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
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
Salsa, pico de gallo, guacamole, sour cream, shredded cheese and freshly squeezed lime juice are all crowd favorites.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
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
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
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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!
Great recipe, easy and oh so good. Thumbs up on so many comments if I could. Will be making again.
Great easy recipe & other proteins can be added or substituted. Love the one pan cleanup! I make this often.
Delicious! Super quick and easy…perfect for a weeknight meal!
Instantly became a weekly staple it’s so good and so easy, doesn’t taste like it was easy either ♥️
I mixed the dry ingredients in a medium bowl, chopped the vegetables & garlic, sliced the chicken. I placed all in the bowl with dry ingredients then poured the olive oil over top. Next I mixed all gently with my washed hands and washed hands again then placed all on prepared baking sheet and put it in the oven. Smelled great! Very tasty Quicky easy meal
This recipe is AMAZING! My husband and I both love it. Neither one of us are big veggie eaters, and we were surprised by how well the bell peppers and onion turned out! I’ve even made this recipe with just the veggies when we’ve had enchiladas, though I feel like it missed something. Maybe I’ll add some chicken seasoning to it next time. Like I said, though, this recipe as-is is amazing!
This is definitely a keeper. Thanks!!
This is my taco Tuesday staple!!!! I am obsessed ! I do use ground meat sometimes. Sometimes shrimp. Or salmon! And a side of beans. So so easy and leftovers the next day are fab!!!
These fajitas were so easy and so good! I must admit I didn’t think they’d be nearly as good as those made the traditional way, but I was mistaken. Loved the flavor and can’t wait to have them again. Might try thinly sliced steak next time!
Loved this dish. I’ve had it saved for a long time but finally made it based on the recommendation of my friend, Kathy D. Simple and good. Thanks for sharing this nice keeper.
This is an easy and delicious Chicken Fajita dinner. The spice mixture is just the right amount of spice and flavor. Cooking time was spot on. Sheet pan dinners are great!!
This is one our favorite meals.
The only thing I do differently is cut all of it up during the day add the seasonings and oil all into a gallon zip lock bag and put it in the fridge. With all of the chaos of after school with 4 boys, I can just open the bag and dump it on the pan.
Delicious! Easy recipe to follow. The flavors are a dynamic duo! Had all ingredients to use in the house. Will cook again!
Made these exactly as written … my husband and I love it! Thanks so much!
Delicious! Today was the first time I have made the Sheet Pan Chicken Fajitas – I can’t wait to make them again. They are so flavorful and easy to make. Thank you for this recipe!
These were honestly perfect! I’m a new mom and trying to learn the art of cooking while looking after a 7 month old and this recipe was super fast to prep and easy to look after. I’m totally going to find more sheet pan recipes! Thank you for this delish dish!
Absolutely delicious! I used chicken tenders and they worked as well. A new addition to our menus.
Easy and delicious with one small but serious modification – only use 1/4 tsp of salt and pepper! I used 1 and 1/4 tsp once and it was inedible.
Otherwise, this is a great recipe that is very simple to make with easy cleanup. It has become a staple in my weeknight rotation!