Go Back
For this easy chicken fajita bake, you need a few key items. Here’s what to gather: - 4 boneless, skinless chicken breasts - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 1 cup shredded cheddar cheese These ingredients form the base of the dish. The chicken stays juicy, while the peppers and onions add great flavor and color. Now, let’s spice things up! The right spices make this dish pop. Here’s what you’ll need: - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper Each spice brings its own taste. The chili powder adds heat, while smoked paprika gives a nice depth. Want to add more flair? Here are some tasty options to serve with your fajita bake: - ½ cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) - Flour tortillas (for serving) These toppings and sides make your meal more fun and delicious. Sour cream cools the heat, and cilantro adds freshness. Warm flour tortillas are perfect for wrapping up the tasty chicken and veggies. {{ingredient_image_1}} First, I set my oven to 400°F (200°C). This step heats the oven for even cooking. Next, I grab a large baking dish for the chicken. I place the four chicken breasts in a single layer. This helps them cook evenly. Next, I measure out the spices: 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. I sprinkle these spices evenly over the chicken. Now, I slice one red bell pepper, one green bell pepper, and one yellow onion. I layer the sliced veggies on top of the chicken. I gently toss them to coat with the spices. This adds flavor to both the chicken and vegetables. I cover the baking dish tightly with aluminum foil. This keeps the moisture in while baking. I place the dish in the preheated oven and bake for 30 minutes. After that, I carefully remove the foil. I bake it for another 15 minutes. I check that the chicken is cooked through, reaching 165°F (75°C), and that the veggies are tender. This timing ensures everything is perfectly cooked. Once the chicken and veggies are done, I take the dish out of the oven. I sprinkle 1 cup of shredded cheddar cheese over the top. The cheese melts nicely when I return the dish to the oven for 5 more minutes. I watch as it becomes bubbly and golden. After baking, I let the dish cool for a few minutes. Then, I slice the chicken into strips. To serve, I add warm flour tortillas, a dollop of sour cream, and a sprinkle of fresh cilantro on top. This adds a fresh touch to the dish. To keep your chicken juicy, start with fresh, high-quality meat. Trim off any excess fat. Season the chicken well with spices before baking. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Cover the dish with foil for the first part of baking. This traps steam and helps the chicken stay moist. Let the chicken rest for a few minutes after baking. This lets the juices settle back in. Use a mix of colorful veggies for the best taste and look. Slice the bell peppers and onion into even pieces. This ensures they cook at the same rate. Toss the veggies with the chicken and spices. This helps them soak up all the flavors. Roast the vegetables until they are tender and slightly caramelized. This adds a sweet touch and depth to the dish. Avoid overcooking to keep them crisp and vibrant. Serve your Easy Chicken Fajita Bake with warm flour tortillas. This makes it easy to scoop everything up. Add a dollop of sour cream for creaminess. Fresh cilantro adds a pop of flavor and color. You can also serve with lime wedges for a zesty twist. For a complete meal, pair it with a simple salad or some rice. This adds freshness and balance to the meal. Enjoy your tasty creation with family and friends! Pro Tips Marinate for Maximum Flavor: For even more flavor, marinate the chicken in the spices, lime juice, and a bit of oil for at least 30 minutes or overnight before baking. Use Fresh Veggies: Fresh vegetables not only enhance the flavor but also add a vibrant color to your dish. Consider adding zucchini or corn for extra texture. Customize Your Spice Level: Adjust the spice levels to your preference by adding jalapeños or using a spicier chili powder for a kick. Great for Meal Prep: This dish is perfect for meal prep! Make a larger batch and store leftovers in the fridge for up to 3 days or freeze for future meals. {{image_2}} You can turn this dish into a taco-style bake. Just add some taco seasoning to the chicken. You can also mix in black beans or corn for extra flavor. When serving, use taco shells instead of tortillas. This adds a fun twist everyone will love. For a healthier meal, swap chicken for turkey or tofu. You can use whole wheat tortillas instead of regular ones. Replace sour cream with Greek yogurt for a creamy touch. You can also add more veggies like zucchini or spinach to boost nutrition. If you're looking for a vegetarian option, skip the chicken entirely. Use a mix of your favorite vegetables like mushrooms, zucchini, and eggplant. Add beans for protein. The spices will still give you that fajita flavor. Serve with tortillas and enjoy a tasty, meat-free meal! To keep your Easy Chicken Fajita Bake fresh, store it in an airtight container. Allow the dish to cool to room temperature before sealing it. This prevents moisture build-up, which can make the chicken soggy. Store it in the fridge if you plan to eat it within three days. When it’s time to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the fajita bake in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it’s warmed through. You can also use a microwave for quick reheating. Just heat in short bursts, checking often. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped portions into a freezer-safe bag. Label the bag with the date. It will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken. Just remember to adjust the cooking time. Frozen chicken takes longer to cook. Always check the internal temperature. It should reach 165°F (75°C) for safety. I recommend thawing the chicken first for even cooking. If you dislike peppers, you have options. You can use zucchini or mushrooms instead. They add great flavor and texture. You could also try using corn for a sweet crunch. Feel free to mix and match your favorite veggies. To add heat, increase the chili powder. You can also add diced jalapeños. A splash of hot sauce works well too. If you want more depth, try adding cayenne pepper. Adjust to your taste for the perfect kick! This blog post covered the key ingredients and how to make a yummy fajita bake. I shared step-by-step instructions to ensure each flavor shines, plus tips for juicy chicken and great veggies. You also learned about fun variations and smart storage tips. As you try this recipe, remember the options available. Enjoy your fajita bake adventure, and don't forget to make it your own!

Easy Chicken Fajita Bake

A simple and delicious chicken fajita bake with colorful peppers and melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 piece red bell pepper, sliced
  • 1 piece green bell pepper, sliced
  • 1 piece yellow onion, sliced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream (for serving)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 package flour tortillas (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large baking dish, arrange the chicken breasts in a single layer.
  • Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper evenly over the chicken.
  • Add the sliced red and green bell peppers, along with the sliced onion, on top of the chicken. Toss them gently to coat with the spices.
  • Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 15 minutes or until the chicken is cooked through (165°F/75°C) and the vegetables are tender.
  • Remove the dish from the oven and sprinkle the shredded cheddar cheese over the top. Return it to the oven and bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly.
  • Once done, let the dish cool for a few minutes before slicing the chicken into strips.
  • Serve the chicken and veggies with warm flour tortillas, a dollop of sour cream, and a sprinkle of fresh cilantro on top.

Notes

Serve with warm tortillas and sour cream for a complete meal.
Keyword bake, chicken, dinner, easy, fajitas