Sheet Pan Chicken Fajitas Recipe

Introduction

Sheet Pan Chicken Fajitas are a quick and flavorful weeknight meal that combines tender chicken strips with vibrant bell peppers and onions, all roasted to perfection. This simple one-pan recipe is perfect for busy cooks looking for a delicious, fuss-free dinner.

Ingredients

• 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
• 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into ½″-wide strips
• 1 medium onion, peeled and cut into ½″-thick slices
• 2 Tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt (plus extra to taste)
• ½ tsp freshly ground black pepper
• 8 small flour or corn tortillas, warmed
• Lime wedges, for squeezing over fajitas
• Fresh cilantro leaves
• Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese

Instructions

1. Step 1: Position a rack in the top third of your oven and preheat to 425°F (220°C). In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning blend. Set aside.
2. Step 2: Place the sliced bell peppers, onion, and chicken strips on a rimmed sheet pan. Drizzle evenly with olive oil, then sprinkle the seasoning mix over everything. Toss well to coat all pieces thoroughly. Spread the mixture out evenly in a single layer and let it rest for 10 minutes at room temperature to meld flavors, or refrigerate for up to 2 hours for a deeper flavor.
3. Step 3: Bake the chicken and vegetables in the preheated oven for 18 to 20 minutes. After baking, switch the oven to broil mode and cook for an additional 2 to 3 minutes, until edges are browned and slightly charred. Ensure chicken reaches an internal temperature of 165°F (74°C).
4. Step 4: During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm, making them soft and pliable.
5. Step 5: Once cooked, squeeze fresh lime juice over the fajita mixture and sprinkle with fresh cilantro leaves if desired. Serve the chicken and vegetables with warmed tortillas and optional toppings like sour cream, pico de gallo, guacamole, or shredded cheese.

Tips & Variations

• For a smoky flavor, use smoked paprika and add a pinch of chipotle powder to the seasoning blend.
• Use chicken thighs instead of breasts for juicier meat, adjusting cooking time if needed.
• Try adding sliced jalapeños for some heat or swap bell peppers for poblano peppers for a different flavor.
• Letting the seasoned mixture marinate in the fridge for a couple of hours enhances the flavors.

Storage

Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Tortillas can be wrapped in foil and reheated in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking and the best texture. If using frozen, thaw completely and pat dry before slicing and seasoning.

What can I substitute for bell peppers?

You can use other vegetables like zucchini, mushrooms, or even thinly sliced carrots if you prefer or don’t have bell peppers on hand.

Sheet Pan Chicken Fajitas Recipe

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★★★★★

4.6 from 144 reviews

This Sheet Pan Chicken Fajitas recipe offers a quick and easy way to enjoy vibrant, flavorful Mexican-inspired fajitas cooked all together on one pan. Tender strips of seasoned chicken breast are baked with colorful bell peppers and onions, then served with warm tortillas and fresh toppings for a crowd-pleasing meal that’s perfect for busy weeknights.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
• 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into ½″-wide strips
• 1 medium onion, peeled and cut into ½″-thick slices

Seasonings and Oil

• 2 Tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt (plus extra to taste)
• ½ tsp freshly ground black pepper

Serving

• 8 small flour or corn tortillas, warmed
• Lime wedges, for squeezing over fajitas
• Fresh cilantro leaves
• Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese

Instructions

1. Heat & prep pan: Position a rack in the top third of your oven and preheat to 425°F (220°C). In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning blend. Set aside.
2. Spread veggies and chicken: Place the sliced bell peppers, onion, and chicken strips on a rimmed sheet pan. Drizzle evenly with olive oil, then sprinkle the seasoning mix over everything. Toss well to coat all pieces thoroughly. Spread the mixture out evenly in a single layer on the pan and let it rest for 10 minutes at room temperature to allow flavors to meld (or refrigerate for up to 2 hours for a deeper flavor profile).
3. Bake & broil: Bake the chicken and vegetables in the preheated oven for 18 to 20 minutes. After baking, switch the oven to broil mode and cook for an additional 2 to 3 minutes, until the edges of the veggies and chicken are browned and slightly charred. Ensure the chicken’s internal temperature reaches 165°F (74°C) for safe consumption.
4. Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in a sheet of aluminum foil and place them in the oven to warm, making the tortillas pliable and ready for serving.
5. Garnish & serve: Once cooked, squeeze fresh lime juice over the fajita mixture and sprinkle freshly chopped cilantro on top, if desired. Serve the chicken and vegetables with warmed tortillas and your choice of optional toppings such as sour cream, pico de gallo, guacamole, or shredded cheese. Build your own fajitas to enjoy.

Notes

• For a deeper flavor, marinate the chicken and vegetables in the seasoning mix for up to 2 hours before baking.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe eating.
• Feel free to substitute flour tortillas with corn tortillas to make the dish gluten free.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers in the oven or on the stovetop to maintain texture and flavor.

Keywords: sheet pan chicken fajitas, chicken fajitas recipe, easy chicken fajitas, baked fajitas, Mexican chicken dinner