One-Pan Chicken Fajitas
Quick, flavorful, and ready in 25 minutes, One-Pan Chicken Fajitas make the perfect easy dinner with minimal cleanup and bold Tex-Mex taste.
Ingredients
- 1½ pounds Chicken Boneless, skinless; breasts or thighs
- 3 whole Bell peppers Use red, yellow, and green; sliced
- 1 large Red onion Thinly sliced
- 2 tablespoons Olive oil For coating chicken and veggies
- 1 packet Fajita seasoning Or use a homemade blend
- 1 whole Lime Juiced, for freshness after baking
- Tortillas Warmed
- Shredded cheese Optional topping
- Sour cream Optional topping
- Guacamole or avocado Optional topping
- Salsa or pico de gallo Optional topping
- Fresh cilantro Optional garnish
Instructions
- Preheat the Oven
- Set your oven to 425°F (220°C).
- Prepare Ingredients
- Slice the chicken into strips. Cut bell peppers and onion into thin slices.
- Season and Mix
- In a large bowl, combine chicken, peppers, and onion. Add olive oil and fajita seasoning. Toss well to coat.
- Spread on Sheet Pan
- Arrange the mixture evenly on a sheet pan in a single layer.
- Roast
- Bake for 18–20 minutes, or until chicken reaches an internal temp of 165°F and veggies are tender. For extra char, broil for 2–3 minutes.
- Add Lime Juice
- Remove from oven and squeeze fresh lime over the top.
- Serve
- Serve hot with warm tortillas and your choice of toppings.
Notes
- Chicken Options: You can use either chicken breasts or thighs. Thighs offer a juicier result and are less likely to dry out.
- Vegetable Variety: Feel free to add mushrooms, zucchini, or cherry tomatoes for extra flavor and color.
- Spice Level: Adjust the heat by adding cayenne pepper or crushed red pepper flakes if you prefer it spicier.
- Make Ahead Tip: You can slice and season the chicken and vegetables up to a day in advance and store them in the fridge until ready to bake.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. Microwave works too for a quick option.
- Serving Ideas: Serve over rice, in bowls, with lettuce wraps, or stuff into quesadillas or tacos for variety.