When the day has been long and the clock keeps ticking toward dinner, sometimes you just want a meal that feels like a celebration without the hassle. This one-pan chicken fajita bake hits that sweet spot—bright, colorful, and bursting with the smoky, zesty flavors that make your taste buds perk up. Plus, it all comes together in one dish, which feels like a tiny kitchen miracle.
One evening, I remember pulling this dish out of the oven just as the sun was setting. The aroma of roasted peppers mingled with the spices filled the kitchen, wrapping around me like a warm hug. The chicken was perfectly tender, and the peppers had that slight char that added a smoky crunch. Squeezing fresh lime juice over the top was the final touch that brightened every bite, making it impossible to stop until the pan was clean. It’s the kind of meal that feels like a reward for getting through the day.
- Bright, colorful vegetables and juicy chicken all baked together for fuss-free prep.
- Bold, smoky spices that create layers of flavor without complicated steps.
- Perfect for busy weeknights when time is short but good food is non-negotiable.
- Easy cleanup with just one pan—more time to relax and less time scrubbing.
If you’re worried about it being too spicy, don’t be. The balance of spices is just right to bring warmth and flavor without overwhelming your palate. Plus, fresh lime juice and cilantro add a refreshing contrast that keeps every bite lively.
PrintOne-Pan Chicken Fajita Bake
A flavorful and easy one-pan chicken fajita bake featuring tender chicken breasts, colorful bell peppers, and onions, all seasoned with classic fajita spices and baked to perfection. Perfect for a quick weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 large yellow onion, sliced into thin strips
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime, juiced
2 tablespoons fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the chicken strips to the bowl and toss with 1 tablespoon of olive oil and the spice mixture until the chicken is evenly coated.
In a large baking dish or rimmed sheet pan, arrange the sliced bell peppers and onions in an even layer.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Place the seasoned chicken strips on top of the vegetables in a single layer.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
Remove from the oven and squeeze the lime juice over the chicken and vegetables.
Sprinkle with chopped fresh cilantro before serving.
FAQ
Can I use frozen chicken for this recipe? Fresh chicken works best for even cooking, but if using frozen, make sure it’s fully thawed and patted dry before seasoning.
What can I serve with this fajita bake? It’s great on its own or served with warm tortillas, rice, or a simple side salad.
Is it possible to make this dairy-free and gluten-free? Absolutely! This recipe is naturally both, just check your seasoning labels to be sure.
Can I prep this in advance? You can season the chicken and chop the vegetables a few hours ahead to save time when you’re ready to bake.
Ready to make dinner feel a little more special? Pull out that baking dish and dive into this one-pan chicken fajita bake tonight.