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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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.
Made this for the first time tonight and loved it! I’ll probably add this to my regular recipes rotation.
Fantastic recipe. Ive made it several times. a great chicken find….Cilantro Lime Chicken Breasts from Aldi. They are perfect and delicious – and save on a little prep time.
This is my go to Meal Train meal!! Love it! I grab chips, salsa, gauc, sour cream and it turns out great! Easy and everybody loves it!
Made this recipe tonight and they were delicious. I’ll be making them again!
Great recipe! Easy to follow! Mouth watering even as I write this !
Thanks
Damn! This is so delicious! Great seasoning. Definitely making this again. So tasty and easy.