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Oven baked chicken fajita with sliced chicken breasts, bell peppers, onions, and melted cheese in a white ceramic baking dish
Elise Rae Griffith

Easy Chicken Fajita Bake

A simple one pan chicken fajita bake made with juicy chicken breasts, roasted bell peppers, onions, and melted cheese. Perfect for busy weeknights with big flavor and minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5–2 lb Boneless skinless chicken breasts Sliced into strips
  • 3 Bell peppers Any color, sliced
  • 1 large Onion
  • 2 packet Fajita seasoning Or 2 tbsp homemade
  • 1 cup Shredded cheese Mexican blend or cheddar
  • Salt To taste
  • Black pepper To taste
  • 1 Lime Optional, for serving

Equipment

  • Large sheet pan or baking dish Make sure it’s big enough to keep everything in a single layer
  • Sharp Knife For slicing chicken and vegetables evenly
  • Cutting Board A large one makes prep easier
  • Mixing bowl To toss chicken with oil and seasoning
  • Tongs or spatula For spreading everything evenly on the pan
  • Measuring spoons Useful if making homemade seasoning
  • Oven Preheated to 400°F
  • Meat thermometer Optional but helpful to ensure chicken reaches 165°F

Method
 

  1. Preheat your oven to 400°F. Lightly grease a large sheet pan or baking dish if needed.
  2. Slice the chicken breasts into even strips. Slice the bell peppers and onion.
  3. In a large bowl, toss the chicken, peppers, and onion with olive oil and fajita seasoning. Mix until everything is evenly coated.
  4. Spread the mixture onto the sheet pan in a single layer. Make sure nothing is piled on top of each other so it roasts instead of steaming.
  5. Bake for 20 to 25 minutes, or until the chicken reaches 165°F internally.
  6. Remove from the oven and sprinkle shredded cheese evenly over the top.
  7. Return to the oven for 3 to 5 minutes, just until the cheese melts.
  8. Let it rest for about 5 minutes before serving.

Notes

• Make sure everything is spread in a single layer on the pan. If the ingredients are crowded, they will steam instead of roast.
• Slice the chicken evenly so it cooks at the same rate. Thick pieces can dry out on the edges before the center is done.
• If using frozen peppers, thaw and pat them dry first to reduce excess moisture.
• Chicken thighs can be used instead of breasts for a juicier, more forgiving option.
• Add the cheese during the last few minutes of baking to prevent it from overcooking.
• For extra color, broil for 1 to 2 minutes at the end. Watch closely so it does not burn.
• Leftovers store well in the refrigerator for up to 4 days in an airtight container.
• This recipe is naturally low carb if served without tortillas or rice.