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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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!
I never write reviews but man…..this recipe is easy and AMAZING! I usually make then the original way with cast iron and those are amazing too – however for a larger crowd or when I’m too lazy to clean my cast iron the is my go to recipe!!!
So simple! Marinate the meat for 24 hours too!
This is by far THE BEST chicken fajita recipe I have tried, and I have tried A LOT! It’s so easy, full of flavor and great for leftovers as well. I prepped it in the morning and used a large bowl with a lid to shake up all the seasonings and it worked out perfectly. Added the olive oil and salt right before spreading it on the sheet pans for the oven cooking time. This is my first time making a meal from Damn Delicious and I am looking forward to trying more recipes!!
You mixed the olive oil in the bowl as well ?
It had more liquid than I anticipated. I think that was I used mini peppers cut in half. Nonetheless, my husband , who is very picky, asked me to be sure to keep the recipe and make it again.
Mine had a ton of liquid also. I drained it off and put it back in on broiler to dry it up at end.
These were so simple yet so incredibly delicious! We feasted on these with homemade tortillas. I will make these again and again!
So easy and tasty.