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 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!
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.