Easy Sheet Pan Chicken Fajitas

Short Description

These Easy Sheet Pan Chicken Fajitas are a simple and delicious way to enjoy a classic Tex-Mex dish with minimal cleanup. Juicy chicken, colorful bell peppers, and onions are seasoned to perfection and roasted together on a single pan for a hassle-free meal.

Why You’ll Love This Recipe

  • One-Pan Convenience: Everything cooks together on one sheet pan, making cleanup a breeze.
  • Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
  • Flavorful & Healthy: Packed with protein, fresh vegetables, and bold spices.
  • Customizable: Easily adjust the spice level and toppings to suit your taste.
  • Great for Meal Prep: Make ahead and enjoy throughout the week in different ways.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breasts or thighs, sliced
  • Bell peppers (red, yellow, and green), sliced
  • Red onion, sliced
  • Olive oil
  • Lime juice
  • Garlic, minced
  • Chili powder
  • Cumin
  • Paprika
  • Oregano
  • Salt & pepper
  • Tortillas (flour or corn)
  • Toppings: sour cream, avocado, cilantro, salsa, shredded cheese

Directions

  1. Preheat oven to 400°F (200°C).
  2. Prepare the ingredients by slicing the chicken, bell peppers, and onions.
  3. Mix the seasoning in a small bowl: chili powder, cumin, paprika, oregano, salt, and pepper.
  4. Toss everything together in a large bowl with olive oil, lime juice, and minced garlic.
  5. Spread evenly on a sheet pan and bake for 20-25 minutes, stirring halfway through.
  6. Check for doneness and ensure the chicken is cooked through (internal temperature of 165°F).
  7. Warm the tortillas in the oven or on the stovetop.
  8. Assemble the fajitas with your favorite toppings and enjoy!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes

Variations

  • Spicy Fajitas: Add cayenne pepper or extra chili powder for more heat.
  • Low-Carb Option: Serve over cauliflower rice or lettuce wraps instead of tortillas.
  • Different Proteins: Swap the chicken for shrimp, steak, or tofu.
  • Extra Veggies: Add mushrooms, zucchini, or cherry tomatoes for more variety.
  • Cheesy Fajitas: Sprinkle shredded cheese on top in the last few minutes of baking.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze cooked chicken and veggies in a sealed bag for up to 3 months.
  • Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

FAQs

Easy Sheet Pan Chicken Fajitas

How do I keep the chicken juicy?

Marinating the chicken for at least 30 minutes in lime juice and olive oil helps retain moisture.

Can I use frozen chicken?

Yes, but thaw it completely before cooking to ensure even seasoning and roasting.

What’s the best way to cut the chicken for fajitas?

Slice it into thin strips against the grain for a tender texture.

Can I make this recipe dairy-free?

Yes! Just skip the cheese and sour cream, or use dairy-free alternatives.

What are the best tortillas for fajitas?

Flour tortillas are soft and pliable, while corn tortillas offer a more authentic taste.

Can I make this ahead of time?

Yes! Prep the chicken and veggies in advance, store in the fridge, and bake when ready.

What sides go well with fajitas?

Serve with rice, beans, guacamole, salsa, or a fresh salad.

How do I prevent soggy fajitas?

Avoid overcrowding the pan to ensure the vegetables roast instead of steam.

Can I cook these on the stovetop instead?

Yes, sauté everything in a large skillet over medium-high heat for about 10-12 minutes.

Are these fajitas gluten-free?

Yes, if you use corn tortillas instead of flour ones.

Conclusion

These Easy Sheet Pan Chicken Fajitas are a quick, flavorful, and versatile meal perfect for any night of the week. With minimal prep and cleanup, you’ll have a delicious Tex-Mex feast in no time. Try different toppings and variations to make it your own!

Print
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Easy Sheet Pan Chicken Fajitas

Easy Sheet Pan Chicken Fajitas

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Enjoy a hassle-free dinner with these sheet pan chicken fajitas. Juicy chicken, vibrant bell peppers, and onions are seasoned and roasted to perfection, then served with warm tortillas and your favorite toppings.


Ingredients

Units Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into thin strips
  • 3 bell peppers (red, yellow, and green), cored and sliced into strips
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Warm flour or corn tortillas
  • Optional toppings: sour cream, guacamole, salsa, shredded cheese

Instructions

  • Preheat Oven: Set your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper.
  • Prepare Seasoning: In a small bowl, mix together chili powder, paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and black pepper.
  • Season Chicken and Vegetables: In a large bowl, combine the chicken strips, sliced bell peppers, and onion. Drizzle with olive oil and add minced garlic. Sprinkle the seasoning mix over the top and toss everything until evenly coated.
  • Arrange on Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
  • Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking for even roasting.
  • Add Finishing Touches: Once done, remove from the oven and squeeze fresh lime juice over the top. Garnish with chopped cilantro.
  • Serve: Serve the chicken and vegetables with warm tortillas and your choice of toppings

Notes

  • For a complete meal, serve with rice, beans, or a side salad.
  • To make it spicier, add more cayenne pepper or some sliced jalapeños.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

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