Sheet Pan Chicken Fajitas

This is my go-to when I need tacos on the table fast. Toss everything on the pan, slide it in the oven, and while it cooks you have time to set out toppings, make the guacamole and grab the sour cream, and you still have time to actually get the table ready. In 35 minutes everyone’s building their own plate and there’s almost nothing to clean up.

 

Why We Love Sheet Pan Chicken Fajitas

• Quick And Easy Dinner – Minimal prep, one pan, and dinner is on the table in 35 minutes. Weeknight chaos, handled.
• Totally Customizable – Everyone loads up their own tortilla with whatever toppings they want, which means no complaints at the table.
• Great For Leftovers – Doubles easily with two sheet pans, so you can meal prep for the week or just make sure there’s enough for everyone to go back for seconds.

Ingredients For Sheet Pan Chicken Fajitas

• chicken breast– boneless skinless, you could also use chicken tenders or boneless chicken thighs
• bell peppers – green bell peppers, red, orange or yellow bell pepper, pick any color of bell pepper you prefer
• red onion – you can also use yellow onion or white onion
• olive oil
• oregano – dried
• cumin – dried
• garlic powder – you can also use minced jarred garlic
• paprika – I like smoked paprika, but regular paprika which is also called “sweet paprika” can also be used. Occasionally paprika can be spicy, but it is usually noted on the package. Most paprika is not spicy.
• cayenne pepper – optional, and you can add a little more if you like things spicy
•  salt
• lime- juice only (about 2 tablespoons from 1 medium lime). In a pinch you can use bottled lime juice.
• flour tortillas or corn tortillas – you can use your favorite!

How To Make Sheet Pan Chicken Fajitas

1. Preheat the oven to 425. Lightly oil the pan with cooking oil.
2. Slice the chicken, bell peppers, and onion into ¼-inch strips so they cook evenly. If the chicken breasts are especially thick, slice them in half before cutting into strips. Slicing chicken into strips against the grain (the short direction) will help it be more tender instead of chewy. Add the chicken and vegetables to the sheet pan in an even layer.

3. In a small bowl mix together olive oil, oregano, cumin, garlic powder, paprika, cayenne pepper and salt. Pour the mixture over the sliced chicken, peppers and red onions. Gently toss the chicken, peppers, and onions with the oil and spice mixture.

4. Place the sheet pan in the oven for 25-30 minutes or until the chicken is cooked through. You can check the chicken with a meat thermometer that it has reached 165 in the center. Serve with warm soft tortillas and enjoy! You can also squeeze additional fresh lime juice over top of the fajitas at the table if desired.

Sheet Pan Chicken Fajita Variation Ideas

Toss in zucchini – Thin-sliced zucchini or yellow squash is a great addition to the veggie mix.

Add mushrooms – Sliced portabella or button mushrooms work really well, or swap them for the chicken to make a vegetarian version.

Try shrimp – Use 1½–2 pounds peeled and deveined shrimp instead of chicken. Slice the veggies extra thin and start checking at 15 minutes. Shrimp is done when pink and opaque.

Swap the seasoning – Use 4 teaspoons of taco or fajita seasoning in place of the spice blend. If your seasoning blend has salt, reduce the salt to ½ teaspoon.

Add hot sauce – A drizzle at the table lets everyone dial up the heat to their own taste.

Sheet Pan Chicken Fajitas FAQ

Can I Prep Sheet Pan Chicken Fajitas Ahead Of Time?

Yes! Slice the chicken and vegetables ahead of time and store them in the fridge until you’re ready to cook. You can also marinate everything in the oil and spices for up to 4-5 hours for extra flavor, just don’t go longer than 24 hours since the lime juice can affect the texture of the chicken.

How Long Do Chicken Fajitas Last?

These chicken fajitas will keep for up to three days in the fridge when stored in an airtight container. Leftovers can be warmed up in the microwave, reheated in the air fryer or warmed in the oven.