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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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!
This is SO good! Your sheet pan chicken fajitas will be a new addition to our rotation! I was skeptical about baking small pieces of chicken for 25 min at 425, but they came out perfectly tender and so flavorful. Thanks for a great recipe!
Winner winner. Chicken fajita dinner.
It came out great. Thanks!
This turned out far more delicious than I was anticipating but the best part was how easy it was! Thank you for creating a recipe that my entire family loves and isn’t a pain to clean up after.
This is the easiest and most delicious fajita recipe !!! My Niece and Sister love these !!!