Sheet Pan Chicken Fajitas - Quick & Easy

Name: Sheet Pan Chicken Fajitas - Quick & Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1- 1 1/2 pounds skinless boneless chicken breasts; 3 peppers (color of your choice); 1 medium onion; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/8-1/4 teaspoon cayenne pepper (optional); 8 8-inch tortillas; Toppings of your choice

Mar 22, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 11 Comments

Recipe Table of Contents

4.42 from 12 votes

Flavorful and easy sheet pan chicken fajitas make a simple, perfect weeknight dinner but great for a casual company meal. Just some chopping, seasoning, and baking—awesome.

Jump To:

👨‍🍳How to make this recipe
📋Ingredients
❓FAQs
📖Related Recipes
🖼️Step-by-Step Photo Instructions
📝Recipe

Introduction

Fajitas are that wonderful sizzling dish they set in front of you at your favorite Mexican restaurant. While we all think fajitas are Mexican, they are really a Tex-Mex dish using the same flavor and ingredients.

Now you can have one of your favorite restaurant meals quick and easy at home. No need to stand at the stove.

For sheet pan fajitas, trim chicken, beef, or pork—or leave vegetarian. Add some chopped vegetables, then season and bake. Serve on fresh warm tortillas with guacamole, sour cream, salsa, or other toppings.

You can do 10 minutes of prep ahead and refrigerate until for a few days and bake later. Almost the perfect easy home dinner.

👨‍🍳How to make this recipe

Trim chicken by cutting 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.
Prep the three bell peppers by cutting into ⅜ inches wide. Cut a medium onion into ¼ inch wide pieces.
Coat the chicken and vegetables in a large bowl with olive oil and seasoning.
Spred over a large prepared baking sheet or sheet pan and bake in a preheated 425°F oven (or 400° convection) for 20-25 minutes. The vegetables need to be tender and chicken at least 165°. Broil for a few minutes to brown more if needed.

📋Ingredients

Chicken - Skinless boneless chicken breasts trimmed well. Chicken thighs can be used. You will need about 1 to 1 ½ pounds—two breasts.
Vegetables - Three bell peppers and some onion are used.
Seasoning - homemade seasoning individual spices is prefered but you may use a package of taco or fajita seasoning mix.
Olive oil
Finishing ingredients - corn or flour tortillas, sour cream, cheddar cheese, cilantro

❓FAQs

Can I make the chicken and vegetable mixture ahead?

Yes, make it but store it before baking. Cover the mixture with plastic wrap and refrigerate for up to 2 days.

What to serve with chicken fajitas?

Use finishing ingredients, like flour or corn tortillas, cheese, lime juice, and sour cream. There are side dishes of guacamole, sliced avocado, pico de Gallo, salsa, refried beans, or black beans.

The fajita mixture also makes a great salad topping or a wrap.

What to do with leftover chicken fajitas?

Good refrigerated for 3-4 days. It can also be frozen airtight for 2-3 months.

Reheat in the microwave, stovetop, or oven.

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

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat oven to 400°F convection or 425°F conventional with the rack in the middle of the oven. Prep a 13 by 18 sheet pan with a good spray of PAM.

chopped peppers and onion on a black board

Cut up three bell peppers into slices of about ⅜ inches thick. I suggest green bell pepper, yellow bell pepper, and red bell pepper. Cut one medium red or yellow onion into slices.

trimmed chicken with knife on a red board

Trim two skinless boneless chicken breasts (1 to ½ pound total) and slice across the grain about ¼ inch thick. Cut the longest of them in half to make it more bite-size. Boneless chicken thighs would work fine also.

adding spices to bowl of veggies and chicken

Combine the vegetables and chicken in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon black 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.

pouring vegetables and chicken onto sheet pan

Spread evenly on the prepared sheet pan. Bake until the internal temperature of the chicken is at least 165°F, and peppers are tender—about 20-25 minutes. If you want more color, turn on the broiler for a few minutes.

Serve with warm tortillas with toppings and side dishes of choice.

📝Recipe

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 worn out from playing with all the other "guests." I wanted some action photos, but all I could get was doggie smiles.