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!
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Featured Comment
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.
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what to serve with sheet pan chicken fajitas
Tools For This Recipe
Baking sheet
Sheet Pan Chicken Fajitas: Frequently Asked Questions
Salsa, pico de gallo, guacamole, sour cream, shredded cheese and freshly squeezed lime juice are all crowd favorites.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
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.
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Sheet Pan Chicken Fajitas
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 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.
Easy, quick, tasty, healthy, satisfying, low maintenance – put if in the oven and walk away until it’s cooked. I might do the chicken and veggies separate next time or cut the veggies thicker or reduce the cook time. They were softer than I prefer. I used green pepper from the garden instead of yellow and orange. Worked well.
Very nice blend of spices though.
Awesome!! Delicious with very little effort!
Simply amazing.
Whoa! So, so good! This is everything I love in a recipe (meaning it tastes fantastic and is super quick and easy and healthy!) I would 100% serve this to guests and unlike traditional fajitas this does not need babysitting so it would be easy entertaining.
Side note: sadly, I forgot to buy tortillas, so I ate my fajitas in a bowl with a fork. And it was excellent.
Side note to the side note: I’ve already added the tortillas to the list and I will be making this again next week. It is that good.
If I manage to find a dish that everyone likes, it’s a miracle! This is a winner! I did not deviate from the recipe and cooked to time as indicated and it came out perfectly. I used Egglife wraps to make it even more low carb. So good!
Fast easy and delicious.
This was sooo good! Perfect spice blend. Will definitely make again.
I made this last night for dinner. It was so good. It took me quite awhile to prep the veggies and chicken, so next time I will prep in the morning, mix veggies and chicken with the spice mixture so that it is ready to pop into the oven later that night. I added 8 oz sliced mushrooms and closer to 2lbs of chicken and doubled the spices/evoo. Next time I will add an additional pepper. My family loved it. Thank you for the wonderful recipe!
A really great recipe! Moist, flavorful and delicious! My 11 year old who is not easy to please was a huge fan! I doubled the recipe to have more for the rest of the week and am glad I did!!
These were awesome, easy, and restaurant-quality. 15-20 minutes in the oven max and they’re done. Great flavor. Served w/ greek yogurt (instead of sour cream). Made homemade refried beans too that were equally as good and paired great with it. Will make again! Thanks for the awesome recipe!
Delicious!!!! This recipe is a keeper in my rotation! The only change that I made was with the amount of chicken. I used two pounds of boneless, organic chicken breast.
We ditched the tortillas for a low carb meal and added a dollop of sour cream.