Dump and Bake

Baked Chicken Fajitas

Name: Baked Chicken Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips; 3 bell peppers, seeded and sliced; 1 yellow onion, sliced; 2 tablespoons vegetable oil; 1 (1-ounce) packet fajita seasoning mix; nonstick cooking spray; 1 tablespoon lime juice; ½ cup sour cream; flour tortillas, for serving; shredded cheese, for serving

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Chicken strips, bell peppers and onion tossed with fajita seasoning and roasted on two sheet pans. Pile them into warm tortillas.

A computer-made picture of the finished dish, not a photo of this recipe.

Serves: 6
Prep: 15 minutes
Bake: 425°F, 20 to 25 minutes
Pan: 2 large rimmed baking sheets, lined with foil

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Baked chicken fajitas give you the sizzling-platter supper without standing at a skillet. Strips of chicken breast, sliced bell peppers and an onion are tossed with oil and a packet of fajita seasoning right on two rimmed baking sheets, then roasted in a hot oven until the chicken is cooked through and the vegetables are tender with browned edges.

Spreading everything out in one layer is what makes it work. Crowded into a deep dish, the chicken steams and the peppers turn soft and pale. Spread over two large baking sheets, the heat reaches every piece. Cut the chicken into strips about half an inch thick so it cooks at the same pace as the vegetables.

Serve the fajitas in warm flour tortillas with sour cream, shredded cheese and a squeeze of lime. Leftovers make a good quesadilla filling or a topping for rice the next day.

Ingredients

You need

2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
3 bell peppers, seeded and sliced
1 yellow onion, sliced
2 tablespoons vegetable oil
1 (1-ounce) packet fajita seasoning mix
nonstick cooking spray

To serve

1 tablespoon lime juice
½ cup sour cream
flour tortillas, for serving
shredded cheese, for serving

Directions

Heat the oven to 425°F with racks in the upper and lower thirds. Line both pans with foil and spray them.
Pat the chicken dry (don't rinse it) and cut it into 1/2-inch strips. Wash your hands, the knife and the board with hot, soapy water.
Divide the chicken, peppers and onion between the pans. Drizzle each with half the oil and half the seasoning, toss with tongs, and spread in one layer.
Bake 10 minutes. Stir, swap the pans between racks, and bake 10 to 15 minutes more, until the edges brown.
Check the thickest strip of chicken with a food thermometer. It must read at least 165°F. If it doesn't, bake 5 minutes more and check again.
Squeeze the lime juice over the top. Serve in warm tortillas with sour cream and cheese.

It's done when the thickest strip of chicken reads at least 165°F, and the vegetables are browned at the edges. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

Any color of bell pepper works. Red, yellow and orange ones are sweeter than green.
For more color, broil the pan for the last 2 minutes, watching closely.

Food-safety sources

Safe Cooking Temperatures, University of Nebraska-Lincoln Extension (UNL Food). Checked November 1, 2026.
Safe Minimum Internal Temperature Chart, USDA Food Safety and Inspection Service. Checked November 1, 2026 (address from a search result; the page itself blocks automated checks).