Easy Sheet Pan Chicken Fajitas
Not only are these Sheet Pan Chicken Fajitas full of color, flavor and nutrition, but everything goes in and comes out of the oven at the same time! No complicated steps to follow with multiple additions.
Spice things up with this recipe for Sheet Pan Chicken Fajitas
While I MAKE a lot of sheet pan dinners for my family, I haven’t published a lot around here, so I’m working to change that.
All good sheet pan recipes should have one thing in common: you can make a whole meal (or the vast majority of it) on one sheet pan.
But under the term “sheet pan dinners,” some recipes are more complicated than others.
A lot of recipes call for adding different ingredients at different times, and by the time you’ve opened and closed the oven a half dozen times, it’s feeling, well, less than simple.
These Sheet Pan Chicken Fajitas are made on one pan (just add some warmed tortillas for serving) and the best part is, you put everything on the pan at once, pop it in the oven, and forget about it for a bit!
Why you will love this Sheet Pan Chicken Fajitas Recipe
- Effortless Preparation. Minimal prep and cleanup makes this a perfect weeknight dinner option.
- Customizable. Adapt the recipe to suit your needs by swapping ingredients and spices.
- Lean Protein and Healthy Veggies. A nice well-rounded meal that is both delicious and nutritious!
Sheet Pan Fajitas Chicken ingredients
- chicken breast – the main protein in this dish. You can also use boneless chicken thighs or chicken tenderloins here!
- onion – I like red onion for fajitas, but I discuss other options below.
- bell peppers – you’ll need three bell peppers for these easy sheet pan chicken fajitas. I like to use one red, one yellow and one green, but the color combo is up to you.
- vegetable oil – for coating the chicken and veggies so they don’t stick to the sheet pan. You can also use avocado oil, grapeseed oil or canola oil.
- spices – I use a combo of chili powder, oregano, garlic powder, cumin, kosher salt and ground black pepper to season the chicken and veggies. You can also substitute a 1 ounce packet (2 tablespoons) of prepared chicken fajita seasoning (McCormick brand is a good one) in place of all the spices.
- lime juice – to drizzle on this chicken fajitas sheet pan at the end to add a little tangy element.
- cilantro – I like this for adding a fresh, herby note, but cilantro haters are free to skip it.
- tortillas – for serving. Either flour or corn will work, but I prefer flour.
What kind of onion is used in fajitas?
For this recipe, I used a half of a large red onion. The mild, slightly sweet flavor complements the other ingredients without overpowering them.
If you don’t have a red onion, you can also use yellow or white onion. Even green onions, cut crosswise into 2-inch pieces work well here.
How to make Sheet Pan Chicken Fajitas
1. TOSS. Preheat the oven and stir together the spices. Place the chicken, onions and peppers in a large bowl. Add the oil and spices and toss until everything is evenly coated.
2. BAKE. Spread the chicken and veggie mixture in an even layer on a parcment paper-lined baking pan and bake until veggies are tender and chicken is cooked through.
3. GARNISH. Drizzle with lime juice, sprinkle with cilantro and serve!
Should you slice chicken before cooking for fajitas?
Yes, it’s a good idea to slice chicken into strips before cooking your fajitas. Aim to slice your chicken into strips that are about 1/2-inch thick.
This will ensure quicker cooking and allow the chicken to absorb more of the flavorful seasonings.
How do you know when chicken fajitas are ready?
The chicken needs to reach an internal temperature of at least 165 degrees F. Additionally, you’ll want the vegetables to be soft and tender for the best sheet pan fajitas chicken.
Home Chef Tips for Sheet Pan Fajitas Chicken
- For extra flavor, allow the chicken and veggies to marinate in their spice mixture at room temperature for 30 minutes before cooking.
- Add some mushrooms or even zucchini for additional textures and tastes.
How to serve this Chicken Fajitas Sheet Pan recipe
My favorite way to serve these sheet pan chicken fajitas is the most classic way – flour tortillas! But there are lots of great options:
- RICE BOWL – serve the chicken and veggie mixture over white rice, brown rice or Mexican rice.
- SALAD – allow the fajita mixture to cool for 10 minutes or so, and then serve it over chopped lettuce or spinach.
- ALL THE GARNISHES – you don’t have to stop at just cilantro. Add avocado or guacamole, salsa, sour cream or cheese (more on this below).
What kind of cheese do you use for fajitas?
These fajitas don’t necessarily NEED cheese at all, because they are delicious as-is. But if you want to add cheese, common choices for fajitas include Cheddar, Monterey Jack or a shredded Mexican cheese blend.
Make it a fiesta with a Fajita Bar!
Use this recipe as a starting point for your next gathering, and turn it into a DIY fajita bar!
My fajita bar post will give you all the details, but everybody will get you customize their fajitas to their liking with all sorts of toppings and side dishes.
Storing this recipe for Sheet Pan Chicken Fajitas
Any leftover Sheet Pan Chicken Fajitas store well in an airtight container in the refrigerator up to 3 days.
Reheat with a splash of water in the microwave or oven, or on the stove, until heated through.
Chicken Sheet Pan Fajitas FAQs
Because chicken breasts vary in size, it’s easier to go by ounces. It’s typical to aim for about 8 ounces of chicken per person, but in this recipe, I did 5 ounces per person and then added lots of veggies to bulk it up.
While cast iron can be a great choice for cooking fajitas, a sheet pan works wonderfully for this recipe, offering easy cleanup and even cooking.
To avoid overcooking, using an instant read thermometer to check the chicken’s internal temperature. As long as the veggies are tender, you can remove the sheet pan chicken fajitas from the oven as soon as the chicken reaches 165 degrees F.
Sheet Pan Chicken Fajitas Recipe
Not only are these Sheet Pan Chicken Fajitas full of color, flavor and nutrition, but everything goes in and comes out of the oven at the same time! No complicated steps to follow with multiple additions.
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 3 bell peppers (any color), thinly sliced
- 1/2 large red onion, thinly sliced
- 2 tablespoons vegetable oil
- Juice of 1 lime
- 8 small flour tortillas, warmed
- 1/4 cup roughly chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking pan with parchment paper or foil for easy cleanup.
- In small bowl, stir together chili powder, oregano, garlic powder, cumin, salt and black pepper.
- Add chicken, bell peppers, onion and oil to large bowl. Sprinkle with spice mixture. Toss until well combined and all chicken and vegetables are coated in oil and seasoning.
- Spread chicken mixture in even layer on prepared pan. Transfer to oven and bake 14 to 16 minutes or until vegetables are tender and chicken reaches an internal temperature of 165 degrees F.
- Remove from oven and squeeze lime juice over chicken mixture. Gently toss to combine. Serve fajitas with tortillas and cilantro.
Notes
Home Chef Tip: You can substitute a 1 ounce (2 tablespoon) packet of prepared chicken fajitas seasoning mix in place of the chili powder, dried oregano, garlic powder, ground cumin, salt and pepper if you wish.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 650Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 120mgSodium: 911mgCarbohydrates: 63gFiber: 5gSugar: 3gProtein: 54g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.
