Looking for a quick, healthy, and delicious meal that requires minimal cleanup? These Sheet Pan Chicken Fajitas are your answer! Juicy chicken strips and colorful bell peppers and onions are roasted to perfection with a smoky, zesty seasoning blend. Serve them in warm tortillas with your favorite toppings for a satisfying Tex-Mex feast. This one-pan wonder is perfect for busy weeknights, meal prep, or even entertaining guests. Let’s dive into the details!
Why You’ll Love This Recipe
- One-Pan Meal: Cleanup doesn’t get easier than this! Everything cooks on a single sheet pan.
- Quick & Easy: Ready in just 30 minutes—perfect for those hectic evenings.
- Flavor-Packed: The homemade fajita seasoning delivers bold, smoky, and zesty flavors.
- Healthy & Customizable: Packed with lean protein and veggies, it’s easy to adapt to dietary preferences like low-carb or vegan.
- Meal Prep Friendly: Leftovers reheat beautifully, making it a great option for lunches or dinners throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fajitas:
- Boneless, skinless chicken breasts or thighs, sliced into thin strips
- Bell peppers (red, yellow, green), sliced
- Onion, sliced
- Olive oil
- Lime juice
For the Fajita Seasoning:
- Chili powder
- Cumin
- Smoked paprika (for an extra smoky kick)
- Garlic powder
- Onion powder
- Oregano
- Salt & black pepper
- Red pepper flakes (optional, for heat)
Optional Toppings:
- Fresh cilantro
- Avocado or guacamole
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Shredded cheese
Directions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Preheating ensures the chicken and veggies roast evenly and develop a slight char.
Step 2: Season the Chicken & Veggies
In a large bowl, combine sliced chicken, bell peppers, and onions. Drizzle generously with olive oil and lime juice to keep everything moist and flavorful. In a separate small bowl, mix all the fajita seasoning ingredients. Sprinkle the seasoning over the chicken and veggies, tossing thoroughly to ensure everything is evenly coated.
Pro Tip: Massage the seasoning into the chicken and veggies to help the flavors penetrate deeply. This step makes a huge difference in taste!
Step 3: Roast to Perfection
Spread the seasoned chicken and veggies evenly on the prepared sheet pan, ensuring they’re in a single layer. Overcrowding can lead to steaming instead of roasting, which results in soggy fajitas. Bake for 20-25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender yet slightly caramelized.
For an optional charred finish, broil the fajitas for 2-3 minutes at the end. Keep a close eye on them to avoid burning.
Step 4: Assemble & Serve
While the fajitas bake, warm your tortillas. You can heat them in a dry skillet for 30 seconds per side or wrap them in foil and warm them in the oven. Once the chicken and veggies are ready, assemble your fajitas by filling warm tortillas with the roasted mixture. Top with fresh cilantro, sour cream, guacamole, salsa, or shredded cheese. Add a squeeze of lime juice for an extra burst of freshness.
Servings and Timing
- Servings: 4-6 people
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations to Try
This versatile recipe can be customized to suit your preferences:
- Extra Spicy: Add cayenne pepper, red pepper flakes, or a dash of hot sauce to the seasoning mix.
- Low-Carb/Keto: Skip the tortillas and serve the fajita filling over cauliflower rice or lettuce wraps.
- Cheesy Fajitas: Sprinkle shredded cheese over the chicken and veggies during the last few minutes of baking to create a melty topping.
- Gluten-Free: Use corn tortillas or gluten-free wraps.
- Vegan Option: Substitute chicken with portobello mushrooms or tofu for a plant-based version.
Storage and Reheating Tips
Proper storage ensures your leftovers stay fresh and flavorful:
- Storage: Store cooled fajita filling in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm the filling in a skillet over medium heat for a few minutes or microwave in 30-second intervals until heated through.
- Freezing: Place cooked chicken and veggies in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Can I use pre-made fajita seasoning?
Absolutely! If you’re short on time, substitute with 2-3 tablespoons of store-bought fajita seasoning. However, making your own allows you to control the salt and spice levels.
What’s the best way to warm tortillas?
For soft, pliable tortillas, heat them in a dry skillet for 30 seconds per side. Alternatively, wrap them in foil and warm them in the oven at 350°F (175°C) for 5-10 minutes.
Can I add other vegetables?
Yes! Feel free to toss in mushrooms, zucchini, or cherry tomatoes for added variety and nutrition.
Can I make this in an air fryer?
Definitely! Cook the chicken and veggies at 375°F for 12-15 minutes, shaking halfway through, until the chicken is fully cooked.
What’s the best chicken for fajitas?
Chicken thighs are juicier and more flavorful, but chicken breasts work well too if you prefer leaner meat.
How do I prevent soggy fajitas?
Ensure everything is spread out in a single layer on the sheet pan. This promotes even roasting and prevents steaming.
Can I grill instead of bake?
Yes! Grill the chicken and veggies over medium-high heat for 6-8 minutes, turning occasionally, until cooked through.
What cheese goes well with fajitas?
Cheddar, Monterey Jack, or Cotija cheese pairs beautifully with the smoky flavors of fajitas.
Can I use frozen chicken?
While possible, it’s best to thaw the chicken completely before cooking to ensure even cooking and optimal texture.
Serving Suggestions
Take your fajitas to the next level with these creative serving ideas:
- Low-Carb Option: Serve the filling over cauliflower rice or lettuce wraps for a lighter meal.
- With Rice & Beans: Pair with Mexican rice and black beans for a hearty, satisfying dinner.
- Extra Toppings: Add pickled onions, jalapeños, or a drizzle of hot sauce for additional flavor layers.
Conclusion
These Sheet Pan Chicken Fajitas are a game-changer for busy weeknights and lazy weekends alike. With juicy chicken, vibrant veggies, and bold seasoning, they’re packed with flavor and nutrients. Plus, the minimal cleanup and endless customization options make them a must-try for any home cook. Whether you’re feeding your family or meal prepping for the week, this recipe has got you covered. So grab your sheet pan and whip up this crowd-pleasing dish tonight—you won’t regret it!
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs (sliced into thin strips)
- 3 bell peppers (red, yellow, green) (sliced into strips)
- 1 large red onion (sliced into strips)
- 2 tbsp olive oil
- 1 lime (juiced, plus extra wedges for serving)
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- flour or corn tortillas (warmed)
- fresh cilantro (chopped, for garnish)
- sour cream, guacamole, salsa, or shredded cheese (optional toppings)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine sliced chicken, bell peppers, and onions. Drizzle with olive oil and lime juice.
- In a small bowl, mix all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Sprinkle the seasoning over the chicken and veggies, tossing thoroughly to coat evenly.
- Spread the seasoned chicken and veggies evenly on the prepared sheet pan, ensuring they’re in a single layer.
- Bake for 20-25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- (Optional) Broil for 2-3 minutes at the end for a slight charred finish. Keep an eye on it to avoid burning.
- While the fajitas bake, warm the tortillas. Heat them in a dry skillet for 30 seconds per side or wrap them in foil and warm in the oven.
- Serve the chicken and veggies in warm tortillas and top with fresh cilantro, sour cream, guacamole, salsa, or shredded cheese. Add a squeeze of lime juice for extra freshness.