One-Pan Baked Chicken Fajitas making your dinner prep easy, quick, and delicious!
My dad asked for a low-key birthday this year—no restaurant, no fuss. I wanted to make something quick, flavorful, and with minimal cleanup so he wouldn’t have to do the dishes. A sheet-pan dinner felt perfect.
I had extra peppers from a recent Mexican quinoa salad and some chicken thawing, so I turned it into a simple fajita-style meal. It’s great served over rice or leftovers from the salad, and the flavors deepen if it sits a bit before serving.
This one-pan dinner is effortless and wonderfully tasty. All you need is chicken, mixed peppers, a red onion, a few pantry spices, and olive oil.
Erin Antoniak
One-Pan Baked Chicken Fajitas
5 from 17 votes
One-pan chicken fajita sheet meal is quick to prepare, easy to clean up, and full of flavor.
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 4 -6 servings
Course: dinner, Main Course
Cuisine: Mexican
Calories: 321
IngredientsMethodNutritionNotes
Ingredients
- 1 1/2 lbs boneless chicken breasts sliced into strips
- 1 red, green, orange, and yellow pepper sliced into strips
- 1 red onion sliced
- 2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne or more if you like it spicy
- Olive oil
Method
-
Preheat oven to 400°F (200°C).
-
Toss the sliced peppers and red onion with a little olive oil so they’re evenly coated.
-
Spread the veggies on a parchment-lined baking sheet and bake for 8 minutes to give them a head start.
-
In a bowl, combine the chicken strips with chili powder, salt, onion powder, garlic powder, paprika, cumin, and cayenne. Toss until well coated.
-
Add the seasoned chicken on top of the par-baked veggies on the sheet pan.
-
Bake for about 15 minutes, until the chicken is cooked through and the veggies are tender.
-
Toss everything together on the pan and serve hot—serve with tortillas, rice, or a salad.
Nutrition
Calories: 321kcalCarbohydrates: 6gProtein: 37gFat: 16gSaturated Fat: 5gSodium: 628mg
Notes
- Bake the Veggies First: Roast the peppers and onion alone for about 8 minutes before adding the chicken. This helps everything finish evenly without undercooked or overcooked pieces.
- Coat the Chicken Evenly: Toss the chicken strips with the spices in a bowl until each piece is well covered so the seasoning is distributed evenly.
- Use a Variety of Peppers: Red, green, orange, and yellow peppers offer different flavors and colors; using a mix makes the pan vibrant and tasty.
Tried this recipe?
Let us know how it was!