SHEET PAN CHICKEN FAJITAS

SHEET PAN CHICKEN FAJITAS

SHEET PAN CHICKEN FAJITAS

These simple Sheet Pan Chicken Fajitas bake in the oven on one tray for a quick and easy weeknight dinner! The zesty seasoning coats bell peppers, onions and chicken breast strips, creating restaurant style chicken fajitas with very little effort. Served with a stack of soft, warm flour tortillas, a bed of salad greens, or a bowl of rice, this is a family-friendly meal that everyone can agree on.

Overhead image of a pan of easy chicken fajitas
Even my pickiest little eaters love this sheet pan chicken fajitas recipe! Skip a trip to the local Tex-Mex restaurant, because easy, customizable dinners are the way to go when feeding a family at home. Make the baked chicken fajitas as spicy or as mild as you like, and let the kids choose their favorite toppings. From cheese to sour cream, salsa to guacamole, cilantro, jalapenos, and tomatoes, the options are endless — and everyone will leave the table happy!

CHICKEN FAJITAS SEASONING
A seasoning blend adds zesty flavor to fajita meat and vegetables. While it’s similar to taco seasoning, fajita seasoning usually has fewer ingredients, a little bit less chili powder, and a more mild profile than taco seasoning. You’ll find a lot of the same herbs and spices in both; however, such as chili powder, salt, cumin, paprika, garlic and onion. When preparing this recipe at home, you can control the heat in your chicken fajita seasoning blend by adding more or less cayenne pepper.

Bowl of chicken fajitas seasoning

CHICKEN SHEET PAN FAJITAS
These easy chicken fajitas are baked instead of grilled or seared in a skillet, so they’re a nice hands-off option that doesn’t require you to tend to the stovetop or fire up the grill. They’re also easy to cleanup, since you only have one sheet pan to wash! The chicken strips, bell peppers and onion combine with olive oil and fajita seasoning, then bake until tender and cooked through. The whole family will love this simple weeknight dinner!

Close up side shot of chicken sheet pan fajitas garnished with fresh lime and cilantro

INGREDIENTS
This is a quick overview of the ingredients that you’ll need for the best sheet pan chicken fajitas. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Chicken fajita seasoning: a homemade blend of paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder and cayenne.
Boneless, skinless chicken breast: cut into thin ¼-inch strips.
Sweet bell peppers: any color is fine — red, orange, yellow or green.
Onion: use sweet onion, red onion, yellow onion, or white onion — whatever you prefer.
Olive oil: helps the seasoning adhere to the meat and veggies, adds flavor, and prevents everything from sticking to the pan.
Lime juice: adds a bright, acidic finishing touch. Extra lime wedges are a nice garnish for serving, too.

HOW TO CUT CHICKEN FAJITAS INTO STRIPS
You’ll want to slice the boneless, skinless chicken breast into ¼-inch strips before baking. These thin strips are a hallmark of fajitas, and slicing the meat before it goes into the oven helps the chicken cook through in about the same time as the vegetables. The easiest way to slice the raw chicken into these thin strips is by using a very sharp knife and cutting against the grain.

Process shot showing how to make sheet pan chicken fajitas

HOW TO MAKE CHICKEN FAJITAS FROM SCRATCH
While these restaurant style chicken fajitas might feel fun and fancy, they’re actually really easy! Just season the meat and veggies with zesty spices, then pop the sheet pan in the oven. Pile on your favorite toppings and enjoy a Tex-Mex feast.

Stir together seasoning blend.
Arrange chicken, bell peppers and onion in a single layer on an oiled sheet pan.
Drizzle olive oil over the meat and veggies, then toss to coat.
Sprinkle the seasoning over everything, and toss to coat again.
Bake in a 425° F oven for about 20 minutes, or until the chicken is cooked through and the vegetables are crisp-tender. Stir the ingredients halfway through to ensure even cooking.
Drizzle with lime juice and serve immediately.

BAKED CHICKEN FAJITAS TOPPINGS
Whether you serve the chicken and vegetables in flour tortillas, in rice bowls, or on top of salads, a variety of toppings add flavor to every bite. Here are some toppings that pair nicely with fajitas:

Fresh cilantro
Shredded lettuce
Pico de gallo
Salsa
Cheese
Guacamole or diced avocado
Sliced green onion or chives
Sour cream
Diced tomatoes
Lime wedges

PREP AHEAD TIPS
You can prepare the fajita seasoning mix in advance and keep it stored in an airtight container in the pantry for up to 3 months. If you make fajitas regularly, triple or quadruple the ingredients to make a larger batch to have on hand.

You can also slice the chicken and vegetables up to 24 hours in advance. Store the prepped ingredients in separate air-tight containers in the refrigerator. At the end of a busy work day, you’ll just have to toss everything together and pop the tray in the oven.

HOW TO STORE SHEET PAN CHICKEN FAJITAS
Leftover cooked chicken fajitas will keep in an airtight container in the refrigerator for about 3 days.
You can freeze cooked fajitas; however, I find that the meat is the only component that keeps well. Wrapped tightly, the cooked chicken will stay fresh in the freezer for up to 2 months. The vegetables tend to have a mushy, watery texture when thawed, so I don’t recommend freezing them.
Reheat the fajitas in a skillet over low heat for about 5 minutes, or in the microwave for 30-60 seconds (until warmed through).

RECIPE VARIATIONS
Don’t want to prepare your own fajita seasoning? For a shortcut, you can purchase packets of store-bought seasoning instead. You’ll need a total of about ¼ cup of seasoning for this dish.
This fajita seasoning has a small amount of “heat,” thanks to a little bit of cayenne. I would consider it comparable to “medium” salsa. If your family prefers a spicier fajita, you can increase the amount of cayenne or serve the fajitas topped with jalapeños. By contrast, if you want a more mild fajita seasoning, I suggest cutting the amount of cayenne in half (or omit it altogether).
I like soft, warm flour tortillas with fajitas, but you can also serve the fajitas with corn tortillas, over rice, or on top of salad.
Serving just two people? Cut all of the ingredients in half. The cooking instructions remain the same.

TIPS FOR THE BEST SHEET PAN CHICKEN FAJITAS RECIPE
Lightly oil the sheet pan or spritz with cooking spray so that the chicken and veggies don’t stick. For easy cleanup, line the pan with foil or parchment paper.
To easily warm the flour tortillas before serving, wrap the stack of tortillas in foil and place them in the oven during latter half of the baking time. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
Slice the chicken about ¼-inch thin so that it cooks in the same amount of time as the vegetables.
Adjust the seasoning to suit your taste preferences. Reduce the cayenne or omit it altogether for mild fajitas.
Stir everything halfway through to ensure even cooking.
The chicken is done when it reaches an internal temperature of 165° F on an instant-read thermometer.

Sheet Pan Chicken Fajitas
These simple Sheet Pan Chicken Fajitas bake in the oven on one tray for a quick and easy weeknight dinner!

Ingredients
2 tablespoon paprika
2 tablespoon chili powder
1 ¼ teaspoons salt
1 teaspoon cumin
2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne (omit for a mild seasoning)
1 ½ lbs. boneless, skinless chicken breast, sliced into ¼-inch thick strips
2 sweet bell peppers (any color), thinly sliced
1 large onion, thinly sliced
2 tablespoons olive oil
Juice from 1 lime (plus extra lime wedges for serving)
Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes
Instructions

Preheat oven to 425° F. Line a rimmed baking sheet with parchment or coat with oil or nonstick spray.
In a small bowl, stir together paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder and cayenne.
Arrange chicken, bell peppers and onion in a single layer on the prepared baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with the seasoning blend; toss to coat again.
Bake for 20 minutes, or until the chicken is cooked through and the vegetables are crisp-tender, stirring halfway through. Drizzle with lime juice and serve immediately.
Notes
Lightly oil the sheet pan or spritz with cooking spray so that the chicken and veggies don’t stick. For easy cleanup, line the pan with foil or parchment paper.

To easily warm the flour tortillas before serving, wrap the stack of tortillas in foil and place them in the oven during latter half of the baking time. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
Slice the chicken about ¼-inch thin so that it cooks in the same amount of time as the vegetables.
Adjust the seasoning to suit your taste preferences. Reduce the cayenne or omit it altogether for mild fajitas.
Stir everything halfway through to ensure even cooking.
The chicken is done when it reaches an internal temperature of 165° F on an instant-read thermometer.