If you’re looking for a vibrant, flavorful dinner that’s as easy to make as it is delicious, this One-Pan Chicken Fajitas Recipe will quickly become your go-to. Juicy, marinated chicken thighs roasted with a rainbow of bell peppers and onions, all cooked together on a single pan for ultimate convenience and bold, smoky taste. Whether you’re feeding a crowd or just craving a colorful, tasty meal, this recipe balances spices, zest, and a touch of sweetness to bring every bite to life. It’s packed with textures and flavors that sing together beautifully without the fuss of multiple dishes. Let’s dive into making this fabulous, crowd-pleasing dish!
Ingredients You’ll Need
This One-Pan Chicken Fajitas Recipe keeps things wonderfully simple, relying on fresh, quality ingredients that each play a starring role in the final flavor. From spices that infuse warmth and depth to fresh produce adding brightness and texture, every ingredient counts perfectly.
- Chili powder: The base seasoning for that classic fajita flavor with a mild kick.
- Ground cumin: Adds a warm, earthiness that complements the chicken beautifully.
- Smoked paprika: Brings a subtle smoky note boosting the overall savoriness.
- Garlic powder: Enhances the flavor with its fragrant depth.
- Onion powder: Layers in sweet and sharp undertones.
- Salt: Essential for balancing and amplifying every taste.
- Dried oregano: Offers a subtle herbal lift.
- Chipotle chili pepper (optional): For those who love a smoky, spicy edge.
- Boneless, skinless chicken thighs: Tender, juicy, and perfect for fajitas.
- Olive oil: Helps everything cook evenly and adds richness.
- Orange juice: Adds a bright, citrusy sweetness that tenderizes the meat.
- Lime juice and zest: Provides fresh acidity for balance and zing.
- Reduced-sodium soy sauce: Adds umami depth without overpowering.
- Honey: Balances spice with gentle sweetness.
- Liquid smoke: Intensifies the smoky flavor without needing a grill.
- Bell peppers (red, orange, yellow): Bring vibrant color and crisp texture.
- Red onion: Adds subtle sweetness and a bit of crunch.
- Sour cream: Essential for creamy cooling contrast.
- Salsa verde: Bright and tangy, perfect as a topping.
- Flour tortillas: The classic vessel to wrap all that goodness.
How to Make One-Pan Chicken Fajitas Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 400 degrees Fahrenheit. Line a large jelly roll pan with foil and lightly spray it to prevent sticking. This setup makes for quick cleanup and ensures your fajitas cook evenly in one space, setting the stage for an easy, flavorful meal.
Step 2: Make Marinade and Seasoning
Whisk together your blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, dried oregano, and a touch of chipotle chili powder if you like it spicy. Mix these with olive oil, orange juice, lime juice and zest, soy sauce, honey, and liquid smoke. This marinade is your flavor powerhouse and will tenderize the chicken while packing it full of smoky, tangy, and slightly sweet notes.
Step 3: Marinate the Chicken
Add the sliced chicken thighs to your marinade and toss to coat each piece well. This step is crucial for flavor penetration and keeping the chicken juicy. If you have time, refrigerate for up to 8 hours, but even a quick sit at room temperature while you prep the veggies works great.
Step 4: Prep the Vegetables
Spread the sliced bell peppers and red onion onto one side of the prepared baking sheet and toss them with a small portion of the reserved marinade (the bit that never touched the raw chicken). This ensures the veggies absorb flavor without cross-contamination, while adding beautiful color and sweetness to the pan.
Step 5: Arrange and Bake
Arrange the marinated chicken strips on the other side of the pan in a single layer, ensuring no overlapping for even cooking. Place the pan in the oven for 16 to 22 minutes until the chicken reaches an internal temperature of 170°F. This all-in-one roasting method infuses the chicken with the veggies’ aromatic sweetness, while creating an irresistible blend of textures right on the pan.
Step 6: Warm the Tortillas
Wrap your flour tortillas in foil and warm them in the oven during the last 8 to 12 minutes of the cooking time. This simple technique gives you soft, warm tortillas that are ready to cradle all your fajita fixings perfectly.
Step 7: Make Salsa Verde Crema
While the fajitas bake, whisk together sour cream, salsa verde, lime juice, and a pinch of chipotle powder to create a cool, tangy crema. This sauce will add a luscious, creamy finish bringing all the flavors together in each bite.
Step 8: Serve and Enjoy
Once the chicken and veggies come out of the oven, give everything a gentle stir to mix the flavors. Serve immediately by loading warm tortillas with the chicken and peppers, then pile on your favorite toppings like salsa verde crema, sour cream, guacamole, fresh cilantro, and plenty of lime wedges for squeezing.
How to Serve One-Pan Chicken Fajitas Recipe
Garnishes
The vibrant colors of your fajitas deserve equally lively garnishes. Fresh cilantro adds herbal brightness, while lime wedges offer a fresh zing that elevates every mouthful. Creamy guacamole and cool sour cream provide luscious contrasts to the smoky, spiced chicken, and a drizzle of hot sauce kicks things up a notch for spice lovers.
Side Dishes
Though this one-pan marvel can stand on its own, feel free to complement it with simple Mexican-inspired sides like Mexican rice, black beans, or a crisp salad with lime vinaigrette. These sides bring additional textures and flavors that enhance the overall fiesta on your plate without stealing the show from your main event.
Creative Ways to Present
Thinking outside the tortilla wrap? Try serving the fajita chicken and veggies over a bed of warm quinoa or even turn the mixture into loaded fajita bowls with rice, beans, and all the toppings. Another fun idea is to stuff the fajita filling inside crispy tostadas or serve alongside crispy tortilla chips for a playful taco salad experience.
Make Ahead and Storage
Storing Leftovers
Leftover fajitas keep beautifully in an airtight container in the refrigerator for up to 3 days. The chicken and veggies retain their freshness and flavor, making for quick lunches or easy dinners during the week.
Freezing
You can freeze the cooked chicken and pepper mixture by portioning it into freezer-safe bags or containers. For best quality, consume within 2 months. Thaw overnight in the refrigerator and reheat gently on the stove or microwave.
Reheating
Reheat leftovers slowly over medium heat on the stovetop, stirring occasionally to warm evenly and maintain moisture. Alternatively, microwave in short intervals to avoid drying out the chicken. Warm your tortillas separately to keep them soft and pliable.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well too. Just reduce the cooking time slightly and aim for an internal temperature of 160°F to keep them juicy and tender.
How spicy is this One-Pan Chicken Fajitas Recipe?
The spice level can be customized easily. The chipotle chili powder is optional, so you can adjust it or omit it completely if you prefer milder fajitas. The other spices provide warmth without overwhelming heat.
Can I make this recipe gluten-free?
Yes, just swap regular flour tortillas for gluten-free ones and double-check any packaged ingredients like soy sauce, which should be gluten-free to maintain the recipe’s integrity.
Is it okay to marinate the chicken overnight?
Definitely! Marinating overnight intensifies the flavors and helps tenderize the chicken, making your fajitas even more delicious the next day.
Can I cook this on the stovetop instead of the oven?
While the recipe is designed for oven roasting, you can use a large skillet to cook the chicken and vegetables in batches, but the oven method offers a great advantage for one-pan cooking and consistent results.
Final Thoughts
This One-Pan Chicken Fajitas Recipe is a joyful celebration of bold flavors, fresh ingredients, and effortless cooking. It invites you to gather around the table and share a meal without the stress of complicated steps or dishes. Whether for a weeknight dinner or a casual get-together, it delivers warmth, color, and comfort in every bite. So grab your ingredients, fire up the oven, and let this recipe add a splash of deliciousness to your cooking routine.
Print
One-Pan Chicken Fajitas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This One-Pan Chicken Fajitas recipe offers a vibrant, flavorful meal that combines marinated chicken thighs and colorful bell peppers baked together for an easy, wholesome dinner. Featuring a zesty marinade with chili powder, smoked paprika, and chipotle, this dish is complemented by a refreshing Salsa Verde Crema and a variety of toppings, all served warm in soft flour tortillas.
Ingredients
Spice Mix and Marinade
- 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)
- 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
Protein and Vegetables
- 1 ½ pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 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)
Serve With
- 8–10 (6-inch) flour tortillas
- Sour cream
- Guacamole
- Cilantro
- Pico de gallo
- Lime wedges
- Hot sauce
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Line a large jelly roll pan (approximately 21×15 inches) with foil and lightly spray with cooking spray or use two baking sheets to prepare for baking.
- Make Marinade and Seasoning: In a large freezer bag or bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, oregano, chipotle chili pepper, olive oil, orange juice, lime juice and zest, soy sauce, honey, and liquid smoke. Whisk together thoroughly, then remove 1 ½ tablespoons of this mixture to set aside for seasoning the vegetables.
- Marinate Chicken: Add the sliced chicken thighs to the remaining marinade and stir to coat the chicken strips evenly. You can set aside at room temperature during vegetable prep or cover and refrigerate for up to 8 hours, bringing the chicken back to room temperature before cooking.
- Prep Vegetables: Place the sliced bell peppers and red onions on the prepared baking sheet. Toss with the reserved 1 ½ tablespoons of marinade (which never touched raw chicken) to evenly coat the vegetables. Spread them out in an even layer on one side of the pan.
- Arrange Chicken: Using tongs, transfer the marinated chicken strips to the other side of the pan, making sure the pieces are not overlapping to ensure even cooking.
- Bake: Bake in the preheated oven at 400°F for 16 to 22 minutes, or until the chicken reaches an internal temperature of 170°F for thighs. Chicken breasts should be cooked to 160°F if used instead.
- Warm Tortillas: During the last 8 to 12 minutes of the chicken baking time, wrap the flour tortillas tightly in foil and place them in the oven to warm through.
- Make Salsa Verde Crema: While the chicken and vegetables cook, whisk together the sour cream, salsa verde, lime juice, and chipotle powder (if using) in a small bowl to create a tangy, creamy sauce.
- Serve: Once cooked, give the chicken and vegetables a gentle stir to combine flavors. Serve the mixture hot by filling the warm tortillas and topping with Salsa Verde Crema or sour cream, guacamole, cilantro, pico de gallo, lime wedges, and hot sauce according to taste.
Notes
- You can marinate the chicken up to 8 hours ahead for more intense flavor.
- If you prefer a spicier dish, increase the chipotle chili pepper.
- Use chicken breasts as an alternative, adjusting baking time to reach 160°F.
- Vegetables can be varied based on season or preference, such as adding sliced mushrooms or zucchini.
- Flour tortillas can be swapped for corn tortillas for gluten sensitivity, but taste and texture will differ.
