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Chicken Fajita Tray Bake

This one-pan chicken fajita dinner is roasted to perfection and ready for stuffing into warm tortillas—fast, flavorful, and family-approved.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: chicken dinner recipe, dinner recipe, easy chicken dinner, easy dinner recipe, quick dinner recipe, weeknight dinner recipes
Servings: 4

Equipment

  • Large sheet pan
  • knife
  • cutting board
  • Tongs or spatula
  • Aluminum foil (optional)

Ingredients

For the Tray Bake:

  • 1½ lbs chicken breasts or thighs boneless, skinless, sliced
  • 3 red, yellow, green bell peppers sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning store-bought or homemade

For Serving:

  • 8 small flour or corn tortillas warmed
  • cheese shredded
  • sour cream (optional toppings)
  • salsa (optional toppings)
  • guacamole (optional toppings)
  • lime wedges (optional toppings)

Instructions

  • Preheat oven to 425°F.
  • Slice chicken, peppers, and onion. Place on a large sheet pan.
  • Drizzle with olive oil and sprinkle with fajita seasoning. Toss everything together to coat evenly.
  • Spread in a single layer on the tray.
  • Bake for 20–25 minutes, stirring halfway, until chicken is cooked and veggies are slightly charred.
  • Serve in warm tortillas with your favorite toppings.

Notes

Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Warm in a skillet or microwave with a splash of water or oil to keep the chicken juicy.
Top Tips: Don’t overcrowd the pan—spread ingredients evenly for the best roast. Slice and season everything in advance for quick weeknight cooking. Add a squeeze of lime or a sprinkle of salt to finish and balance flavors.