Easy Sheet Pan Chicken Fajitas

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 togeather. Simple to prepare and easy cleanup.

Jump to:

• 📋Ingredients
• ♨️Cooking
• 📖Related Recipes
• 🖼️Photo Instructions
• 📖 Recipe

📰Introduction and My Rating

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.

My Rating

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.

📋Ingredients

The Chicken

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°.

The Vegetables

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.

♨️Cooking

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.

📖Related Recipes

Sheet Pan Recipes

One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Sheet Pan Chicken Breasts with Carrots and Potatoes

Sheet Pan Apple Pork Chops

Fajitas Recipes

Easy Chicken Fajitas

Beef Steak Fajitas

Easy Pork Fajitas

Crockpot Chicken Fajitas

🖼️Photo Instructions

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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📖 Recipe

Easy Sheet Pan Chicken Fajitas

From Dan Mikesell AKA DrDan

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 togeather. Simple to prepare and easy cleanup.

4.38 from 8 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings #/Adjust if desired 8

Ingredients

US CustomaryConvert to Metric

• ▢ 1- 1 ½ pounds skinless boneless chicken breasts - skinless breast would be fine
• ▢ 3 peppers - color of your choice
• ▢ 1 medium onion
• ▢ 2 tablespoons olive oil

Spices

• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder -
• ▢ ⅛-1/4 teaspoon cayenne pepper - optional

Serving

• ▢ 8 8-inch tortillas
• ▢ Toppings of your choice

Instructions

 

• 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 ¾ inch thick slices. 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 ¼ inch thick across the grain. 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 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.

Recipe Notes

Pro Tips

1. Cut the chicken cross-grain and only about ¼ inch thick. If the breast is thick, filet them first and lastly keep them about 1 inch or a little longer.
2. Cut the veggies also about ⅜ inches wide.
3. Use chicken thighs if you wish.
4. This recipe can be cut down easily. Use two peppers and cut the chicken to ¾ to 1 pound. Cut back the spices a touch, and you should be fine.
5. Good refrigerated for 3-4 days. Reheat in the microwave.
6. Nutrition information only includes filling and tortillas.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 302 kcalCarbohydrates : 20 gProtein : 33 gFat : 9 gSaturated Fat : 2 gCholesterol : 91 mgSodium : 680 mgPotassium : 693 mgFiber : 2 gSugar : 3 gVitamin A : 517 IUVitamin C : 39 mgCalcium : 52 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :Mexican

Originally Published June 25, 2017. Updated with expanded discussion/options and refreshed photos.

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.