These oven-baked chicken fajitas roast strips of chicken, bell peppers, and onion together on a sheet pan with a homemade fajita spice blend and a squeeze of lime. The high heat browns the edges and everything finishes at the same time, so you get sizzling fajita flavor without standing at the stove. Warm tortillas, toppings, and dinner is done in about 35 minutes.
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Why These Oven Chicken Fajitas Work
Cutting the chicken into thin strips means it cooks in the same time as the peppers and onions, and high oven heat gives it browned, slightly charred edges. A homemade spice blend of chili powder, paprika, cumin, and oregano gives you real fajita flavor without a salty packet. Lime and cilantro added at the end keep it fresh.
- One pan and about 35 minutes.
- Chicken, peppers, and onion all roast together.
- Homemade seasoning you can adjust for heat.
- Great for a fajita night with lots of toppings.
Ingredients
The full amounts are in the recipe card below.
- 1 1/2 pounds boneless, skinless chicken breasts, sliced against the grain into 1/2-inch strips
- 3 bell peppers (red, yellow, and green), sliced into strips
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons oil
- Spice blend: 1 tablespoon chili powder, 1 1/2 teaspoons each paprika and cumin, 1/2 teaspoon each onion powder and garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon cayenne (optional), and salt and black pepper to taste
- 1 lime, for juicing, and 1/4 cup chopped cilantro
- 8 to 10 small flour tortillas, warmed
How to Make Oven-Baked Chicken Fajitas
Prep the Pan
Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment or foil. Mix the spice blend in a small bowl.
Season
Toss the chicken, peppers, onion, and garlic with the oil and the spice blend in a large bowl until evenly coated. Spread everything in a single layer on the pan, using two pans if needed.
Roast
Roast for 20 to 25 minutes, stirring halfway, until the chicken reaches 165°F (74°C) and the vegetables are tender with browned edges. The USDA lists 165°F as the safe minimum for chicken.
Finish and Serve
Squeeze the lime over the pan, sprinkle with cilantro, and toss. Serve with warm tortillas and toppings.
How to Serve Chicken Fajitas
Serve in warm tortillas with sour cream, guacamole, salsa, shredded cheese, and lime wedges. Add cilantro lime rice on the side or make a fajita bowl. For a different take, try our sheet pan chicken fajitas or the easy chicken fajitas.
How to Store and Reheat
Store the fajita filling in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave until steaming hot. The filling freezes well for up to 3 months. Keep the tortillas and toppings separate.
Tips and Variations
- Slice the chicken and vegetables to a similar thickness.
- Do not crowd the pan. Use two pans to get browned edges.
- Broil for 2 to 3 minutes at the end for a bit of char.
- Use chicken thighs for juicier meat.
- Swap in steak or shrimp; shrimp needs only 8 to 10 minutes.
- Make it low-carb with lettuce wraps.
- Slow cooker option: try our slow cooker chicken fajitas.
FAQ
How long do chicken fajitas take in the oven?
About 20 to 25 minutes at 425°F when the chicken is cut into thin strips.
Can I use a fajita seasoning packet?
Yes. Use about 2 tablespoons of packet seasoning in place of the homemade blend.
How do I keep the chicken from drying out?
Do not overbake it. Check at 20 minutes and use thighs if you want more forgiving meat.
Can I marinate the chicken?
Yes. Toss it in the oil, seasoning, and lime juice for 30 minutes to 4 hours in the refrigerator.
Can I prep it ahead?
You can slice the chicken and vegetables a day ahead, and roast when ready.
Oven-Baked Chicken Fajitas with Lime and Cilantro
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts sliced against the grain into 1/2-inch strips
- 3 bell peppers red, yellow, and green, sliced
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 3 tbsp oil
- 1 tbsp chili powder
- 1.5 tsp paprika
- 1.5 tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper optional
- salt and black pepper to taste
- 1 lime juiced
- ¼ cup fresh cilantro chopped
- 8 small flour tortillas warmed
Instructions
Cooking
- Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment. Mix the spices.
- Toss the chicken, peppers, onion, and garlic with the oil and spices until coated. Spread in a single layer on the pan (use two pans if needed).
- Roast 20 to 25 minutes, stirring halfway, until the chicken reaches 165°F (74°C) and the vegetables are tender and browned at the edges.
- Squeeze the lime over the pan and sprinkle with cilantro. Serve with warm tortillas and toppings.
