Change up your Taco Tuesday nights with this easy oven baked fajitas recipe. Toss chicken strips, onion, and peppers with olive oil and taco seasoning and bake together on a sheet pan. Not in the mood for chicken? Swap the chicken for beef strips! It takes only 18 minutes to cook and less than 10 minutes to prepare. That means a delicious dinner ready to eat in 25 minutes! With barely any clean up and fresh, simple ingredients, oven baked fajitas are a fantastic busy weeknight dinner.
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If you're short on time, energy, or ingredients. this freezer-friendly easy baked fajitas recipe is for you. With only 5 ingredients and essentially no clean up, anyone can make this in no time at all, even on the busiest of nights. They pair well with Instant Pot Spanish rice and flavorful Mexican black beans.
While we love classic Mexican recipes, I often turn twist them into other "healthier" meals. Such as I did with these Mediterranean quesadillas and broccoli, egg, and cheese burritos. For a really simple, fast lunch, my kids love the classic cheesy quesadilla!
Not only is this meal perfect for a hungry, busy family, but for meal prepping too. Because oven baked fajitas take only 25 minutes and are inexpensive even when making large portions, they are great to make ahead of time for the week. Oven baked fajitas also freeze well, so freeze the leftovers now and enjoy them later on. Simply defrost them, warm them in the toaster or microwave, and you've got a meal in minutes.
The main ingredients needed to make baked fajitas on a sheet pan are:
- boneless, skinless chicken cut into strips
- bell peppers of any color cut into strips
- taco seasoning
- tortilla wraps
I like using red and green bell peppers, but you can certainly use yellow and orange too.
Sour cream, cheddar cheese, salsa, guacamole, and lettuce are optional. While not necessary with fajitas, they definitely add a ton of flavor.
It's simple to customize baked fajitas based on your vegetable and meat preferences.
For variations to the vegetables:
- add corn
- use an assortment of bell peppers in orange, green, yellow, and red
- use red onions instead of sweet onions
For the meat:
- replace half or all of the chicken with beef strips
- replace the chicken with shrimp (but don't add the shrimp to the pan until there's 5 minutes left)
Baked chicken fajitas are made in 2 steps.
First, preheat the oven and line a baking sheet with parchment paper or foil. Then prepare your ingredients.
Cut the chicken into thin strip. Wash, cut, and slice the bell peppers and onions. Slice them into thin strips so that they will be well-cooked in only 18 minutes. ⅛ to ¼ inch thick is perfect.
Second, toss the chicken, peppers, and onions with olive oil and the taco seasoning.
Bake for 18 minutes.
Warm the tortillas in the microwave for 10 seconds. Serve the pepper/onion/chicken mix with your choice of toppings.
You can serve oven baked fajitas with your favorite choice of toppings. Some options are:
- sour cream
- cheddar or Mexican cheese
How To Store
This recipe is freezer-friendly, so if you have leftovers or want to make a big batch for a quick homemade dinner later on, store in freezer bags for up to 6 months. Thaw in the fridge overnight or on the counter for a few hours.
Fajitas will last in the fridge tightly covered for around 5 days.
- 1 lb boneless skinless chicken, thinly sliced
- 2 bell peppers color of choice, thinly sliced
- 1 sweet onion, sliced
- 3 tablespoon olive oil
- 1 packet taco seasoning
- 8 tortilla wraps
- cheddar cheese, to serve
- sour cream, to serve
- salsa, to serve
- Preheat oven to 425°. Line a baking sheet with foil.
- Add the chicken, onions, and peppers to the baking sheet. Toss with oil and taco seasoning.
- Cook for 18 minutes.
- Serve with warm tortillas, salsa, cheddar cheese, and sour cream.