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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Excellent, family enjoyed it but I find it to be very spicy as I’m not a spicy eater, but I still enjoyed it
So good! Easy cleanup too. I broiled it for the last few minutes to give the fajitas that grilled taste. Don’t skip the adding lime juice step because it really adds flavor!
The vegetables were delicious…the chicken, which I cut in slices not thin strips, was so dried out! I would suggest roasting the veggies for 12 minutes by themselves adding the chicken for the last 13 minutes. Otherwise it’s a good, easy dinner
Delish & super quick, depending how much effort go into your side dishes
Delicious! Quick, easy, my husband and boys loved it. I’ll be making it again for sure.
This is on my weekly rotation! So good!
This was one of the best recipes I have ever made!
Love this recipe! The only thing I change when I make it is I use boneless skinless chicken thighs instead of breasts. I place all the veggies on the sheet pan, then I stack a raised baking wire rack on top of them, place the chicken on the wire rack, then throw it all in the oven. I always make more chicken and veggies than the recipe calls for, so this helps with space on the pan. This is my go-to fajita recipe, thank you!
One of my favorite. I add sliced zucchini and green onions.
Delicious!! Loved every bite!
It was excellent! We toasted our fajita shells over the gas grill and added a little sour cream! We will definitely have this again!!
These are great! How do you think cooking times would change with the addition of steak or shrimp? Thank you!
I used thinly sliced steak and large shrimp and followed the same directions for everything else, it turned out great! Baked 20-25 mins until the proteins are cooked. Yum!
I love this recipe. So easy and delicious. I make it often.
Very good and flavorful, and most importantly, EASY WITH LITTLE CLEANUP. Perfect after a busy day or just an easy dinner night. I made “fajita bowls” by spooning the chicken and veggies over Spanish jasmine rice (made a quick “broth” with the lime juice and seasonings to pour over the finished “fajita bowl”). My husband thought it was really good, and my picky toddler ate it up too!
Amazing. I made this for my family and they loved it! Great recipe!
This dish is delicious and so easy. I’ve made it so many times when I just want something simple that the whole family will like. Everyone can dress it up the way they choose, as a salad for low carb, with cheese,salsa, avocado or whatever else suits them.
Love! My boyfriend is constantly asking for this in our weekly meal rotation. So simple, not much clean up and super tasty. Definite winner!
Wonderful!! I forgot the garlic, but who cares because it was amazing! I think if I had squeezed lime over it at the end like stated, I would’ve gone to heaven! It was THAT good to me (Mexican food is my favorite). I used pre-marinated chicken breast I cut into strips and will do so next time as well. Also used my biggest sheet pan, but probably best to use 2 to prevent steaming & promote roasting.
Really tasty, just like a Mexican restaurant. Next time I’ll make a few very minor changes. Use 2 sheet pans to spread the ingredients out more. They were crowded and didn’t brown well. I’ll put the vegetables in the oven 50-10 minutes before the chicken. Chicken overcooked a bit in the 25 minutes it took the veggies to cook. Served with avocado, fresh salsa and tortillas.
WOW! These chicken fajitas were so easy to make and they tasted SO GOOD. The seasoning recipe is excellent. I omitted the garlic due to dietary restrictions and this still tasted amazing. Will definitely make again!