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One-Pan Baked Chicken Fajitas

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By: Erin Antoniak • Updated On June 29, 2026
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One-Pan Baked Chicken Fajitas making your dinner prep easy, quick, and delicious!

My dad requested one thing for his birthday this year and that was to NOT go out to eat. He never likes a big fuss made for him, but we still always want to celebrate him of course. So I decided to think of something easy that I could make for my family that everyone would enjoy, would be quick to make, and would be an easy clean-up because the birthday boy can’t do dishes! 🙂

I had a ton of peppers left over from my Mexican Quinoa Salad and had some chicken defrosting, so I figured why not make a Mexican inspired fajita dinner? We also had leftovers from the salad so having this sheet pan dinner served overtop was perfect. I swear the flavors just keep getting better and better as it sits.

Anyway, this one-pan dinner is so beyond easy. But the best part? It’s freaking delicious. And all you need is chicken, peppers, onion, and spices. That’s it.

Erin Antoniak

One-Pan Baked Chicken Fajitas

5 from 18 votes
One-pan chicken fajita sheet meal is so quick and easy to make, and is beyond delicious!
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 4 -6 servings
Course: dinner, Main Course
Cuisine: Mexican
Calories: 321
Ingredients Method Nutrition Notes

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
 

  1. Preheat oven to 400F
  2. Coat veggies and onion in oil.
  3. Place on parchment lined baking sheet and bake in oven for 8 minutes.
  4. In a bowl, mix chicken and spices until fully coated.
  5. Add chicken to sheet pan (on top of veggies)
  6. Bake for 15 minutes.
  7. Mix everything together and serve!

Nutrition

Calories: 321kcalCarbohydrates: 6gProtein: 37gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 109mgSodium: 628mgPotassium: 540mgFiber: 2gSugar: 2gVitamin A: 1284IUVitamin C: 26mgCalcium: 41mgIron: 2mg

Notes

  • Bake the Veggies First: Put the peppers and onion on the sheet pan and bake them alone for 8 minutes before adding the chicken. Giving the veggies a head start means everything finishes cooking at the same time and nothing ends up raw or overcooked.
  • Mix the Chicken and Spices in a Bowl First: Combine the chicken strips with all the spices in a bowl and toss until fully coated before placing them on the pan to ensure every single piece gets an even, flavorful coating rather than having spices clumped in one spot.
  • Use All Four Pepper Colors: The recipe calls for red, green, orange, and yellow peppers — using all four isn't just for looks! Each variety brings a slightly different flavor and together they create a beautiful, vibrant pan that tastes as good as it looks.

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Reader Interactions

5 from 18 votes (1 rating without comment)

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Recipe Rating




  2. Erin Naughton says

    5 stars
    Fast and easy recipe- I added jalapeños to the veggies and guacamole on corn tortillas to finish- will make again on repeat!

    Reply

  3. Colleen says

    5 stars
    This is a family favorite and so easy and quick to make! Perfect for weeknights! I served with rice, my husband made it into a wrap- so good!!

    Reply

  4. Peggy says

    5 stars
    I have made these fajitas twice now and they are amazing and so easy! If you haven’t made these you need to!! Thank you Erin for another great recipe

    Reply

  8. Grace says

    5 stars
    We have this recipe on a weekly repeat at our house! Definition of a weeknight fast prep meal. Great for lunches the next day. Another win from ELW 🙂

    Reply

  9. Anna says

    5 stars
    Absolutely delicious! Such an easy recipe for a weeknight dinner with little cleanup. Will definitely be making more often!

    Reply

  15. Molly says

    5 stars
    These fajitas were really easy and yummy!! I’m from Texas so I have to give Erin credit for these being so delicious and comparable to TexMex restaurant fajitas. Adding this to my go-to recipe rotation!

    Reply

  16. David says

    5 stars
    Quick and easy. A great base, I jazzed them up with Paul Prudhomme’s meat magic to save me some time on making the rub tonight.

    Excellent for a quick weeknight meal!

    Reply

  19. Shannon says

    Hi Erin, this looks delicious and relatively easy to make but I’m wondering if you have the total calories, carbs, proteins and fat for a serving? If not I can probably measure things on the food scale but thought I’d check. Thanks!! 🙂

    Reply

    • Erin says

      Hi Shannon, I’m working on updating all of my posts to have nutritional information, but for now, you can use an online calculator. 

      Reply