Sheet Pan Chicken Fajitas
I love making these Sheet Pan Chicken Fajitas whenever I don’t feel like cooking or find myself short on time because they are super easy to make, and my family loves them. All you have to do is cut every ingredient into thin strips, add the fajita seasoning, and bake. It’s that simple!
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I’m a huge fan of one-pan or one-sheet meals. They make my life so easy, especially when I have a full, busy day, or simply don’t feel like cooking a big elaborate dinner.
This recipe for making sheet pan chicken fajitas is one of those great meals. Not only are they delicious and simple to make, but the clean-up is a breeze. And who doesn’t love that?
Ingredients For Making Sheet Pan Chicken Fajitas
Scroll down to the recipe card to see the complete list of ingredients.
- Chicken. You can use chicken breasts or chicken tenderloins to make these fajitas. I have also used chicken thighs in the past, and even though they still come out delicious, I find that they render too much fat in the pan.
- Vegetables. Bell peppers and onion are the traditional veggies that are served with most fajitas. I love using bell peppers that have bright colors like yellow, red, or green. As for the onion, use white or yellow.
- Oil. We use it in this recipe so the fajita seasoning adheres well to the chicken and veggies.
- Fajita seasoning. Make your own by blending paprika, chili powder, cayenne pepper (to add a lil’ kick), cumin, garlic powder, onion powder, oregano, salt, and pepper.
- Lime juice. It adds a slight citrus flavor to the fajitas.
- Tortillas. Serve them with flour or corn tortillas.
- Toppings. Serve these amazing fajitas with your favorite toppings like chopped cilantro, avocado, guacamole, salsa, sour cream, or crema fresca.
How To Make Sheet Pan Chicken Fajitas
Scroll down to the recipe card to see detailed step-by-step instructions.
- Cut the bell peppers, onion, and chicken breasts into strips.
- Place all the ingredients on a baking sheet covered with foil or parchment paper.
- Add the oil and the fajita seasoning and toss well.
- Bake in a preheated oven at 425 degrees F (220 degrees C) for 20-30 minutes.
- Add lime juice and serve with tortillas and your favorite toppings!
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Frequently Asked Questions
Can I make sheet pan chicken fajitas ahead of time?
One of the best things about this recipe is that it works great for meal prep. Just slice the bell peppers and the onion, cut the chicken breasts into strips, and store everything inside a resealable bag. This way, you can keep the sealed ingredients in the refrigerator overnight or store them in the freezer for up to three months.
As for the fajita seasoning, mix all of the spices and store them in a jar at room temperature. They will stay fresh for months! Double, triple, or quadruple the recipe for the seasoning always to have it on hand.
What other ingredients can I add to chicken fajitas?
Use your favorite veggies like jalapeños, tomatoes, other types of onion, yellow squash or zucchini, and even mushrooms.
Also, feel free to omit or change any of the recipe’s ingredients. Make them with beef, pork, and/or shrimp. Want to make them vegetarian? Skip the chicken and add other veggies or your favorite beans.
What sides or toppings can I serve with chicken fajitas?
- As with most Mexican-inspired dishes, these go well with Cilantro Lime Rice, Green Rice, or Rice With Peas and Carrots.
- Serve them with corn or flour tortillas.
- Canned black or pinto beans go really well with these chicken fajitas. Refried beans are also a fantastic option.
- For toppings, you can serve them with:
- Shredded Mexican-style cheese, cotija, or queso fresco
- Sour cream or crema mexicana
- Avocado or Guacamole
- Restaurant Style Salsa
- Fresh or canned jalapeños
- Diced tomatoes or Pico de Gallo
💡 Tips For Success
- Use a large baking sheet covered with foil or parchment paper for easy cleanup.
- If you want to go for a charred look, you can leave them in the oven for a few minutes longer or put them under the broiler for 2-3 minutes. Just try not to bake them for too long so the chicken doesn’t dry out.
- The ingredients I’m using for the fajita seasoning are amazing, but feel free to use your favorite fajita seasoning mix from the grocery store.
Tools Needed To Make Sheet Pan Chicken Fajitas
- Large Cutting Board – This cutting board is amazing for slicing the bell peppers, onion, and chicken.
- Chef’s Knife – The knife I use for almost anything I make in the kitchen.
- Nonstick Baking Sheet – I love using this baking sheet because of its large size.
- Stainless Steel Kitchen Tongs – Use these if you don’t want to use your hands for tossing the ingredients with the fajita seasoning.
- Lemon Squeezer – This one works great for both, lemons and limes.
More Great Mexican-Inspired Recipes
- Guacamole
- Restaurant Style Salsa
- Roasted Tomatillo Salsa Verde
- Pico de Gallo
- Carne Asada Tacos
- Carnitas Tacos
Sheet Pan Chicken Fajitas
Ingredients
- 1 lb boneless skinless chicken breasts or tenderloins (About 2-3 chicken breasts)
- 3 medium-sized bell peppers (Any color)
- 1 medium white onion
- 2 tbsp oil (I use olive oil)
- The juice of 1 lime
- Chopped cilantro (To Taste)
- Tortillas (Flour or corn)
- Toppings (For serving)
Fajita Seasoning
- 1 tsp paprika
- 2 tsp chili powder
- A pinch of cayenne pepper (Optional)
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- Salt (To taste)
- Black pepper (To taste)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Slice the bell peppers and onion into slices. You can make the strips as thin or thick as you want.
- Cut the chicken breasts or tenderloins into strips.
- Place the bell peppers, onion, and chicken on a baking sheet covered with aluminum foil or parchment paper.
- Add the oil and all the ingredients for the fajita seasoning. Toss well to make sure everything is well coated.
- Bake for 20-30 minutes or until the chicken is done and the veggies are soft.
- Add the lime juice and sprinkle with chopped cilantro before serving.
- Serve with tortillas and your favorite toppings.
Notes
- The cooked chicken should register an internal temperature of 165 degrees F (74 degrees C).
- If you want the fajitas to have a charred look, you can bake them for a few more minutes or place them under the broiler for 2-3 minutes. Make sure not to overcook them so the chicken doesn’t dry out.
- Make them ahead. Slice the veggies and the chicken and refrigerate them overnight in an airtight bag or container. You can also freeze them for up to three months.
- You can also make the fajita seasoning ahead of time and store it in a jar at room temperature.
- Store any leftovers in the refrigerator for up to 3-4 days. Reheat them in the microwave for a few minutes before serving.
