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
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 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
What are some of the best toppings for fajitas?
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.
Is this freezer-friendly?
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
SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
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
Did you make this recipe?
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I mixed up chicken breast and thighs and marinated them with a little salsa verde along with the chili powder and smoked paprika, and added some dried chitpotle seasoning before cooking. Also roasted Poblano peppers along with the bell peppers and onions. Served with fresh guac, cotija cheese and fresh pico. Do NOT forget the lime! And we love cilantro! These are Damn Delicious!!
The sheet pan method is so much faster and easier than messing up skillets and dealing with the extra liquid from the chicken. I also did the wire rack over the veggies as another comment had suggested! WOW!! AWESOME! These come out perfect! And clean up is SO easy if you line your sheet pan with parchment!
Fantastic!
Totally doing this more often!
Thanks for this recipe. It was so easy and delicious! I didn’t have a red onion so used a yellow onion instead. The spice blend was flavourful but mild enough that everyone could just spice things up with optional hot sauce. Will be making again!
This was fabulous! The cooking technique was super simple. We really enjoyed the flavor combination, too. This was probably the best fajita recipe I have ever made. Note – I did not use all of the spice mixture since I was only using 3 chicken breasts.
We love these so much! Thank you for a great recipe!
This is the easiest most delicious recipe ever!! You must try this if you like chicken fajitas.
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.