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.
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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!
Thanks for sharing your recipes. We had too many bell peppers and were about to go bad. Made a batch of this and it turn out super good! 😀 Enjoyed the recipe very much.
Turned out perfect. My youngest who only eats chicken fingers, LOVED it.
Thank you
Very good recipe
The flavors on this were WONDERFUL! Leftovers, even better. The only issue I had was that my pan seemed overcrowded compared to the photo in this recipe…so nothing browned like the photo. In addition, alot of moisture was produced, because of this, leaving it watery. I think a larger baking sheet is needed maybe. I’d like to know what size pan was used in the photo?
Also, I think next time I will use thighs, as the breast meat did dry out a bit. That’s personal preference though.
But this truly was delicious. I have had such luck with all recipes on here! So grateful.
This is a regular in our house now! Love the low dishes factor!
I have tried many recipes similar and this is one of the best for sure. It was easy to follow and the flavor profile was great.
Fresh, simple, flavorful, amazing! Every single recipe of yours became a stable in my kitchen ❤️ thanks!
This has become one of my favorite recipes! Thank you for sharing.
This recipe was so delicious and so easy. I decided to marinate the chicken in the spices/oil mixture, like another commenter recommended, for a couple of hours. Then, I tossed the veggies (peppers were thawed from frozen) in the marinade too and added everything to the pan. I was out of cilantro, sadly, but it was still so flavorful. Thank you for sharing!
Mixed it all in a bowl for better coverage. Easy prep, smelled delicious and the timing was accurate.
No cilantro or line juice on hand.
Wrapped into a tortilla with avocado; delicious.
Will definitely make again.
This was really good and very easy to make. I will definitely put it into my dinner rotation. Yum!
Anyway you can post the nutrition facts? Love all your recipes. Haven’t tried yet but know it will be amazing
Hi Samantha! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I omitted the tortillas when calculating this recipe with MFP, but according to my calculations each serving is: 219 cal, 14g fat, 3.2g sat fat, 7.8g carbs, 5.2g net carbs, 2.6g fiber and 17.3g protein
I have made these several times. They are delish!! If you like a little spice (hot) add some chopped up picked jalapenos at the 15 minute mark. I have made quesadilas with the leftovers.
In the oven now! Question though …Am I crazy or did I miss adding the garlic in the recipe …
This recipe was great! I marinated the chicken with the spices, garlic and olive oil for a couple hours before cooking. I then tossed the veg with the chicken and seasonings and baked. Really yummy.
I made a big salad with crunchy romaine, radishes, cucumbers, red onion and avocado and topped it with the chicken mixture, some lime and jalepenos.
My husband ate it as a fajita with his salad on the side.
Very easy and so good! Will definitely keep this!
I’ve been making these sheet pan fajitas regularly for about a year now and they’ve become one of my go-to’s. I love them! Barely any mess (I use a parchment lined pan). I always use chicken thighs, and I usually like to add zucchini for colour and additional nutrition, along with jalapeños. I do use a bowl to mix the spices with the veggies and chicken to ensure even coverage. I use two pans so I can spread them out which I find helps the chicken brown. Oh and the spice blend is to die for. Thank you for this recipe!