If you love big flavors but want something you can pull together quickly, these Baked Fajita Chicken Breasts are about to become your go-to dinner hero. Imagine juicy, perfectly seasoned chicken, nestled among ribbons of sweet, colorful peppers and tender onions—all roasted together so the flavors mingle in the most irresistible way. This dish is vibrant, healthy, and easy enough for a busy weeknight, yet totally satisfying and impressive enough for sharing with friends and family. With minimal prep and just one pan, Baked Fajita Chicken Breasts check every box for a crave-worthy meal you’ll want to make again and again.
Ingredients You’ll Need
Baked Fajita Chicken Breasts come together with a handful of pantry staples and vibrant veggies—each one playing an important role. The spices give smoky depth, the chicken stays plump and juicy, and all those peppers add gorgeous color and natural sweetness you can’t resist. Here’s what you’ll need and why you shouldn’t skip a thing:
- Chicken breasts: The star of the show! Boneless and skinless for quicker cooking and easy serving.
- Red, yellow, and green bell peppers: Each color brings its own mild sweetness and a rainbow pop.
- Red onion: Adds tangy bite and turns mellow and nearly jammy when baked.
- Olive oil: Helps everything roast beautifully and adds richness to the final dish.
- Lime juice: Brightens up the flavors and tenderizes the chicken as it bakes.
- Chili powder: For that classic fajita seasoning with a just-right amount of heat.
- Cumin: It’s what gives that earthy undertone you expect in Tex-Mex.
- Paprika: Lends smokiness and a deeper red color.
- Garlic powder: Boosts that savory flavor base in every bite.
- Onion powder: Rounds out the flavor so nothing is missing.
- Crushed red pepper flakes (optional): A little or a lot, optional if you like some extra zip.
- Salt and pepper: Essential for balancing and enhancing all those bold spices.
- Shredded Mexican blend cheese or cheddar (optional): Melty cheese is never wrong—add for extra indulgence.
- Fresh cilantro and lime wedges: The finishing touches make everything extra bright and fresh.
How to Make Baked Fajita Chicken Breasts
Step 1: Mix the Marinade and Season the Chicken
Start by whisking together the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper in a big mixing bowl. Add your chicken breasts and toss them really well so every bit gets coated in that spicy, citrusy mixture. Let it sit while you prep the veggies—the longer the chicken marinates, the more flavorful it gets!
Step 2: Toss the Veggies
In a separate bowl, combine the sliced red, yellow, and green bell peppers with the red onion, add a good drizzle of olive oil, and sprinkle with a pinch of salt. Toss until everything is evenly coated. This ensures the peppers stay juicy and roast beautifully around the chicken.
Step 3: Arrange in the Baking Dish
Lightly grease a 9×13-inch baking dish (or line with parchment for easier cleanup). Lay the seasoned chicken breasts in the center, then surround them with the colorful peppers and onions. Nestling everything close together lets all the flavors mingle beautifully as they bake.
Step 4: Bake to Perfection
Slide your dish into a preheated 400°F (200°C) oven and bake, uncovered, for 25 to 30 minutes. You’ll know your Baked Fajita Chicken Breasts are done when the chicken is cooked through (165°F inside) and the veggies are just tender and caramelized at the edges. If you’re adding cheese, sprinkle it over the chicken during the last 5 minutes—just enough time for it to get irresistibly melty.
Step 5: Rest, Garnish, and Serve
Let everything rest for 5 minutes once it comes out of the oven—this gives the juices time to settle so your chicken stays moist. Finish with generous handfuls of fresh cilantro and plenty of lime wedges for the perfect zippy, herbal finish. Now, your Baked Fajita Chicken Breasts are ready to steal the show!
How to Serve Baked Fajita Chicken Breasts
Garnishes
The right toppings take these Baked Fajita Chicken Breasts from tasty to truly memorable! Scatter on fresh chopped cilantro for color and punch, then add a good squeeze of lime over everything just before eating. If you love creamy toppings, a dollop of sour cream or a few thin slices of avocado will make it even more irresistible.
Side Dishes
You can serve your Baked Fajita Chicken Breasts alongside fluffy rice, warm tortillas, or over a fresh salad for a lighter meal. Refried beans, charred corn, or even simple tortilla chips all pair beautifully and make it feel like a fiesta.
Creative Ways to Present
Try slicing the chicken and veggies, then piling them onto a big platter for a build-your-own fajita night. Stuff the filling into soft tortillas, add some guac, and let everyone make their own. Or spoon everything over crunchy romaine for an amazing fajita salad. Leftovers are also fantastic tucked into wraps or grain bowls the next day.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Baked Fajita Chicken Breasts to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. The flavors only get better as they mingle, so tomorrow’s lunch is a treat!
Freezing
You can freeze baked chicken with the veggies for up to 2 months. Slice the chicken first if you prefer quicker thawing. Freeze in tightly sealed containers or freezer bags, and remember to label with the date for best quality.
Reheating
To reheat, warm leftovers gently in a microwave or on the stovetop with a splash of water or broth to keep everything moist. If reheating from frozen, let it thaw overnight in the fridge before warming. Add fresh lime or cilantro to refresh the flavors before serving again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully here and stay extra juicy. Just adjust the baking time as they might take a few minutes longer than breasts. The fajita flavors will still shine.
How do I make this dairy-free?
It’s super easy—just skip the cheese topping, or use your favorite dairy-free cheese alternative. The rest of the dish is naturally dairy-free and full of flavor, thanks to the spice blend and veggies.
Can I prep Baked Fajita Chicken Breasts ahead of time?
You sure can! Mix the marinade and let your chicken sit in it for up to 24 hours. The veggies can be sliced in advance and stored in the fridge. At dinner time, just assemble everything and bake.
What’s the best way to slice the chicken for serving?
Let the chicken rest, then use a sharp knife to slice it against the grain for the tenderest pieces. Slicing before baking is also a great option for quicker cook time and easy serving over rice or salad.
How do I know my chicken is cooked through?
The best way is a meat thermometer—look for an internal temperature of 165°F (74°C) at the thickest part. The juices should also run clear, and the chicken will be firm to the touch.
Final Thoughts
There’s just something about the smoky spices, juicy chicken, and those caramelized peppers that makes these Baked Fajita Chicken Breasts an instant classic on any table. Give them a try, and I’m sure you’ll find yourself coming back to this easy, flavor-packed recipe again and again. Your next favorite dinner awaits—happy cooking!
Print
Baked Fajita Chicken Breasts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Fajita Chicken Breasts are a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner. Tender chicken breasts are seasoned with a flavorful blend of spices, then baked with colorful bell peppers and onions for a vibrant and satisfying meal.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1/2 cup shredded Mexican blend cheese or cheddar (optional)
- Fresh cilantro and lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Chicken: In a large mixing bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper. Coat the chicken breasts with this mixture.
- Prepare the Vegetables: In a separate bowl, toss the bell peppers and onion with olive oil and salt.
- Bake: Place the seasoned chicken breasts in a greased baking dish. Surround them with the sliced peppers and onions. Bake for 25–30 minutes until the chicken reaches 165°F (74°C).
- Add Cheese: If using cheese, sprinkle it over the chicken during the last 5 minutes of baking.
- Serve: Remove from the oven, let it rest for 5 minutes, then serve with cilantro and lime wedges.
Notes
- Slice the chicken before baking for quicker cooking and serving.
- Great with rice, tortillas, or over a salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 5g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
