Sheet Pan Chicken Fajitas
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SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
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 i love this recipe
- Hello, easiest weeknight dinner ever. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them together directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice) 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. Chicken fajitas makes for a great freezer meal. Prep the chicken fajitas ahead of time and freeze as needed up to 3 months, perfect for meal prep and even quicker dinners throughout the week.
tips and tricks for success
- 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.
- Repurpose leftovers. The leftovers make for lovely 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.
what to serve with sheet pan chicken fajitas
Tools For This Recipe
Baking sheet
Sheet Pan Chicken Fajitas: Frequently Asked Questions
What are some of the best toppings for fajitas?
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.
Is this freezer-friendly?
Yes! Freeze before baking to help preserve the texture, freezing up to 3 months. Squeeze out any excess air before sealing and lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, baking as directed and broiling for 3-5 minutes (optional) for some char similar to a restaurant-style sizzling fajita platter.
Sheet Pan Chicken Fajitas
SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
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
Equipment
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.
Video
Did you make this recipe?
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This really was damn delicious and will be added into our regular rotation. The spice ratio was perfect and even though I had to sub white onion for red and didn’t have cilantro this was still amazing. My only suggestion would be check the chicken at 15 minutes because I took it out at 20 minutes and it was a little dry and overcooked so it would’ve been rough if I’d waited the whole 25 minutes.
This recipe was amazing! Made it as written except I placed chicken, veggies and seasonings in a bag in the fridge overnight. I did this mainly so I could have an easy and quick meal after a busy day at work. Turned out perfect…. saving this one to make again!
This is the go to meal in our house when I can’t decide what to make. tend to serve it over rice bc I’m lazy and don’t want to deal with tortilla. . Sometimes we get fancy and add a cilantro cream sauce. Regardless, this dish always works and everyone is always happy with it. Thank you!
I’m thinking the leftovers would be great to make bowls out of and put on rice
Amazing!! Will add to my favorites! Marinated for 2 hours before cooking.
Have made this twice to rave reviews from hubby! Second time I let the chicken and veggies marinade. Personal preference would not do that again but it still turned out very good.
I love that you don’t have to marinate the chicken for hours in the fridge – this is the best week night meal! Didn’t change a thing .
These Chicken Fajitas have changed my world! Followed the recipe exactly and I’m ecstatic! I no longer have to go out for Mexican any more!
Do you cook the chicken before?
This is a fabulous recipe!!! Easy, healthy, and very versatile. (I added a Poblano chili to the mix…)
Amazing! Will use this recipe going forward for fajitas! So easy! I put everything in a big bowl the night before to marinate/season. When I got home from work, I took it out and cooked them as directed. The leftovers were even better the next day at lunchtime! Big hit with my son and husband!
Thanks for the tip about marinating them overnight. I will do that!
I have been doing a variation previously, this is a nice season blend, very easy, tasty and one that everyone eats up. Serve with avacado or guacamole, hell yea! Somebody stated adding Pablano, I encourage this too!
Can this be made ahead of time and reheated?
Yes! I made them for dinner and had leftovers the next day, they were even better than the night before.
Wonderful. Enjoying now with a bit of refried beans with melted mozzarella cheese on a warmed wheat tortilla. Then atop that, the fajita mixture. I added more garlic and snipped a couple of hot green/red peppers from my garden. Then added a bit of siracha on the top and folded tortilla in half. Yummy~!! Yes, the RED onion is the correct choice.
I’ve made sheet pan fajitas before but this version was my favorite. Don’t skip the lime. I tossed in a bowl as another reviewer suggested, divided onto 2 pans, then served with guacamole and green salsa from the local Mexican store. They also sell a very clean corn tortilla with no junk. Heated them in a dry skillet. Delicious!
I couldn’t figure out what to do with the olive oil and minced garlic so I mixed them together, then drizzled over the chicken and veggies, then sprinkled the seasoning over top of the chicken and veggies, and mixed it all together on the sheet pan. It was damn delicious!
This was delicious! Definitely going to be in my regular rotation! I followed other reviewers and only cooked for 15 min and the chicken was juicy and cooked through. I did veggies on one pan and chicken on the other and it was perfect. So yummy!!!
Delicious & super easy!
I followed the recipe except 20 minute bake time and forgot to mix lime at the end…. It was surprisingly bland? Would the lime make that big of a difference?
Hi. I just made it and tried it before adding lime just to see if I experienced the same as you, and it was also bland. Once I added the lime and a touch of finishing salt, it was a total game changer. So yes, the line makes that big of a difference. Without it, the spices blend together, but with it, the flavors become pronounced.
This was delicious!! I doubled the recipe and used two sheet pans… my family of 7 loved it!
This was the best fajita recipe I’ve ever made! Better than a restaurant! I split everything onto two sheet pans and baked them for 18 minutes. Can’t wait to make this again!!
One of my absolute favorites! So quick, easy and delicious!
I made it this evening for my husband and I. We both loved it! But rathethan combining the vegetables, chicken and spices on the baking sheet, I put the veggies, chicken, spices and olive oil in a large mixing bowl and mixed the ingredients together there before transferring them to the parchment paper lined baking sheets-I used two to maximize meat and veggie exposure to the heat. I think that combining ingredients in the mixing bowl first enhances the distribution of the oil and spices. And then the lime juice-fantastic!
Fantastic recipe! This recipe is on repeat at our house.