These baked chicken fajitas are a favorite chicken recipe in our house. I am always looking for amazing chicken breast recipes and this oven-baked fajitas in one pan is amazing.
Chicken fajitas are not always the healthiest but this is definitely a wonderfully healthy chicken fajitas recipe that everyone will love. You can make it for an easy family dinner recipe on your busy weeknights.
If you want to make this up ahead of time by chopping everything up it will make this already simple recipe, faster to make at night.
You can serve these easy chicken fajitas with some delicious Easy Mexican Salsa Rice, Instant Pot Refried Beans, and don’t forget the Black Bean and Corn Salsa.
Ingredients Needed For Our Baked Chicken Fajitas Recipe:
- Chicken Breasts
- Can of diced tomatoes
- Can of diced green chilies
- Onion
- Green bell pepper
- Vegetable oil
- Chili powder
- Cumin
- Garlic powder
- Dried oregano
- Salt
- Whole wheat tortillas
- Lettuce
- Salsa
- Sour cream
How To Make Our Baked Chicken Fajitas Recipe:
To make these delicious chicken fajitas start by preheating the oven to 400 degrees.
Then, get a 9×13 inch baking dish and spray it generously with nonstick cooking spray.
Now make sure that all of your veggies and chicken have been chopped up.
Once the green bell peppers, onion, and chicken have been sliced up, put them in the prepared baking dish and add in the whole can of tomatoes and green chilies.
Then in a small mixing bowl combine together the vegetable oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Now drizzle the spice mixture over top of the veggies and chicken and toss it all together.
Place the baking dish in the oven uncovered for 20-25 minutes or until the chicken is cooked all the way through and then vegetables are tender.
Then pull the baking dish from the oven and serve the chicken fajitas on tortillas and top it off with shredded lettuce, salsa, sour cream, and all of your favorite toppings.
To Make This healthy Chicken Fajitas Recipe You Will Need:
- 9×13 inch baking dish (THIS is a nice one!)
- Small mixing bowl
- Nonstick spray
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Fresh Tortillas
Have you ever had fajitas with fresh tortillas? It is absolutely heavenly! Fresh tortillas are always preferred to store bought tacos, however, it is not always possible. So of course store bought tortillas will work.
If you want to try and make your own, check out this whole wheat tortillas recipe from 100 Days of Real Food.
What Can I Top My Fajitas With?
Toppings are super important! I am all about toppings. Here are a few of my favorite additions to throw on top of my fajitas:
- Pico De Gallo
- Diced Jalapeños
- Corn Salsa
- Tomatoes
- Olives
- Bell Peppers
- Green Onion
- Cilantro
- Refried Beans
- Black or Pinto Beans
- Spanish Rice
- Avocado
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More Great Chicken Recipes For the Whole Family!
- Instant Pot Chicken Fajitas Recipe
- Slow Cooker Chicken Fajitas Recipe
- Tangy Chicken Fajitas Recipe
- Slow Cooker Alfredo Pesto Chicken and Pasta Recipe
- 3 Ingredient Slow Cooker Chicken Tacos Recipe
- Marinated Chicken Fajitas
- Instant Pot Steak Fajitas
Baked Chicken Fajitas Recipe
Ingredients
- 1 ½ pounds chicken breast, cut into thin strips
- 15 ounces canned diced tomatoes, undrained
- 4 ounces canned diced green chilies, undrained
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 Tablespoons vegetable oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 12 whole wheat tortillas (6 inch)
- 1 cup shredded lettuce, optional topping
- ½ cup salsa, optional topping
- ½ cup sour cream, optional topping
Instructions
- Preheat the oven to 400 degrees F.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix together chicken, tomatoes, chilies, onion and pepper in prepared dish.
- In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
- Serve on tortillas.
- Top with shredded lettuce, salsa and sour cream, if desired.
Notes
-Diced Jalapeños
-Corn Salsa
-Tomatoes
-Olives
-Bell Peppers
-Green Onion
-Cilantro
-Refried Beans
-Black or Pinto Beans
-Spanish Rice
-Avocado
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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I love this recipe. A great easy weeknight meal…usually we have Fajitas on the weekends because they can end up being time consuming with all of the different components.
Looks awesome! I know this would be a hit at my house!
What a great simple recipe for chicken fajitas. Do you need to stir it at all during the baking time? This is like a dump-in recipe. If it tastes great and I’m assuming it does since you posted it, this would be a fantastic dish for college kids to toss together not to mention for a quick meal when you don’t have time to cook.
Thank you for sharing
@Vicki,
Just dump everything in and stir a little to get everything coated in seasoning!
Okay drooling right now! Every single recipe you have on here looks delectable 🙂
xo Shane
Made these tonight. Delicious! Thanks for sharing.
Yum! love the combination of spices.
Lou
Wow, when I seen baked fajitas, I had to stop over. I’m working on losing weight, and love fajitas, so when i see baked, I thought this is right up my alley. So here I am looking over your recipe,and decided I will try making it. I just found you and didn’t know you had a linky party. Let me know what day it is and I will join. My fingers are crossed hoping you’ll post this at Sunday’s Best going on now.
Should I drain the canned tomatoes?
This was amazing and easy! My husband loved it and so did my toddler. I served it with cheddar cheese, sour cream, and guac. I will be making this again!
@Sandee,
I drained mine a little bit but left some of the juice to add flavor to the chicken. It would work either way!
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Made this last week and it was so easy and tasty! Thanks so much for another great recipe!
Featuring you on my Friday Finds! Yumm!
Has anyone tried freezing this after it’s cooked? I’m wondering if the peppers and onions would be mushy.
@Jessica,
I haven’t tried freezing this, but you could freeze the peppers and onions separately and add them before baking and I think it would work!
Just wonderful! I was very skeptical that baked chicken fajitas could be good. But these really were excellent! I used boneless/skinless chicken thighs and increased the seasoning. I ended up baking these for closer to 40 minutes with the thighs. Came out super moist/super flavorful. Loved them on both corn and flour tortillas. Served with fat free refried beans and added avocado/cheese/sour cream onto our fajitas. Tomorrow I will serve the leftovers over rice. Thank you for posting!
Is the chicken cooked first? Or can you add the raw chicken to the dish and just bake as is?
@just me,
Add all ingredients and raw chicken together!
could you omit the tomatoes or do you need a bit of the juice for cooking?! my husband HATES tomatoes…. I love this idea though! Wish I had found it before I started making fajita’s the ‘ol fashioned’ way for dinner tonight !:)
Delicious flavor, but a little soupy. I did drain the canned items, but I think next time I will drain the canned items in a colander. I also think I may try omitting the oil and just mix up the spices dry and stir them in. It was still wonderful though! If you want spicy I would add a little Cayenne.
Tried this tonight…got rave revues… from my son and “boyfriend”…its one of those dishes with such delicious flavor that we couldn’t stop eating it…(although, we did save some for my daughter).
Very good, but I do think you need to drain the tomatoes, correct?
I drained them a little bit but left some of the juice to help the chicken stay moist. Thanks!
This recipe looks awesome. Cannot wait to try the baked chicken fajitas!
Are those teaspoons or tablespoons?
Oops, figured it out!
Cannot wait to try this! Started counting calories and when I add this up its only 240cal for 1/4 of this dish! Of course thats without tortillas! But flour tortillas are around 150cal each and corn around 100cal each The only thing I tweaked is the oil, I always use olive oil.
I tried this tonight and it was delicious!
Looks like a great canidate for a crockpot meal. Would you adjust any of the ingredients?
What a good idea! I am actually making it again this week and just might try it in my crock pot. I don’t think you would need to adjust anything! Let me know how it goes!:)
2 things: I made them in the crockpot last week and they were just as tasty as in the oven. And, I have made these several times and LOVE them. Hubby doesn’t like that they seem to have a lot of juice. Anyone have any suggestions to make them a little less juicy?
Made this twice in 1 week! Loved it so much the first time that I made it again tonight served with homemade tortillas! Yum 🙂
Made these for dinner tonight, and they were fantastic! We love fajitas, so this is a breakthrough for us, being able to make them so quickly and easily (with very little cleanup). Thanks for sharing!
Cooked this tonight with my husband… YUMMY!! It was SO easy and we absolutely LOVED it!! To answer one of the previous questions… I wouldn’t suggest draining the tomatoes or chilies… I’m afraid everything would be too dry if you did so. We also added mushrooms to ours. We’ll definitely be making this again!! Thanks for sharing!!!!!
I cooked this tonight for dinner and it was AWESOME!! My husband and toddler both devoured it and clean up was a breeze. For anyone concerned about it being soupy- I took mine out of the oven about 3 minutes before the timer went off, drained almost all the liquid, sprinkled some shredded cheese over it, and popped it back in for a few minutes. It was perfect! Thank you so much for sharing!!!!
This is in the oven right now! Though I should probably wait to review until after it’s done…oh well! It already looks delicious. And what a great meal to deliver to someone.
Does anyone have an approximate calorie count on these?
I tired this tonight! It was sooo much easier than frying it! It even tasted better too!
Just made this tonight it turned out awesome. I used 3 large chicken breasts, can of rotel, and 7oz of diced green chilies and I doubled the spices but kept the oil to only 2T. My family loved it thanks!
I can’t wait to try this recipe. I have a late class next semester and I refuse to do takeout or frozen meals for dinner. Do you think it would work out okay if i put it all together the night before to save myself time?
Had this for dinner tonight, easy and very, very good !!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
I made something very similar to this last night with steak. It was delicious. Instead of using diced tomatoes and green chilies, I just used a can of fire roasted mexican style tomatoes. Delicious and simple!
Hi!
I am sure making it the night before would work just fine! Hope you like it!
Made these tonight and they were awesome!! Thank you!
Tried these last week and the husband insisted this recipe get put in the regular rotation… guess what we’re having tonight?? 🙂 Amazing recipe!
I’m a really picky cook. It takes something major to impress me, And this impressed me. I hate flavor packets of spices (because of all the chemicals. This spice combo was perfect! Easy!! Delicious. There was about half left over because there is only two women (mother and daughter) so the next night we chopped it all up and mixed it with rice, very good. It’s a keeper!
OMG! This recipe was sooo delish! And I love that it was super easy. I am a farm wife who brings meals out to the guys during our busy harvest season. I’m always looking for new and exciting AND super easy dishes that are not only easy to cook, but easy to transport out to the fields. This is a total winner!! Thank you!
This was great!!! I used jalepenos instead of chiles and subbed olive oil for veggie oil. So easy and tasted absolutely fab! Def going into the rotation. I can’t wait to make this for the fam!
I’m a mexican food lover and am pretty picky about the food. This recipe though, much to my surprise, was so good! The spices were just right. Thanks for sharing!!
I made these last night and they were delicious!! Even my picky 5 year old ate them. The only thing I changed was I used 2 cans of Rotel tomatoes instead of diced tomatoes and chilies. Very tasty recipe and a great weeknight meal!
Left out the tomatoes because my family doesn’t like them and they were still great! Next time though we will increase the spices. It was a little bland for our tastes.
Just wanted to let you know I made this meal tonight and it was AWESOME!! The BEST part was how EASY it was to make. I followed exactly what you said, but I did add a Package of Fajita mix, as we like a bit more spice. Thank you so much for posting this! Everyone had seconds and wanted thirds! !!
You might try adding a little bit of flour before baking. That should help absorb some of the extra liquid!
I liked the idea of this but it was very soupy. I didn’t drain the cans because the recipe didn’t say to and even with a slotted spoon the mixture made the tortillas wet.
Finally a recipe that delivers!! There are no surprises and it cooks up as promised… and so easy! I would not drain the liquid from the cans and I used a can of rotel in place of the tomatoes as someone suggested (I didn’t quite use a whole pound of chicken.) I also spiced it up with a couple of shakes of Cayenne pepper. I can’t imagine cooking without the liquid and we used a slotted spoon to serve. These are every bit as good as fajitas served at restaurants. Thank you… what a find!
I think I’m going to try this, only I’ll ‘grease’ the pan w/Pam Olive Oil spray, and substitute the 2 tablespoons vegetable oil with the same amount of a stout vegetable and/or chicken stock.
Thank you!! Great, quick, delicious meal, I prepared it Sunday afternoon to cook today, so perfect. I think it helped that the chicken marinated in the sauce overnight – I put the veggies on top of the chicken mixture so they’d stay crisp.
I don’t usually like tomatoes, but I made it with Hunt’s brand fire roasted tomatoes. I can eat them right out of the can, and they add a little flavor to the fajitas.
I don’t usually like tomatoes, but I made it with Hunt’s brand fire roasted tomatoes. I can eat them right out of the can, and they add a little flavor to the fajitas.
it was delicious! only thing i’d do for next time is drain the tomatoes. other than that perfect weeknight dinner! great leftovers too!thanks!!!!
A huge hit at my house! Instead of using cans of tomatoes and chilies seperately, I just used a can of Ro-tel, worked great! I am also not as knowledgeable about spices as I would like to be so I don’t have many of them in stock. Instead of the different spices, I used the Southwestern Seasoning Mix by Pampered Chef.
Love your recipes! And love that they are so versatile!
My daughter and I made these last night and it was delish. We will drain the tomatoes some the next time and cut back on the chili powder to enhance the other spices.
I had these for dinner last night!! So easy and yummy, too!! I did pour off extra liquid a couple times during baking so chicken would brown a little, but it was very good!!
is there anyway to make this a frozen meal?
I made this tonight – though I had slightly different proportions. I had a bunch of mini bell peppers so I chopped them all up, and a large red onion, because it was all I had on hand. In addition to the green chilies I added a fresh jalapeno, fresh garlic, and I used coconut oil instead of vegetable oil. I usually make oven baked fajitas without any liquid ingredients, but you have to really watch them to prevent burning and the chicken gets easily dried out. The addition of canned tomatoes was great, the chicken was so tender. This is a winner!
We have never made this exact recipe into a freezer meal. You could try our Slow Cooker Chicken Fajitas: https://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-fajitas.html
Made this last night and it was a HIT! Doubled the recipe and it made 12-14 fajitas (depending on how much filling you want and the size of the tortillas). Since my baking dish was REALLY full, I decided to bake it for 40 min at 425. It was perfect! It did have a LOT of juices so I think I will drain the tomatoes next time. I think the juices from the chicken and veggies would be plenty on their own. THANK YOU FOR SHARING THIS RECIPE!I have a feeling this will be making it as a regular item on the weekly dinner menu!
I love this recipe so much. Thank you for sharing it. I used olive oil and drained the tomatoes about halfway. Perfect! I might experiment with beef also.
I have made this recipe several times. I got it off pinterest and I think it is my favourite one. I have made it with fish, halibut, instead of chicken because that was what I had out at the time and it is great with a white fish. Also instead of tortillas, I put it over salad and it is a fajita salad. I love it.
Wonderful! I used this recipe for inspiration. My modifications:
2 green bell peppers
2 jalapeños (most seeds removed)
3 fresh tomatoes
Juice from 1/2 large lime
I didn’t use canned chiles or tomatoes because I didn’t have them. I kept the rest of the spices/chicken/onion the same.
My husband was thrilled! We are newlyweds, so dinner is a new territory for us.
Made this last night… Delicious!! Have lots of leftovers which I’m excited about but we have things going on the next couple days and I’m afraid we won’t have a chance to eat them soon enough. Any thoughts on freezing the cooked leftovers and if so how best to package it and how to reheat for best results? Thanks!!
Just seal them in an airtight container or freezer bag.
This recipe was really delicious…..Even my picky children loved it and they did not even realize it was healthy. Thank you so much for sharing this with us.
This was like soup, not something for a fajita. It was too liquidous and busted through my fajitas even after being drained. Good flavor, but is not for a fajita.
I love this recipe and make it often! I use lettuce wraps to make it low carb!
I also add a little lime juice at the end and usually grab a fajita seasoning packet that I tend
to have on hand in place of the seasonings and never use the oil, I just spray the pan a little with Pam!
Thank you for sharing : )
I absolutely love this recipe. It is a great Friday night meal. It makes plenty enough to have a quick Saturday lunch. I love knocking out 2 meals with one recipe. I have made it about 6 times since I discovered it.
Thanks for sharing,
Debbie
I have tried this recipe a few times and have absolutely loved! So good and still super simple. I just wanted to inform you that your “printer version” is not working. Love your blog!!
I have been seeing these multiple time on Pinterest, pinned it and decided to try. Usually when we have Mexican night at home it’s taco or chicken quesadillas with tortilla chips and cheese dip. My husband and I both love fajitas, so this was something I knew would be great for us.
I did a few substitutions on the recipe. Instead of using vegetable oil I used olive oil,instead of using the can of tomatoes and can of chilies I used a man of Rotel, and one last thing, I used the whole wheat tortilla shells for a little less calories, carbs and fat. They were delicious. I will definitely be making this recipe again!!
I was really excited to try these, but I thought they were just ok. The flavor was bland and it was WAY too soupy.
Made this for dinner tonight and it was delicious! Will definitely make this again. So simple and quick.
Finally got around to trying my pins and this is a super simple but great recipe. I have made it few times since finding it and it’s always a big hit in my house. I love that I can throw everything in the oven and boom then dinner is done. Thanks for a great recipe!!
This is becoming one of our favorite meals. It’s simple and doesn’t make a big mess like frying fajitas does. I can put it in the oven and get the toppings ready and the table set and they’re ready to go. Nice and quick!
I think your ratings system isn’t working. This recipe has great reviews in the comments but the rating looks bad. I tried to rate it and it wouldn’t stick.
Got the stamp of approval from my family!
These are absolutely beaut! Didnt use the veg oil or salt & they were just as yummy! Not buyin shop bought fajita seasoning again!!
These turned out great. Even my picky husband loved them! 🙂
SO glad I made these seeing them on Pinterest before reading any reviews. These were so?Oh my gosh, Yummy!!! My kids loved them, made it just as recipe states. PERFECT yumminess. They were as she even states, soupy?so worth every bit of the soupiness. mmmm Big Thank you for our new ‘Go to for Dinner” ?did I mention I had everything in the Pantry, extra plus!
This recipe was perfect. It was so easy to put together and came out so flavorful! So glad I came across this on pinterest!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
I always make this 24 hours before and store in in a ziplock bag with as much air as I can get out. I prefer it this way because the chicken marinates in the spices. I’ve been doing this for 3 years! So good!!!! Oh I like it spicy so I use Hot Rotel and 3 habaneros!
I’ve made this recipe many times and the family really likes it!!!
Made this for lunch today after church, delicious and quick prep!
You can put the leftovers in a saucepan with a cup of chicken broth for a delicious soup.
This is seriously my favorite! Is there anyway to make this into a freezer meal so I can just pull it out and bake it? If so, what would I do?