Sheet Pan Chicken Fajitas are my go-to for an easy, delicious weeknight meal. Everything comes together on one pan, making for an easy cleanup (and who doesn't love that?). The chicken and colorful bell peppers get perfectly seasoned and roasted in the oven, and the toppings let you customize each fajita just how you like it.
It’s flavorful, healthy, and a guaranteed family favorite.
If you're looking for more chicken recipes, make sure to check out my One Pan Roasted Chicken and Vegetables recipe and my Creamed Spinach Stuffed Chicken recipe!
📖Printable Recipe
📖 Recipe
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are my go-to for an easy, delicious weeknight meal. Everything comes together on one pan, making for an easy cleanup (and who doesn't love that?). The chicken and colorful bell peppers get perfectly seasoned and roasted in the oven, and the toppings let you customize each fajita just how you like it.
Ingredients
- 2.5 lbs chicken, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 garlic cloves, minced
- 1 bunch cilantro, chopped
- 2 tablespoon olive oil
- 2 tablespoon sour cream, for topping
- 1 avocado, diced, for topping
- 1 cup mozzarella, shredded, for topping
- 1 lime, juiced, for topping
- 12 tortillas (e.g., flour tortillas)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Marinate chicken and veggies: In a large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper. Toss to coat. Add minced garlic, sliced bell peppers, and sliced red onion. Mix until everything is evenly coated.
- Prepare baking sheet: Line a baking sheet with parchment paper or lightly grease it.
- Arrange on a Sheet Pan: Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and vegetables evenly across the baking sheet, making sure they are in a single layer. This will help them cook evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and slightly browned.
- Assemble fajitas: Warm your tortillas according to package instructions or your preference. Once the chicken and veggies are cooked, place a generous portion on each tortilla.
- Add toppings: Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 95mgSodium: 552mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 30g
Ingredients
- Chicken, diced: Tender and juicy, perfect for soaking up all the fajita spices.
- Red, yellow, and orange bell peppers: Add sweetness and vibrant color to the dish.
- Red onion, sliced: Adds a bit of sharpness that balances the sweetness of the peppers.
- Paprika, garlic powder, onion powder, chili powder, oregano, cumin: This spice blend gives the chicken and veggies that classic fajita flavor.
- Garlic cloves, minced: Infuses the dish with extra flavor.
- Olive oil: Helps everything roast evenly and stay moist.
- Cilantro, chopped: Adds a fresh, herby finish.
- Sour cream, avocado, mozzarella, lime juice: Classic fajita toppings that balance the heat and add creaminess.
- Tortillas: The perfect vehicle for all those delicious fillings.
See recipe card for quantities.
How to Make Sheet Pan Chicken Fajitas
Preheat the oven: Set your oven to 375°F (190°C). Marinate chicken and veggies: In a large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper. Toss to coat. Add minced garlic, sliced bell peppers, and sliced red onion. Mix until everything is evenly coated.
Prepare baking sheet: Line a baking sheet with parchment paper or lightly grease it. Arrange on a Sheet Pan: Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and vegetables evenly across the baking sheet, making sure they are in a single layer. This will help them cook evenly.
Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and slightly browned.
Assemble fajitas: Warm your tortillas according to package instructions or your preference. Once the chicken and veggies are cooked, place a generous portion on each tortilla. Add toppings: Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro
Hint: To save time, you can slice the peppers and onions ahead of time and keep them in the fridge. This way, when it’s time to cook, all you have to do is toss them on the pan with the chicken.
Substitutions & Variations
Gluten-free: Use gluten-free tortillas for an easy switch.
Vegetarian: Swap the chicken for black beans or tofu—both work great with the same spice blend.
Low-carb: Skip the tortillas and serve the chicken and veggies over a bed of lettuce for a fajita salad.
💭Crucial Success Tips
Make sure to spread the chicken and veggies in a single layer on the sheet pan. This helps them roast and caramelize instead of steaming, giving you those slightly crispy, flavorful edges.
FAQ
Yes, chicken breasts work fine, but be sure not to overcook them to keep the meat tender.
Absolutely! Add more chili powder or toss in some sliced jalapeños for extra heat.
Flour tortillas are traditional, but you can use corn tortillas or even low-carb wraps if you prefer.
How to Store Sheet Pan Chicken Fajitas
Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Reheat in the oven or stovetop to keep the veggies from getting soggy.
The fajitas don’t freeze well, but you can prep the chicken and spices ahead of time and freeze for later use.
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