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!
Hello best-ever-weeknight-dinner here.
No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.
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 altogether 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).
I like to serve mine with pico de gallo + guacamole but these are also fine as is.
And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.
If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.
Sheet Pan Chicken Fajitas
Ingredients
- 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
- 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
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
- 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.
Did you make this recipe?
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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.
Great recipe….agree with mostly everybody that 15-18 minutes is a better cook time
I followed the recipe exactly and it was so delicious! I cut up the veggies and mixed the spices ahead of time. So it was the easiest, quickest meal to get on the table softer a busy day! My husband loved it too. Thank you for posting this delicious recipe.d
These were damn delicious!! Super easy to make. This will be a favorite go-to recipe for us from now on. I baked for 15-18 minutes, not 25. Was afraid my chicken would be chewy if I cooked 25 minutes. I also tossed everything together in one big bowl to evenly coat before dumping on the sheet pan. Please send more easy recipes like this! Yummy
I make this on a regular. I did skirt steak fajitas tonight, sometimes I do chicken and sometimes I do both. So good.