Sheet Pan Chicken Fajitas
by Chungah
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This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!
Featured Comment
Keeper! Don’t know why I hadn’t considered just throwing everything into the oven before! We added mushrooms and squash to the mix as well. Split the batch between two sheet pans. For the last 5-10 minutes I combined everything onto one and BROILED on high. SO much better than what I’ve had in restaurants!!! They skimp on the good stuff. I always end up with a ton of onions/peppers and a ridiculous amount of oil.
Why you’ll love Sheet Pan Chicken Fajitas
- Hello, easiest weeknight dinner. We got one single sheet pan here. Okay, maybe one small bowl to mix the seasonings but that’s it. You toss them together directly on the sheet pan, throw it in the oven, and then serve immediately with warmed tortillas and all of your favorite toppings.
- Flexible recipe. This is one of those convenient recipes where you can keep it as simple as is, or shoot for the moon with all of the desired toppings – think refried beans, Mexican rice, salsa, guacamole, sour cream, shredded cheese and so much more.
- Make-ahead and freezer-friendly. This makes for a great freezer meal. Simply prep ahead of time and freeze as needed up to 3 months, perfect for meal prep and even quicker dinners throughout the busy week.
what are chicken fajitas?
This is a popular sizzling Tex-Mex dish made with seasoned chicken, bell peppers, and onions, served with warm flour or corn tortillas, fresh lime wedges, and various toppings such as guacamole, sour cream, and salsa.
Key Ingredients
- Chicken: boneless, skinless chicken breasts or thighs
- Vegetables: bell peppers and red onion
- Spices: garlic, chili powder, ground cumin, dried oregano, and smoked paprika
- Extras: cilantro and lime juice
- For serving: warmed tortillas, salsa, corn salsa, pico de gallo, guacamole, sour cream, shredded cheese, and lime wedges
How to make sheet pan chicken fajitas
- Prep the seasoning. Combine the chili powder, cumin, oregano, paprika, salt, and pepper.
- Season. Add the chicken, bell peppers, onion and garlic to a baking sheet, tossing with olive oil and seasoning mixture until evenly coated. Pro tip: if needed, use two sheet pans to avoid an overcrowded pan.
- Bake. Bake until the chicken is cooked through (165°F) and the vegetables are tender, about 25 minutes. Wrap the tortillas in foil and place in the oven during the last 5-10 minutes of cook time until warm and soft.
- Finish. Stir in the cilantro and freshly squeezed lime juice.
- Serve. Serve warm with the tortillas and desired toppings, saving leftovers for burrito bowls and salads.
Pro Tip
Make it sizzle.
Broil for 2-3 minutes (optional) for some char similar to a restaurant-style sizzling fajita platter!
What to Serve with Sheet Pan Chicken Fajitas
tools for this recipe
Chicken Fajitas FAQ: frequently asked questions
How can I warm the tortillas?
The tortillas can be warmed in the microwave, stacking 3-5 tortillas and covering with a damp paper towel. You can also wrap the tortillas in foil and warm them with the chicken during the last 5-10 minutes of cook time.
What are the best toppings?
Salsa, pico de gallo, guacamole, sour cream, shredded cheese, and freshly squeezed lime juice are all crowd favorites.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days, reheating in the oven at 325°F, covered in aluminum foil, until warmed through.
Is this freezer-friendly?
Yes! Freeze before baking up to 3 months. To reheat, thaw overnight in the fridge, baking as directed.
Sheet Pan Chicken Fajitas
This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!
Video
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
For the chili powder mixture
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
For the chili powder mixture
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Prep ahead of time. Save time by mixing the chili powder mixture in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- Cut in uniform size. Cut all of the fajita ingredients in similar size pieces for quick, even cooking and a consistent bite throughout.
- Add some heat. Add 1-2 jalapeños for a spicy kick of heat!
- Make it vegetarian. Skip the chicken and add diced sweet potatoes, butternut squash or mushrooms.
- Avoid an overcrowded pan. An overcrowded pan will steam the chicken instead. Use two sheet pans, if needed, ensuring that the ingredients do not overlap.
- Repurpose leftovers. The leftovers make for excellent burrito bowls and salads.
- Reheat in the oven. Leftover chicken can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
- Freeze before baking. Store the vegetables and chicken in separate freezer bags for flexibility, discarding any excess liquid from the peppers prior to baking. Label, date and freeze up to 3 months.
Did you make this recipe?
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Made these tonight and they were a hit! The perfect mix of spices and super easy clean up! Definitely adding this to my list of favorites!
Thank you!!
I made the sheet pan fajitas today and they were amazing. So simple and straightforward. Thanks for the recipe!
I have made this recipe for years. I have altered it for just two of us. My husband requests it once a week. Another keeper from Damn Delicious!
Amount of chicken??? Did I miss that somewhere in the recipe?
1 ½ pounds boneless, skinless chicken breasts, cut into thin strips 🙂
So easy and it’s easy to keep the ingredients on hand (I freeze lime juice so it’s always handy).
Delicious and so easy. Family devoured it and will definitely make it again. Love your recipes!
Fantastic! Love how easy it is, and SO delicious!
I made this last night, so easy to put together. I baked it at 425° as per the directions, but there was a lot of liquid in the pan, steaming everything. It was delicious, but the food never browned. Suggestions?
Absolutely the yummiest, easiest fajita recipe around. I make this all the time and it comes together so quickly and everyone loves it.
daggnabit this is delicious!
Do you have the nutrition facts for this recipe?
So easy and so good!
such an easy meal to make! so delicious and very simple, perfect for a girl in her 20’s like myself 🙂
These are the best fajitas I have ever made. I have also used shrimp or thinly sliced beef in this recipe.
I never leave reviews, but this recipe is so on point that I had to. I’m a personal trainer and legit make this on repeat for meal prepping. I love having it in my fridge so I can easily make a meal on busy days — sometimes with home made tortillas, sometimes on top of a salad, but lately my favorite has been to eat it with cilantro lime rice topped with avocado slices — YUM (and all macros met)! The flavors are absolutely incredible, I literally savor every single bite. The ONLY thing I change is swapping out the chicken with extra firm tofu, because I’m a vegan. Otherwise, I follow this recipe to a tee. Thanks for allowing our tastebuds to experience a little piece of heaven.
Easy and good! Serve with taco sauce and sour cream.
I made this last night and it was delicious! Even my picky eater liked it. I used a packet of Fajita spices, added the oil and two little packets of lime powder and 2 spoons of water. Then I mixed in the chicken, onion and peppers and let them marinate for about an hour. I figured that would get better distribution of the spice mixture over the meat and veggies than trying to drizzle it over a big sheet pan. I used parchment paper on the sheet pan. This was so much easier than standing at the stove and watching a fry pan. Thanks for sharing.
Thank you for the recipe. I’ve made it a few times now and once for a large Bible study dinner night gathering. I appreciate that it was easy. Sometimes instead of tortilla, I mix it with black beans, rice, and sour cream to make it into a bowl to easily carry to work. Thank you for sharing!
I’ve made this twice and we love it. Leftovers great with a baked potato;)
Easy and delicious. Used parchment paper on the baking sheet for easy clean up. Mixed all the ingredients except cilantro and lime in a bowl before placing on the baking sheet. Fresh cilantro and lime at the end of baking really topped it off and gave it a fresh zing. I will keep this one in the rotation!!