Name: Easy Oven Baked Chicken Fajitas (30 Minutes!)
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Ingredients: 1 1/2 lbs boneless chicken breasts (sliced into strips); 1 red, green, orange, and yellow pepper (sliced into strips); 1 red onion (sliced); 2 tsp. chili powder; 1 tsp. salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp paprika; 1/2 tsp cumin; 1/4 tsp cayenne (or more if you like it spicy); Olive oil

These oven baked chicken fajitas are RIDICULOUSLY good! Big, bold flavor and only one pan to wash. Chicken strips, bell peppers, and red onion get tossed in a homemade fajita seasoning and roasted on one pan at 400°F. It’s ready in 30 minutes and feeds 4!

Sheet pan of baked chicken fajita strips with red, yellow, and green bell peppers

A Quick Look

Recipe Name: Easy Oven Baked Chicken Fajitas (30 Minutes!)
Ready In: 30 minutes
Serves: 4 -6 servings
Main Ingredients: ½ lbs boneless chicken breasts, red, green, orange, and yellow pepper, red onion, chili powder, salt, onion powder, garlic powder, paprika
Why You'll Love It: One-pan chicken fajita sheet meal is so quick and easy to make, and is beyond delicious!

Jump to:

The birthday dinner that started it all
Why You’ll Love This Recipe
Erin's Expert Tips
What you need for baked chicken fajitas
How to make chicken fajitas in the oven
Frequently Asked Questions
Storing leftover fajitas
Easy Oven Baked Chicken Fajitas (30 Minutes!)

The birthday dinner that started it all

The first time I made these, my dad had requested one thing for his birthday: do NOT take him out to eat. He never likes a big fuss, but we still wanted to celebrate him. So I needed something easy that everyone would love, that would be quick, and that wouldn’t leave a pile of dishes (because the birthday boy can’t do dishes!).

I had a ton of peppers left over from my Mexican quinoa salad with cilantro lime dressing and chicken defrosting, so fajitas it was. We piled the leftovers of the salad underneath and honestly, the flavors kept getting better as it sat.

The trick that makes this one work? The veggies go in the oven first. They get an 8 minute head start so the peppers are soft and a little charred by the time the chicken is perfectly cooked. No raw onions, no dry chicken!

Why You’ll Love This Recipe

Ready in 30 minutes start to finish
One pan, so cleanup is SO easy
Homemade fajita seasoning from spices you already have
Totally hands off once it’s in the oven
Flexible for everyone, tortillas, rice bowls, or salad

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

From my kitchen to yours

Bake the Veggies First. Put the peppers and onion on the sheet pan and bake them alone for 8 minutes before adding the chicken. Giving the veggies a head start means everything finishes cooking at the same time and nothing ends up raw or overcooked.
Mix the Chicken and Spices in a Bowl First. Combine the chicken strips with all the spices in a bowl and toss until fully coated before placing them on the pan to ensure every single piece gets an even, flavorful coating rather than having spices clumped in one spot.
Use All Four Pepper Colors. The recipe calls for red, green, orange, and yellow peppers, using all four isn't just for looks! Each variety brings a slightly different flavor and together they create a beautiful, vibrant pan that tastes as good as it looks.
Slice everything about the same size. Even strips of chicken and peppers cook evenly, so you won’t find thick pieces that are still pink.
Spread it out. Use a big sheet pan and keep everything in a single layer. Crowded veggies steam instead of roast.

What you need for baked chicken fajitas

It’s really just chicken, peppers, onion, and spices. Full amounts are in the recipe card below!

Chicken breasts: Boneless, skinless, and sliced into strips. Thighs work too if that’s what you have.
Bell peppers: I use one of each color, red, green, orange, and yellow, so it looks so pretty on the pan.
Red onion: Sliced into strips. It gets sweet and jammy in the oven.
Olive oil: Helps the veggies roast and the spices stick.
Fajita spices: Chili powder, salt, onion powder, garlic powder, paprika, cumin, and a pinch of cayenne. Add more cayenne if you like it spicy!

How to make chicken fajitas in the oven

Preheat the oven to 400°F and line a baking sheet with parchment. Toss the sliced peppers and onion in olive oil, spread them out, and bake for 8 minutes.

While the veggies roast, mix the chicken strips with all the spices in a bowl until every piece is coated.

Add the chicken to the sheet pan right on top of the veggies and bake for 15 more minutes, until the chicken is cooked through. Toss everything together and serve!

Frequently Asked Questions

Here are the questions I get most about these sheet pan fajitas!

The chicken strips should be white all the way through and read 165°F. If your strips are on the thicker side, give them a few extra minutes.

Yes! Boneless, skinless thighs stay extra juicy. Slice them into strips the same size as the breasts and keep the cook time about the same.

Warm tortillas, rice, or a big salad all work. I love them over the leftover Mexican quinoa salad, and a scoop of pineapple mango salsa on top is SO good.

You can slice the peppers, onion, and chicken a day ahead and keep them in separate containers in the fridge. Then just toss and bake when you’re ready.

Storing leftover fajitas

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or the microwave, or eat them cold over a salad for lunch.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

37gprotein

dinner, Main Course