Sheet Pan Chicken Fajitas
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Sheet pan chicken fajitas is a delicious quick and easy dinner that is a family favorite recipe! Juicy pieces of chicken mixed with crisp peppers and onions tossed in delicious, flavorful spices. This great sheet pan recipe is an easy meal to prep and quick to make!
Table of Contents
Why We Love Sheet Pan Chicken Fajitas
- Quick And Easy Dinner– This is the perfect dinner for busy nights. It’s fast to prep and the entire family loves this easy recipe. I love how easy sheet pan dinners are.
- Flavorful– The mix of spices is one of my favorite for Mexican-inspired meals, and is packed full of flavor. Plus you can add your favorite toppings!
- Lots Of Ways To Serve– Check out some of the other ways I’ll serve these delicious chicken fajita tacos at the bottom of the page near the recipe card, either the first time or for repurposing any leftovers!
Ingredients For Sheet Pan Chicken Fajitas
Find the full printable recipe with specific measurements and directions below in the recipe card.
- 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 Juice from 1 lime about 2 tablespoons. I often keep jarred lime juice in the fridge as it lasts a little longer then fresh limes do. Lemon juice can be swapped for lime in a pinch, but the flavor of lime juice works better in my opinion.
- flour tortillas or corn tortillas – you can use you favorite!
How To Make Sheet Pan Chicken Fajitas
- Preheat the oven to 425. Lightly oil the pan with cooking oil.
- Slice chicken breast pieces, bell pepper and onion into ¼ inch strips. Slice so the meat and vegetables are about the same size so everything cooks evenly. Some thicker chicken breasts may need to be sliced in half as well as into slices to get strips that are roughly ¼ inch thick. Add the chicken and vegetables to the sheet pan in an even layer.
- 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.
- Place the sheet pan in the oven for 25-30 minutes or until the chicken is cooked all the way 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.
Variation Ideas
Add zucchini- thin-sliced zucchini or yellow squash can be delicious to add to the fajita veggies
Swap or add mushrooms- Sliced fresh mushrooms, especially portabella mushrooms, are really delicious added to this recipe. You could also swap mushrooms for the chicken to make a vegetarian version of these fajitas.
Add poblano peppers- These delicious peppers are mildly spicy (less spicy than jalapenos) and you prep them the same as bell peppers. Remove the seeds and stem, then slice. I recommend adding one or two peppers the first time.
Try shrimp – Shrimp can be delicious in this dish and is an easy swap! I’d plan for between a pound and a half of shrimp and two pounds of shrimp and make sure to devine the shrimp first. Expect shrimp may cook a little quicker, I’d start checking it after 15 minutes for doneness. I also recommend cutting the vegetables extra thin so they cook at the same rate as the shrimp.
Swap taco or fajita seasoning – While I love the spice blend on this dish, you can swap a more basic taco seasoning or Mexican-inspired spice mix blend. I recommend using 4 teaspoons of seasoning and still adding the teaspoon of salt. If your premixed seasoning is especially salty, decrease the salt to 1/2 a teaspoon or the salt can be omitted if you choose.
Add hot sauce- A drizzle of hot sauce gives these sheet pan fajitas a spicy kick at the table, yum! Use a little or a lot of hot sauce to your own taste.
What To Serve with Chicken Fajitas
Blender Salsa – This is a more tomato-based restaurant-style salsa, perfect for tacos and chips!
Cheese – shredded Cheddar, crumbled Queso Fresco, or shredded Monterey Jack cheese are all great choices for tacos.
Guacamole – Fresh homemade guacamole is SO good and a super quick recipe to make. Great for chips or tacos!
Sour Cream – or creme fraiche is delicious too!
Pico de Gallo – mild chunky salsa, this is what is included in the pictures
Black Bean Corn Salsa – Serve hot or cold!
Cilantro – A little fresh chopped cilantro adds so much freshness to tacos, but if you don’t like cilantro you can also try fresh parsley.
Street corn dip – this delicious dip is as yummy on top of tacos as it is on a chip!
Shredded Cabbage or Lettuce – Chop or shred cabbage or lettuce for extra crunch!
Spanish Style Rice or Cilantro Lime Rice – makes a quick and easy side! Spanish-style rice is often found at a Mexican restaurant while cilantro lime rice is a copycat from Chipotle.
Ways To Serve Chicken Fajita Leftovers
You can make other meals from this dish besides just chicken fajitas or calling it taco night. This is a great recipe to mix up dinner in different ways so you can easily use up any leftovers.
Quesadillas– A large tortilla full of shredded cheese and extra chicken fajitas, delicious!
Bowls– Serve over rice or cauliflower rice in a large bowl, yum!
Nachos– Add over chips on a new sheet pan, top with cheese and melt at 350 for 10-15 minutes or until warm and gooey.
Salad – Add these fajitas over crisp lettuce for a delicious lunch or dinner!
Eggs and Omelets– Add leftover chicken fajitas to eggs for a delicious scramble or omelet. Great for breakfast, brunch, lunch or even breakfast for dinner!
How Long Do Chicken Fajitas Last?
Expect these chicken fajitas will last for three days when stored in an airtight container in the refrigerator.
Can I Prep These Chicken Fajitas Ahead Of Time?
You could prep this pan ahead of time by slicing the vegetables and the chicken, and then add the other ingredients right before cooking.
You can also even marinate the chicken and the vegetables in the oil and spices ahead of time. If you choose to marinade for more flavor, I recommend marinating for 4-5 hours for the ideal flavor.
I wouldn’t marinate for longer than 24 hours though because this recipe has lime juice in it. The lime juice can begin to change the texture of the chicken and it won’t taste it’s best if marinated for more than 24 hours.
Easy Beef Dinner Recipes
Easy Chicken Fajita Wraps
Grilled Chicken Kabobs (With Fajita Marinade)
Cheesy Mexican Chicken And Rice (One Pot!)
Crockpot Shredded Chicken Tacos
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound chicken breast boneless skinless chicken breast
- 2 bell peppers green, red, yellow, or orange
- 1 medium red onion
- ¼ cup olive oil
- 2 teaspoons oregano dried
- 1 teaspoon cumin dried
- 1 teaspoon garlic powder dried
- ½ teaspoon paprika dried
- 1/4 teaspoon cayenne pepper dried
- 1 teaspoon salt
- 1 medium lime- juice only Juice from 1 lime about 2 tablespoons
- 8 flour or corn tortillas
Instructions
- Preheat the oven to 425. Lightly oil the pan with cooking oil.
- Slice chicken breast, bell pepper and onion into ¼ inch strips. Slice so the meat and vegetables are about the same size so everything cooks evenly. Some thicker chicken breasts may need to be sliced in half as well as into slices to get strips that are roughly ¼ inch thick. Add the chicken and vegetables to the sheet pan.
- 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 onions. Gently toss the chicken, peppers and onions with the oil and spice mixture.
- Place the sheet pan in the oven for 25-30 minutes or until the chicken is cooked all the way through. You can check the chicken with a meat thermometer that it has reached 165 in the center. Serve with warm tortillas and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
I half slice cherry tomatoes and add to the mix. I prepare my oil with spice ingredients in a big bowl then add the chicken, peppers, onions, and cherry tomatoes to the bowl early in the day and put in fridge covered until evening then cook on sheet pan.
I want your recipe please that look so Good.
Made this tonight for dinner. I will need to double it next time! So good!
So glad it was delicious Joni, hope you make it again!