One Pan Chicken Fajitas Recipe
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One pan chicken fajitas bring all the flavors you love without the extra work. Packed with lean protein and fiber-rich veggies, i’ts a smart choice for balanced eating without sacrificing flavor. Whether you’re following a low-carb lifestyle or just trying to get more color on your plate, this recipe checks all the boxes. Just prep for 15 minutes, pop it in to bake, and let the oven do the heavy lifting.
In my house, spicy Mexican dishes are always a go-to, and this recipe has quickly become a favorite along with my taco skillet, carne asada, and tostadas with cheese shells. I used to order fajitas anytime we went out, but now we make them at home and they’re just as tasty.
Toss everything on a sheet, season it up, and bake until tender. Wrap it in tortillas, load on your favorite toppings, and dinner’s ready in under an hour with hardly any mess to clean.
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Why You’ll Love This Recipe
- Prep ahead: Cook a batch early in the week and enjoy quick, flavorful meals straight from the fridge whenever you need them.
- Easy clean-up: Toss everything on a sheet pan and bake. Less mess, less stress, and dinner’s ready without a pile of dishes.
- Easy to customize: Make it paleo, Whole30, dairy-free, or gluten-free with a few simple swaps.
- Feeds a crowd: One pan makes enough for 12 tacos. Hosting a bigger group? Just double it and use two pans.
- Great for any occasion: Perfect for busy weeknights, taco nights, or when you’re feeding a hungry group without a ton of effort.
How to Make One Pan Chicken Fajitas
One pan chicken fajitas are perfect when you want something easy, quick, and full of flavor. They’re simple to throw together and super flexible, so everyone can build their plate just how they like it. We like to pile ours into soft tortillas and load them up with avocado, sour cream, mozzarella, fresh cilantro, and a good squeeze of lime.
Scroll down for the full recipe, step-by-step instructions, and a printable card to keep on hand.
Ingredients You Need
Main ingredients:
- Chicken breast: Boneless and skinless work best. Slice it thinly against the grain so the meat stays tender instead of chewy.
- Olive oil: Helps the spices stick and gives everything a nice golden finish in the oven.
- Bell peppers: A mix of red, yellow, and orange adds natural sweetness, crunch, and plenty of color.
- Red onion
- Garlic cloves
- Cilantro
Seasoning blend:
- Paprika
- Garlic powder
- Onion powder
- Mexican chili powder
- Dried oregano
- Ground cumin
- Salt and black pepper
For serving:
- Flour tortillas
- Lime wedges
- Avocado
- Sour cream
- Mozzarella
- Extra cilantro
Step-By-Step Instructions
One pan chicken fajitas bring all the flavor of your favorite Mexican spot right into your kitchen, without any hassle. All it takes is a quick mix of ingredients, a toss in the seasoning, and into the oven it goes. Just follow the three easy steps below and you’ll have dinner on the table in no time.
Step 1: Get everything ready
Start by heating your oven to 375 F and lining a baking sheet with parchment. In a big bowl, toss the sliced chicken with olive oil and the spice mix. Add in the garlic, sliced peppers, and onions, and stir it all together so everything gets coated in the seasoning.
Step 2: Bake
Spread the chicken and veggies out in a single layer on the baking sheet so they cook evenly. Bake for about 30 to 35 minutes, or until the chicken is done and starting to brown a little around the edges. Use a thermometer to check that it hits 165 F so you know it’s fully cooked.
Step 3: Serve
Warm your tortillas however you like, then decide if you’re assembling them ahead or letting everyone make their own. I like serving straight from the pan.
If you’re prepping in advance, add a scoop of the chicken and veggie mix to each tortilla, then top it off with lime juice, avocado, sour cream, shredded mozzarella, and a sprinkle of fresh cilantro.
Substitutions
One pan chicken fajitas are easy to tweak, which is why we make them so often. Whether you’re out of something or just want to mix it up, this recipe leaves lots of wiggle room. Here are a few simple substitutions you can try based on you have:
- Chicken breast: Chicken thighs bring more juiciness, while shrimp adds a fun seafood twist. Going meatless? Try portobello mushrooms or tofu.
- Olive oil: Avocado oil, vegetable oil, or even melted butter will work just fine.
- Bell peppers: Use whichever colors you have, or add poblanos for a mild smoky flavor.
- Cilantro: Not into cilantro? Parsley gives a fresh flavor too.
- Fajita seasoning: Taco, Cajun, or adobo seasoning are great backups. You can also throw together your own with chili powder, cumin, salt, and pepper.
- Flour tortillas: Swap for corn tortillas if you need gluten-free, or use lettuce leaves or cauliflower tortillas for a lower carb option.
- Lime: Lemon works in a pinch, just a little more tangy.
- Avocado: Guacamole or tomatillo avocado salsa is a great swap and adds more flavor.
- Mozzarella: Cheddar, Monterey Jack, cotija, or pepper jack are all solid choices.
Expert Tips
- Keep cleanup easy: Parchment paper keeps things from sticking and makes cleanup quicker. If you want crispier bits, go with foil instead.
- Cut the chicken evenly: Slicing the chicken into similar-sized strips helps everything cook at the same pace, so you don’t end up with dry pieces.
- Let it sit in the seasoning: Got a few extra minutes? Let the chicken hang out in the spices for 15 to 30 minutes before baking to boost the flavor.
- Give everything space: Don’t crowd the pan. Spread the chicken and veggies out so they roast nicely instead of steaming.
- Adjust the heat: Add more or less spice depending on your taste, or toss in a pinch of cayenne or red pepper flakes for extra heat.
- Warm those tortillas: A quick turn in a hot skillet or a few minutes in the oven wrapped in foil will keep your tortillas soft and ready for filling.
How to Store This Recipe
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to freeze them, they’ll keep well for about a month.
When you’re ready to enjoy them again, reheat in a skillet over medium heat until everything is warmed through. For frozen leftovers, let them thaw in the fridge overnight before reheating.
What to Serve with One Pan Chicken Fajitas
One pan chicken fajitas go with just about anything, which makes them easy to pair with your favorite sides. Serve the meat and veg over Mexican rice or cauliflower rice to make a simple fajita bowl.
You can round out the meal with black beans, corn salad, or a light green salad. Any leftovers work well in wraps or tossed into a salad for a quick lunch the next day.
More Chicken Recipes To Try
Crowd-Pleasing One Pan Chicken Fajitas Recipe
Ingredients
For the fajitas:
- 2.5 pounds chicken breast diced
- 2 tablespoons olive oil
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium orange bell pepper sliced
- 1 small red onion sliced
- 2 cloves garlic minced
- 1 bunch cilantro chopped
For the fajita seasoning blend:
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For serving:
- 12 individual flour tortillas or gluten-free or low-carb alternative
- 1 medium lime juiced
- 1 large avocado diced
- 2 tablespoons sour cream
- 1 cup mozzarella shredded
- 4 sprigs cilantro chopped
Instructions
- Start by heating your oven to 375 °F and lining a baking sheet with parchment. In a big bowl, toss the sliced chicken with olive oil and the spice mix. Add in the garlic, sliced peppers, and onions, and stir it all together so everything gets coated in the seasoning.
- Spread the chicken and veggies out in a single layer on the baking sheet so they cook evenly. Bake for about 30 to 35 minutes, or until the chicken is done and starting to brown a little around the edges. Use a thermometer to check that it hits 165 °F so you know it's fully cooked.
- Warm your tortillas however you like, then decide if you’re assembling them ahead or letting everyone make their own. If you’re prepping in advance, add a scoop of the chicken and veggie mix to each tortilla, then top it off with lime juice, avocado, sour cream, shredded mozzarella, and a sprinkle of fresh cilantro.
Notes
- Parchment paper keeps things from sticking and makes cleanup quicker. If you want crispier bits, go with foil instead.
- Slicing the chicken into similar-sized strips helps everything cook at the same pace, so you don’t end up with dry pieces.
- Got a few extra minutes? Let the chicken hang out in the spices for 15 to 30 minutes before baking to boost the flavor.
- Don’t crowd the pan. Spread the chicken and veggies out so they roast nicely instead of steaming.
- Add more or less spice depending on your taste, or toss in a pinch of cayenne or red pepper flakes for extra heat.
- A quick turn in a hot skillet or a few minutes in the oven wrapped in foil will keep your tortillas soft and ready for filling.
Nutrition & Macros
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