Simple and delectable chicken fajitas baked in the oven.
| Prep Time: | 25 mins |
| Cook Time: | 34 mins |
| Total Time: | 59 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 2 red bell peppers, sliced
- 1 large onion, sliced
- 2 pounds skinless, boneless chicken breasts, cut into thin strips
- 1 (1 ounce) package fajita seasoning mix, divided
- 2 tablespoons vegetable oil, divided
- 8 (6 inch) flour tortillas
- ½ cup sour cream, or to taste
- ½ cup salsa, or to taste
- ½ cup chopped fresh cilantro, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
- Spread red bell peppers and onion in the baking dish.
- Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
- Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
- Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
- Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 411 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic way to streamline the traditional recipe. While it does lack the smokiness and char that normally accompanies restaurant fajitas, this is a wonderful way to have fajitas on the table, from initial prep work all the way through taking the dish from the oven, in an hour or less. Have made several times now and everyone has raved over them. (For those who want a semblance of smokiness, perhaps a bit of smoke flavoring could be added in with the rest of the liquid ingredients?)
Very tasty. But putting it on the stove prior to baking in the oven caused it to cook through and therefore I had to cut the time, and cover the meat mixture before baking which didn’t allow the vegetables to get as cooked as I would have liked. I cooked the chicken in an iron skillet so that may have caused the meat to cook too quickly. I guess I can skip the skillet next time.
This was a really good, easy recipe for a quick dinner. It was super hot and I didn’t want to turn on the oven so we did them on the grill instead. I tossed the chicken, peppers, and onions with some avocado oil and the fajita seasoning and then cooked them on the grill.
This was a super easy way to make fajitas and we really enjoyed them. I made the recipe exactly as stated and wouldn’t really change anything. First time making fajitas in the oven, but it won’t be my last! Thanks for sharing your recipe!
This was pretty good! A few changes: I used a combination of red and green bell peppers; I added a squeeze of lime when they came out of the oven; I baked them for only 20 minutes; and I used a foil-lined baking sheet, to spread everything out more. By pre-cooking the chicken, thirty minutes would be overdone. Even at 20 minutes, I had no bite to the vegetables.
This is so easy and very tasty. I didn’t bother to saute the chicken first, I just put the peppers, onions and chicken together and baked it in the oven. It was fast and simple and everyone loved it and requested it again.
Great recipe. I used green peppers instead of red ones (which I don’t like much), homemade seasoning (https://www.allrecipes.com/recipe/232967/fajita-seasoning/) instead of packaged, and a cast-iron skillet and a porcelain pie dish—this recipe is for 12 servings, and needed both—instead of the baking dish I thought I had but didn’t. Otherwise I went by the book, and it was delicious. The cooking time is just right. As said, the recipe is for 12 servings, so for a smaller family you might want to halve it or you’ll have a lot of leftovers.
I’ve made this twice and love the simple recipe. Very flavourful.
I had some fajita chicken strips that I used. I also left out the salsa since we were going to have salsa and chips with them. They were delicious without it anyway.
Delicious and so easy!
I had cooked chicken on hand so I sliced and cooked onion and peppers, added the chicken and a tbsp of taco sauce. Simmered for a few minutes. Served in tortillas with sour cream and salsa. Delicious! I will make again.
Good, I also put Tomatoes in the bake. Also the Frontera Brand as a PreMade Fajita Sauce. Other than that it’s pretty simple, Watch out for onions though! ??????????????
This is so simple and now a family favorite! Easily adjustable to the crock pot also!
I sliced the chicken in the morning and marinated it in a mixture of 1 tbsp Taco Seasoning I made with no salt and some lime juice. I did not precook the chicken. I lined a cookie sheet with parchment paper, layered the onions, red and green peppers then the chicken on top. I sprinkled everything with Taco Seasoning I. I feel 20 to 25 minutes would be a better baking time as the vegetables were overcooked at 30 minutes. Fast and easy dinner with a little tweaking. #AllrecipesAllstarsCanada #LetsTacoAboutIt
This has become my ‘go-to’ fajita recipe. I have made it several times and there are never any leftovers. Really good!
Not a big fan of baked chicken for fajitas but prefer grilled. It was pouring rain though and so baked it was. I gotta say that these turned out really good for being baked. I thought for sure that the onions would stay crunchy, the peppers would get mush, and the chicken would get overcooked but none of that happened. This was a good recipe and one I would definitely make again even if it wasn’t raining.