Name: Baked Fajita Chicken Breasts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; Juice of 1 lime; Fresh cilantro for garnish (optional)

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If you’re looking for a dinner that’s colorful, packed with flavor, and comes together with minimal fuss, Baked Fajita Chicken Breasts are about to become your new weeknight hero. This dish takes everything you love about sizzling fajitas—tender chicken, vibrant peppers, bold spices—and roasts them together in one pan for an irresistibly juicy and aromatic meal. It’s healthy, gluten-free, and absolutely bursting with zesty Mexican flair. Whether you’re a meal prep enthusiast or just craving something that feels special without hours in the kitchen, Baked Fajita Chicken Breasts deliver every time.

Baked Fajita Chicken Breasts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Fajita Chicken Breasts is in its simplicity—each ingredient serves a purpose, whether it’s adding savory depth, a pop of color, or a fresh finish. Here’s what you’ll need, along with a quick tip for each one to help you get the best results.

Chicken Breasts: Go for boneless, skinless chicken breasts for easy slicing and even cooking.
Olive Oil: Helps the spices cling to the chicken and keeps everything juicy while baking.
Chili Powder: Delivers a warm, earthy kick that’s essential for classic fajita flavor.
Smoked Paprika: Adds subtle smokiness that brings depth to the whole dish.
Ground Cumin: Infuses a slightly nutty, aromatic note that pairs beautifully with the other spices.
Garlic Powder: Gives a savory backbone without the need to mince fresh garlic.
Onion Powder: Rounds out the flavor profile and enhances the sweetness of the vegetables.
Salt: Brings all the flavors together—don’t skimp!
Black Pepper: Adds a touch of heat and complexity.
Red Bell Pepper: For sweetness and a vibrant pop of color.
Green Bell Pepper: Adds a slightly grassy, fresh flavor that balances the dish.
Yellow Onion: Roasts up sweet and tender, mingling perfectly with the peppers.
Lime Juice: A splash of citrus at the end brightens everything up.
Fresh Cilantro: (Optional) For a burst of freshness and a classic fajita finish.

How to Make Baked Fajita Chicken Breasts

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This temperature is the sweet spot for juicy chicken and perfectly roasted vegetables. It ensures the chicken cooks evenly and the veggies caramelize just enough to develop loads of flavor.

Step 2: Mix the Spice Paste

In a small bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. This spice paste is your ticket to deeply seasoned, mouthwatering chicken. Take a moment to enjoy the aroma—this is where the magic begins!

Step 3: Season the Chicken

Rub the spice mixture all over the chicken breasts, making sure you get a thorough coating on every side. Don’t be shy—this step is what infuses the chicken with bold fajita flavor, right down to the last bite.

Step 4: Arrange in the Baking Dish

Place the seasoned chicken breasts in a baking dish. Scatter the sliced red and green bell peppers and yellow onion all around the chicken, tucking them in so they’ll soak up all those delicious juices as they bake. Finish with a generous drizzle of fresh lime juice for a zesty punch.

Step 5: Bake to Perfection

Pop the dish in the oven and bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Want a little char like classic fajitas? Switch the oven to broil for the last 2 to 3 minutes. Your kitchen will smell absolutely incredible!

Step 6: Rest and Garnish

Once the chicken is done, let it rest for 5 minutes before slicing. This helps keep every piece tender and juicy. Sprinkle with fresh cilantro if you like, and get ready to dig in!

How to Serve Baked Fajita Chicken Breasts

Garnishes

A sprinkle of chopped fresh cilantro makes these Baked Fajita Chicken Breasts pop with color and freshness. For extra flair, add a few lime wedges on the side for squeezing, or a dollop of sour cream and a handful of sliced jalapeños if you like a little heat.

Side Dishes

These chicken breasts are fantastic served over fluffy rice, tucked into warm tortillas, or piled onto a crisp green salad. If you want a more festive spread, try serving with black beans, corn salsa, or even cilantro-lime quinoa for a hearty meal.

Creative Ways to Present

Turn your Baked Fajita Chicken Breasts into a build-your-own fajita night! Set out bowls of sautéed veggies, guacamole, shredded cheese, and salsa so everyone can customize their plate. Or, slice the chicken and serve over nachos for a fun twist on classic game-day fare.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Baked Fajita Chicken Breasts in an airtight container in the refrigerator for up to 3 days. Keep the chicken and veggies together to let the flavors continue to mingle.

Freezing

If you want to freeze, slice the cooked chicken and vegetables and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.

Reheating

To reheat, arrange the chicken and veggies on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven until heated through. Alternatively, microwave in short bursts, but watch closely to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will work beautifully in this recipe and tend to be even juicier. Just adjust the baking time as needed—thighs may need a few extra minutes to reach 165°F (74°C).

How can I make Baked Fajita Chicken Breasts spicier?

For a spicy kick, add 1/4 teaspoon of cayenne pepper to the spice mix, or toss in some sliced jalapeños with the peppers and onions before baking.

Can I prep this dish ahead of time?

Definitely. You can assemble everything in the baking dish and refrigerate it (covered) for up to 24 hours before baking. This makes Baked Fajita Chicken Breasts a perfect option for meal prep or busy evenings.

What’s the best way to slice the chicken for serving?

Let the chicken rest, then slice it against the grain into strips. This keeps the meat tender and makes it perfect for serving in tortillas, over rice, or on salads.

Are Baked Fajita Chicken Breasts gluten-free?

Yes! This recipe is naturally gluten-free—just double-check your spices to make sure they have no added wheat or fillers.

Final Thoughts

There’s something truly special about the way these Baked Fajita Chicken Breasts bring big flavor with minimal effort. If you’re ready to shake up your dinner routine with a dish that’s both easy and exciting, give this recipe a try—you’ll be amazed by how quickly it becomes a staple at your table!

Baked Fajita Chicken Breasts Recipe

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4.9 from 4 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Fajita Chicken Breasts recipe offers a flavorful, healthy twist on classic fajitas by baking juicy, spiced chicken breasts with colorful bell peppers and onions. Perfect for a quick weeknight meal, it’s gluten-free and pairs wonderfully with rice, tortillas, or a fresh salad.

Ingredients

Scale

Chicken and Spice Mix

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables and Garnish

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
Juice of 1 lime
Fresh cilantro for garnish (optional)

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Instructions

Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the chicken and vegetables evenly.
Prepare spice paste: In a small bowl, combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper to create a flavorful spice paste.
Coat chicken: Rub the spice paste thoroughly over each chicken breast to ensure they are evenly seasoned.
Arrange in baking dish: Place the seasoned chicken breasts in a baking dish and arrange the sliced red and green bell peppers along with the yellow onion around the chicken.
Add lime juice: Drizzle the juice of one lime over the chicken and vegetables to add zesty brightness to the dish.
Bake: Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) ensuring it’s fully cooked and juicy.
Optional broil: For a slightly charred finish, broil for 2 to 3 minutes at the end of baking.
Rest and garnish: Let the chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh cilantro if desired and serve.

Notes

For a spicier kick, add 1/4 teaspoon cayenne pepper to the spice mix.
Prep the chicken and vegetables ahead of time and refrigerate for an easy make-ahead dinner option.
This dish pairs well with rice, warm tortillas, or a crisp salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican