Print

One-Pan Chicken Fajitas with Peppers and Onions

Close-up of seasoned chicken strips mixed with colorful bell peppers and onions in a pan, ready for One-Pan Chicken Fajitas with Peppers and Onions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make simple chicken fajitas using only one pan for easy cleanup. This recipe cooks chicken, peppers, and onions together in the oven.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, sliced into strips
  • 2 large bell peppers (any color), sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Tortillas and toppings for serving

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the sliced chicken, bell peppers, and onion.
  3. Drizzle the olive oil over the chicken and vegetables. Toss to coat evenly.
  4. In a small bowl, mix the chili powder, cumin, paprika, oregano, salt, and pepper.
  5. Sprinkle the spice mixture over the chicken and vegetables. Toss everything again until the chicken and vegetables are fully coated with the seasoning.
  6. Spread the seasoned chicken and vegetable mixture in a single layer onto the prepared baking sheet. Do not overcrowd the pan; use two pans if necessary.
  7. Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
  8. Serve immediately with warm tortillas and your preferred toppings.

Notes

  • For extra flavor, squeeze fresh lime juice over the finished fajitas before serving.
  • If you prefer a softer vegetable texture, increase the baking time by 5 minutes.
  • You can substitute chicken thighs for breasts if desired; adjust cooking time slightly if the pieces are much thicker.

Nutrition