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Easy Fajita Chicken Bake Recipe

This quick and easy dinner is perfect for busy week nights! It only takes a few ingredients and a couple of steps to make the easy fajita chicken bake recipe.

Easy Fajita Chicken Bake Recipe - Only 6 ingredients! Couldn't be easier!

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I really love crock pot recipes {and I share a lot of easy crock pot recipes here!} but sometimes I want a recipe with a little more texture to it.  BUT I still want it to be just as easy.  You might say – HA!  You can’t have your cake and eat it too, but in this case I can… well at least have my chicken and eat it too!

This recipe takes about as much effort to prep as a crock pot meal would but instead of slow cooking all day, you just pop this quick and easy dinner in the oven for about 45 minutes and you are greeted with tender juicy chicken.  Perfectly roasted peppers that are tender but with a slight crunch.  Oh and the crispy cheese topping.  Of course you couldn’t forget that!

Easy Fajita Chicken Bake Recipe - Only 6 ingredients! Couldn't be easier!

Making it is super easy like I said.  There is a small amount of prep in trimming the chicken and chopping the peppers and onions but if you know you will be in a time crunch you have two good options: 1. Prep the chicken and veggies the night before or 2. Pick up some pre cut fajita veggies at the store.  Most stores seem to carry some sort of fajita mix in the produce section, usually near the salad mix.  As a last resort you could pick up a bag on the frozen aisle but they won’t have the amazing texture fresh will.

Quick & Easy Dinner – Fajita Chicken Bake Recipe

Just lay the chicken down in a baking dish. {My FAVORITE is this 2 qt Pyrex.  It is a tad smaller than their standard dish so fits 3 chicken breasts perfectly!}  Sprinkle with some taco seasoning– I use McCormick.  Cover with your veggies.  Drizzle the olive oil over top.  And finish off by sprinkling with the cheese.  Bake at 375˚ F about 35-45 minutes or until your chicken is cooked through.  A very simple dinner!

Easy Fajita Chicken Bake Recipe - Only 6 ingredients! Couldn't be easier!

Once it is done I like to serve it up over a bed of rice and let everyone dig in!

Easy Fajita Chicken Bake Recipe - Only 6 ingredients! Couldn't be easier!


***Scroll to bottom for FULL PRINTABLE recipe!***

5.0 from 4 reviews
Easy Fajita Chicken Bake Recipe
  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • ½ Cup Shredded Cheddar or Mexican Blend Cheese
  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.
  5. Sprinkle cheese over the top of the dish.
  6. Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.

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Just as easy to prepare as crock pot recipe, easy chicken bake recipes are my new favorite week night dinner!

5.0 from 4 reviews
Easy Fajita Chicken Bake Recipe
  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • ½ Cup Shredded Cheddar or Mexican Blend Cheese
  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.
  5. Sprinkle cheese over the top of the dish.
  6. Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.
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    • says

      I didn’t although if you cook it up on a high rack you might want to. If you do cover then it is probably best to uncover the latest 5-10 min of cooking so the cheese can get bubbly!

  1. Becky says

    Thanks for the quick reply! It’s on a middle rack. I’ll keep an eye on it. I already have my Mexican rice done & so ready for this to be finished…YUM!!

  2. Sabrina says

    Oh my gosh – thank you for coming up with this! So simple and looks delicious; can’t wait to make it tonight!!

  3. Chelsea says

    Just made this & it’s amazing! The chicken was so tender & it was just the right amount of cheese & veggies! I also added some multicolored tortilla strips after I took it out of the oven for a little crunch. Where can I find the nacho recipe?

    • says

      So glad your family loved it! We sure enjoy it! I just updated the post with the nacho recipe. Definitely give it a try because, wow, it is delicious! Thanks so much for stopping by!

  4. Deanna says

    I don’t ever comment on recipes HOWEVER this was so amazing! I’m hard to please and this was fabulous! I realized I forgot to add olive oil but it didn’t matter. We had it over white rice and put taco sauce on top. I’ll be making this a lot! Thank you!!!!!!!

    • says

      I am so glad you loved it and so glad you decided to leave me a comment! There is nothing I like better than sharing a great recipe. I have several more easy chicken bakes I will be sharing soon so keep an eye out!

  5. mindy says

    I’m trying this tonight, but I’m not adding the veggies till half way through. The veggies in the pic look over cooked for my families liking. But I think topping the chicken over with veggies and cheese half way through will be perfect :-)

  6. Anna says

    I made this for dinner tonight and it turned out perfectly! I cut the chicken into strips first to cut down on the cooking time. I served it over rice and salsa, it was a big hit! And it took no time at all :)

  7. Dani says

    I just have to say I made this last night and then sent the recipe to four girlfriends!!! It was so super easy and had great flavor I couldn’t help but pass this dinner along to my friends. And I had cooked white rice earlier so I used the leftover…heated it up and stirred in some salsa to make my own “Spanish rice”. It was perfect!!!

  8. rachel says

    I sprayed my glass pan before laying the chicken out I then sprinkled the chicken with the taco seasoning then place the chopped onions and peppers on top and added more taco seasoning then let it marinate for a few hours in the fridge before I continue to add the oil and cook it. I also made mexican rice with it :)! Awesome recipe ty.

  9. Nicole says

    i was recently diagnosed with gestational diabetes and i now have to track all the nutritional info of what i eat. I made this and i was wondering what the nutritional information is for this dish. It was delicious and a big hit with the hubby!

  10. Bonnie says

    Making this wonderful dish now. I couldn’t find pesto in the grocery so I made my own. Can’t wait to taste it.

  11. Hayley says

    My fiancé was skeptical about this because of the artichokes and feta cheese…but it was soooo good. So much flavor and super quick and easy to make!! Made it over some quinoa yumm!

  12. Sandy says

    Made this tonight. It was so good! I put the mixture on wraps with lettuce, salsa, and sour cream instead of on the bed of rice. Big hit with the family. Thanks!

  13. Dani says

    I’m home from grad school for the holidays and am planning on making this for my parents sometime. I can’t wait – it looks delicious!

    For those asking about calories – it would be really easy to figure out! 4oz of chicken breast is around 125 calories. Whole peppers are around 25-50 calories each. A whole onion is around 50 calories. 1/2 cup of cheddar cheese is around 200-225 calories. Olive oil is around 120 calories a tablespoon. & taco seasoning is around 10 calories per teaspoon. Weighing the chicken & veggies with a food scale would give you an even more accurate idea of what the nutritional value of your particular meal is. Hope that’s helpful! :]

  14. Basma Kotb says

    this looks absolutely delicious i cant wait to try it out :) but can you please tell me how you prepare the taco seasoning? thanks :)

  15. Karen says

    I made this last night, and my peppers/onions were delicious! But, the chicken turned out really dry. It was not fully cooked, so I added 5 minutes, next thing you know it was dry. How did this happen so quickly?? There was TONS of juice in the pan, so I’m not sure how it dried out!

  16. Jason says

    HI KIMBER,it sounds like a delicious meal anytime of the day, this is, thanks for your sharing so delicious food.
    I’m featuring this amazing recipe in my post in order to make it for my families
    i made it yesterday for my families, especially my 5 years old son, he would not wait to taste it.
    This was SO delicious! Thanks!

  17. Katie says

    This was so simple yet incredibly delicious! My boyfriend and I loved it. Can’t wait to try more of your recipes :)

  18. Autum says

    I made this last evening for dinner, my boyfriend & I both enjoyed it very much. It was so simple to make! I added tomatoes to the recipe & served it over brown rice topped with some taco sauce. So yummy, thank you!

  19. Jenn says

    Regarding the freezing question, do you bake first and then freeze or prep and freeze? I was thinking I should probably bake first and then freeze but wanted to make sure that’s what you do :)

  20. Beth E. says

    Very easy and moist chicken recipe. I made this dish for lunch for my family today and it never stood a chance. Not even leftovers. I cut 5 chicken breasts into thick strips and used 2 tsps of taco seasoning per breast, plus a little cumin. Covered with foil and baked for 25-30 mins. Removed foil and sprinkled w/cheese and placed under the broiler until the cheese melted. Served with black beans, yellow rice and Pico! !

  21. says

    Very good! Cut up 4 chicken breasts and stirred around with OO and DIY taco seasoning – as well as some black beans I needed to use up – in the pan. Topped with 2 sliced peppers and 2 sliced onions, then added the juice from 1/2 a lime, sea salt, more taco seasoning, and more OO. Sprinkled cheddar cheese on top. Baked, covered, for 30 min, then uncovered while I made white rice (15, 20 more minutes). Served on top of rice with additional cheese, salsa, and shredded lettuce. Could also crush tortilla chips on top! My chicken stayed nice and moist, and with all of the juice, I wonder if I could make rice in the same pan… ? Also curious about the freezing – before or after baking? Thanks for a hit recipe!

  22. Patty says

    I made this tonight. I also cut the chicken in strips, cut the cooking time to 30 minutes, and served Mexican Style Rice-A-Roni & black beans to go with it. We put all of the contents in flour tortillas. Delish! Thanks for the recipe.

  23. Alison says

    This was delicious! everyone went back for more I used chicken tenders and home made fajita seasoning and squirted a bit of lime juice on top at the end super yum!

  24. Janice says

    Am trying the chicken fajita bake tonight, but with leftover roast chicken. Has anyone tried it that way? This recipe looks so yummy!

  25. Katie says

    i figured this would be like all the other recipes with good reviews that end up being okay but nothing special. I could not have been more wrong. This recipe is AMAZING!!! I will definitely be making it again and soon! The great thing about the taco seasoning is if you want you can buy regular, medium, or hot seasoning if you like it hot. Can’t wait to experiment more with this and other recipes of yours!

  26. Kristie says

    Made this tonight for dinner and it was delicious! I added jalapeño to mine, other than that I followed the recipe to a T. Thank you for sharing!

  27. CokeSlurpee says

    I made this last week and it was an instant hit in my house. Very good and very easy to make! I served it with Mexican rice and warmed flour tortillas. I cut my chicken breasts into strips and that was fine, but next time I think I will cube them. It will make serving and eating a lot easier, in my opinion, especially if you use the tortillas. Thanks!

  28. Jade Z says

    I made this tonight and it was so easy and delish! I’m kind of obsessed with onions so my only recommendation would be to cook it with 2 onions bcuz the peppers outnumbered the onion ratio. The crispy parts of the cheese was scrumptious! I also added salsa to the rice since it was plain brown rice. Excellent! !

  29. Gina says

    I’m making this for the first time tonight. I have a busy day today so I already assembled it and when I get home I will drizzle with the oil and put the cheese on and stick it in the oven. My sister has to eat gluten free so I make my own taco seasoning mix which taste so much better than the package stuff. Can’t wait for dinner tonight. Thanks for sharing your recipe.

  30. Deborah says

    I tried the fajita recipe today. My family and I loved it. Thank you for sharing. I see why people like it. It will permanently be added to the dinner meal cycle.

  31. Debbie Viel says

    Yummy. I used Epicure(c) Chili Lime Sansel and it turned out great.. served over rice with salsa.. I drizzled with salsa and spread the cheese over it about halfway through cooking on the middle rack as I was nervous that the cheese might burn. New staple on my menu!!! Thanks!!!

    • says

      I usually just use whatever comes in the pack I buy so it can vary. I adjust the cooking time for thicker or thinner, but really prepare the same otherwise!

  32. Renee says

    Has anyone made this recipe with steak or beef?? If so, what would be the bake time & temp? Thanks in advance! Can’t wait to make this

  33. Annie says

    i just made this for dinner and it was delicious!!! Thank you so much for posting this! Ive never been much of a chef cause i never really had a reason to be and im trying to practice and well, my boyfriend is a great tester. Making meals for more than just one is a lot funner. He loved it too. So good! Thanks again! I cant wait to try some of your otber stuff :)

  34. Karen says

    If you would like it spicy, add a can of Rotelle. Yummy! I’ve used a similar recipe for the last couple years.

  35. Traci says

    I love the chicken recipe. But I want to see what it taste with beef instead. Making it tonight. Keep you posted!

  36. Betty Jo says

    My family have made this two or three times now after having a friend suggest it in a “what’s for dinner” facebook we’ve created. I made it hoping it would be good and wasn’t disappointed. We had A LOT of leftovers and decided to make quesadillas for lunch the next day. Perfect! My daughter (who is six) declared me a genius!

  37. Anna says

    Thank you so much for this recipe. My husband is the cook of the family (my cooking skills are limited to spaghetti). This was so easy and I got rave reviews!! I was even asked to keep the recipe for future dinners!! (that never happens) Thank you!!

  38. Shannen Ottley says

    I pinned this a long time ago, couldn’t wait to make it . My husband does not like Mexican, but he loved this dish, it was AWESOME!!! Not one bite was left!! I made it with Rice A Roni Spanish rice with fire roasted tomatoes & Bush’s Best Seasoned Black Beans!!! Thank you for this recipe!!!!

  39. Eugenia says

    I just noticed how old this post is! Somehow I found it and I made this recipe tonight. It was soooo good. Instead of rice, I made a nopales salad as a side. Yum! Thanks so much.

  40. Tiffany says

    Cooking is not favorite thing, so I love that you have shared so many simple, yet delicious recipes! Thank you!

    I had some leftover spaghetti sauce from a couple of nights ago that I did not want to go to waste so I added that to this recipe. It was a great way to salvage some spaghetti sauce and it was quiet tasty so I thought I’d share!

    • says

      I bake mine uncovered on the middle rack. We like our cheese a bit crispy on the top though. If you don’t then you might want to bake it covered and remove the foil the last 5-10 minutes.

    • says

      I would start at 20 minutes and check it every few minutes from there until it is done. It is hard to give you an exact time since how thick you slice it, how deep your dish is, how much and thick you pile on the veggies and cheese will all play into it. I hope you enjoy it!

  41. Chris White says

    I made this for my wife and kids before I left for work today. It is so so good!. So easy to to make and with very little time.

  42. Cathy C says

    OMG. Nothing to say about the recipe, yet. What I would like to comment on is the fact that you instruct folks to scroll down to bottom of page to print recipe. I did that and it proceeded to PRINT ALL 59 PAGES!!!!!! I ran out of paper at 30 pages so it stopped. But I did end up draining my toner (all those pictures!!). What a waste!!! I used my wireless printer so wasn’t in the room to stop it. All I can say is you need to disable that print button. Absolutely ridiculous. Could care less about the recipe at this point.

    • says

      Sorry for your frustration. If you click the printer icon on the recipe it should bring the recipe up in a new window in black and white with only the recipe that way it will just allow you to print a recipe card easily. I print all of my recipes this way and have never experienced this.

  43. Tom says

    If you print the recipe from where it says “share the love” it will waste 60 pages of paper and toner! You need to lose that button and be more specific whicg button to press!

  44. Terry says

    I have always made my fajitas in my wok, and have seen the slow cooker versions, but I don’t like the veggies all limp and overcooked in that version. I love this first because it is simple and quick,, second that it is a healthy meal. I like that if you are making it for one or six, you just adjust the amounts of everything. I use the McCormick’s fajita seasoning rather than taco flavored, there is a difference in the taste. I like this because I always have these ingredients on hand and I am always happy to find a new way to use them. Hubby is on a trip, so I will make a two person size tonight, one tonight and a spare for later. One way I love to use these leftovers is in an omelet, for breakfast or another dinner. Still get the great taste, but in a different format. Makes it more like something new rather than something “left over”. I’m headed for the kitchen to make this tonight!

  45. Char says

    Found this on Pinterest and had to try it out. Perfect low carb recipe! Turned out delicious and couldn’t be easier. Thanks, I’ll be adding this to my recipe repertoire =D

  46. Diaine says

    I have made this a couple of times and each time the onions (I leave out the peppers) are still crunchy/not cooked all the way. Any suggestions for getting the onions more cooked while keeping it a one-dish meal?
    Other than that one issue I love this recipe and the bbq chicken as well!

  47. Marcia says

    I made this recipe, tweaked it a little bit, and We Loved It!! Saved it and will be making it again! Thank You For Sharing!

  48. Tara says

    Planning on cooking this tonight. If I use 5-6 chicken breasts do I need to change anything else in the recipe??

  49. Judy says

    My teenage grandsons love this recipe. I sliced my chicken and followed the recipe. Serve with rice AMZING!

  50. Elizabeth H says

    I have made this, and we love it. So easy and delicious. I did change a couple of things, I stead of taco seasoning, I used a fajita sauce that i found, and I use chicken tender strips, in stead of breast. You get more that way, also it bakes faster.

  51. Debbie says

    To this recipe i added some rinsed black beans and some frozen corn. Then topped it with the cheese. I would have just added some black olives instead of the beans and corn but my family is anti black olives…me however…. i love them!


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