Name: Easy One-Pan Chicken Fajita Bake Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, sliced; 4 bell peppers, any color, sliced; 1/2 medium onion, sliced; 1/2 teaspoon chili powder; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon cumin; 1/4 teaspoon dried oregano; 1/2 teaspoon fine salt; 1/8 teaspoon black pepper; 1 Tablespoon avocado oil

There’s something magical about the simplicity of a baked chicken fajita that fills the kitchen with mouthwatering aromas. This Easy One-Pan Chicken Fajita Bake Recipe is pure comfort food that combines vibrant peppers with tender chicken for a fuss-free meal you’ll want on repeat.

The dish is served on a white plate placed on a white marbled surface with a striped blue cloth nearby. The bottom layer is a bed of white cauliflower rice mixed with small green cilantro leaves. On top, there are grilled shrimp seasoned with black pepper, orange and red bell pepper strips, and slices of red onion, adding bright colors of orange, red, and purple. A generous dollop of light green guacamole with small red chili pieces rests on one side. A fresh green lime wedge is placed on the plate’s edge, adding a fresh touch. Some cilantro leaves and another lime wedge lie nearby on the surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy One-Pan Chicken Fajita Bake Recipe
Top Tip
How to Serve Easy One-Pan Chicken Fajita Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy One-Pan Chicken Fajita Bake Recipe

Why You'll Love This Recipe

I always have a batch of this chicken fajita bake in my fridge on busy weeks, because it’s just so easy and forgiving. It’s all about how the flavors marry together while roasting—juicy chicken, sweet peppers, and that slightly smoky seasoning.

One-Pan Convenience: Minimal prep and cleanup make weeknight dinners feel like a treat instead of a chore.
Bold, Authentic Flavors: The seasoning blend packs just the right amount of spice and earthiness without overpowering the chicken.
Versatile Serving Options: Whether you want it low-carb over cauliflower rice or wrapped in tortillas, this recipe fits your mood or dietary needs.
Family-Friendly: Even picky eaters love it—the colorful bell peppers make it fun and inviting to eat.

Ingredients & Why They Work

This recipe shines because each ingredient complements the others perfectly, creating layers of flavor without complicated steps. Here’s what you’ll use and why:

Flat lay of a small pile of raw boneless, skinless chicken breasts sliced into strips, four vibrant bell peppers sliced into strips in red, yellow, green, and orange colors, a half medium white onion sliced thinly, small white ceramic bowls each containing a reddish chili powder, a warm paprika powder, a pale garlic powder, a light brown cumin powder, a sprinkle of dried oregano leaves, fine white salt crystals, and coarse black peppercorns, plus a small white bowl with golden avocado oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts or thighs: I like using thighs for juiciness, but breasts keep it lean—slice evenly for quick, even cooking.
Bell peppers: Pick a rainbow mix for visual appeal and varying sweetness—roasting intensifies their natural flavors.
Onion: Adds a subtle sweetness and a slight bite that balances the peppers and chicken.
Chili powder, paprika, garlic powder, cumin, oregano: This spice combo creates that classic fajita kick—feel free to tweak the quantities if you prefer it hotter or milder.
Salt and black pepper: Essential for seasoning, enhancing all the natural flavors.
Avocado oil: A great high-heat oil that coats everything lightly without overpowering taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging friends to make this recipe theirs. You can easily swap out veggies or add extras depending on the season or what you have on hand, so it never gets boring.

Variation: Once, I added sliced zucchini and a handful of cherry tomatoes right before baking—they gave it a fresh twist without watering things down.
Spice Level: I sometimes sprinkle in a pinch of cayenne or a diced jalapeño to turn up the heat just a notch.
Protein Swap: If you’re vegetarian, try firm tofu or tempeh with the same seasoning for a tasty twist.
Gluten-Free Friendly: Perfect as-is for gluten-sensitive diets—just double-check your spice blends.

Step-by-Step: How I Make Easy One-Pan Chicken Fajita Bake Recipe

A metal tray filled with several layers of food: the bottom layer has slightly glossy sliced red bell peppers and orange bell peppers, cut into long strips, mixed with thinly sliced red onions showing purple and white tones; the next layer shows raw, pale pink pieces of chicken scattered evenly on top, sprinkled with black pepper. On the left side of the tray, a bunch of fresh green cilantro with leaves is partially on a white marbled surface alongside three lime wedges in bright green and yellow shades. A crumpled blue and white striped cloth lies beneath the tray on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Slice Your Ingredients

Start by slicing your chicken into even strips so it cooks uniformly. Do the same with bell peppers and onion—aim for bite-sized pieces so every forkful has a good mix. This step is super important for consistent cooking times and flavor balance.

Step 2: Toss Everything Together on a Baking Sheet

Line a rimmed baking sheet with parchment paper for easy cleanup. Then, mix the chicken, sliced vegetables, spices, and avocado oil right on the sheet. I use my hands for this—makes sure the seasoning coats everything evenly with minimal mess.

Step 3: Bake Until Juicy and Tender

Pop the tray in a 375℉ oven and bake for about 20-22 minutes. You’ll know it’s done when the chicken is cooked through and the peppers are tender but still a bit crisp. Be careful not to overcook or your chicken might dry out—check for juicy, opaque pieces.

Step 4: Serve and Enjoy Your Fajita Bake

Serve this colorful mix in lettuce wraps, on a baked sweet potato, or wrapped in tortillas with your favorite toppings like sour cream, guacamole, or fresh salsa. Each way gives the same delicious satisfaction but changes the vibe—so mix and match as you like.

Top Tip

After making this recipe dozens of times, I’ve learned a few tips that really help it shine. These little tricks keep everything juicy and full of flavor, even for busy weeknights.

Uniform Slicing: Slice chicken and veggies evenly so everything cooks at the same rate and nothing gets overdone or undercooked.
Don’t Overcrowd the Pan: Spread ingredients out in a single layer to allow hot air to circulate and help caramelization.
Use Parchment Paper: It keeps cleanup super easy and prevents the underside from sticking or burning.
Check Chicken Early: Start checking at 20 minutes so you don’t accidentally dry it out—flip pieces if needed halfway through for even cooking.

How to Serve Easy One-Pan Chicken Fajita Bake Recipe

Chicken Fajita Bake - Serving Suggestion

Garnishes

I’m a big fan of fresh garnishes with this bake—think chopped cilantro, a squeeze of lime, and a dollop of sour cream or creamy avocado. It adds brightness and a cooling contrast to the warm spices.

Side Dishes

For sides, I often go with simples like Mexican rice, a crunchy slaw, or roasted corn. When I’m feeling low-carb, cauliflower rice or a crisp green salad pairs beautifully.

Creative Ways to Present

For casual get-togethers, I spread the chicken fajita bake on a big platter surrounded by tortillas, bowls of toppings, and encourage everyone to build their own fajitas—it’s a fun, interactive way to serve this dish!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The mix keeps well and tastes even better reheated, because the flavors have more time to meld.

Freezing

You can freeze portions in freezer-safe containers or bags for up to 2 months. When you're ready, thaw overnight in the fridge for best texture, then reheat gently.

Reheating

I reheat leftovers in a skillet over medium heat with a splash of water or broth to keep the chicken moist—it only takes a few minutes and keeps everything tasting fresh.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

For the best texture and flavor, I recommend using fresh chicken. If you only have frozen, thaw it completely before slicing and baking to ensure even cooking.

Can I make this recipe spicier?

Absolutely! Add a pinch of cayenne pepper, chipotle powder, or diced jalapeños when seasoning for extra heat. Adjust according to your spice tolerance.

Is this recipe gluten-free?

Yes! This Easy One-Pan Chicken Fajita Bake Recipe is naturally gluten-free, as long as your spices are verified gluten-free. Always check your labels if you’re sensitive.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are actually my favorite for this recipe because they stay juicy and flavorful. Just slice them uniformly so they cook through evenly.

Final Thoughts

This Easy One-Pan Chicken Fajita Bake Recipe has truly become one of my go-to meals when I want something quick, flavorful, and satisfying without the fuss. It’s a little bit of fiesta in one dish that’s effortless to make but impressive on the plate. I hope you enjoy making and sharing it as much as I do—it really is like bringing that fajita sizzle home!