If you have a large chicken breast, you’ll toss it on ice and sliced bell peppers and bake until the chicken is cooked through, about 15 minutes. What do you cook peppers for? What’s the best part? Can you prep the chicken and peppers ahead of time, so dinner comes together in minutes? What more could you ask for?

Ingredients

What is the recipe for chicken marinade?

1.5 lbs boneless, skinless chicken thighs, cut into strips. (Chicken thighs are key! They stay juicy. You can use breasts, but watch the baking time.)
2 tablespoons olive oil (Extra virgin is always my go-to, but any kind will work).
2 tablespoons lime juice (Freshly squeezed is always best! Trust me, it makes a difference).
1 tablespoon chili powder (Adjust to your spice preference! I use a mild Chili powder for the kids).
1 teaspoon cumin (Adds that classic fajita flavor!)
1 teaspoon garlic powder (Because everything’s better with garlic!)
1/2 teaspoon onion powder (Adds a subtle sweetness.)
1/2 teaspoon smoked paprika (This is my secret ingredient! It adds a wonderful smoky flavor).
Salt and pepper to taste (Don’t be afraid to season generously!)

For the Fajitas: What

2 bell peppers, sliced (I like to use a mix of colors for visual appeal!)
1 red onion, sliced (Adds a nice bite.)
1 tablespoon olive oil (For tossing veggies.)
I usually offer both flour and corn tortillas, warmed (Your choice!

For Serving:

Sour cream or Greek yogurt (Adds a creamy tang.)
Salsa (Mild, medium, hot – your call!)
Why is guacamole so good?
Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend.)
Chopped cilantro (Adds a fresh, vibrant flavor.)
Lemon wedges (For an extra burst of citrus.)

What are the steps to

Step 1: Marinate the Chicken

In a bowl, whisk together the olive oil, lime juice, cumin, garlic powder, onion powder and salt. Set aside. Powder, smoked paprika, salt, and pepper. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Step 2: Preheat Oven & Prep Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Trust me, you’ll thank me later!

Step 3: Prep the Veggies

In a large bowl, toss the sliced bell peppers and red onion with the olive oil, salt, and pepper. Make sure the veggies are evenly coated so they roast properly.

Step 4: Arrange on Baking Sheet

Spread the marinated chicken and the veggies in a single layer on the prepared baking sheet. Try not to overcrowd the pan, or the chicken and veggies will steam instead of roast. If needed, use two baking sheets.

Step 5: Bake

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C). I always use a meat thermometer to be sure!

Step 6: Warm the Tortillas

While the chicken and veggies are baking, warm the tortillas according to package instructions. I usually wrap them in a damp paper towel and microwave them for a minute or two. You can also warm them in a dry skillet over medium heat.

Step 7: Serve!

Remove the Baked Chicken Fajitas from the oven and let them rest for a few minutes before serving. Serve immediately with warm tortillas and your favorite toppings. Get ready for some serious fajita deliciousness!

What to Serve It With

The beauty of Baked Chicken Fajitas is that they’re incredibly versatile and pair well with so many things! Here are a few of my favorite serving suggestions:

Classic Fajita Bar: Set out bowls of sour cream, salsa, guacamole, shredded cheese, chopped cilantro, and lime wedges. Let everyone build their own perfect fajita!
Mexican Rice and Beans: Serve the fajitas with a side of flavorful Mexican rice and refried beans for a complete and satisfying meal.
Elote (Mexican Street Corn): This is a fun and flavorful side dish that perfectly complements the smoky flavors of the fajitas.
Chips and Guacamole: Because you can never have too much guacamole!
Margaritas: Okay, this isn’t a *food* pairing, but it’s definitely a fun one! A refreshing margarita is the perfect way to complete your fajita fiesta.

My family loves to have a build-your-own fajita night with all the fixings. It’s a fun and interactive way to get everyone involved in dinner, and it’s always a crowd-pleaser!

Top Tips for Perfecting Your Baked Chicken Fajitas

Over the years, I’ve learned a few tricks that will take your Baked Chicken Fajitas to the next level. Here are my top tips:

Don’t Skip the Marinade: The marinade is what gives the chicken its incredible flavor. Don’t skimp on the marinating time! At least 30 minutes is ideal, but longer is even better.
Use Chicken Thighs: As I mentioned before, chicken thighs are the key to juicy and tender fajitas. They’re more forgiving than chicken breasts and won’t dry out during baking.
Don’t Overcrowd the Pan: If you overcrowd the baking sheet, the chicken and vegetables will steam instead of roast. This will result in soggy fajitas. If needed, use two baking sheets.
Roast at a High Temperature: Roasting at 400°F (200°C) will ensure that the chicken and vegetables get nicely browned and slightly charred.
Use a Meat Thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C).
Warm the Tortillas Properly: Cold, stiff tortillas can ruin even the best fajitas. Warm them properly according to package instructions.
Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Some of my favorites include pickled onions, roasted corn, and queso fresco.

One thing I learned the hard way is to always check the chicken’s temperature. I once baked them for too long and they came out a little dry, but even then the flavor was still amazing! Now I always use my meat thermometer.

Storing and Reheating Tips

Got leftovers? No problem! These Baked Chicken Fajitas store and reheat beautifully.

Refrigerator Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the cooked chicken and vegetables. Let them cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 2-3 months.
Reheating Instructions: To reheat, you can microwave the chicken and vegetables, but they’ll be best reheated in a skillet over medium heat. You can also reheat them in the oven at 350°F (175°C) until warmed through.
Tortilla Tip: Store tortillas separately to prevent them from getting soggy. Reheat them in a dry skillet or microwave before serving.

I usually make a big batch of these Baked Chicken Fajitas on Sunday and then enjoy them for lunch or dinner throughout the week. They’re so convenient and delicious!

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Yes, you can, but chicken thighs are definitely the better option. They stay juicier and more tender during baking. If you use chicken breasts, be sure to watch the baking time carefully to avoid drying them out. I recommend cutting the breasts into thinner strips to ensure they cook evenly.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables to your Baked Chicken Fajitas. Some good options include zucchini, mushrooms, and poblano peppers. Just make sure to slice the vegetables to a similar thickness so they cook evenly.

Can I make this vegetarian?

Yes, you can easily make this recipe vegetarian by replacing the chicken with tofu or black beans. Tofu will need to be pressed to remove excess water before baking. Black beans can be tossed with the same marinade and baked alongside the vegetables.

How can I make this spicier?

If you like a little heat, you can add a chopped jalapeño to the marinade or sprinkle some red pepper flakes over the chicken and vegetables before baking. You can also use a spicier chili powder.

What kind of tortillas should I use?

That’s totally up to you! I usually offer both flour and corn tortillas so everyone can choose their favorite. Flour tortillas are softer and more pliable, while corn tortillas have a slightly more rustic flavor.

Final Thoughts

So there you have it – my go-to recipe for easy and delicious Baked Chicken Fajitas. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights, family gatherings, or any occasion when you want a flavorful and satisfying meal without spending hours in the kitchen. If you enjoy this recipe, you might also like my sheet pan shrimp fajitas or my easy Chicken Taco recipe. I really hope you give this one a try! Let me know in the comments how yours turn out, and don’t forget to rate the recipe! Happy cooking!