January 24, 2024
Review RecipeSheet Pan Fajitas
Simple to make all on one pan, these sheet pan fajitas are packed with flavor and make dinner timeโas well as clean-upโa breeze.
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This recipe for sheet pan fajitas is flavorful and simple, with all of the yummy fresh ingredients getting baked in the oven together on one pan. The result is delicious, home-cooked chicken fajitas that are ready in 30 minutes for an easy weeknight dinner.
Sheet Pan Fajitas Ingredients
Embark on a flavorful journey with sheet pan fajitas that combine tender chicken, a vibrant mix of bell peppers, and savory red onions.
Seasoned with a blend of chili powder, cumin, paprika, and more, these fajitas boast a harmonious balance of smokiness and warmth.
You’ll need:
For The Chicken And Veggies:
- Three large boneless skinless chicken breasts (about 2 pounds), cut into thin strips, cut against the grain
- Salt & black pepper, to season the chicken
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 tablespoon of minced garlic
- 1 red onion, cut into thin strips
For The Seasonings:
- 1 tablespoon of chili powder
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- ¼ teaspoon of cayenne pepper (optional for extra spiciness)
- 3 tablespoons of olive oil
For Serving And Garnish:
Substitutions And Additions
PEPPERS: These easy chicken fajitas work well with any bell peppers — feel free to substitute what you have on hand instead of red, yellow, and green pepper.
If you only have three green bell peppers or red bell peppers, that will work fine.
ONIONS: This recipe calls for a red onion, but white and yellow onions are also great options.
MEAT: One of the best parts of this recipe is that you can make it with your favorite protein.
Swap out the chicken for two pounds of steak or shrimp for a tasty alternative.
TORTILLAS: As an alternative, if you want to avoid bread products, you could also serve these in lettuce wraps or even on top of a salad.
How To Make This Sheet Pan Fajitas Recipe
This is the easiest way to make fajitas. All the ingredients get chopped up and added to a sheet pan, along with the spices and olive oil.
Pop in the oven and bake, and your meal will be ready in no time.
OUR RECIPE DEVELOPER SAYS
If you don’t have a large baking sheet, you can also cook this recipe in a 9×13 glass baking dish.
STEP ONE: Preheat the oven to 425°F.
STEP TWO: Place the raw chicken, seasoned with salt and pepper, and chopped up bell pepper, garlic, and red onions on a large baking sheet.
PRO TIP:
If you’re short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you’re ready to make the rest of the recipe.
STEP THREE: In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne pepper.
Sprinkle this fajita seasoning mixture evenly over the chicken and veggies on the pan.
STEP FOUR: Drizzle olive oil over your pan. Then, toss together the ingredients on the pan so that they are coated in olive oil and spices.
Spread chicken and veggies into one even layer.
STEP FIVE: Place the lime wedges around the pan.
STEP SIX: Bake for 20 minutes or until the chicken is completely cooked through.
PRO TIP:
Chicken is fully cooked when the internal temperature reaches 165°F.
STEP SEVEN: Wrap the tortillas in foil and then add them to the oven to warm up during the last five minutes of the sheet pan cooking.
Alternatively, heat your tortillas in a pan on the stove.
How To Serve Sheet Pan Chicken Fajitas
Serve this delicious dish in warm tortillas, and don’t forget to offer all your favorite toppings on the side.
We love to pair these fajitas with Spanish rice and taquitos for a meal that mimics our favorite Mexican restaurant.
Who doesn’t love a sheet pan meal?
Sheet pan stir fry and sheet pan quesadillas are two more great recipes that make easy dinner ideas.
MORE CHICKEN RECIPES
Storing The Best Chicken Fajita Recipe
Here’s a guide to ensure you can enjoy your fajitas even as leftovers.
MAKE AHEAD: You can chop all of the veggies and chicken and store them in separate containers in the fridge until you are ready to bake.
IN THE FRIDGE: Store leftovers from this easy meal in an airtight container for two to three days.
IN THE FREEZER: You can freeze leftovers in an airtight container for up to a month, but the peppers may be soggy when defrosted.
You can also prepare the raw chicken and raw veggies and season them before storing them in a Ziploc bag in the freezer for two to three months.
Why We Love This Recipe
EFFORTLESS PREPARATION: Sheet pan recipes are known for their simplicity, and these fajitas are no exception. With minimal prep and cleanup, you can have a tasty meal on the table with ease.
FLAVOR EXPLOSION: The combination of marinated chicken or beef, colorful bell peppers, and onions creates a delicious blend of flavors. The seasoning infuses the ingredients with a savory, slightly spicy, and tangy taste that’s incredibly satisfying.
FAMILY FRIENDLY: Sheet pan fajitas are a crowd-pleaser, loved by both kids and adults.
This sheet pan fajitas recipe is easy to make and full of flavor. Chicken, veggies, and seasonings get mixed and cooked together on one single sheet pan for a bold taste and a simple, no-mess dinner for busy weeknights.
Frequently Asked Questions
How do you cut chicken breasts for fajitas?
To cut your chicken breast for fajitas, slice it into thin strips against the grain. Slicing your chicken against the grain is key to it staying tender as it cooks. For example, if the grain in your chicken breast runs horizontally, slice it in thin strips up and down.
Should I use corn tortillas or flour tortillas for this recipe?
Either type of tortilla works fine in this recipe. Just make sure to warm them a bit before serving to make them more pliable.
Could I use boneless skinless chicken thighs instead?
If you prefer, chicken thighs will work just fine in this delicious recipe.
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Sheet Pan Fajitas
Simple to make all on one pan, these sheet pan fajitas are packed with flavor and make dinner time—as well as clean-up—a breeze.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 3 large skinless chicken breasts (about 2 pounds, cut against the grain into thin strips)
- salt and pepper, to season the chicken
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 tablespoon minced garlic
- 1 red onion, cut into thin strips
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper, optional for extra spiciness
- 3 tablespoons olive oil
- 1 lime, cut into wedges or slices
- 6 tortillas, flour or corn (8-inch)
- Optional toppings: fresh cilantro, roughly chopped, sour cream, salsa, pico de gallo, guacamole, shredded cheddar or Mexican cheese blend
Instructions
- Preheat oven to 425°F.
- Place the chicken (seasoned with salt and pepper) and all the chopped bell peppers, garlic, and onion slices on a large baking sheet.
- In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne pepper. Sprinkle this over the veggies and chicken on the pan.
- Drizzle with olive oil. Then mix all of the ingredients around right on the pan, then spread the ingredients out into a single layer.
- Place the lime wedges around the pan.
- Bake for 20 minutes or until the chicken is completely cooked.
- Wrap the tortillas in foil and place them in the oven to warm up during the last 5 minutes of the sheet pan cooking. Or, if you prefer your tortillas heated in a pan that works too.
Video
Notes
- If you’re short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you’re ready to make the rest of the recipe.
- If you don’t have a large baking sheet, you can also cook this recipe in a 9×13 glass baking dish.
- Chicken is fully cooked when the internal temperature reaches 165°F.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 298mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 83mg | Calcium: 65mg | Iron: 2mg
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Comments
DeAnne A. Johnson says
This recipe is excellent. The time is used on cutting the veggies, but so worth it and so easy to serve at family gathering. Very tasty! Thank you.
Gloria says
These are so easy to make – flavorful, simple, and the color is just gorgeous!