Get ready for a fiesta with every bite of these fresh and flavorful sheet pan chicken fajitas! Juicy, perfectly seasoned chicken and tender-crisp veggies come together for an easy, flavor-packed meal. 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?
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.
Serve: Serve them with warm flour tortillas for classic fajitas or with rice for a fajita bowl. 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!Store: 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.