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.
Healthy Chicken Fajita Recipe
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!
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!
Once it is done I like to serve it up over a bed of rice and let everyone dig in!
Watch Me Make this Chicken Fajita Recipe!
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Easy Fajita Chicken Bake Recipe
Ingredients
- 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
- 1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Instructions
- Trim the chicken breasts then lay them in a single layer in a glass baking dish.
- Sprinkle the taco seasoning over the top of the chicken breast to taste.
- Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
- Drizzle the olive oil over the peppers and onions.
- Sprinkle cheese over the top of the dish.
- Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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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!
LuAnn says
Amazing ..easy,healthy, delicious
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!
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! !
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.
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.
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!!!
Jessica says
How many onces are the chicken breast that you use?
Kimber 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!