Sheet-pan chicken fajitas are my go-to for a quick, delicious, and colorful weeknight dinner. I love how everything comes together in one pan. It’s like a fiesta in the oven.
The combination of chicken, bell peppers, and onions makes for such a flavorful meal.
I love serving these with warm tortillas and toppings like sour cream, guacamole, and salsa.
Turn your kitchen into a cantina with this recipe!
Why You’ll Love These Sheet Pan Chicken Fajitas
Easy Cleanup: This recipe only requires one sheet pan, making cleanup a breeze and minimizing the number of dishes you’ll need to wash.
Vibrant Presentation: The mix of colorful bell peppers and fresh cilantro creates a visually stunning dish to impress guests.
Time-Saver: This recipe takes just 20 minutes to cook, making it perfect for busy weeknights.
Incredible Taste: The combination of seasoned chicken, roasted vegetables, and fresh lime juice is mouthwatering.
Ingredients
- Boneless, Skinless Chicken Breasts: They’re sliced into strips for quick cooking and easy serving.
- Bell Peppers: They’re cored and sliced for a tender-crisp texture and vibrant presentation.
- Yellow Onion and Garlic: They add depth and savory notes to the dish.
- Olive Oil: The heart-healthy oil is used to coat the chicken and vegetables.
- Lime: It’s squeezed over the top for a tangy pop of flavor.
- Fresh Cilantro: It brings a fresh, citrusy element to balance the rich flavors.
- Small Flour Tortillas: For wrapping up the flavorful chicken and vegetable filling.
- Optional Toppings: Use sour cream, guacamole, salsa, and shredded cheese to customize your fajitas.
- Fajita Seasoning: The spices infuse the chicken and vegetables with bold, smoky flavors.
How to Make Sheet Pan Chicken Fajitas
Making these fajitas is such a breeze!
1. Prep the oven and pan. Preheat the oven to 425°F. Lightly grease a large sheet pan.
2. Mix the seasoning. In a small bowl, mix together all the fajita seasoning ingredients.
3. Season the ingredients. Place the sliced chicken, bell peppers, onion, and garlic on the sheet pan. Drizzle with olive oil and sprinkle the fajita seasoning evenly over the chicken and vegetables. Toss well to coat.
4. Bake the mixture. Spread the chicken and vegetables into an even layer on the pan. Bake for 15-20 minutes, until the chicken is cooked through and the vegetables are tender. Wrap the flour tortillas in foil and warm them in the oven for the final 5 minutes of cooking.
5. Add the final touches. Remove from the oven and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro.
6. Serve the fajitas. Serve hot with warmed tortillas and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese. Enjoy!
Tips for the Best Sheet Pan Chicken Fajitas
Here are some of my best tips for making these fajitas.
- Keep things even. Slice the chicken and vegetables into even strips for uniform cooking.
- Don’t crowd! Avoid overcrowding the sheet pan to ensure the ingredients cook evenly and develop a nice caramelization.
- Heat it up. For extra browning and caramelization, preheat the sheet pan in the oven before adding the ingredients.
- Give them some char. For a charred finish, broil the fajitas for 2-3 minutes at the end of cooking.
- Take a shortcut. For convenience, you can use store-bought fajita seasoning instead of making your own blend.
- Make the tortillas toasty. Wrap the tortillas in foil and warm them in the oven during the last 5 minutes of cooking.
- Make it a meal. Serve the fajitas with toppings like sour cream, guacamole, salsa, and shredded cheese for a customizable meal.
How to Store
If you have leftovers, here’s how to store them.
To Store: Allow the chicken fajitas to cool completely before transferring to an air-tight container. Store in the refrigerator for up to 3-4 days.
To Reheat: Reheat the fajitas in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring in between. Add a splash of water or broth to keep the chicken and vegetables moist for best results.
Sheet-Pan Chicken Fajitas
6
servings10
minutes20
minutes462
kcalThese sheet-pan chicken fajitas are an easy meal the family will love! The combo of chicken, peppers, onions, and spicy seasoning is always a hit.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
3 bell peppers (red, yellow, green), cored and sliced into strips
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
1 lime, juiced
1/4 cup fresh cilantro, chopped
8-10 small flour tortillas
Optional toppings: sour cream, guacamole, salsa, and shredded cheese
- Fajita Seasoning:
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Lightly grease a large sheet pan.
- In a small bowl, mix together all the fajita seasoning ingredients.
- Place the sliced chicken, bell peppers, onion, and garlic on the sheet pan. Drizzle with olive oil and sprinkle the fajita seasoning evenly over the chicken and vegetables. Toss well to coat.
- Spread the chicken and vegetables into an even layer on the pan. Bake for 15-20 minutes, until the chicken is cooked through and the vegetables are tender. Wrap the flour tortillas in foil and warm them in the oven for the final 5 minutes of cooking.
- Remove from the oven and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro.
- Serve hot with warmed tortillas and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese. Enjoy!
Notes
- Slice the chicken against the grain for maximum tenderness.
- Use a simple homemade fajita seasoning to add tons of flavor.
- Toss everything together directly on the sheet pan for easy prep and clean-up.
- Finish with fresh lime juice and cilantro for bright, fresh flavor.
Easy and delicious