Easy Chicken Fajita Traybake (One Pan, 30 Minutes)
The ultimate quick and easy family dinner, these Chicken Fajitas are cooked all on one tray for minimal fuss (and clean up). You can even prep in advance to make this a ‘dump and go’ dinner.
Chicken Fajitas are one of my go-to family dinners – not only are they super easy but kids love them! Easy to customise to suit your taste and spice preferences, serve fajitas family style with plenty toppings to keep fussy eaters happy.
Keep reading to see what you need to make sheet pan Chicken Fajitas in 30 minutes, plus some easy swaps if you don’t have everything in.
Quick Recipe Summary
🩷 Why You’ll Love This Chicken Fajita Traybake
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Chicken – breast is best for fajitas imo but you can swap for thighs. The basic recipe to serve 4 requires 640 grams chicken breast, which is a standard pack size here in the UK. This is about 3 large chicken breasts.
- Peppers – any colours, I love using a combo of red, yellow and green
- Onion – my preference is red but white onion works too
- Fajita Seasoning – my seasoning recipe is included in the recipe card but you can use your favourite. Ready-made works here too.
- Toppings – Arguably the best bit of fajitas! In our house we like guacamole, sour cream, pico de gallo and grated cheddar cheese. I’ve included more ideas further down.
Swaps and Subs
I know the combination of chicken and peppers is a classic for fajitas, but you can actually switch it up depending on what you have handy (or what your family will actually eat!) Here are a few ideas for swaps and subs:
- Use thighs instead of breast. You can leave them whole or slice them up depending on preference, but you will need to adjust the cook time.
- Swap out the veggies – sliced courgette, mushrooms, aubergine even broccoli or tenderstem will work. Use instead of or as well as peppers and onions.
- Add in some sliced jalapenos or red chilli for extra heat.
- Adjust the seasoning blend to suit your tastes – add more cayenne for heat or extra paprika if you like it smoky, or reduce for a milder flavour
- Try other spice blends like Cajun or Peri Peri
How to Make Chicken Fajita Traybake
- Preheat your oven to 200°C (fan 180°C) / 400°F.
- Add the chicken and vegetables to a large baking tray and sprinkle over the seasonings. (I use and it’s the perfect size)
- Toss to combine then spread into one even layer.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the peppers are starting to caramelise at the edge.
- Serve with warm tortilla wraps and your favourite toppings.
Carrie’s Note
I have been a fajita lover since before I can remember – my sisters and I used to call them ‘nippy chicken’ as kids. Chicken Fajitas was one of the first dinners I shared with my daughter too. They are great for little ones as you can easily adjust the seasoning if you want a milder flavour and switch up the toppings to suit whoever is eating.
Everything We Ate
If you want to see some realistic dinner inspiration then I share a full recap of our family meals (what worked, what didn’t, and how I stretched the leftovers) every week for free over on Substack.
Tips for Success
- Don’t overcrowd the tray – try to make sure all the ingredients are in a single layer, otherwise the vegetables steam instead of roasting. Use two trays if you need. This is the tray I use and find it perfect for 4 servings.
- Prep ahead for dump and go fajitas – everything can be prepped and left in the fridge up to 24 hours ahead, either on the tray and covered or in a ziploc bag.
- Warm tortillas in the oven – wrap in foil and pop in the oven for the final 10 minutes of cooking.
Serving Suggestions
- Fajitas are usually served with warm tortillas plus a bunch of toppings like:
- Sour cream
- Guacamole or sliced avocado
- Pico de Gallo
- Cheese
- Lettuce or salad
- Corn or black beans
- Jalapenos, lime wedges or hot sauce can add some zing
- Try serving chicken fajitas with rice, beans and slaw for a Tex-Mex inspired bowl
- Use the fajitas as a nachos topping or filling for burritos
- I personally love my fajitas with a margarita on the side too! Try my Irn Bru or Amaretto Margs.
Leftovers
| Fridge: | Up to 3 days in an airtight container. |
| Freezer: | Up to 3 months. Best freshly cooked (freezing can soften the veg) but still perfectly tasty reheated from frozen. Defrost fully before reheating. |
| Reheat: | Microwave, oven at 180°C covered with foil (15–20 mins), or air fryer at 180°C (10–15 mins) until piping hot. |
| Leftovers tip: | Toss with cooked rice or pasta and plenty of cheese for an easy second dinner or make wraps with salad, mayo and a squeeze of lime juice for tomorrow’s lunch. |
FAQs
Absolutely. Boneless skinless chicken thighs stay juicy and work really well in this recipe. They may need a couple of extra minutes in the oven depending on size.
This recipe works well with warm tortillas, rice, wedges, or a simple salad. Popular toppings include sour cream, guacamole, salsa, grated cheese, and jalapeños.
Spread everything out in a single layer on the tray and avoid overcrowding. Using a large baking tray helps the vegetables roast rather than steam.
More Traybake Recipes:
- Italian Chicken Traybake
- Spanish Chicken Traybake
- Greek Chicken Traybake
- Chicken and Cauliflower Traybake
- Lemon Chicken Traybake
- Check out all my traybake recipes here
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
The Recipe
Chicken Fajita Traybake
Equipment
Ingredients
- 640 grams (1.41 lb) chicken breast
- 3 bell peppers, any colour sliced
- 1 large red onion sliced
- 1 tbsp olive oil
Fajita Seasoning
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp cayenne pepper or more to taste
Instructions
- Preheat your oven to 200°C (fan 180°C) / 400°F.
- Mix the seasoning ingredients together in a small bowl.
- Add the chicken and vegetables to a large baking tray and sprinkle over the seasoning plus a drizzle of olive oil.
- Toss to combine then spread into one even layer.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the peppers are starting to caramelise at the edge.
- Serve with warm tortilla wraps and your favourite toppings.
Notes
