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One-Pan Chicken Fajitas with Peppers and Onions

A white plate filled with colorful strips of seasoned chicken, red, yellow, green peppers, and purple onions from One-Pan Chicken Fajitas with Peppers and Onions.
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Prepare flavorful chicken fajitas entirely on one pan for simple cooking and minimal cleanup. This recipe uses chicken breast, bell peppers, and onions.

Ingredients

Scale
  • 1.5 lb 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: Lime wedges for serving
  • Optional: Tortillas and desired toppings (salsa, sour cream, cheese)

Instructions

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

Notes

  • For best results, slice the chicken and vegetables into uniform strips so they cook evenly.
  • If you prefer a softer vegetable texture, you can increase the cooking time by 5 minutes.
  • You can substitute chicken thighs for breasts if you prefer darker meat.

Nutrition

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