Oven Chicken Fajitas – An Easy One Pan Dinner
Looking for an easy dinner idea that requires minimal prep on a busy evening? These oven chicken fajitas require just one sheet pan or casserole dish, and are ready in under an hour. All you need to do is be ready with tortilla wraps and your favourite toppings when they come out of the oven!
I love to make them any night of the week when I would rather put my feet up and relax while dinner bakes, than fuss over the stove for an hour! I usually bake up a big batch so there are leftovers for lunch the next day.
Why You’ll Love This Recipe
- easy prep – just slice some chicken and a few veggies
- ready in under an hour
- customizable – use your favourite toppings
- homemade – better than takeout
Ingredients You Will Need
I like my fajitas pretty basic, but I have included some optional ingredients for toppings
- skinless, boneless chicken breast – cut into strips
- 3 bell peppers, any colour (I like to use a mix) – cut into thin strips
- large red onion – thinly sliced
- fajita spices package
- olive oil
- lime
- tortillas
- sour cream or greek yogurt
- salsa
- fresh cilantro (optional)
- guacamole (optional)
- grated cheese (optional)
How to Make Oven Baked Chicken Fajitas
- Preheat oven to 400 degrees Fahrenheit.
- Cut peppers into 1/4 inch wide strips and place on a large sheet pan or 9 by 13 casserole dish.
- Slice chicken into thin strips and add to the pan or dish.
- Thinly slice red onion, separate rings and place in the pan with the peppers.
- Sprinkle fajita seasoning over the meat and vegetables, drizzle over the olive oil and mix with clean hands until everything coated well.
- Bake for 25 to 30 minutes, stirring half way through and checking for chicken doneness. Chicken should read 165 degrees Fahrenheit on an instant read meat thermometer and veggies and should be nicely roasted.
If chicken is done to the correct temperature before the veggies are nicely roasted, remove the chicken to a plate and continue cooking the vegetables until they are nicely roasted.
For a bit of char, you can turn on broiler for 2 to 3 minutes, watching closely to avoid burning.
Remove from oven and assemble fajitas by spooning into the centre of a warm tortilla, top with fresh lime juice, sour cream and salsa (or your own favourite toppings). Fold in sides of tortilla then roll up from bottom, keeping sides tucked in, until fully wrapped.
Tips for Making the Best One Pan Chicken Fajitas
- don’t over crowd the pan (try to arrange in a single layer) – allows for even roasting and avoids steaming
- slice veggies and chicken thinly
- bake at high heat (400 degrees Fahrenheit)
- thoroughly coat veggies and chicken with oil and fajita seasoning for even flavour
- wrap tortillas in foil and warm in the oven for a few minutes before assembling
Serving Suggestions
Other than the traditional warm tortillas, try these oven chicken fajitas over rice topped with sour cream and salsa and slice avocado or guacamole for a “bowl” dinner or lunch idea.
Another great way to serve them is to set up a “Fajita Bar” just like I do with my Baked Potato Bar, and let everyone make their fajita their way! Be sure to include some fresh lettuce and rice for those who prefer not to wrap it up!
Or, why not host a Tex-Mex night and serve it along side this easy taco casserole!
Topping Ideas
In my opinion sour cream and salsa are a must, but here are a few toppings you might like to try:
Guacamole, grated monetary jack cheese, pico de Gallo, black beans, or chopped fresh tomatoes.
Storage & Reheating
Store any leftover chicken fajitas filling in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350 degrees Fahrenheit just until warmed through, about 10 minutes, or fill tortilla and reheat in the microwave for 45 seconds to a minute.
A hot oven between 400 and 425 degrees Fahrenheit is best to bake the chicken fajita filling.
Adjust cooking time depending on the thickness of your chicken pieces, and remove from the oven as soon as internal temperature of 165 degrees Fahrenheit is reached. Do not over bake. If the chicken is done before veggies, remove chicken to a plate and continue to cook veggies until fully roasted.
Yes. You can go ahead and slice peppers and onions ahead of time and store in ziplock bags or other container in the refrigerator up to a day before. I recommend slicing the chicken just before baking.
These oven chicken fajitas recipe is one of my favourites to make when I want something simple, yet flavourful and something everyone can enjoy. It add it into my meal rotation when I just want a hearty bowl of Tex-Mex veggies and chicken. I hope it finds its way onto your table too!
More Easy Dinner Recipe Ideas
Oven Chicken Fajitas – An Easy One Pan Dinner Idea
Equipment
- 1 large sheet pan or casserole dish
- 1 chef's knife
- 1 cutting board
Ingredients
- 3 bell peppers try using 3 different coloured peppers
- 1 medium red onion
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 package Fajita seasoning mix
- 8 tortillas warmed
- ½ cup sour cream or greek yogurt
- ½ cup salsa
- chopped fresh cilantro optional
Instructions
- Preheat oven 400℉
- Cut bell peppers into ¼ inch wide slices and arrange in bottom of a large baking sheet or casserole dish.
- Slice chicken into thin strips and arrange over peppers.
- Thinly slice red onion and arrange over chicken pieces.
- Sprinkle Fajita seasoning over chicken and vegetables. Drizzle olive oil all over and use your hands to mix together so everything is well coated.
- Bake in 400℉ oven for 20-30 minutes, stirring half way through, until chicken reaches internal temperature of 165℉ and veggies are roasted. If chicken is done to the correct internal temperature before the veggies are done, remove chicken to a plate and continue to roast veggies until desired doneness.
- Remove from oven and squeeze fresh lime juice all over the top. Scoop onto warmed tortilla, top with sour cream, salsa, and any of your favourite toppings, roll up and enjoy!
Notes
