Oven Fajitas are a delicious and fresh meal that is easy to prep and loaded with flavor. Chicken, onions, and bell peppers are seasoned with a simple spice mixture and cooked in the oven until the peppers are tender-crisp.
These are perfect piled high in a tortilla and topped with your favorite toppings. Serve with a helping of cilantro lime rice and topped with our favorite Pico de Gallo for a delicious meal!
Why Make Fajitas in the Oven?
Chicken Fajitas is one of my all-time favorite meals! I should say ANY fajitas including steak, shrimp, or pork! Oven chicken fajitas are tender when and so flavorful as the veggies are added and everything cooks together all in one dish!
So just toss the ingredients together, pop in the oven and walk away for an easy, quick, and mess-free dish!
How to Make Oven Fajitas
This recipe starts with sliced onion, chicken, seasonings, and tomatoes. I find that slicing chicken while it’s partially defrosted makes the job much easier!
- Mix together all ingredients per the recipe below (except peppers) in a casserole dish.
- Place casserole dish in the oven and bake about 15 minutes. Add the bell peppers and bake another 10 minutes.
- Heat the tortillas (corn or flour) per package directions and fill as desired!
Once done, a quick squeeze of fresh lime (and a sprinkle of cilantro) makes these fajitas pop with flavor!
My Favorite Fajitas Toppings
Fajitas really lend themselves to all kinds of creative mix-ins! Create a platter of colorful mix-ins and let everyone help themselves! Here are some of my favorites below!
- Beans: black beans, pinto, pinquito, or refried beans
- Rice: brown or white rice (seasoned)
- Cheese: cheddar, Monterey Jack, Cotija
- Sauce: sour cream, guacamole, salsa
- Veggies: potatoes, zucchini
- Additional Toppings: sliced black olives & jalapenos, green chiles, pepitas (toasted pumpkin seeds)
Got Leftovers?
If you’re lucky enough to have any leftovers, they make amazing quesadillas the next day for lunch or are perfect on a salad with a dressing of salsa and sour cream (or greek yogurt).
Delicious Mexican Inspired Dishes
- Taco Tater Tot Casserole – my favorite for taco night!
- Cheesy Oven Baked Tacos – only 6 base ingredients!
- Black Bean and Corn Salad – ready in 20 mins
- Southwest Avocado Salad – colorful, filling, & nutritious!
- Taco Lasagna – spicy twist on a classic dish
Oven Fajitas
Ingredients
Fajitas
- 1 pound boneless skinless chicken breasts cut into strips
- 1 white onion sliced
- 3 bell peppers red, green, and/or yellow, sliced
- 10 ounces canned diced tomatoes with chilies mild or hot
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ¼ teaspoon seasoned salt
- 1 tablespoon olive oil
- black pepper to taste
- lime
- flour tortillas or corn tortillas, for serving
- toppings as desired
Instructions
- Preheat oven to 425°F.
- Drain tomatoes well. Stir together chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, olive oil, and pepper. Place in a 9x13 pan and bake 15 minutes.
- Remove from oven and stir in bell peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
- Meanwhile, heat tortillas according to package directions.
- Serve chicken mixture in tortillas with desired toppings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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Holly, thank you. This was an easy fajita dinner and I needed that today. No mods to the recipe!
So happy to hear that, Judy!
These were so easy to prepare and turned out delicious. Thanks for the yummy recipe! SWP Employee
I am so glad you enjoyed this recipe Samantha!
I am not able to use canned foods. How many tomatoes would I need and what type of chilis do you recommend?
Hi Sheri, you would need approximately 1 ½ cups of diced tomatoes for this recipe. Depending on how spicy you like your dishes you could add in some green chilies (mild) or a diced jalapeno (spicy) to taste.
A total winner! Made spendwithpennies fajita seasoning and threw everything (including peppers) on sheet pan for 25-30 mins. Served with sour cream, guacamole and black beans. Will definitely make again. Thanks.
Sounds perfect Penelope! So happy it was such a hit!
Made this for a school project and ate it for lunch and dinner tots delish and i hate onions and tomatoes looks like I will be eating them for one reason only
I’am retired and like to experiment with new recipes. My wife and I tried this recipe tonight and it was fantastic, much easier than doing in a frying pan.
A couple of recommendations….”you don’t need to delay putting in the bell peppers. They need to cook the full 25 minutes. Fortunately, I caught this in advance. Also, green bell peppers taste the same as red, or yellow peppers; and they are much cheaperI
I would recommend this recipe to all my friends and relatives.
So glad you enjoyed it Bruce. Thank you for sharing your tips.
This recipe was so incredibly easy and tasty and pretty healthy. I used a fajita spice packet instead of making my own and it was delicious. It will def go into my regular rotation of week night meals.
LOL! Thanks Maggie!!
Super Yummy!!! Will definitely make again!
Thanks Nikki – glad you loved it!
Oh My Gosh those look delish! I can’t wait to try these. So simple and yet I’ve never thought of making them this way. Your photos are gorgeous too. Such beautiful colors. Yum yum.