February 6, 2023
Review RecipeSheet 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.
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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.
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.
Sheet Pan Fajitas Ingredients
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 red onion, cut into thin strips
For the Seasonings
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper (optional for extra spiciness)
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 a 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 2 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
PRO TIP:
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 5 minutes of the sheet pan cooking. Alternatively, heat your tortillas in a pan on the stove.
How To Serve
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.
MORE CHICKEN RECIPES
Storage
IN THE FRIDGE: Store leftovers from this easy meal in an airtight container for 2 to 3 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 2-3 months.
This sheet pan chicken 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 in 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.
More Recipes You’ll Love
- Easy Mexican Layered Salad
- Taco Soup
- Seven Layer Dip Recipe
- Chicken Enchiladas
- Taco Bake
- Bang Bang Shrimp
- Sheet Pan Tacos
- Key Lime Pie
- Chicken Fajita Casserole
- Beef Ramen Stir Fry
- Mexican Pinwheels
- Steak Marinade
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 red onion, cut into thin strips
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper, optional for extra spiciness
- 1 lime, cut into wedges or slices
- 6 tortillas (8-inch), flour or corn
- 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 bellpeppers, 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 chickenon the pan.
- Drizzle with olive oil. Then mix all of the ingredients around right on the pan then spread the ingredients out into asingle 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 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
Note: 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.
Note: If you don’t have a large baking sheet, you can also cook this recipe in a 9×13 glass baking dish.
Note: 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!