Sheet Pan Chicken Fajitas are an easy dinner recipe the whole family will love. Bursting with wonderful Mexican flavors, tender chicken, and fresh vegetables coated with your seasoning roasted together. Simple to prepare and easy cleanup.
We all know fajitas as that wonderful sizzling dish they set in front of you at your favorite Mexican restaurant. They are usually made with grilled strips of meat with onions and bell peppers and served on fresh tortillas with guacamole, sour cream, salsa, or other toppings. Fajitas can be made with steak, pork, or more commonly chicken.
Now you can have one of your favorite restaurant meals easily at home. No need for standing at the stove. Just some trimming of the chicken and veggies. Add some seasoning and bake.
With this recipe, you can do 10 minutes of prep ahead and refrigerate until it is time to bake.
Very high 4 or low 5. I think I have had a lot of 5's recently, so I will do a 4 here. But my wife had seconds, so it is excellent.
I suggest skinless boneless chicken breasts trimmed well. Cut the chicken cross-grain and only about ¼ to ⅜ inch thick. If the breast is thick, filet them first. Finally, trim the length to keep them about 1 inch or a little longer.
You can use skinless boneless thighs if you wish, but I prefer to cook thigh meat a bit longer to 175° to 180°.
Traditionally, bell peppers and some onion are used. Cut the veggies about ⅜ inches wide.
You are free to use other vegetables, but they may need different cooking times.
A lightly oiled or PAM sprayed half sheet pan is all that is needed. 400° convection or 425° conventional oven will take 20-25 minutes.
The chicken may cook slightly faster than the veggies. So, in addition to checking the internal temperature of a few of the bigger pieces of chicken to be sure you get to 165 internal temperature, also poke a few pieces of pepper before removing from the oven.
Many recipes brag about being "one pan." To accomplish this, they toss the veggies and chicken on the pan then sprinkle the spices and oil. Then they mix on the sheet. Now I don't know about you, but I would make a huge mess and not get even distribution. I suggest using a mixing bowl to get a good distribution of the oil and spices.
Several recipes recommend baking on a rack. I’m a big fan of racks to keep my oven baking crisp, but I don’t see the need here.
Sheet Pan Recipes
Preheat oven to 400 convection or 425 conventional. Rack in the middle. Prep a 13 by 18 sheet pan (AKA half sheet) with a good spray of PAM.
Cut up three peppers into slices of about ⅜ inches thick. I used one each green, yellow, and red. Cut one medium onion into slices, also.
Clean two skinless boneless chicken breast (1 to ½ pound total) and slice about ¼ inch thick. Cut the longest of them in half to make more bite-size. Boneless chicken thighs would work fine also.
Combine veggies and chicken in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Add ⅛-1/4 teaspoon cayenne pepper if you wish. Mix well. Refrigerate at this point if using later.
Spread evenly on the prepared sheet pan. Bake until the internal temperature of the chicken is at least 165, and peppers are tender. About 25 minutes for me. If you want more color, turn on the broiler for a few minutes.
Wrap 6-8 eight-inch tortillas in aluminum foil. Place in the oven for the last 5 minutes of baking.
Serve with the tortillas. Add toppings of your choice.
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Originally Published June 25, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
The girls just got back from three days at the doggie spa. They are totally worn out. I wanted some action photos, but all I could get was doggie smiles.