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Two chicken fajita tacos with avocado, cheese, cilantro, and peppers on tortillas.
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Crowd-Pleasing One Pan Chicken Fajitas Recipe

These one pan chicken fajitas are full of bold flavor and couldn’t be easier to make. You get juicy, seasoned chicken and colorful veggies all roasted together for a quick and satisfying dinner. Everything cooks on a single pan, so cleanup is minimal and dinner’s on the table in about 45 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Mexican
Keyword: one pan chicken fajitas
Servings: 12 fajitas
Calories: 295kcal
Author: Jessica Haggard

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:

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
US Customary - Metric

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.
Serve: Serve with the suggested toppings. For more, add beans, corn salad, or greens on the side. Leftovers work great in wraps or bowls.
Store: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to a month. Thaw overnight if frozen, then reheat in a skillet until warmed through.

Nutrition

Calories: 295kcal | Carbohydrates: 20g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Sodium: 588mg | Fiber: 3g | Net Carbohydrates: 17g
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