If you are craving a vibrant, flavor-packed meal that comes together effortlessly, this One-Pan Chicken Fajitas Recipe is an absolute game-changer. Juicy chicken thighs are perfectly seasoned with a blend of smoky and zesty spices, then roasted alongside colorful bell peppers and onions in a single pan, making cleanup a breeze. This recipe brings together bright citrus notes, a hint of honey’s sweetness, and the subtle kick of chipotle to create fajitas bursting with flavor. It’s a crowd-pleasing dish that delivers maximum taste with minimal fuss, perfect for weeknight dinners or casual gatherings alike.
Ingredients You’ll Need
Gathering simple, fresh ingredients is essential for this One-Pan Chicken Fajitas Recipe. Each component plays an important role: spices layer the dish with warmth and depth, the chicken provides juicy tenderness, and the medley of vibrant vegetables adds color and natural sweetness.
- Chili powder: Adds smoky heat that’s classic to fajita seasoning.
- Ground cumin: Brings a nutty earthiness that deepens the flavor profile.
- Smoked paprika, garlic powder, onion powder, salt: These basic staples round out the seasoning with smokiness, savory notes, and balance.
- Dried oregano: Offers subtle herbal brightness to the spice blend.
- Chipotle chili pepper (optional): For those who like extra smoky spice kick.
- Boneless, skinless chicken thighs: Tender, juicy, and packed with flavor, perfect for this recipe.
- Olive oil: Helps everything cook evenly and adds a light fruity richness.
- Orange juice, lime juice, and zest: The citrus elements that brighten up the dish beautifully.
- Reduced-sodium soy sauce: Adds umami depth and a hint of saltiness.
- Honey: Balances the spices with subtle sweetness.
- Liquid smoke: Enhances the smoky flavor without needing a grill.
- Bell peppers (red, orange, yellow): The colorful trio contributes sweetness and crunch.
- Red onion: Adds a sharp contrast and tender bite when roasted.
- Sour cream, salsa verde, lime juice, and chipotle powder (optional): Key ingredients for making a creamy, tangy salsa verde crema to top your fajitas.
- Flour tortillas: The perfect soft, warm vehicle to cradle all those delicious fillings.
- Additional toppings like guacamole, cilantro, pico de gallo, lime wedges, and hot sauce: To personalize each fajita exactly how you love it.
How to Make One-Pan Chicken Fajitas Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 400 degrees Fahrenheit. Line a large jelly roll pan or two baking sheets with foil and lightly spray them with cooking spray. This setup ensures an easy cleanup and even cooking for both the chicken and vegetables.
Step 2: Make Marinade and Seasoning
In a large bowl or freezer bag, whisk together all the spices for the fajita seasoning along with the ingredients for the marinade—orange juice, lime juice and zest, soy sauce, honey, and liquid smoke. Take out 1 ½ tablespoons of this mixture before adding the chicken; this reserved portion will be used to season the vegetables.
Step 3: Marinate the Chicken
Now add the sliced chicken thighs into the marinade and stir well to ensure every piece is coated in that wonderful blend of flavors. You can let the chicken sit at room temperature for a quick prep or cover and refrigerate for up to 8 hours to really deepen the taste.
Step 4: Prep the Vegetables
Place the sliced bell peppers and red onions on one side of your prepared baking sheet or pan. Toss them with the reserved 1 ½ tablespoons of marinade to give them a burst of flavor before spreading them out in an even layer. This way, they’ll roast perfectly without steaming.
Step 5: Arrange the Chicken
Use tongs to remove the chicken from the marinade, allowing any excess to drip off, and arrange the strips on the other side of the pan. Make sure not to overlap the pieces so they cook evenly and develop a beautiful roasted finish.
Step 6: Bake It All
Pop the sheet into the oven and bake for 16 to 22 minutes, until the chicken reaches an internal temperature of 170 degrees Fahrenheit for thighs (or 160 degrees for breasts). Meanwhile, wrap your tortillas tightly in foil and slide them in the oven during the last 8 to 12 minutes to warm through.
Step 7: Make Salsa Verde Crema (Optional)
While everything is cooking, whisk together sour cream, salsa verde, lime juice, and a pinch of chipotle powder to create a creamy and tangy topping that pairs perfectly with the smoky chicken and veggies.
Step 8: Serve and Enjoy
Once the chicken and vegetables come out of the oven, give them a gentle stir to combine the flavors. Load warm tortillas with hearty portions, then pile on your favorite toppings like the salsa verde crema, guacamole, fresh cilantro, pico de gallo, and plenty of lime juice to brighten each bite.
How to Serve One-Pan Chicken Fajitas Recipe
Garnishes
The right garnishes can elevate your One-Pan Chicken Fajitas Recipe from delicious to unforgettable. Fresh cilantro adds a burst of herbal brightness, while dollops of creamy guacamole or sour cream lend a cooling contrast to the spices. A squeeze of lime juice wakes up every flavor, and for those who love heat, a drizzle of hot sauce or a sprinkle of extra chipotle powder adds the perfect kick.
Side Dishes
This fajita feast pairs wonderfully with simple sides that complement without overpowering. Consider serving with Mexican rice or cilantro-lime quinoa for extra body. A crisp green salad with a light vinaigrette adds freshness, while black beans or refried beans contribute comforting heartiness. Chips and salsa are always a crowd-pleaser and keep the fiesta vibe going strong.
Creative Ways to Present
Looking to surprise your guests? Serve the chicken and veggie mixture family-style in a cast-iron skillet right at the table for a rustic and inviting presentation. Alternatively, use small flour tortillas and turn the fajitas into mini wraps for easy finger food. For a low-carb twist, load the filling into lettuce cups or stuff it into bell pepper halves for a colorful, handheld option.
Make Ahead and Storage
Storing Leftovers
Leftover fajita chicken and veggies store beautifully in an airtight container in the refrigerator for up to four days. Keeping the ingredients separate from the tortillas helps prevent sogginess. When properly stored, the flavors actually deepen, making each reheated bite even better.
Freezing
For longer storage, freeze the chicken and vegetables in a freezer-safe container or bag for up to three months. Freeze tortillas separately if possible. To retain the best texture and flavor, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftovers gently on the stovetop or in a warm oven to preserve the juicy texture of the chicken and crispness of the peppers. Microwaving works in a pinch but avoid overcooking. Warm the tortillas wrapped in foil alongside for a fresh-from-the-oven feel.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and cook slightly faster, so adjust the cooking time and check for an internal temperature of 160 degrees Fahrenheit to ensure they don’t dry out.
Is it possible to make this recipe spicier?
Yes! Increase the amount of chipotle chili pepper in the seasoning or add extra chipotle powder when making the salsa verde crema. You can also serve with hot sauce on the side for guests who like more heat.
Can I prepare the marinade and vegetables ahead of time?
Definitely! The marinade tastes even better when the chicken sits in it for several hours or overnight. The vegetables should be tossed with the reserved marinade just before baking to keep them crisp and fresh.
What are some great substitutes for flour tortillas?
If you want a gluten-free option, corn tortillas work perfectly and add authentic flavor. For a low-carb twist, large lettuce leaves or collard greens make fresh and crunchy wraps.
Can this recipe be made on the stovetop instead of the oven?
While this One-Pan Chicken Fajitas Recipe is designed for oven roasting, you can absolutely cook it on the stovetop with a large skillet or grill pan. Just cook the chicken and vegetables separately over medium-high heat to get a nice sear and cook through.
Final Thoughts
This One-Pan Chicken Fajitas Recipe is one of those meals that turns busy evenings into celebrations of flavor and simplicity. With minimal prep, bold seasoning, and vibrant veggies all cooked together, it’s a dish that invites smiles and seconds at the table. I can’t wait for you to try it and make it your own go-to for easy, satisfying dinners.
Print
One-Pan Chicken Fajitas Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This One-Pan Chicken Fajitas recipe is a flavorful and easy-to-make meal featuring marinated chicken thighs baked alongside colorful bell peppers and onions. Served with warm tortillas and optional toppings like salsa verde crema, sour cream, guacamole, and cilantro, it’s a perfect weeknight dinner that’s both vibrant and satisfying.
Ingredients
Seasoning Mix
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon chipotle chili pepper (optional, for spicier fajitas)
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- Juice and zest from 1 lime
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
Vegetables
- 3 bell peppers (red, orange, yellow), sliced into ¼-inch strips
- ½ large red onion, thinly sliced
Salsa Verde Crema
- 1 cup sour cream
- ¼ cup salsa verde
- 1 tablespoon lime juice
- Chipotle powder to taste (optional)
Additional
- 8–10 (6-inch) flour tortillas
- Sour cream (for serving)
- Guacamole (for serving)
- Cilantro (for garnish)
- Pico de gallo (optional for serving)
- Lime wedges (for serving)
- Hot sauce (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F. Line a large jelly roll pan (21×15 inches) with foil and lightly spray with cooking spray or alternatively use two baking sheets to prepare for cooking.
- Make Marinade and Seasoning: In a large freezer bag or bowl, whisk together all the fajita seasoning ingredients with the marinade components, except the chicken. Set aside 1 ½ tablespoons of this mixture for the vegetables.
- Marinate Chicken: Add the sliced chicken thighs to the marinade and stir well to coat evenly. You can set aside at room temperature while prepping vegetables or cover and refrigerate up to 8 hours. If refrigerated, bring to room temperature before cooking.
- Prep Vegetables: Spread the sliced bell peppers and red onions on one side of the prepared baking sheet. Toss with the reserved 1 ½ tablespoons of marinade that was kept separate from raw chicken to prevent contamination.
- Arrange Chicken: Using tongs, remove the chicken strips from the marinade and lay them out on the other side of the baking sheet, making sure pieces do not overlap for even cooking.
- Bake: Place the baking sheet in the oven and bake for 16-22 minutes until the chicken thighs reach an internal temperature of 170 degrees F. If using chicken breasts, cook to 160 degrees F.
- Warm Tortillas: During the last 8-12 minutes of chicken cooking time, wrap the tortillas tightly in foil and warm them in the oven alongside the chicken and vegetables.
- Make Salsa Verde Crema: While the chicken and vegetables bake, whisk together the sour cream, salsa verde, lime juice, and optional chipotle powder to make a flavorful crema to serve with the fajitas.
- Serve: Once cooked, stir the chicken and vegetables together gently on the pan. Serve the mixture on warm tortillas and top with Salsa Verde Crema or sour cream, guacamole, cilantro, pico de gallo, fresh lime wedges, and hot sauce as desired.
Notes
- You can marinate the chicken up to 8 hours ahead for more intense flavor.
- Adjust chipotle chili pepper and chipotle powder levels to control spice intensity.
- Use chicken breasts if preferred; just ensure proper cooking temperature for safety.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Leftovers keep well refrigerated for up to 3 days and make great fajita bowls or wraps.
