As the evening rush hits, dinner needs to come together fast. Reaching for a sheet pan feels like a small victory. I created this One-Dish Chicken Fajita Bake to bring bold fajita flavors to your table. No hassle with multiple pots. Tender chicken strips mingle with colorful bell peppers and onions in a homemade spice blend. Every bite delivers perfect smoky warmth.
It’s handy for weeknights when you juggle schedules. This recipe finishes in under 30 minutes. Leftovers work great for next day’s lunch. The gluten-free setup fits various family diets. As a busy mom, I love how it cleans up easily. More time for what matters most.
Why We Love This Recipe
- Quick Weeknight Win: This one-dish meal assembles in just 30 minutes. It suits busy evenings. You keep bold Mexican flavors intact.
- Family-Friendly Flavors: Smoky spices pair with crisp-tender veggies. They appeal to kids and adults. Dinner becomes a hit every time.
- Minimal Cleanup: Everything bakes on one sheet pan. Line it with parchment first. Spend less time scrubbing. Relax more afterward.
- Versatile and Healthy: Lean protein fills it with colorful peppers. It matches gluten-free needs. Pairs easily with sides too.
Ingredients to make One-Dish Chicken Fajita Bake
A handful of fresh produce pairs with pantry staples. They build vibrant, smoky taste here. Quality spices lift the homemade seasoning. It adds authentic flair effortlessly.
- Boneless skinless chicken breasts or thighs – lean protein stays juicy. Slice into strips before baking.
- Bell peppers – sweet, colorful crunch shines through. Use any variety, like red or green.
- Onion – mild sharpness caramelizes a bit. It adds baking depth nicely.
- Avocado oil – coats everything evenly. Improves seasoning stick and adds healthy fat.
- Chili powder – bases the fajita spice mix. Gives essential smoky heat.
- Paprika – warm, earthy notes balance bolder spices well.
- Garlic powder – savory aroma infuses easily. No fresh chopping needed.
- Cumin – signature Mexican warmth ties flavors together.
- Dried oregano – herbal brightness mimics traditional seasoning.
- Fine salt – boosts natural flavors gently. Avoids overpowering.
- Black pepper – subtle kick rounds out the blend perfectly.
Continue for step-by-step guidance now. Find expert advice here too. The full recipe card waits below with exact amounts.
How to Make One-Dish Chicken Fajita Bake
Step 1: Preheat and Prep the Pan
I start by preheating the oven to 375°F. Then, line a large rimmed baking sheet with parchment. This prevents sticking. It simplifies cleanup too. Even cooking happens smoothly. Flavors stay contained without mess.
Step 2: Mix the Seasoning
In a small bowl, I whisk chili powder, paprika, garlic powder, cumin, dried oregano, salt, and black pepper. Blend until even. This homemade fajita mix tastes fresh. Customize it easily. Skip store-bought packets.
Step 3: Toss Ingredients Together
On the sheet, I add sliced chicken, bell peppers, and onion. Drizzle avocado oil next. Sprinkle seasoning over all. Toss with hands or tongs. Coat everything evenly. Flavors infuse deeply.
Step 4: Arrange for Baking
I spread chicken and vegetables in a single layer. This covers the sheet evenly. Uniform cooking follows. No steaming occurs. Veggies reach tender-crisp texture ideally.
Step 5: Bake Until Done
Slide the sheet into the oven. Bake 20 to 22 minutes. Check chicken at 165°F internally. Ensure safety. Peppers and onions soften but stay vibrant. Edges char slightly for taste.
Pro Tips for Success
- Use Parchment Always: Line the sheet to catch drips. Cleanup stays effortless. Oil and juices won’t stick.
- Slice Evenly: Uniform strips for chicken and veggies cook at same rate. Avoid overdone pieces.
- Check Chicken Temp: Meat thermometer confirms 165°F. Juicy results every time.
- Toss Thoroughly: Coat ingredients well with seasoning. Smoky flavors spread evenly.
How to Serve One-Dish Chicken Fajita Bake
Garnishes
I finish this bake with fresh lime squeeze. It adds bright acidity. Cuts through richness nicely. Chopped cilantro brings herbal freshness. A sour cream dollop cools creamily. Toppings add layers fast. Each serving feels restaurant-quality.
Side Dishes
Pair simply with warm corn tortillas. Make classic wraps easily. Or serve over fluffy rice. It soaks up juices well. For lighter choice, use lettuce wraps. They stay crisp and low-carb. Fits busy routines perfectly.
Creative Ways to Present
Spoon into baked sweet potatoes. This twist feels cozy and filling. Veggies’ sweetness contrasts spices. Or layer over greens for salad bowl. Drizzle light vinaigrette. It ties golden, tender elements beautifully.
Make Ahead and Storage
Storing Leftovers
I store extra One-Dish Chicken Fajita Bake in airtight containers. Keep in fridge up to three days. It stays fresh. Pack for lunches easily. Flavorful punch remains strong.
Freezing
Portion cooled bake into freezer bags. Flatten for storage ease. It lasts up to two months. Thaw in fridge overnight first. Reheat maintains crisp veggie texture.
Reheating
Warm in microwave 1-2 minutes. Cover with damp paper towel. Prevents drying out. Or bake at 350°F for 10 minutes. Heat thoroughly. Oven restores charred pepper edges.
Print
Quick One-Dish Chicken Fajita Bake
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Total Time: 30-32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quick and easy one-dish chicken fajita bake featuring sliced chicken breasts or thighs, bell peppers, and onions tossed with homemade fajita seasoning and baked to perfection.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 4 bell peppers (any color), sliced
- ½ medium onion, sliced
- 1 tbsp avocado oil
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp dried oregano
- ½ tsp fine salt
- ⅛ tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for effortless cleanup.
- In a small bowl, whisk together all the fajita seasoning spices: chili powder, paprika, garlic powder, cumin, dried oregano, salt, and black pepper.
- On the prepared baking sheet, combine the sliced chicken, bell peppers, and onion. Drizzle with avocado oil and sprinkle generously with the homemade fajita seasoning. Toss everything directly on the sheet pan until well coated.
- Spread the chicken and vegetables into a single, even layer on the baking sheet.
- Bake for 20-22 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender-crisp.
- Serve the fajita mixture as desired: in warm tortillas, over lettuce wraps, with rice, or atop a baked sweet potato, garnished with your favorite fajita toppings.
Notes
- Serve with warm tortillas, lettuce wraps, rice, or baked sweet potato for versatile meal options.
- Garnish with favorite fajita toppings like lime, cilantro, or sour cream.
