• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • đź“‹About
  • âť“FAQs/Help
  • đź›’Shop
  • đź“®Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • đź“‹About
  • âť“FAQs/Help
  • đź›’Shop
  • đź“®Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • đź“‹About
    • âť“FAQs/Help
    • đź›’Shop
    • đź“®Subscribe
    • Facebook
    • Pinterest
  • Ă—

    🏠Home » Recipes » Mexican Recipes

    Sheet Pan Chicken Fajitas - Quick & Easy

    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.

    Chicken Fajitas on plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • đź“‹Ingredients
    • âť“FAQs
    • đź“–Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    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

    1. Trim chicken by cutting the chicken cross-grain and only about ÂĽ to â…ś inch thick. If the breast is thick, filet them first. Finally, trim the length to keep them about 1 inch or a little longer.
    2. Prep the three bell peppers by cutting into â…ś inches wide. Cut a medium onion into ÂĽ inch wide pieces.
    3. Coat the chicken and vegetables in a large bowl with olive oil and seasoning.
    4. 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.

    đź“‹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.

    đź“–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

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

    Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes, Mexican Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    chicken breasts with spices and peppers

    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 â…ś 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.

    cooked chicken fajitas on sheet pan

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

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    Chicken Fajitas on blue plate

    Sheet Pan Chicken Fajitas - Quick & Easy

    From Dan Mikesell AKA DrDan
    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—so wonderful.
    Tap to leave a Rating
    4.42 from 12 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 1- 1 ½ pounds skinless boneless chicken breasts
    • 3 peppers - color of your choice
    • 1 medium onion
    • 2 tablespoons olive oil

    Spices or use a package of fajita or taco seasoning

    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder -
    • â…›-1/4 teaspoon cayenne pepper - optional

    Serving

    • 8 8-inch tortillas
    • Toppings of your choice
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°F convection or 425°F conventional. Rack in the middle of the oven. Prep a 13 by 18 sheet pan with a good spray of PAM.
      chicken breasts with spices and peppers
    • Cut up three bell peppers into slices of about â…ś inches thick. I suggest green bell pepper, yellow bell pepper, and red bell pepper. Cut one medium red or yellow onion into slices.
      chopped peppers and onion on a black board
    • Trim two skinless boneless chicken breasts (1 to ½ pound total) and slice across the grain about ÂĽ inch thick. Cut the longest of them in half to make it more bite-size. Boneless chicken thighs would work fine also.
      trimmed chicken with knife on a red board
    • 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 â…›-1/4 teaspoon cayenne pepper if you wish. Mix well. Refrigerate at this point if using later.
      adding spices to bowl of veggies and chicken
    • 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.
      pouring vegetables and chicken onto sheet pan
    • Serve with the tortillas. Add toppings of your choice.
      cooked chicken fajitas on sheet pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Cut the chicken cross-grain and only about ÂĽ 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 â…ś 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 Âľ to 1 pound. Cut back the spices and you should be fine.
    5. Good refrigerated for 3-4 days. Reheat in the microwave, on the stovetop, or in an oven.
    6. Nutrition information only filling, not tortillas or other serving ingredients.

    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 Estimate

    Nutrition Facts
    Sheet Pan Chicken Fajitas - Quick & Easy
    Amount Per Serving
    Calories 302 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g10%
    Cholesterol 91mg30%
    Sodium 680mg28%
    Potassium 693mg20%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 3g3%
    Protein 33g66%
    Vitamin A 517IU10%
    Vitamin C 39mg47%
    Calcium 52mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published June 25, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Dogs happy to be home

    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.

    More Mexican Recipes

    • Chicken Fajita Quesadillas—Quick and Easy
    • Pork Tenderloin Carnitas
    • Healthy Chicken Enchilada Casserole—Easy and Quick
    • How to Make the Best Taco Meat in 25 Minutes

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nancy

      March 24, 2022 at 12:46 pm

      I can't wait to make these. They look delicious. My husband and I love the oven fried chicken in the iron skillet. My husband gave this chicken the highest rating possible. I look forward to your recipes.

      You are much appreciated,
      Nancy

      Reply
    2. Alicia Bland

      March 16, 2020 at 8:36 pm

      5 stars
      Delicious! Thanks for an easy, tasty recipe!

      Reply
    3. Gloria

      February 08, 2020 at 6:36 pm

      Dr. Dan I had to let you know how much we loved these fajitas!! I will NEVER make them
      any other way! Followed your instructions with just a bit less chili powder, (husband is not
      fond of too spicy). Peppers were cooked perfectly, we don't like them too crunchy. They were delicious. Sometimes my favorite part of your email is a toss up between your awesome doggies, or your "down to earth" great recipes! Love it all!
      Gloria

      Reply
    4. Diann Ogren

      January 30, 2020 at 3:03 pm

      This was fantastic, DrDan!
      I substituted a shake of Tabasco across the recipe for the paprika.
      Excellent, quick and clean recipe!

      Reply
    5. Kyle

      March 20, 2018 at 8:32 pm

      Ingredient error - you left the 1 Tbsp of chili powder off of the ingredients list, but you listed it in the instructions. I just caught that after making this for the fourth week in a row since I've come across your recipes; much appreciated.

      Reply
      • DrDan

        March 20, 2018 at 8:56 pm

        Hi Kyle,
        Thanks so much for the proofread. Fixed. At least I had it in the instructions.
        Glad it works well for you. Thanks for the note.
        Dan

    6. Cathy Clark

      July 18, 2017 at 5:47 pm

      I made this for dinner the other night and it was so easy and delicious. It will definitely become a regular in our home. I love your blog and all the wonderful recipes. Thank you!

      Reply
    7. Eileen

      July 02, 2017 at 12:00 pm

      Yum

      Reply
    8. Jean Rawlings

      July 01, 2017 at 11:24 pm

      Hi Dr. Dan,
      Wonderful recipe. Easy to make and tremendous flavor. We loved it. My husband gave it a very high 5 and I agree. We had drummies last night, another outstanding recipe and your banana pancake for breakfast. Earlier this week we enjoyed your oven fried chicken. You have changed our go to menu and have broadened my cooking skills. Thank you. I appreciate you and love your site.
      Warmly,
      Jean

      Reply
    9. Kate Cone

      June 29, 2017 at 10:41 am

      These look delicious! I have company now, so I'll serve this tomorrow.

      Reply
      • DrDan

        July 01, 2017 at 11:28 pm

        Thanks Kate, Have a great weekend.
        Dan

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME