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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My whole fam loves this recipe. It’s in our regular rotation. Super simple. I don’t cook it for 25 min though – only 15-20 or the chicken dries out.
For my family of picky eaters, we skipped the bell peppers. I thought the onions were amazing. We used regular paprika. My daughter said, “Yeah, we could make this again.” Put a check in the win column. I’m making it tonight. I’m going to put the spices and oil into a big bowl and add the chicken and veggies before putting it on the pan. It should be less messy. I’ll drizzle anything left in the bowl over the pan.
They were absolutely delicious. I made black beans from scratch and added them on along with sour cream and salsa!! I wanted t see the nutritional information. Did I miss it?
One of my favorite recipes. I serve it over rice instead of in tortillas. It is indeed damn delicious.
Delicious. Entire family loved it and asked it to be put in our family recipe book.
I end up with a steamed mess. None of that yummy looking flavor and browned bits. What did I do wrong? I didn’t use any extra veggies.
Perhaps your pan was too crowded?
I spread it out over two sheet pans to make sure it doesn’t get steamy.
Love this recipe easy peasy and nutritional too!
Such an easy, delicious recipe! This is on repeat in our home.
We just tried it and it was so delicious but a bit spicy for my daughter. To lessen the spice do I cut back on the pepper or the pepper and chia powder.
I made this today and am so glad I did! Almost just as posted except I added a bit of goat horn chili to the spices! So easy and delicious! Absolutely with tortillas… either one is good corn yes please flour ! Super yes. Hope everyone enjoys making this. I definitely will make it again.
Love this recipe. A go to when I have peppers and tortillas in my refer. Easy and my family loves it.
I am commenting more on the technique than the actual recipe. I used a pound of B/S chicken breast, a whole red pepper and a half bag of frozen onion & pepper blend. I used a pack of McCormick Fajita mix. Added some olive oil and 2 oz. of water. Put it all on a large sheet pan with parchment paper. Cooked at 400 degrees in a convection oven. It turned out wonderful and so much easier than cooking in a skillet. I put sour cream on mine and my picky eater added salsa. I heartily recommend this recipe. Thank you for posting such an EZ and tasty recipe.
Just made this tonight and this is the best recipe I have found. Chicken was juicy and the veggies were cooked perfectly.
Quick and easy. Great flavor and perfect for a weeknight dinner. Everyone loved it. I doubled the recipe and used leftovers for lunch prep
this was so easy and so good. I don’t make usually make fajitas, but this recipe was tasty, easy and damn delicious.
We decided this was a keeper and that it would be a good dish to make for parties. The sides took longer to get together – sour cream, chopped cilantro, lime, chopped fresh jalapeño, guacamole, chopped tomatoes, etc.
Thank you for the recipe.
Outstanding!!! I doubled this recipe and it was delicious! Thank you!
Amazing salad topper as well!! If you have leftovers toss it on lettuce with some mexican cheese and avocado for lunch. I bring this to work with me and it never dissapoints. I use a storebought lime cilantro dressing so no need to cut your own. 10/10 highly recommend
We liked it a lot, but I think I’ll cut down the spices by 1/3 next time. I increased the onions by 50%, which was good. This recipe serves at least 6 people. We made it for company and it turned out very good. I let them add their own cilantro.
So good! Half my family are vegetarians so I did one sheet pan with chicken and one without. Since nobody likes the same sides, I put cilantro, salsa, lime juice, black beans and avocado on the side. Easy and delicious! Thank you.
I follow this recipe but exchanged tomato sauce for 8 Oz of fire roasted tomatoes without draining them and it was delicious!
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.
This was… SO GOOD! Spices were SPOT ON! Thank you for this. I must admit that I only had boneless skinless chicken thighs on hand, so that’s what I used. Love the recipes here…YOU ROCK!