Sheet Pan Chicken Fajitas
by Chungah
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This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!
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 you’ll love Sheet Pan Chicken Fajitas
- Hello, easiest weeknight dinner. We got one single sheet pan here. Okay, maybe one small bowl to mix the seasonings but that’s it. You toss them together directly on the sheet pan, throw it in the oven, and then serve immediately with warmed tortillas 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. This makes for a great freezer meal. Simply prep ahead of time and freeze as needed up to 3 months, perfect for meal prep and even quicker dinners throughout the busy week.
what are chicken fajitas?
This is a popular sizzling Tex-Mex dish made with seasoned chicken, bell peppers, and onions, served with warm flour or corn tortillas, fresh lime wedges, and various toppings such as guacamole, sour cream, and salsa.
Key Ingredients
- Chicken: boneless, skinless chicken breasts or thighs
- Vegetables: bell peppers and red onion
- Spices: garlic, chili powder, ground cumin, dried oregano, and smoked paprika
- Extras: cilantro and lime juice
- For serving: warmed tortillas, salsa, corn salsa, pico de gallo, guacamole, sour cream, shredded cheese, and lime wedges
How to make sheet pan chicken fajitas
- Prep the seasoning. Combine the chili powder, cumin, oregano, paprika, salt, and pepper.
- Season. Add the chicken, bell peppers, onion and garlic to a baking sheet, tossing with olive oil and seasoning mixture until evenly coated. Pro tip: if needed, use two sheet pans to avoid an overcrowded pan.
- Bake. Bake until the chicken is cooked through (165°F) and the vegetables are tender, about 25 minutes. Wrap the tortillas in foil and place in the oven during the last 5-10 minutes of cook time until warm and soft.
- Finish. Stir in the cilantro and freshly squeezed lime juice.
- Serve. Serve warm with the tortillas and desired toppings, saving leftovers for burrito bowls and salads.
Pro Tip
Make it sizzle.
Broil for 2-3 minutes (optional) for some char similar to a restaurant-style sizzling fajita platter!
What to Serve with Sheet Pan Chicken Fajitas
tools for this recipe
Chicken Fajitas FAQ: frequently asked questions
How can I warm the tortillas?
The tortillas can be warmed in the microwave, stacking 3-5 tortillas and covering with a damp paper towel. You can also wrap the tortillas in foil and warm them with the chicken during the last 5-10 minutes of cook time.
What are the best toppings?
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, reheating in the oven at 325°F, covered in aluminum foil, until warmed through.
Is this freezer-friendly?
Yes! Freeze before baking up to 3 months. To reheat, thaw overnight in the fridge, baking as directed.
Sheet Pan Chicken Fajitas
This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!
Video
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
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.
Equipment
Notes
- 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.
- Avoid an overcrowded pan. An overcrowded pan will steam the chicken instead. Use two sheet pans, if needed, ensuring that the ingredients do not overlap.
- Repurpose leftovers. The leftovers make for excellent 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.
Did you make this recipe?
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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 !!!
Smart, easy, and delicious. Adding it to my rotation. Happy palates and satisfying! I added Velveeta chunks for that cheesy, gooey goodness.
Followed recipe as written and it was delicious, served with flour tortillas and rice.
Omg, the easiest best way to make fajitas
Thank you
I just came across this recipe a week ago, and this is the second time I’m making it, so easy and so damn delicious thanks
Amazingly delicious and so easy to throw together. I will be adding this recipe to my weekly rotation.
OK, this was fantastic!!! Oh my gosh. It turned out SO good. I wish I could share my picture.
I did alter it a tad. I marinated the chicken in lime for an hour (next time I will do overnight). I also only had a pound of chicken. I used the same amount of spices. I also coated the chicken and veggies in oil in a separate bowl like 4 total table spoons and then added and mixed the spices. The extra oil helped keep it from burning.
Note, it was spicy so you might want to decrease it to one teaspoon.
This is a keeper, will definitely make it again.
I don’t recommend marinating meat any longer than 2 hours with any citrus. The acid starts to cook the meat and your meat will be very tough.
I seem to be in a bit of a cooking rut – making the same things over and over only because I couldn’t think of anything else to make. Decided to try these today and wow I’m glad I did! I cut the recipe in half, don’t have 6 hungry people living with me lol. I had my doubts the peppers wouldn’t be mushy from overcooking but they turned out great. Had it with some shredded cheddar, sour cream and salsa to dip into. This was so easy to put together it will definitely go on my to make again list!