Sheet Pan Chicken Fajitas Recipe
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Get ready for a fiesta with every bite of these fresh and flavorful sheet pan chicken fajitas! If you like fajitas like I do, you know there’s nothing quite like its sizzle fresh off the skillet. But what if I told you that you could skip the stovetop and still get all that bold, smoky, restaurant-quality flavor without all the work? Prep for 15 minutes and your oven takes care of the rest!
Chicken dinners are big in our household. From parmesan and garlic wings to cheesy chicken asparagus bake, chicken is one of my favorite proteins to prepare because of its versatility. I’m super excited to share with you our current obsession – sheet pan chicken fajitas. I always ordered fajitas when eating out at Mexican restaurants but now I get to make them at home!
This recipe is as simple as it gets – just mix, season and bake – and you get juicy, boldly-spiced chicken and tender-crisp veggies wrapped in a warm flour tortilla and finished off with your favorite toppings. The best part? It all happens in one pan, meaning a hearty dinner is ready in 45 minutes, and cleanup is a breeze. What’s not to love?
Why You’ll Love This Recipe
- One-pan magic: Everything cooks together on a single sheet pan, making cleanup effortless.
- Fresh and flavorful: Smoky, spiced chicken is combined with roasted fresh veggies, creating a satisfying meal brimming with all the Mexican flavors you love.
- Delicious all-around dish: This dish makes a trusty weeknight family meal, a fun taco night centerpiece, or an easy, adaptable dish for entertaining.
- Perfect for a crowd: One pan serves 12, making it perfect for parties or big families. Simply double the recipe on two sheet pans if you need more.
- Adaptable: Swap the protein, load up on extra veggies, or adjust the spice level to your liking. Make this dish as light or loaded as you like.
- Meal-prep friendly: Make it at the beginning of the week, store in the fridge, and reheat to enjoy a delicious, protein-packed meal all week long!
How to Make Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas – the ultimate dinner hack for busy nights, lazy weekends, or any time you need a low-effort, big-flavor meal. It’s easy to make, but even easier to tweak so that everyone at the table gets exactly what they love. We love ours inside flour tortillas then topped with diced avocados, sour cream, mozzarella, fresh cilantro, and a squeeze of lime juice!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the fajitas:
- Chicken breast: I use boneless, skinless chicken breasts since we will be slicing it for this recipe. Make sure to slice the chicken against the grain so that it’s tender, not chewy.
- Olive oil: Coats the chicken and veggies for even seasoning and caramelization in the oven.
- Red, yellow, and orange bell peppers: Bring sweetness, crunch, and vibrant colors to the dish.
- Red onion
- Garlic cloves
- Cilantro
For the fajita seasoning blend:
- Paprika
- Garlic powder
- Onion powder
- Mexican chili powder
- Dried oregano
- Ground cumin
- Salt and black pepper
For serving:
- Flour tortillas: The classic fajita wrap! For that soft, slightly chewy bite that complements the tender chicken and crisp veggies.
- Lime: A squeeze of lime juice brightens up the dish and ties everything together.
- Avocado: For that creaminess you never knew you needed in a fajita!
- Sour cream: Balances out the spice with a cool, tangy contrast.
- Mozzarella cheese: Adds a mild, creamy melt to the fajitas.
- Cilantro sprigs: A fresh finishing touch.
Step-By-Step Instructions
Sheet pan chicken fajitas is a dish that looks and tastes like it came out of a Mexican restaurant, but this one-pan meal is amazingly easy to make. Just mix, season, then pop the pan in the oven. In less than an hour, you’ll have a bright and delicious meal to serve, and dinner will feel like a fiesta! Follow the 3 simple steps below to get started.
Step 1: Mix and season
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Toss the chicken with the olive oil and seasoning blend in a large bowl. Add the garlic, bell peppers, and onion. Mix again to coat all ingredients in the spices.
Step 2: Bake
Spread the chicken and veggies in a single layer across the sheet pan.
Bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for an internal temperature of 165 F, as cooking times may vary slightly depending on your oven.
Step 3: Assemble
Warm the tortillas according to package instructions or personal preference. Assemble the fajitas before serving or lay all the ingredients on the table to let everyone help themselves.
If assembling ahead of time: Fill a generous portion of the cooked chicken and vegetable mixture onto each tortilla. Then, garnish with a squeeze of fresh lime juice, avocado, sour cream, mozzarella, and cilantro.
Substitutions
Sheet pan fajitas may have a long ingredient list, but it’s flexible! You can easily adjust the recipe to suit your taste, dietary needs, or whatever you have on hand. Here are my recommended substitutions:
- Chicken breast: Try boneless skinless chicken thighs for extra juiciness, shrimp for a seafood twist, or portobello mushrooms or tofu for a vegetarian option.
- Olive oil: Substitute with avocado oil, vegetable oil, or melted butter.
- Red, yellow, and orange bell peppers: Use all one color, swap for green bell peppers, or mix in poblano peppers for a mild smoky kick.
- Cilantro: If you’re not a fan of cilantro, use parsley instead.
- Fajita seasoning blend: If you’re out of fajita seasoning, swap in taco seasoning, Cajun seasoning, or adobo seasoning for a similar flavor profile. You can also use chili-lime seasoning for a zesty twist or make a quick DIY mix with chili powder, cumin, salt, and pepper!
- Flour tortillas: Use corn tortillas for a gluten-free option or lettuce wraps for a low-carb alternative.
- Lime: Try lemon juice if limes aren’t available, though it will be slightly more tart.
- Avocado: Replace with guacamole for extra flavor.
- Sour cream: Substitute with Greek yogurt or Mexican crema.
- Mozzarella cheese: Try cheddar, Monterey Jack, cotija, or pepper jack for a more traditional Mexican touch.
- Cilantro sprigs: Top your fajitas with fresh parsley, green onions, or a sprinkle of fresh oregano if cilantro isn’t available.
Expert Tips
- Slice the chicken evenly: Cut the chicken into uniform pieces so it cooks quickly and evenly alongside the veggies.
- Make it mess-free: Lining the pan with parchment paper prevents sticking and makes cleanup a breeze. Alternatively, use foil for crispier edges.
- Don’t overcrowd the pan: Spread everything in a single layer to allow for even roasting. Overcrowding can lead to steaming instead of caramelizing.
- Marinate for extra flavor: If you have time, let the chicken marinate with the seasoning for 15-30 minutes before baking to enhance the flavor.
- Customize the spice level: Adjust the amount of spices or add cayenne pepper or red pepper flakes for extra heat.
- Warm the tortillas properly: Heat tortillas in a dry skillet for a few seconds on each side or wrap them in foil and place them in the oven for soft, pliable fajitas.
How to Store This Recipe
Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in a skillet on the stove over medium heat until warmed through. Thaw frozen chicken fajitas overnight in the fridge before reheating.
What to Serve with Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are incredibly versatile and pair perfectly with a variety of sides. Serve them with warm flour tortillas for classic fajitas. Mexican rice, rice pilaf, or cilantro-lime rice is a great base for a fajita bowl, while guacamole, sour cream, and a squeeze of fresh lime take the flavor to the next level.
Add a side of black beans, corn salad, or even a light green salad to complete your meal. You can also use the leftovers to make wraps, tacos, or salads for a quick, flavorful lunch the next day!
More Easy Chicken Dinner Recipes To Try
- Honey mustard chicken
- Oven-baked apricot chicken
- Popeyes blackened chicken tenders
- Ruth’s Chris stuffed chicken
- Herb-crusted chicken
The Easiest Sheet Pan Chicken Fajitas
Ingredients
For the fajitas:
- 2.5 pounds chicken breast diced
- 2 tablespoons olive oil
- 1 whole red bell pepper sliced
- 1 whole yellow bell pepper sliced
- 1 whole orange bell pepper sliced
- 1 whole red onion sliced
- 2 cloves garlic minced
- 1 bunch cilantro chopped
For the fajita seasoning blend:
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For serving:
- 12 flour tortillas
- 1 whole lime juiced
- 1 whole avocado diced
- 2 tablespoons sour cream
- 1 cup mozzarella shredded
- 4 sprigs cilantro chopped
Instructions
- Preheat the oven to 375 °F and line a baking sheet with parchment paper.
- Toss the chicken with the olive oil and seasoning blend in a large bowl. Add the garlic, bell peppers, and onion. Mix again to coat all ingredients in the spices.
- Spread the chicken and veggies in a single layer across the sheet pan.
- Bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for an internal temperature of 165 F, as cooking times may vary slightly depending on your oven.
- Warm the tortillas according to package instructions or personal preference. Assemble the fajitas before serving or lay all the ingredients on the table to let everyone help themselves.
- If assembling ahead of time: Fill a generous portion of the cooked chicken and vegetable mixture onto each tortilla. Then, garnish with a squeeze of fresh lime juice, avocado, sour cream, mozzarella, and cilantro.
Notes
- Cut the chicken into uniform pieces so it cooks quickly and evenly alongside the veggies.
- Lining the pan with parchment paper prevents sticking and makes cleanup a breeze. Alternatively, use foil for crispier edges.
- Spread everything in a single layer to allow for even roasting. Overcrowding can lead to steaming instead of caramelizing.
- If you have time, let the chicken marinate with the seasoning for 15-30 minutes before baking to enhance the flavor.
- Adjust the amount of spices or add cayenne pepper or red pepper flakes for extra heat.
- Heat tortillas in a dry skillet for a few seconds on each side or wrap them in foil and place them in the oven for soft, pliable fajitas.
