Sheet Pan Fajitas (Chicken) Recipe

Introduction

Sheet Pan Fajitas are an easy and flavorful weeknight dinner that combines tender chicken with vibrant bell peppers and onions. With just one pan and simple seasoning, you can have a delicious Tex-Mex meal ready in under 30 minutes.

Ingredients

• 3 large skinless chicken breasts (about 2 pounds, cut into thin strips, cut against the grain)
• 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 and/or slices)
• 6 8-inch tortillas, flour or corn
• Optional toppings: cilantro (roughly chopped), sour cream, salsa, pico de gallo, guacamole, shredded cheese

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Step 2: Place the chicken strips, sliced bell peppers, minced garlic, and red onion strips on a large baking sheet.
3. Step 3: In a small bowl, combine chili powder, cumin, paprika, oregano, and cayenne pepper. Sprinkle this spice mix evenly over the chicken and vegetables on the baking sheet.
4. Step 4: Drizzle the olive oil over everything. Use your hands or a spatula to toss and mix the ingredients right on the pan, then spread them out in a single even layer.
5. Step 5: Arrange the lime wedges around the pan for added flavor during baking.
6. Step 6: Bake for about 20 minutes, until the chicken is fully cooked and the vegetables are tender.
7. Step 7: During the last 5 minutes of baking, wrap the tortillas in foil and warm them in the oven. Alternatively, you can heat the tortillas separately in a dry pan.
8. Step 8: Serve the cooked chicken and vegetables with warmed tortillas and your favorite toppings like cilantro, sour cream, salsa, or guacamole.

Tips & Variations

• For extra smoky flavor, add smoked paprika instead of regular paprika.
• Substitute chicken breasts with thinly sliced steak or shrimp for a different protein option.
• To make it vegetarian, replace the chicken with sliced portobello mushrooms or extra bell peppers.
• Add a dash of lime juice right before serving to brighten the flavors.
• If you prefer less heat, omit the cayenne pepper or reduce the amount.

Storage

Store any leftover fajita chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Warm gently in a skillet or microwave before serving. Tortillas are best warmed fresh but can also be wrapped in foil and reheated in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can slice and season the chicken and vegetables ahead and keep them refrigerated. Assemble and bake the sheet pan just before dinner to keep everything fresh.

What tortillas work best for fajitas?

Both flour and corn tortillas work well for fajitas. Flour tortillas are softer and easier to fold, while corn tortillas add a more authentic, slightly firmer texture.

Sheet Pan Fajitas (Chicken) Recipe

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★★★★★

4.7 from 92 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Sheet Pan Chicken Fajitas recipe is an easy, flavorful weeknight dinner option that involves baking marinated chicken strips with colorful bell peppers and onions all on one pan. Bursting with smoky spices and complemented by fresh lime wedges, these fajitas can be served with warm tortillas and your favorite toppings for a vibrant and satisfying meal with minimal cleanup.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 3 large skinless chicken breasts (about 2 pounds, cut into thin strips, cut against the grain)
• 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

Spices and Oils

• Salt and pepper to season the chicken
• 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)

Additional Ingredients

• 1 lime (cut into wedges and/or slices)
• 6 8-inch tortillas, flour or corn
• Optional toppings: cilantro (roughly chopped), sour cream, salsa, pico de gallo, guacamole, shredded cheese

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the fajitas.
2. Prepare Ingredients on Sheet Pan: Place the chicken strips along with the sliced red, yellow, green bell peppers, minced garlic, and red onion strips onto a large baking sheet.
3. Mix Spices: In a small bowl, combine chili powder, cumin, paprika, oregano, and cayenne pepper; sprinkle this spice blend evenly over the chicken and vegetables on the pan.
4. Add Olive Oil and Toss: Drizzle the olive oil over the ingredients, then mix and toss everything directly on the pan to coat evenly. Spread the mixture out into a single layer for even cooking.
5. Add Lime Wedges: Arrange lime wedges around the pan for roasting alongside the ingredients, which will add fresh citrus aroma and flavor.
6. Bake: Place the sheet pan in the preheated oven and bake for about 20 minutes or until the chicken is fully cooked through and the vegetables are tender.
7. Warm Tortillas: During the last 5 minutes of baking, wrap the tortillas in foil and warm them in the oven. Alternatively, you can heat tortillas in a skillet if preferred.
8. Serve: Serve the cooked chicken and pepper mixture on warmed tortillas with lime wedges and your choice of optional toppings such as cilantro, sour cream, salsa, pico de gallo, guacamole, or shredded cheese.

Notes

• Cutting the chicken against the grain helps make it more tender.
• If you prefer extra spice, leave the cayenne pepper in; omit if you want a milder dish.
• Use either flour or corn tortillas depending on your preference or dietary needs.
• The lime wedges roasted with the fajitas add a subtle depth of citrus flavor but can also be squeezed fresh before serving.
• To keep the tortillas warm and soft, wrapping them in foil while heating is recommended.
• This recipe is easily doubled or tripled for larger groups since it is baked on a sheet pan.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Sheet Pan Fajitas, Chicken Fajitas, One Pan Dinner, Mexican Chicken Fajitas, Easy Weeknight Dinner, Sheet Pan Dinner