One Pan Chicken Fajitas Recipe
Introduction
One Pan Chicken Fajitas are a quick and flavorful meal perfect for busy weeknights. Packed with tender chicken and colorful bell peppers, this sheet pan recipe makes cleanup a breeze and brings vibrant Tex-Mex flavors right to your table.
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 3 bell peppers (1 green, 1 red, 1 yellow)
- 1 medium yellow onion
- Salt, to taste
- Pepper, to taste
- 1 package of 8 small flour tortillas
- Optional: 1 lime
- Optional: Fresh cilantro
For the homemade fajita seasoning:
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1/2 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Step 1: Preheat your oven to 425 degrees Fahrenheit.
- Step 2: Prepare a sheet pan by lining it with parchment paper or greasing it lightly with non-stick spray if using foil or bare metal.
- Step 3: In a small bowl, combine all the ingredients for the fajita seasoning and set aside.
- Step 4: Thinly slice the chicken thighs into strips about the size of typical fajita pieces. Season with salt and pepper.
- Step 5: Toss the chicken with half of the fajita seasoning, coating all pieces evenly. Spread the chicken on one side of the prepared sheet pan.
- Step 6: Thinly slice the bell peppers and onion. Arrange them in rows on the remaining side of the sheet pan.
- Step 7: Drizzle the vegetables with olive oil and sprinkle the leftover fajita seasoning on top, then toss together to coat evenly.
- Step 8: Mix the chicken and vegetables together on the pan for good distribution of flavors.
- Step 9: Bake for 20 minutes in the preheated oven until the chicken is cooked through and vegetables are tender.
- Step 10: Remove from the oven and serve the fajita mixture on warm flour tortillas. Add lime juice and fresh cilantro if desired for extra brightness.
Tips & Variations
- Use chicken breasts instead of thighs for a leaner option, adjusting cooking time slightly to avoid dryness.
- Add sliced jalapeños or a pinch of cayenne pepper to the fajita seasoning for extra heat.
- To keep veggies crisp, slice them thicker and check doneness halfway through baking.
- Serve with toppings like sour cream, guacamole, or shredded cheese to customize your fajitas.
Storage
Store leftover chicken fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Tortillas are best warmed separately to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, just swap the flour tortillas for corn tortillas or gluten-free tortillas to keep the meal gluten-free.
What can I use if I don’t have all the fajita seasoning spices?
You can use a pre-made fajita or taco seasoning blend as a convenient substitute. Alternatively, simple chili powder, cumin, and garlic powder alone will still give good flavor.
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One Pan Chicken Fajitas Recipe
- Total Time: 30 minutes
- Yield: Serves 4
Description
This easy and flavorful One Pan Chicken Fajitas recipe combines juicy, seasoned chicken thighs with colorful bell peppers and onions, all baked together on a single sheet pan. Served with warm flour tortillas and optional fresh lime and cilantro, it’s a perfect weeknight dinner that’s both quick and delicious.
Ingredients
Chicken and Vegetables
- 1 lb. boneless, skinless chicken thighs
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium yellow onion
- Salt, to taste
- Pepper, to taste
- 1 package of 8 small flour tortillas
- 1 tbsp olive oil, for drizzling (optional but recommended)
- Optional – 1 lime, juiced
- Optional – Fresh cilantro, chopped
Homemade Fajita Seasoning
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature for cooking the fajitas evenly and quickly.
- Prepare the sheet pan: Line a sheet pan with parchment paper for easy cleanup, or use aluminum foil or the bare pan sprayed with non-stick spray to prevent sticking.
- Make the fajita seasoning: In a small bowl, combine chili powder, cumin, paprika, oregano, onion powder, and garlic powder. Mix well and set aside.
- Slice and season chicken: Thinly slice the chicken thighs into strips suitable for fajitas. Season them with salt, pepper, and half of the homemade fajita seasoning, mixing thoroughly to coat.
- Arrange chicken on the sheet pan: Place the seasoned chicken strips on one side of the prepared sheet pan.
- Slice vegetables: Thinly slice the green, red, and yellow bell peppers along with the onion. Arrange each vegetable in rows next to the chicken on the sheet pan.
- Season vegetables: Drizzle the vegetables with olive oil, then sprinkle with the remaining fajita seasoning. Toss everything gently on the pan to combine chicken and vegetables evenly.
- Bake: Place the sheet pan in the preheated oven and bake for 20 minutes until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
- Serve and garnish: Remove the pan from the oven. Serve the chicken and vegetables warm on flour tortillas. Optionally, squeeze fresh lime juice over the top and sprinkle with chopped cilantro for enhanced flavor.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs remain juicier after baking.
- For a gluten-free option, serve with corn tortillas instead of flour.
- Adjust the seasoning to your heat preference by adding cayenne or chili flakes.
- Fresh lime and cilantro add a fresh brightness to balance the smoky seasoning.
- Make sure to slice chicken and vegetables evenly for uniform cooking.
- Leftover fajita filling can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken fajitas, sheet pan fajitas, easy dinner, baked fajitas, one pan meal, Mexican chicken recipe
