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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
So much flavor. Very good dish.
OMGosh! I just made these for dinner! How amazing! I didn’t use red onion, but a sweet onion and I had leftover corn on the cob that I took off the cob–now that made it even MORE amazing! This was so good. I’m low carb, so I had my low carb tortilla and filled it with the chicken and veggies! This was definitely a KEEPER of a recipe. Thank you!
Made this for dinner last night and it was delicious!!! I used a large bowl to mix the ingredients to be cooked and then spread them on the sheet pan. I like that this can be prepped ahead of time and then baked at dinnertime.
This recipe was delicious! I was a bit skeptical of fajitas in the oven without a cast iron pan but my family loved it. I only
cooked it 15 min and the chicken was already at 165. I then broiled
it for about 3 min to get it a bit charred. 25 minutes would
have been way too long. Great flavor and the lime definitely makes
it!
Made this tonight for supper. The only change was I had about 2lbs of chicken so I put it on 2 sheet pans…I have a double oven. Oh my!! The rave reviews!!! Everyone LOVED it! Is gonna be a staple now. So very easy, little waste, not overly spicy…..a real winner!! Thank you!!
These were amazing! The lime and cilantro finish really makes them great. Nice to be able to mix my own seasoning—package stuff had so many other things in it—really like knowing how they are flavored! Thanks for this post!
how thin do you slice your chicken?
Very easy and tasty. I did not have all the spices, so I ended up using some packaged taco seasoning and added to that. Thanks so much for sharing!
Loved this! Delicious flavor, super easy sheet pan meal with some rice or tortillas or both. Adding this to the rotation! Made it for lunches this week but want to eat it right now!
WOW!!! All I can say is this are the BEST FAJITAS I have ever made or tasted 🙂 Thank you for the wonderful recipe!