Hey there my friend 
. You are about to make the easiest and tastiest chicken fajitas ever. This is a one-pan recipe, meaning fewer dishes to wash after. No standing over a hot stove, no flipping each piece of chicken one by one. Just toss everything on a sheet pan, season it right, and let the oven do all the work.
Now, let me show you how to make it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large sheet pan
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs
- Aluminum foil or parchment paper (optional, for easy cleanup)
Important Info
- Servings: 4 servings (about 2 fajitas per person)
- Estimated Cost: You can make this recipe for around $12
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 350 calories
- Cook Method: Baking
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Mexican
- Diets: GlutenFreeDiet, LowCalorieDiet, LowFatDiet
How to Make Sheet Pan Fajitas Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
- 8 small flour tortillas
- Fresh cilantro and sliced avocado (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breasts | Chicken thighs or shrimp |
| Bell peppers | Zucchini or mushrooms |
| Olive oil | Avocado oil |
| Flour tortillas | Corn tortillas or lettuce wraps |
Instructions
- Preheat your oven to 400°F (200°C). Line your sheet pan with aluminum foil or parchment paper for easy cleanup.
- In a large mixing bowl, combine the chicken, sliced bell peppers, and onion.
- Drizzle the olive oil over everything and toss to coat evenly.
- In a small bowl, mix together the salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder.
- Sprinkle the seasoning mixture over the chicken and vegetables, then toss everything until well coated.
- Spread the seasoned chicken and veggies evenly on the sheet pan.
- Bake in the preheated oven for about 18-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Remove the pan from the oven and squeeze fresh lime juice over everything.
- Warm up the tortillas in the microwave or on a dry pan for a few seconds.
- Serve the fajitas by filling each tortilla with the chicken and veggie mixture. Garnish with fresh cilantro and sliced avocado if you like.
Helpful Tips
- Slice the chicken and veggies evenly so they cook at the same time.
- Don’t overcrowd the sheet pan, or the chicken won’t get that nice roasted texture.
- Want more heat? Add a pinch of cayenne pepper or some sliced jalapeños.
- Use a meat thermometer to check if the chicken is done. It should be 165°F (75°C) internally.
- Make extra and store leftovers for quick meals later.
What to Serve with Sheet Pan Fajitas Chicken
You can enjoy these fajitas on their own, but they go great with:
- Mexican rice
- Refried beans
- Guacamole
- Sour cream and shredded cheese
- Salsa and tortilla chips
How Do You Serve the Recipe?
I like to serve these fajitas straight from the pan. Just place the warm tortillas on a plate, bring the sheet pan to the table, and let everyone build their own fajitas. If you want to be extra fancy, serve with small bowls of guacamole, salsa, and cheese on the side.
Where Do You Serve This Recipe the Most?
This recipe is perfect for busy weeknights, family dinners, and casual get-togethers. Since it’s easy to make in big batches, it’s also great for parties. If you’re hosting a taco night, just set out all the toppings and let everyone customize their fajitas.
Storage
Short-Term Storage (Room Temperature)
- If you have leftovers, let them cool before storing.
- Keep the fajitas filling (chicken and veggies) in an airtight container at room temperature for up to 2 hours.
Refrigeration
- Store the cooked chicken and veggies in an airtight container in the fridge for up to 4 days.
- Keep tortillas separately in a resealable bag or wrap them in foil.
- Reheat in a pan or microwave before serving.
Freezing
- For long-term storage, place the cooked chicken and veggies in a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe. They stay juicy and flavorful even after baking. Just trim any excess fat before slicing them.
Can I make this recipe ahead of time?
Yes, you can prep everything in advance. Slice the chicken and veggies, season them, and store them in a zip-top bag in the fridge for up to 24 hours. When ready, just spread them on a sheet pan and bake.
Can I use frozen vegetables?
You can, but fresh veggies work better. Frozen vegetables release more water, which can make everything soggy instead of roasted. If using frozen, thaw them first and pat them dry before baking.
Are these fajitas spicy?
No, they have a mild heat from the chili powder, but they are not very spicy. If you like more spice, add cayenne pepper or use a spicier chili powder blend.
Can I cook this on the stovetop instead?
Yes, just heat a large pan over medium-high heat, cook the chicken first, then add the veggies and stir-fry everything together. It will take about 10-15 minutes.
