One-Pan Chicken Fajitas (Gluten-Free, Dairy-Free)

In this easy one-pan chicken fajitas recipe, tender strips of seasoned chicken and sautéed vegetables come together quickly to make a tasty dinner! With maximum flavor and minimal cleanup, I recommend serving them with warm gluten-free tortillas and your favorite toppings for a satisfying meal. Naturally gluten-free and dairy-free too.

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Flavorful Chicken Fajitas – An Easy Weeknight Chicken Dinner

A popular Tex-Mex dish made with grilled or sautéed seasoned chicken strips and tender bell peppers and onions, chicken fajitas is the kind of meal that you can easily whip up in under an hour, and it would still feel make dinner feel fun and eventful.

I mean, the vibrant colors of the bell peppers in combination with the orange tones from the fajita seasoning definitely makes it feel festive!

Plus, anytime you can wrap anything in a warm tortilla and eat with your hands – I mean, that’s a party in my opinion!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients for this gluten-free chicken fajitas recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make, Minimal Cleanup: With just 5 minutes prep time, all you need to do is sauté the marinated chicken and the veggies in a skillet (or cook in a sheet pan in the oven) and this easy dinner recipe is ready in under an hour!
• Flavoful: Thanks to the fajita marinade, the chicken comes out tender and seasoned with plenty of taste!
• Totally Gluten-Free & Dairy-Free: The best part is that this easy chicken fajitas recipe is naturally gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these one-pan gluten-free chicken fajitas recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken breasts, but you can also use chicken thighs if you prefer.
• Shallots: I used shallot, but white onions or red onions will work too.
• Bell Peppers: I like using a variety of yellow, green and red bell peppers for a beautiful color contrast. Slice the bell peppers into even thin strips.
• Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, etc.)
• Spices: The spices I used for the fajita marinade include chili powder, ground cumin, ground coriander, granulated garlic, and ground black pepper. If you enjoy additional heat, you can also add in 1/4 teaspoon of cayenne pepper.

How to Make Gluten-Free Chicken Fajitas:

Marinate Chicken

Prepare Gluten-Free Fajita Seasoning: In a bowl, combine two tablespoons olive oil, lime juice, salt, and all the spices (chili powder, ground cumin, ground coriander, granulated garlic, black pepper and salt).

Marinate Chicken: Add chicken pieces to the bowl and toss to coat. (Marinate for 30 minutes if time allows, but if you’re pressed for time, you can cook the chicken directly).

Method 1: Skillet Chicken Fajitas (Stovetop)

Sear Chicken: Heat the remaining one tablespoon of olive oil in a large skillet. Add chicken and cook for 7 minutes on each side until golden brown. Transfer seared chicken pieces to a plate.

Sauté Veggies: In the same skillet, add the sliced shallots and bell peppers. Sauté the sliced vegetables over medium heat, stirring, for 7 minutes until soft.

Slice Chicken: Slice the chicken into thin slices.

Toss Chicken Slices with Veggies: Toss the sliced chicken strips to the sautéed veggies until evenly distributed.

Method 2: Sheet Pan Chicken Fajitas (Oven)

Distribute Chicken and Vegetables on Sheet Pan and Bake: Place the marinated chicken and sliced bell peppers and shallots on a parchment-lined baking sheet, distributing them evenly. Bake at 380F (190C) for 10 minutes, then flip the chicken pieces and bake for another 10 minutes.

Slice Chicken and Toss with Veggies: Let the chicken cool slightly, then slice thinly. Toss the sliced chicken with the vegetables and serve with gluten-free tortillas, lime wedges, avocado, and cilantro.

Dish by Dish Tips/Tricks:

• Serve Chicken Fajitas With: Our homemade gluten-free corn tortillas are perfect for wrapping the tender chicken strips and sautéed veggies! Top with sliced avocados, sour cream (use dairy-free if needed), or garlic aioli, and fresh cilantro for the perfect Tex-Mex dinner!
• For Low Carb Chicken Fajitas: Serve the fajitas with egg white tortillas or lettuce wraps if you prefer a low-carb option!
• Make Beef Fajitas: If you prefer to eat beef instead of chicken, simply swap out the whole chicken breasts for skirt steak or flank steak.
• Storing: To store, place the cooled chicken fajitas in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot before eating.

Other Gluten-Free Mexican-Inspired Dishes:

• Easy Mexican Rice (Gluten-Free, Vegan)
• Mexican Shredded Beef (Beef Birria)
• Cheesy Birria Tacos (Quesabirria Tacos)
• Carnitas Street Tacos (Gluten-Free, Dairy-Free)
• Creamy Homemade Guacamole (Gluten-Free, Vegan)
• Pico de Gallo (Salsa Fresca)

Other Gluten-Free Chicken Recipes You’ll Love:

• Marry Me Chicken (Gluten-Free, Dairy-Free)
• Easy Chicken Marsala (Gluten-Free, Dairy-Free)
• Butter Chicken (Gluten-Free, Dairy-Free)
• Chicken Alfredo (Gluten-Free, Dairy-Free)

Gluten-Free Dinner Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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One-Pan Chicken Fajitas (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

In this easy one-pan chicken fajitas recipe, tender strips of seasoned chicken and sautéed vegetables come together quickly to make a tasty dinner (using the skillet or a sheet pan)! With maximum flavor and minimal cleanup, I recommend serving them with warm gluten-free tortillas and your favorite toppings for a satisfying meal. Naturally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, cut into evenly thick pieces
• 1/4 cup sliced shallots
• 3 bell peppers (any color), thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

For Serving (Optional):

• Gluten-free tortillas
• Sliced avocados
• Sour cream (dairy-free if required)
• Fresh lime wedges
• Fresh cilantro

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Instructions

Skillet Method:

1. Prepare Marinade: In a bowl, combine two tablespoons olive oil, lime juice, salt, and all the spices (chili powder, ground cumin, ground coriander, granulated garlic, black pepper and salt).
2. Marinate Chicken: Add chicken pieces to the bowl and toss to coat. (Marinate for 30 minutes if time allows.)
3. Sear Chicken: Heat the remaining one tablespoon of olive oil in a skillet. Add chicken and cook for 7 minutes on each side until golden brown. Transfer seared chicken pieces to a plate.
4. Sauté Veggies: In the same skillet, add the sliced shallots and bell peppers. Sauté the sliced vegetables over medium heat, stirring, for 7 minutes until soft.
5. Slice Chicken: Slice the chicken into thin strips.
6. Toss Chicken Slices with Veggies: Add the sliced chicken to the skillet with the sautéed veggies until evenly distributed.
7. Serve and Enjoy: Serve immediately with gluten-free tortillas, sliced avocado, lime. sour cream, and cilantro.

Sheet Pan Method:

1. Preheat Oven: Preheat the oven to 380F (190C).
2. Prepare Fajita Marinade: In a bowl, combine two tablespoons olive oil, lime juice, salt, and all the spices (chili powder, ground cumin, ground coriander, granulated garlic, black pepper and salt).
3. Marinate Chicken: Add chicken pieces to the bowl and toss to coat. (Marinate for 30 minutes if time allows).
4. Distribute Chicken and Vegetables on Sheet Pan: Place the marinated chicken and sliced bell peppers and shallots on a parchment-lined baking sheet, distributing them evenly.
5. Bake: Bake for 10 minutes, then flip the chicken pieces and bake for another 10 minutes.
6. Slice Chicken: Let the chicken cool slightly, then slice thinly.
7. Mix with Veggies: Mix the sliced chicken with the vegetables and serve with gluten-free tortillas, lime wedges, avocado, and cilantro.

Notes

Chicken: I used boneless, skinless chicken breasts, but you can also use chicken thighs if you prefer.

Shallots: I used shallot, but white onions or red onions will work too.

Bell Peppers: I like using a variety of yellow, green and red bell peppers for a beautiful color contrast.

Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, etc.)

Spices: The spices I used for the fajita marinade include chili powder, ground cumin, ground coriander, granulated garlic, and ground black pepper. If you enjoy additional heat, you can also add in 1/4 teaspoon of cayenne pepper.

Storing: To store, place the cooled chicken fajitas in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot before eating.

• Prep Time: 5 mins
• Marinating Time: 30 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex