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When it comes to cooking Chicken Fajitas, the easier the better I say. This is a firm family favourite – delicious, healthy and so easy to cook in the oven. No need to stand over a hot pan with this method.
There are many ways we enjoy Mexican food in our house, which will come as no surprise with the amount of recipes I publish with this cuisine style here.
But dare I say that maybe Chicken Fajitas takes the top spot for everyone overall? With maybe a contender in Beef Burritos?
This oven baked fajitas recipe is seriously standing the test of time, so I think many of you agree.
There are a few ways to make fajitas, but I like to bake them this way because not only is the chicken extra succulent and juicy, but it’s SO much easier to throw it all in on a sheet pan with no standing over a hot pan or keeping watch.
There’s no surprises here. We all know the secret is in the fajita seasoning mix, but the rest can be done so quickly that it’s perfect for a midweek meal with all the family, with no compromises on flavour.
Why you’ll love this Chicken Fajita Tray Bake recipe
⭐️ It bakes all on one oven tray
⭐️ It’s healthy, delicious and so easy
⭐️ Gives you tasty leftover Chicken Fajitas for the next day!
Sarah’s Notes
Interestingly, ‘fajitas’ is actually a TexMex recipe. This is my take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.
There are so many ways to get that unmistakable and much-loved fajitas flavour, including Slow Cooker Fajitas, Air Fryer Mexican Chicken, and even Chicken Fajita Pasta.
But here we’re focusing on the simple and straightforward oven fajitas that are baked on a single sheet pan.
Oven Chicken Fajitas Ingredients
- Olive oil – Or sunflower oil.
- Chicken – Breast is best for this recipe. You’ll need about 4.
- Peppers – I use a combination of red, yellow and green, but you could use any you like.
- Onions – Peel and chop these into wedges.
- Fajita seasoning – You could use ready-made fajita seasoning, or make your own with a combination of chilli powder, ground cumin and cumin seeds, paprika, cayenne pepper, garlic powder, salt and black pepper.
- To serve – Tortilla wraps, sour cream or plain yoghurt, avocado slices and grated cheese.
How to make Chicken Fajitas in the oven
1. Put the oil, chicken, peppers and onions onto a large baking tray. Mix the seasoning and sprinkle over. Mix together thoroughly, as per the full recipe below.
2. Bake in a preheated oven until cooked through. Serve with accompaniments.
Substitutions
- Vegetarian – If you’d like to make this as a veggie dish, why not try out Halloumi Fajitas instead?
- Beef – You can swap the chicken if you’d prefer beef fajitas instead. Use the same method.
Leftovers
In the fridge Simply fold the chicken mixture inside a tortilla and let them go cold. Put them in a container and store them in the fridge for up to 3 days. They’ll be delicious for lunch the following day and shouldn’t be too messy as there’s not loads of sauce.
You could also use any filling up inside a Chicken Quesadilla too!
How to reheat Chicken Fajitas You can eat them cold or reheat them well in the microwave or in foil in the oven.
In the freezer The Chicken Fajita filling freezes fine, although it might be a little drier than when it’s freshly made. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
What to serve with Chicken Fajitas
These are best served with soft tortilla wraps, grated cheese, peeled and sliced avocados, lime wedges and sour cream/yoghurt. Shredded crispy lettuce makes a good addition too.
If you’d like to make these as part of a bigger meal, you could also add a few sides like my Stuffed Peppers, Mexican-Style Salad or my Veggie Loaded Nachos.
FAQs
Absolutely! These use minimal oil and include plenty of protein and vegetables. As you’ll see in the nutritional info, they’re pretty low in calories and they have lots of goodness too.
I do! I love a good traybake because they’re super simple and hands-off cooking, but the results are always delicious. A delicious and really easy Mexican-style one is my Chicken Burrito Rice.
Or try out my Spanish Chicken One Pot, my Honey Mustard Chicken, my Easy Italian Cod Traybake or my Sticky Sausage Tray Bake.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Chicken Fajitas
Ingredients
- 2 tsp Olive oil
- 650 g (1.4 lb) Chicken breasts
- 1 Red pepper, Deseeded and cut into wedges
- 1 Yellow pepper, Deseeded and cut into wedges
- 1 Green pepper, Deseeded and cut into wedges
- 2 Large onions, Peeled and cut into wedges
For the fajita seasoning (or use 4 tbsp of ready-made fajita seasoning):
- 1 tbsp Chilli powder
- 1 tsp Ground cumin
- 1 tsp Cumin seeds
- 2 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/2 tsp Garlic powder
- 1 tsp Sea salt
- 1 tsp Ground black pepper
To serve:
- Tortilla wraps
- Sour cream or yoghurt
- Avocado slices
- Grated cheese
Instructions
- Pre-heat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- All on the tray: Put the oil, chicken chunks, peppers and onions onto a large baking tray. Mix the fajita seasoning ingredients in a small bowl and sprinkle over. Mix thoroughly with clean hands.
- Cook: Bake for 20-25 minutes until the chicken is cooked through and the peppers are starting to blacken at the edges.
- Dish up: Serve with the accompaniments and let everyone dig in and build their own fajitas.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 22, 2018 and updated later to make improvements.
I used Italian chicken precooked and added mushrooms. It was delicious and will make it again. Very easy and tasty recipe
Thank you for such an easy, healthy, and delicious recipe. We really enjoyed it. I’ll definitely be making this again.
I also plan to check out your other recipes
🤤
Has anybody tried this in an air fryer? I am having real problems converting traybake. I have reduced temp and time – but then nothing cooks!
This is so good I’m actually going to peruse the rest of the website recipes AND I’m writing a review – neither of which I ever do!
I made this last night and it was delicious. Perfect seasoning mix it will definitely be a family favourite .
So much easier than frying them – I am a complete convert. Means I can leave them prepped on a tray in the fridge ready for the teens to cook themselves!
Your recipes really are a godsend Sarah 🙏
Love this recipe but sometimes it turns out very liquidy, would you suggest less oil?
Thanks!
Hi Amy, which chicken are you using? If you use frozen chicken this can happen as it has water added, otherwise it’s just the water from the vegetables. You could try your oven a little higher temperature, or just pour off some of the liquid halfway through cooking.
Thanks for your reply Sarah, I’ll try turning the oven up! Just got your new book, it’s amazing 🤩
I haven’t made this yet but am thinking it would be ideal to pre-prepare on the tray the day before if short on time of an evening and then pop in the oven