Sheet Pan Chicken Fajitas

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Make Chicken Fajitas on a Sheet Pan!

This is the way I make chicken fajitas when I don’t want to deal with a bunch of dishes. Everything cooks together on one sheet pan, which means less mess and no babysitting at the stove. I just slice up the chicken and veggies, which takes a whopping 10 minutes, toss it all with seasoning, and let the oven do the rest.

It’s a pretty regular dinner at my house simple, filling, and easy to pull together on a weeknight. We usually eat it with tortillas, but sometimes I’ll just throw it over rice or greens depending on what we have around. And if it ends up being a winner dinner, check out my sheet pan steak fajitas next time!

Happy Cooking!
– Yumna

Sheet Pan Chicken Ingredients

• Chicken fajita seasoning blend: I use a blend of chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper or you can follow my homemade taco Seasoning. Double or triple this recipe and store the homemade fajita blend in a small mason jar to whip up chicken fajitas quickly the next time you need a fast meal.
• Chicken strips: Use skinless, boneless chicken breast and cut it into long strips. It helps to cut the chicken against the grain so they don’t shred when cooked in the pan with the other vegetables.
• Onions and peppers: I like to use a mixture of bell peppers to add color to the finished dish. You can use red onions or white onions. Cut the veggies into long strips so they are easy to put in your tortilla with the finished dish.
• Oil: I use olive oil but you can use any oil.

Popular Additions

• Change up the protein: True, it won’t be chicken fajitas, but you can apply the same concept and make shrimp fajitas or steak fajitas. You can even make vegan fajitas by using tofu or tempeh.
• Bump up the veggies: Add sliced zucchini, yellow squash, or cherry tomatoes to the sheet pan for an extra serving of vegetables.
• Toppings: A simple lime wedge, avocado slice, and fresh cilantro is always a classic choice. But you can go crazy with toppings. Top with sour cream, cotija cheese, salsa, guacamole, corn salsa, and even fresh jalapeno slices for a nice kick of flavor.
• Skip the tortilla: Make a lettuce wrap instead and use butter, iceberg, or romaine lettuce to hold the fajitas together, or make a chicken fajita bowl instead!

How to Make Sheet Pan Chicken Fajitas

Recipe Tips

1. Line the baking sheet with parchment paper or foil for easy clean-up. I used a non-stick pan that is easy to clean up, but usually, I make it even faster by lining the baking sheet. The high cook temp can caramelize some of the veggies on the pan, making scrubbing them out a pain.
2. Spread the chicken and vegetables into one even layer on the baking sheet. This will ensure even cooking.
3. Slice the chicken and veggies into similar sizes. They will cook more evenly and be easier to serve in the tortillas. Using long thin shapes is an easy way to scoop onto tortillas.
4. Check that your spices aren’t stale. If you are making my fajita seasoning, check your spices for freshness by rubbing a little between your fingers, and it should release an aroma. If they don’t, time to buy some fresh spices!
5. Easily warm tortillas. Wrap your tortillas tightly in foil and pop them in the hot oven next to the fajitas during the last five minutes of cook time to warm them up quickly.

Serving Ideas

• Creamy Refried Beans
• Black Bean Salsa
• Mexican Street Corn Salad
• Avocado Crema
• Cilantro Lime Cauliflower Rice
• Guacamole

More Sheet Pan Recipes

• Sheet Pan Steak Fajitas
• Sheet Pan Cod
• Sheet Pan Eggs
• Sheet Pan Salmon

If you’ve tried this Sheet Pan Chicken Fajitas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Sheet Pan Chicken Fajitas Recipe

These chicken fajitas are baked in the oven on a sheet pan with all the veggies and chicken at once. Only 10 minutes to prep and 15 minutes to cook!

5 from 24 votes

Author Yumna Jawad

Servings 4 servings

Course Main Course

Calories 332

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 ½ pounds boneless skinless chicken breast sliced into thick strips
• ▢ 3 bell peppers sliced into strips
• ▢ 1 red onion thinly sliced
• ▢ 2 garlic cloves minced
• ▢ 3 tablespoons olive oil

Seasoning

• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon coriander
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper

For serving

• ▢ Flour tortillas
• ▢ Lime wedges
• ▢ Fresh cilantro
• ▢ Avocado

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Place the chicken, peppers, onions, garlic and olive oil on the baking sheet.
• Combine the ingredients for the seasoning in a small bowl, then sprinkle evenly over the chicken and vegetable mixture on the baking sheet.
• Toss everything together with tongs or your hands to evenly coat. Spread into an even layer.
• Cook in the preheated oven for 15-20 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender. In the last 5 minutes of cooking, tightly wrap a stack of tortillas in foil and place it on the baking sheet with the fajita mixture to warm them.
• Serve the fajitas with the warmed tortillas, along with lime juice, cilantro, and sliced avocados, if desired.

Equipment

• Aluminum Sheet Pans
• Mixing Bowl Set
• 5 Piece Cookware Set

Notes

Nutrition is for the chicken fajita mixture only and does not include the tortilla shells and additional (optional) toppings.

Storage: I recommend enjoying the chicken fajitas as soon as you make them since chicken can dry out easily. However, if you do have leftovers, you can wrap them in aluminum foil to keep warm for a couple hours at room temperature. Or store them in the fridge in an airtight container for a couple days. To reheat, place them on a pan or in in the microwave until heated through.

Substitutes: Feel free to substitute different kinds of spices, peppers and onions. It’s a very flexible and forgiving recipe.

Nutrition

Calories: 332kcal, Carbohydrates: 10g, Protein: 38g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 511mg, Potassium: 913mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3397IU, Vitamin C: 119mg, Calcium: 37mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican

Course: Main Course