The Best Baked Chicken Fajitas
Chicken fajitas are a variation on the original steak fajitas that were invented in Texas in the 1930s. Back then flank steak was pounded and marinated in lime juice before being grilled over an open fire and rolled into a tortilla. Today, they can be made with skillet, oven or even slow cookers.
Roasting the chicken and vegetables in the oven gives them a charred edge and special sweetness that you won’t get in a skillet. Fajitas are one of my favorite go-to recipes for a quick and delicious weeknight meal. I have made Baked Shrimp Fajitas and Steak Fajitas Foil Packets. You can simply add the key ingredients on the sheet pan, sprinkle with fajitas seasoning and oil, then throw it in the oven! Clean-up is a breeze too!
Chicken Fajitas is one of my favorite weeknight chicken dishes, along with Teriyaki Chicken, Crock Pot Honey Garlic Chicken, Chicken Pad Thai, General Tso’s Chicken, Baked Chicken Breasts with Potatoes and Green Beans, and Lemon Chicken.
Homemade Fajita Seasoning: cumin powder, chili powder, paprika, cayenne, garlic powder, salt and pepper Save
Homemade fajita seasoning tastes much better than store-bought mixes and it’s really easy to make. All you need is only a few simple ingredients: cumin powder, chili powder, paprika, cayenne, garlic powder, salt and pepper. It also keeps well for up to six months if stored in an airtight container.
This Chicken Fajitas recipe is the baked chicken version of Chicken Fajitas Stir Fry. To make these fajitas, you’ll need a large baking sheet (mine is 13-inch x 18-inch). Instead of cooking in batches over a cast iron pan, you simply put everything onto a sheet pan in the oven and bake for 20 minutes! So easy!
Step 1: Slice the Chicken and Vegetables
Start by slicing chicken breasts into 1/4-1/2 inch strips, and then do the same for the onions and bell peppers.
Secret Tricks to Cut Chicken into Thin Strips
Freeze the chicken for about 30 minutes before cutting it. This will firm up the chicken so that it’s much easier to slice. Cut it against the grain.
Step 2: Make the Fajitas Filing
Place the sliced bell peppers, onions and chicken strips onto the sheet pan and spread them out. Sprinkle the spices evenly and drizzle oil over. Then toss everything to coat evenly. You can use tongs to distribute the spices within the pan. You can also use two spoons or your fingers, just be sure to wash with hot soapy water afterward. Avoid chicken from overlapping.
Bake uncovered in a preheated oven at 400 degrees for 15 minutes (you will need to bake more later). Remove the pan from the oven and stir the chicken and vegetables.
Note: Before baking, there seems to be a lot of vegetables compared to chicken. This chicken to vegetable ratio is right as the vegetable will shrink a lot after they are baked.
Step 3: Heat Up Tortillas
Right after you toss your chicken and vegetables, slide the mixture over to make space for the tortillas. Mop up excess juices with paper towel to prevent the tortillas from becoming soggy. Then add the tortillas and return the sheet pan to the oven for 5 more minutes.
Note: Make sure not to over-bake the chicken, otherwise it might become dry. You can also wrap your tortillas in foil to prevent the juice from getting into the tortillas. Alternatively, you can heat up your tortillas in a skillet or microwave.
Step 4: Assemble Chicken Fajitas
Remove the pan from the oven. Your chicken should be tender and moist and the vegetables will be soft with brown on the edges. Squeeze the juice from a fresh lemon over the dish.
- Take a warm flour tortilla, scoop the desired amount of chicken fajita mixture into the center of each tortilla.
- Add sour cream and chopped cilantro
- (optional) Add hot sauce or avocado slices if desired.
Other Serving Options:
- Serve it on lettuce with avocado for a low-carb meal.
- You can also serve them with quinoa or whole wheat tortillas instead of regular tortillas.
- Other topping options include cooked corn, black beans, low-fat sour cream, salsa, shredded cheese and Greek yogurt.
Tips and Secrets for Making the Best Chicken Fajitas
- Cut your chicken into less than ½ inch strips. Freezing it for about 30 minutes before cutting makes it easier to slice. Cut against the grain.
- Consider marinate the chicken and vegetables to get extra flavor if you have time.
- After mixing the chicken and vegetables with the seasoning, try to arrange the mixture in one single layer in the sheet pan. Use the largest sheet pan you have at home to avoid piling the chicken and vegetables too deep.
- When you add the tortillas to the sheet pan, make sure to mop up excess juices with paper towel to prevent the tortillas from being soggy.
Make-ahead Tips:
You can slice the chicken and cut vegetables, then mix them with fajita seasoning the night before. Cover and place it in the refrigerator for up to 24 hours. This extra marinating process actually will make your dish even more flavorful! The next day, you can just add oil to the mixture and bake it on the sheet pan!
This uncooked fajita chicken mixture could also be stored in freezer if you prefer. You will need to add the oil to the mixture, and store in several Ziploc bags. Make sure to flatten them in the bags so that they freeze in a thin layer.
To cook frozen chicken fajita mixture, you don’t need to thaw it, and just add 10 more minutes to the regular cooking time. Just be aware that when it’s baked, you will have more juice coming from the mixture than the freshly baked one.
How to Store Leftover Chicken Fajitas
Store your leftover chicken fajitas in an airtight container in your fridge. It can last for up to 4 days. These chicken fajitas are perfect for meal prep as well. You can find more information on how long does cooked chicken last in the fridge.
These Chicken Fajitas are a quick and easy one pan meal with tender chicken and colorful vegetables packed with the smoky sweet flavor of traditional fajitas.
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 320 kcal
Author TipBuzz
Ingredients
- Fajitas
- 1 1/2 lbs chicken breasts skinless, boneless
- 3 bell peppers red, yellow, green
- 1 medium onion
- 1 tsp cumin powder
- 1 1/2 tsp chilli powder
- 1 tsp garlic powder or minced garlic
- 2 tsp paprika
- salt and pepper to taste
- 1 tbsp vegetable oil
- 8 flour tortillas 8 inch size
- Garnishes - optional
- lime wedges
- fresh cilantro chopped
- sour cream
- avocado
Instructions
- Preheat oven to 400°F. Set aside a large baking sheet.
- On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
- Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chilli powder, garlic, paprika, salt and pepper on top and drizzle with oil.
- Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
- Bake for 15 minutes.
- Remove from oven, and use tongs stir chicken and vegetables. Then slide them one quarter of the way over, to make space for torillas.
- Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
- Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!
Recipe Tips
-You can substitute fajita seasoning mix instead of cumin, garlic, paprika, salt and pepper to save time.