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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This one is great! Made it last week and making a double portion again this week! Thank you!!
So good. The spices blend so well together. Husband are 5 fajitas and asked that I put it on my rotation of meals. Saw several different recipes and didn’t know which one to try. Glad I chose this one. Easy to make and delicious. I did use foil lined sheet pan to make cleanup a breeze. I highly recommend this recipe. You won’t be disappointed.
This was so delicious! My whole family enjoyed it. All I had was a green bell pepper, onion, and red onion so this recipe adjusted really well! I’m definitely making it again next week to the rounds of meals!
This was great! Tasteful, not dry at all. I just ate mine with a fork, no carbs needed.
You rock! Great!
This recipe is awesome and easy! I threw mine on top of cauliflower rice with some typical toppings and it is perfect for a workday lunch. This will definitely be in our meal rotation.
I LOVE me some sheet pan dinners and this one did not disappoint. I always make fajitas in a skillet and this allowed me to throw dinner in the oven and chase my 3 kids around instead of standing and stirring. I will definitely be using the oven again for fajitas.
So good, so easy, and so healthy! We are obsessed.
These were fantastic! I was leery of making fajitas in the oven but they turned out perfect. This is SO easy, I will use this recipe from now on!
This was fantastic! Such good flavor! The only changes I made were to use chicken thigh meat that I salted an hour before, and I used garlic powder instead of minced garlic. Since the chicken was salted before, no salt was added to the other seasonings.
Why did you salt the thigh meat an hour before? And, did you cut up the meat first before salting? Thanks in advance!
I’ve made this vegetarian several times now with different meat subs and even tofu and it turned out AWESOME every time! Not always the case when modifying meat recipes but this one is a keeper/repeater for sure. The Delight brand chick’n nuggets from whole foods turned out the best 🙂
Hi,
Just made this tonight and it was an instant hit! My family ❤️ it. So easy and tasty.
I will definitely make it again.
Great recipe!
Easy and delicious meal! Take care not to overcook the chicken and get it too dry. The whole family loved this dish! Thank you for this recipe!
We’re so happy to hear your family enjoyed it, Robin! 🙂
This was so simple and delicious – our family loved it!
That’s great! Thanks for sharing Kathryn 🙂
This was so easy to make and like your other recipes so delicious!
Thank you!
You are so welcome, Karen! This is one of my sheet pan faves! 🙂
This turned out great, and was a BIG HIT with my family! Everyone told me to “keep this one in the rotation.” Easy and oh-s0o-tasty!
Awesome! That’s what we love to hear, Melissa!
This recipe was fantastic. I used flour tortillas and served it with light sour cream and Pico de gallo. The sauce gave the peppers and onions a wonderful flavor. I am on Weightwatchers and this is so delicious and low in points that I ordered two different Damn Delicious cookbooks. I will try carne asada next.
Amazing! We’re so glad our recipes get the Weight Watchers approval from you, Roberta! 🙂
Thank you for this simple and amazing recipe! I prepped the chicken and veggies in the morning and placed in gallon zips with the spices and oil. Once I was home, I heated the oven and poured the prepped chicken and veggies on the sheet pan. Once I took it out of the oven, I finished it off in personal sized cast iron skillets for serving and assembly. I paired it with fresh fruit and a black bean and corn salad! I will be making this again 🙂
What a great way to serve it! Thanks for sharing, Jenny!
I loved the roasted red bell peppers and onions, but the chicken didn’t char at all. Also, the fajita spices needed to be stronger. I could taste the cumin, but maybe increase the chili powder and oregano?
You certainly can. Everyone’s taste preferences are a little different so you may have to adjust the seasonings to suit your needs.
Love it! Super simple, and delicious. Added a little cayenne pepper to spice it up.
Love that! 🙂