Dinner

Baked Chicken Fajitas Recipe

ByMaya bella December 6, 2025December 6, 2025

Introduction

Baked chicken fajitas are a simple and delicious meal perfect for busy weeknights. The chicken stays juicy while the bell peppers and onions caramelize beautifully, all topped with gooey melted cheese. This one-pan recipe makes cleanup easy and everyone can customize their own fajitas.

This image shows a close-up of a hot sheet pan filled with cooked strips of steak mixed with sliced bell peppers and onions. The colorful bell peppers include yellow, red, and green, each cut into long thin strips, and they are mixed evenly with pieces of tender brown steak, some with a slight char. The onion slices appear translucent and soft, curling slightly, adding a light cream color to the dish. Fresh cilantro leaves are scattered on top, providing small spots of bright green. The pan edges are dark, showing some cooked-on bits around the food. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, sliced
2 bell peppers, sliced
1 onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese
Tortillas for serving
Optional: sour cream, salsa, avocado for toppings

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the sliced chicken, bell peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper until well coated.
Step 3: Spread the mixture out evenly in a single layer on a baking sheet.
Step 4: Bake for 20-25 minutes, stirring once halfway through to ensure even cooking.
Step 5: Sprinkle the shredded cheese over the chicken and vegetables, then return to the oven for 5 minutes until the cheese is melted and bubbly.
Step 6: While the cheese melts, warm the tortillas according to package instructions.
Step 7: Serve the baked chicken fajitas straight from the pan, letting everyone build their own fajitas with optional toppings like sour cream, salsa, and avocado.

Tips & Variations

For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before baking.
Swap bell peppers with poblano or jalapeño peppers for a spicier kick.
Use pepper jack cheese instead of regular shredded cheese for a melty, spicy twist.
To keep veggies crispier, add them to the pan halfway through cooking instead of at the start.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the fajita mixture gently in a skillet over medium heat or in the microwave until heated through. Warm the tortillas separately before serving.

How to Serve

A black rectangular pan filled with a colorful mix of cooked beef strips and sliced bell peppers in three colors: yellow, red, and green. The beef pieces are brown with a slight charred texture, scattered evenly among the smooth, slightly translucent pepper slices. White onion wedges add extra layers, showing a softened texture with brown edges. Small cilantro leaves, bright green and fresh, are sprinkled on top, adding contrast to the warm colors. The pan sits on a white marbled surface, enhancing the vivid tones of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

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. Using frozen chicken may result in uneven cooking and longer baking time.

What can I substitute for shredded cheese if I’m lactose intolerant?

You can use lactose-free cheese or a plant-based cheese alternative that melts well. Nutritional yeast sprinkled on top is also a flavorful, dairy-free option.

Maya bella