This One-Pan Chicken Fajitas Recipe is the ultimate weeknight dinner hero—full of juicy, perfectly seasoned chicken, sweet colorful bell peppers, and zesty onion, all roasted together on a single sheet pan. It’s bold, beautiful, and bursting with Tex-Mex flavor. The best part? Minimal cleanup and maximum satisfaction, because everything cooks at once for a quick, healthy meal that will have friends and family asking for seconds. Whether you’re a meal-prep pro or just need a fuss-free feast, this recipe is sure to become a staple in your kitchen.
Ingredients You’ll Need
These uncomplicated, familiar ingredients come together to create something magical. Each one plays a starring role in flavor, color, or that irresistible sizzle you know and love in fajitas.
- Chicken breasts: Thinly sliced boneless skinless chicken breasts soak up all the spices and cook quickly on the pan.
- Bell peppers: A trio of red, yellow, and green peppers add sweet crunch and vibrant color to the mix—feel free to use any combination you love.
- Red onion: Sliced for a mild heat and slight sweetness once roasted; it works so well with the peppers.
- Olive oil: Helps the spices stick and gives everything just the right amount of crispness in the oven.
- Chili powder: This pantry staple is essential for that classic Tex-Mex kick and warm, earthy flavor.
- Ground cumin: Lends an unmistakable smoky undertone to the spice blend.
- Smoked paprika: Adds a gentle smokiness and deepens the overall flavor profile.
- Garlic powder: Offers a subtle garlicky aroma that doesn’t overpower the dish.
- Onion powder: Doubles up on the onion punch for a richer depth of flavor.
- Crushed red pepper flakes (optional): Want a little extra fire? Sprinkle these on for customizable heat.
- Salt: Essential to bring all the flavors together and enhance every bite.
- Black pepper: For just the right touch of gentle heat and seasoning.
- Lime juice: A fresh squeeze at the end brightens everything up and balances the spices perfectly.
- Chopped cilantro (optional): A pop of herbal freshness and color for garnishing.
- Warm tortillas: Flour or corn, these are your vehicles for scooping up all that sizzling deliciousness!
How to Make One-Pan Chicken Fajitas Recipe
Step 1: Preheat and Prep Your Sheet Pan
Before you dive into the vibrant world of fajitas, crank your oven up to 400°F (200°C) and get your largest sheet pan ready. Lining it with foil or parchment is a bonus for easy cleanup, but it’s not essential—just make sure the surface is roomy enough to give all those ingredients space to roast rather than steam.
Step 2: Slice the Chicken and Veggies
Cut your chicken breasts into thin, uniform strips, then do the same with your bell peppers and onion. The thinner and more even your slices, the quicker and more evenly everything will cook. This step is all about creating that fajita classic: a roster of strips ready for the pan and, later, for tucking into warm tortillas.
Step 3: Season and Toss
Pile your chicken, peppers, and onion right onto the sheet pan. Drizzle with olive oil and sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if you like a spicy edge), salt, and black pepper. Don’t be shy—using your hands or tongs, toss everything together to coat generously with those bold seasonings.
Step 4: Arrange and Bake
Spread the seasoned mixture out in a single layer so every piece gets maximum heat exposure (no overlapping here). Slide the pan into your oven and let it roast for 20-25 minutes. You’ll notice the edges beginning to caramelize, the peppers turning tender, and the chicken cooking through to juicy perfection.
Step 5: Finish with Lime and Cilantro
Once the chicken is fully cooked and the veggies are soft with a little char, pull the sheet pan from the oven. Give everything a generous squeeze of fresh lime juice right on the pan—it’s the secret to that fresh, tangy finish. Scatter with chopped cilantro if you’re feeling fancy.
Step 6: Serve and Enjoy
Spoon the sizzling mix into warm tortillas. Set out your favorite toppings—think sour cream, guacamole, shredded cheese, salsa, or even pickled jalapeños. The beauty of the One-Pan Chicken Fajitas Recipe is that it’s utterly customizable at the table.
How to Serve One-Pan Chicken Fajitas Recipe
Garnishes
No fajita spread is complete without mouthwatering garnishes. A handful of chopped cilantro brings brightness, while wedges of lime give everyone a chance to add their own zing. If you’re feeling a bit indulgent, a dollop of sour cream or a sprinkle of shredded cheese over the hot filling is pure bliss.
Side Dishes
The beauty of this dish is that it pairs well with just about any Tex-Mex sides. Serve the One-Pan Chicken Fajitas Recipe with classic Mexican rice, black beans, or a crisp salad loaded with avocado. For extra color, a corn salsa or simple guacamole turns this meal into a fiesta.
Creative Ways to Present
If you’re hosting, lay everything out buffet-style: tortillas, fajita filling, and an array of toppings for a build-your-own station. Or turn the mixture into fajita bowls with rice and greens. You can even spoon the filling over nachos for a brilliant party platter twist.
Make Ahead and Storage
Storing Leftovers
Got leftovers from your One-Pan Chicken Fajitas Recipe? Scoop them into an airtight container and store in the refrigerator for up to three days. The flavors meld beautifully overnight, making them perfect for quick lunches or next-day dinners.
Freezing
This dish is ideal for meal prepping! Freeze the cooled fajita mixture in freezer bags or containers for up to two months. When you’re ready for a fuss-free dinner, just thaw overnight in the fridge for a home-cooked meal on your busiest days.
Reheating
To reheat, simply toss the mixture back onto a sheet pan and warm in a 375°F oven for about 10 minutes, or until piping hot. Alternatively, heat portions on the stovetop in a skillet over medium heat, stirring occasionally. Add a squeeze of lime to wake up the flavors.
FAQs
Can I substitute the chicken with another protein?
Absolutely! This One-Pan Chicken Fajitas Recipe works beautifully with shrimp or strips of steak. Just keep in mind that shrimp cook faster, so add them during the last 10 minutes of baking.
Are corn or flour tortillas better?
It’s really a matter of taste. Flour tortillas are soft and pliable, while corn tortillas bring a little more texture and a subtle sweetness. Corn is also perfect for a gluten-free option.
How can I make this recipe extra spicy?
For those who love heat, increase the amount of crushed red pepper flakes or add a dash of hot sauce before serving. Sliced jalapeños or chipotle powder also add a fiery twist.
What are the best toppings for these fajitas?
Sour cream, shredded cheese, salsa, guacamole, and fresh pico de gallo are all crowd-pleasers. Don’t forget crisp lettuce or thinly sliced radishes for a crunchy finish.
Can I prepare everything ahead of time?
Yes! You can slice the meat and veggies, toss with the marinade, and store covered in the fridge for up to 24 hours before baking. This makes the One-Pan Chicken Fajitas Recipe a stress-free option for weeknight cooking or entertaining.
Final Thoughts
If you’re looking for a weeknight meal that consistently wows and can be customized for any crowd, give the One-Pan Chicken Fajitas Recipe a go. It’s a surefire way to impress, with bold flavors and effortless cleanup, and may just become the recipe you reach for again and again. Gather your friends, set out the toppings, and let the fajita feast begin!
Print
One-Pan Chicken Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This easy One-Pan Chicken Fajitas recipe is a flavorful and colorful dish that’s perfect for a quick weeknight dinner. Juicy chicken strips, vibrant bell peppers, and onions are seasoned with a blend of spices, roasted to perfection, and served with warm tortillas and your favorite toppings for a delicious meal.
Ingredients
For the Fajitas:
- 1 1/2 lbs boneless skinless chicken breasts (sliced into thin strips)
- 3 bell peppers (red, yellow, and green – sliced)
- 1 large red onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- chopped cilantro for garnish (optional)
- warm tortillas for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the pan: On a large sheet pan, combine the sliced chicken, bell peppers, and onion.
- Season: Drizzle with olive oil and sprinkle with spices – chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
- Toss and bake: Toss everything together, spread into an even layer, and bake for 20–25 minutes until cooked through.
- Finish: Squeeze lime juice over the top, garnish with cilantro, and serve with tortillas and toppings.
Notes
- You can prep everything ahead of time and store in the fridge until ready to bake.
- For extra char, broil the pan for 2–3 minutes after baking.
- This recipe also works great with shrimp or steak as a substitute for chicken.
Nutrition
- Serving Size: 1/4 of mixture (without tortillas)
- Calories: 290
- Sugar: 5g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
