When the week has been long and your appetite demands something both comforting and lively, this one-pan chicken fajita bake steps up without fuss. It’s the kind of dinner that fills the kitchen with the warm aroma of spices and roasted peppers, inviting you to settle in and savor every bite.
One evening last week, I remember pulling this dish together after a hectic day. The colorful peppers sizzling alongside the seasoned chicken filled the air with a smoky, spicy scent that instantly lifted my mood. As the cheese melted into a bubbly golden layer, I couldn’t wait to gather around the table. The first bite was crunchy, juicy, and perfectly seasoned—a delightful dance of textures and flavors that made the whole day’s stress melt away. It’s a meal that invites you to slow down, unwrap a warm tortilla, and enjoy the simple joy of good food shared.
- Combines protein and veggies in one pan for easy cleanup
- Bold fajita spices provide a satisfying, savory flavor
- Colorful bell peppers add a fresh crunch and vibrancy
- Melty cheese brings a luscious finish that everyone loves
- Ready in under an hour, perfect for busy weeknights
Rest assured, this recipe is forgiving and flexible. If you need to prep ahead or swap ingredients, it adapts beautifully without losing its charm or flavor.
Print
One-Pan Chicken Fajita Bake
- Total Time: 45 minutes
- Yield: 4
Description
A delicious and easy one-pan chicken fajita bake featuring tender chicken breasts, colorful bell peppers, and onions, all seasoned with classic fajita spices and baked to perfection.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium yellow onion, sliced into thin strips
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime, cut into wedges
8 small flour tortillas, warmed
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Mix well to create the fajita seasoning.
Add the chicken strips to the bowl and toss to coat evenly with the seasoning mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Toss everything together until well combined.
Transfer the chicken and vegetable mixture to a large baking sheet or oven-safe pan, spreading it out in an even layer.
Bake in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
Remove the baking sheet from the oven and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chicken and vegetables.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle chopped fresh cilantro over the top.
Serve the chicken fajita bake with warmed flour tortillas and lime wedges on the side for squeezing over the fajitas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I use frozen chicken for this bake? Fresh is best for even cooking, but if using frozen, make sure it’s fully thawed before baking.
What can I serve with this dish? Warm tortillas and lime wedges are classic, but a simple side salad or rice works well too.
How spicy is the bake? It has a gentle kick from the chili powder and crushed red pepper flakes, but you can adjust the heat to your liking.
Can leftovers be stored? Yes, keep them refrigerated in an airtight container for up to 3 days and reheat gently.
Ready to bring this colorful, flavorful dinner to your table? Scroll down, save the recipe, and get cooking—you’re just one pan away from a satisfying meal.