Bringing the easy dinner love to you today! Seriously, so easy. Cut, sprinkle, bake, and eat. Done. Sheet Pan Chicken Fajitas are one of my FAVORITE meals.
This easy sheet pan recipe features a homemade mixture of spices to sprinkle over, which makes the veggies and chicken so tasty plus your house will smell amazing. I think the spice mixture is really what makes these above and beyond. Another bonus tip, fry up your tortillas to get them a little crispy. OMG. It’s easy.
The best part? This meal is super kid-friendly. I first created this recipe when Leah was a toddler. She has always been a big fan of peppers. As a toddler, she asked to eat a plain tortilla almost every day (and she still loves them). So this meal is right up her alley.
And even if your little eaters aren’t super adventurous, a fajita night at home is just plain fun! Let them put on their own toppings and they’ll probably be so thrilled they’ll gobble these all up!
Ready to learn how to make sheet pan chicken fajitas? Grab your ingredients, set your timer for 30 minutes and get ready to enjoy this easy weeknight meal.
The main ingredients for this meal are so simple:
These ingredients are tossed together with a delicious homemade fajita spice blend that really makes this dish the delicious, easy meal it is. For my spice blend, I use:
I recommend using a large, nonstick baking sheet for this meal. The bigger the better to make sure you can fit all this deliciousness! The peppers and onion can get pretty caramelized, so without a good nonstick pan you might have a tough time with clean-up. You should oil the pan or spray with nonstick cooking spray before baking, too.
You really can’t go wrong with any kind of onion for these fajitas, but I love to use red onion for this meal. I love their sweetness and color as part of this dish – they add just enough bite without overpowering the other flavors. You could also use a sweet yellow onion instead.
Bell peppers are typically the best option for fajitas. Which kind of bell peppers you use really comes down to personal taste (and budget). I love to use a variety of colorful bell peppers (my favorites are red, orange and yellow). I can usually find a three-pack of these peppers at my local grocery store which makes shopping for this meal super easy. If you prefer – or if you’re looking to save a little money – you could also make this dish with green bell peppers.
I recommend using boneless, skinless chicken breast for sheet pan fajitas. While you could use boneless chicken thighs or even boneless chicken tenders, you’ll get the most traditional flavor and best bang for your buck with chicken breast.
Making this chicken sheet pan fajitas recipe is so simple. Just prep your ingredients, mix together your spice blend, combine everything on a sheet pan, and bake! It’s that easy.
First, preheat your oven to 425 degrees and grease your sheet pan with oil or nonstick spray. Next, it’s time to cut up your chicken and vegetables.
Yes, fajitas are typically made with thin strips of chicken. For sheet pan fajitas, it’s especially important to cut your chicken in thin strips, against the grain, to ensure they cook fully on the pan with your vegetables.
I recommend cutting your bell peppers into long, thin strips for fajitas. Essentially you want to make your peppers and your chicken into similar-sized pieces so they cook evenly on the sheet pan and are easy to wrap in a tortilla later.
Once your chicken and veggies are cut up, it’s time for fajita seasoning.
I love to make my own fajita seasoning blend – it’s so easy and even more delicious than store bought! But if you’re short on time or just don’t keep these spices on hand, then buying fajita seasoning from the store is totally fine.
When you’re ready to make your spice blend, simply mix the chili powder, cumin, oregano, paprika, garlic powder, salt and pepper together in a small bowl. Then, put your chicken and vegetables on the sheet pan and sprinkle thoroughly with the spices. Mix everything together until it’s evenly coated.
Place into the oven and bake for 25 minutes. Warm your tortillas while the sheet pan meal is cooking, using a tortilla warmer, microwave or by lightly frying them in a pan.
One of the best ways to make a family-friendly meal is by serving something each person can make their own. I love to make a chicken sheet pan fajita board, with all kinds of delicious toppings and sides for easy customizing.
There are so many sheet pan fajitas toppings ideas out there. Some of our favorites are:
Guacamole
Pico de gallo
Salsa
Cheese
Sour Cream
Lettuce
Chopped tomatoes
Refried Beans
Cilantro
Make a full Mexican food feast by serving this sheet pan chicken fajitas recipe with one of my favorite side dishes:
White rice or yellow rice
Seasoned black beans
Sheet Pan Beef Fajitas
You could easily adapt this recipe and make it with beef instead. I recommend using skirt steak or flank steak and cutting it into thin strips just like the chicken in this version before baking.
Sheet Pan Vegetarian Fajitas
Vegetarian sheet pan fajitas would be delicious! You could make them just with peppers and onions, but I’d throw some other veggies in there too to bulk it up. Adding in strips of zucchini, summer squash and tomatoes would be delicious!
Sheet Pan Chorizo Fajitas
I love the idea of making chorizo fajitas. Sausage-based sheet pan meals are so easy and so delicious. Simply chop up the chorizo into rounds or half-moons and place on the pan with the vegetables. This would be a slightly spicy version and really delicious.
Bringing the easy dinner love to you today! Seriously, so easy. Cut, sprinkle, bake, and eat. Done. Sheet Pan Chicken Fajitas are one of my FAVORITE meals.
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
1 Tablespoon garlic powder
2 tablespoons freshly squeezed lime juice
Flour or corn tortillas, warmed or fried up
1. Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. Cut the chicken into strips and set aside. Then cut the peppers in strips and onion into wedges. Set aside.
3. In a small bowl, mix together the chili powder, cumin, oregano, paprika, salt and pepper. Set aside.
4. Place chicken, bell peppers and onion in a single layer onto the oiled baking sheet. Generously sprinkle the spice mixture over the chicken and peppers. Use your hands and mix all together until all is covered.
5. Place into oven and bake for 25 minutes.
6. While chicken and peppers are cooking, prepare tortillas. Two ways I recommend are heating or frying. Warming: If you have a tortilla warmer, you already know what to do. If you don’t, grab a bunch of paper towels and lightly wet them. Wrap around tortillas and then heat in microwave for 1 minute on 50% power. Repeat if necessary.
7. Frying: In a saucepan, drizzle olive oil or vegetable oil in the pan and heat on medium-high heat. Once hot, place tortillas in the pan and heat for 1-3 minutes then flip and cook for another 1-3 minutes. Watch carefully so not to burn.
8. Once chicken and peppers are done, remove from oven and set aside. Prepare fajitas by adding your favorite toppings (salsa, guac, sour cream, cheese, whatever you like)
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