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Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are a great way to make a quick and easy meal during the week. The chicken and fajita vegetables all cook on one sheet pan creating very little clean-up. My family loves these fajitas. Add your favorite garnishes like guacamole, cheese, sour cream and pickled onions. 

Sheet Pan Chicken Fajitas in tortillas

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SHEET PAN CHICKEN FAJITAS 

When I need a quick weeknight meal that doesn’t require a lot of clean-up I love making these Sheet Pan Chicken Fajitas. 

This is so easy to make and it all cooks on a sheet pan meaning less clean-up for you. 

I love a good sheet pan meal and this one would work great for taco tuesday.

I will often make these Sheet Pan Chicken Sausage and Vegetables, Sheet Pan Lemon Parmesan Chicken Tenders or this Sheet Pan Honey Balsamic Chicken Tenders. 

For this recipe I used chicken breasts sliced into thin strips but you could also use chicken thighs or chicken tenders.

Thinly slice the chicken so it cooks alongside the vegetables in the same amount of time. 

The vegetables that I added were peppers and onions for my sheet pan fajitas but you could use other vegetables like poblano peppers, jalapeños, zucchini or cauliflower. 

When I serve these fajitas I like to set out a variety of garnishes like pickled red onions, pico de gallo, cowboy caviar, guacamole or avocado tomatillo salsa

If you want to use a different protein try shrimp, steak or sliced pork. 

This is a meal your whole family will love and you can easily double or triple it for a crowd. 

Sheet Pan Chicken Fajitas ingredients.

WHAT INGREDIENTS ARE IN SHEET PAN CHICKEN FAJITAS

  • CHICKEN: I used boneless skinless chicken breasts sliced into thick strips.
  • PEPPERS: I used one each of a red, yellow and green bell peppers.
  • ONION: I used a red onion as it has a great mild flavor.
  • OIL: Extra virgin olive oil is my oil of choice as it has a wonderful nutty flavor. You can also use regular olive oil.
  • GARLIC: For the best flavor use fresh minced garlic cloves, although garlic powder or garlic puree will work in a pinch.
  • FAJITAS SEASONING: I use my homemade fajitas seasoning which combines chili powder, ground cumin, dried oregano, paprika, onion powder, salt, black pepper and optional cayenne pepper.
  • GARNISH: I garnish the fajitas with some freshly chopped cilantro.
  • TO SERVE: I serve the fajitas with tortillas, sour cream, shredded cheese, salsas and limes for a squeeze of fresh lime juice. 
Sheet Pan Chicken Fajitas on a sheet pan

HOW TO MAKE SHEET PAN CHICKEN FAJITAS

LAYER THE SHEET PAN: Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick spray. Place the bell peppers and onion on the baking sheet spreading them evenly. Lay the chicken strips on top of the vegetables.

Sheet Pan Chicken Fajitas on a sheet pan

PREPARE THE SEASONING: In a small bowl combine the fajita seasoning: chili powder, cumin, oregano, paprika, cayenne red pepper, onion powder, salt and pepper. Mix well.

Sheet Pan Chicken Fajitas seasoning in a bowl.

SEASON THE CHICKEN: Sprinkle the seasoning over the chicken and vegetables and use tongs or your hands to coat the chicken and vegetables.

Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic over the sheet pan meal.

Sheet Pan Chicken Fajitas seasoning on chicken and vegetables.

BAKE THE CHICKEN: Bake the chicken and vegetables for 15 minutes or until chicken is cooked through (165 degrees F if you test with a thermometer).

SERVE THE CHICKEN FAJITAS: Remove from the oven. Squeeze the lime juice over the chicken and vegetables along with fresh cilantro. Serve with your favorite fajitas toppings like flour tortillas or corn tortillas, sour cream, cheese, and salsa.

Sheet Pan Chicken Fajitas in tongs

WAYS TO MODIFY THIS SHEET PAN CHICKEN FAJITAS RECIPE

CHICKEN: I used chicken breast in this sheet pan dinner but you can swap breast meat for boneless skinless chicken thighs sliced or chicken tenders. I personally like the juicy chicken that the chicken breast creates. 

PEPPERS: I used a red, yellow and green bell pepper which looks great on the dish. But feel free to use any color of bell pepper in this recipe. I also like poblanos for a bit of spice. 

FAJITAS SEASONING: I make my own fajitas seasoning however, the recipe is easily adjusted to suit your own tastes. So if there is a spice you don’t like, leave it out. If you prefer you can also substitute a packet of your favorite fajitas seasoning or taco seasoning.

CHILI: If you like your fajitas spicy, add some ground chili or red pepper flakes to the fajitas seasoning blend.

TOPPINGS: You can add a whole variety of toppings to fajitas. Try adding shredded cheese (Mexican blend or a sharp cheddar are great options), crumbly cotija cheese, sliced green onions, tomato salsa, corn salsa, guacamole or sliced avocado, pickled red onion, sour cream.

VEGETARIAN: Make sheet pan vegetable fajitas by swapping the chicken for a mixture of your favorite veggies. Try adding zucchini, mushroom, carrot, celery, green beans, sweet potato or squash. You can also add a handful of spinach or kale towards the end of the cook. 

LOW CARB CHICKEN FAJITAS: Swap the flour tortilla for large lettuce leaves to create lettuce wraps for the chicken and vegetables and it will be low carb. 

Sheet Pan Chicken Fajitas in tacos

TIPS & NOTES FOR MAKING EASY SHEET PAN CHICKEN FAJITAS

DON’T OVERCROWD THE SHEET PAN: Overcrowding the sheet pan will only cause the chicken and vegetables to steam rather than roast. Instead spread the chicken and vegetables out in a single layer which will ensure an even cook.

MAKE AHEAD: This is a dish that is best served warm straight from the oven. However, the chicken and veggies can be prepared earlier in the day and stores separately in the refrigerator until you are ready to bake. The fajitas seasoning can also be made in advance.

USE FRESH SPICES: Use fresh spices in the fajitas seasoning. Spices loose their flavor after a time, so don’t use stale spices as it will result in a less than flavorful spice blend.

STORING FAJITAS SEASONING: Fajitas spice mix stores really well so I will often make a larger batch. Provided you are using fresh spices, once the fajitas seasoning is made you can store it in a jar with a tight fitting lid for up to 6 months.

DOUBLE THE RECIPE: Feeding a crowd? No problem, this recipe is easily doubled to feed more people. However, I recommend spreading the chicken and veggies over 2 separate sheet pans, giving them plenty time to roast.

LEFTOVERS: Store leftovers in an airtight container in the refrigerator for up to 3 days. They can be reheated in a warm oven or in the microwave. For a quick and easy lunch, add them to a salad, sandwich or wrap the following day.

FREEZE: I don’t recommend freezing chicken fajitas, this is a dish best served hot straight from the oven.

Sheet Pan Chicken Fajitas in tortillas.

OTHER CHICKEN RECIPES YOU MIGHT LIKE:  

GREEK MARINATED CHICKEN KABOBS

SUN-DRIED TOMATO FARRO CHICKEN BAKE

RANCH CHICKEN THIGHS

YOGURT MARINATED CHICKEN TENDERS

AIR FRYER MEDITERRANEAN CHICKEN THIGHS

CHICKEN SOUVLAKI 

CHICKEN KOFTA

Sheet Pan Chicken Fajitas in tortillas.

Sheet Pan Chicken Fajitas

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Sheet Pan Chicken Fajitas are a great way to make a quick and easy meal during the week. The chicken and fajita vegetables all cook on one sheet pan creating very little clean-up. My family loves these fajitas. Add your favorite garnishes like guacamole, cheese, sour cream and pickled onions. 

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts sliced into thick strips
  • 1 red, yellow and green bell pepper, seeds removed, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tbsps. extra virgin olive oil
  • 3 garlic cloves, minced
  • Fresh cilantro, chopped, garnished
  • Lime wedges, for serving

FOR THE FAJITA SEASONING

  • 2 tsps. chili powder
  • 2 tsps. cumin
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1/4 tsp. cayenne red pepper {optional}
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

FOR SERVING

  • Tortillas
  • Sour cream
  • Cheese, shredded
  • Salsa

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Spray a baking sheet with non-stick spray. Place the bell peppers and onion on the baking sheet spreading them evenly.
  3. Lay the chicken strips on top of the vegetables.
  4. In a small bowl combine the fajita seasoning: chili powder, cumin, oregano, paprika, cayenne red pepper, onion poweder, salt and pepper. Mix well.
  5. Sprinkle the seasoning over the chicken and vegetables and use tongs or your hands to coat the chicken and vegetables.
  6. Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic over the sheet pan meal.
  7. Bake the chicken and vegetables for 15 minutes or until chicken is cooked through (165 degrees if you test with a thermometer).
  8. Remove from the oven. Squeeze the lime juice over the chicken and vegetables along with fresh cilantro.
  9. Serve with your favorite fajitas toppings like tortillas, sour cream, cheese, and salsa.

Notes

You can add more or less seasoning depending on your prefernces. I suggest baking the fajitas and then tasting the finished chicken and vegetables and adding more seasoning after cooking.

You could use shrimp, steak or pork in place of the chicken.

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