Oven baked chicken fajitas are ready in just 45 minutes making them an easy, healthy dinner option!

overhead shot of chicken fajitas on a platter

Click HERE to save recipe to Pinterest

Serve these chicken fajitas with cilantro lime rice and oatmeal raisin cookies for dessert.

I first published this recipe back in 2014 but it’s a really good one that needed some new pictures.

If you’re anything like me, you’re often scrambling for dinner ideas that aren’t the same old, same old and that the kids will eat.

My 2 & 5 year old have grown incredibly picky as of late and I’m not a fan of making two separate dinners. I like that you can make these fajitas as spicy or mild as you want based on your family’s preferences.

baked chicken fajitas in a white baking dish

My local market sells packaged fajita kits (you know, the ones that have onions and peppers already chopped for you in the produce section?) – you could use those if you want to make these even faster.

I added zucchini to mine because frankly, I like to add zucchini to nearly everything I make.

Roll it all up in a soft tortilla with some salsa and sour cream and you’ve got an easy, filling, and even healthy meal!

  • 9 x 13 Pan – Get one with a lid in case there are leftovers.
  • Tongs – Tongs have quickly turned into one of my most used kitchen tools. I love keeping my hands clean when cooking meat.
  • Kitchen Knife – A good kitchen knife will make chopping veggies and chicken a breeze.

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Chicken – Boneless, skinless cutlets or tenders.
  • Onion – I just like white onions in this. Use your favorite.
  • Bell Peppers – Red and green bell peppers.
  • Zucchini – Optional, but I like the addition.
  • Taco Seasoning – Either buy a packet or make your own taco seasoning – it’s easy!
  • Olive Oil
  • Salt & Pepper
  • Tortillas – I like to get fajita sized…because they’re fajitas 🙂
  • Salsa – I highly recommend homemade salsa. It’s so much better than jarred! But use what you have time for.
  • Sour Cream – Also optional, but a great topping.
  • Shredded Cheese – Either shred your own or I like to grab a shredded Mexican cheese blend.
sliced peppers, onion, zucchini on a cutting board

If you don’t feel like chicken, try some steak fajitas.

  1. STEP ONE: First, preheat your oven to 400 degrees and spray a 9 x 13 baking dish with non-stick spray and set aside.
  2. STEP TWO: Then, thinly slice your onion, peppers, and zucchini and add them to the baking dish.
  3. STEP THREE: Next, slice your chicken into thin strips and season with salt & pepper. Layer the chicken on top of the veggies in the baking dish.

    Drizzle olive oil over the chicken and veggies then sprinkle taco seasoning evenly over everything. Toss to coat – I like to use tongs to make it easy and tidy.
overhead shot of seasoned chicken and veggies in a baking dish.
  1. STEP FOUR: Finally, bake for 20 minutes, stir, then bake for another 20 minutes.
  2. STEP FIVE: Assemble however you like your fajitas & enjoy!

three chicken fajitas in tortillas

What to serve with them

Need more quick chicken dinner ideas? Try these:

chicken fajitas on a plate with salsa


Follow along on my social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:


If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

chicken fajitas with title
overhead shot of chicken fajitas on a platter
4.70 from 13 votes

Baked Chicken Fajitas

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Oven baked chicken fajitas are ready in just 45 minutes making them an easy, healthy dinner option!



  • Preheat your oven to 400 degrees and spray a 9 x 13 baking dish with non-stick spray (I use either olive oil or coconut oil spray). Set aside.
  • Slice your onion, peppers, and zucchini into evenly sized pieces and add them to your baking dish.
    1/2 onion, 1/2 red bell pepper, 1/2 green bell pepper, 1 zucchini
  • Trim your chicken and slice into thin strips if using breasts. Season with salt and pepper. Lay the chicken on top of the veggies.
    1 pound boneless skinless chicken breasts, 1.5 Tablespoons taco seasoning
  • Drizzle olive oil over the chicken and veggies, then sprinkle on the taco seasoning and toss to evenly coat all the pieces.
    2 Tablespoons olive oil, salt & pepper
  • Bake for 20 minutes, stir, then bake another 20 minutes or until chicken is no longer pink.
  • Pile the chicken mixture into a tortilla then top with salsa, sour cream, and cheese.
    Fajita sized tortillas, salsa, sour cream, shredded Mexican cheese blend


Serving: 1g | Calories: 214kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 213mg | Potassium: 625mg | Fiber: 1g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 43mg | Calcium: 17mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published November 11, 2014

Quick & easy Baked Chicken Fajitas | Persnickety Plates

4.70 from 13 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Melissa, this was amazing. Thank you so much for the recipe! It was absolutely simple, easy, and scrumptious!