These Sheet-Pan Chicken Fajitas are an incredibly flavorful and easy way to enjoy your favorite Mexican dish at home. With a perfect blend of spices and a simple preparation, your family will love this healthy and delicious dinner option. Plus, it all cooks on one pan, making cleanup a breeze!
Recipe by Lindsay Autry
I’m a busy mom with a crazy schedule (who else can relate?), so when I find quick and easy meals that are still packed with flavor, I jump on them! These sheet-pan chicken fajitas have become a go-to recipe in my household since they’re so easy to make and always a hit.
Use my homemade seasoning blend, or mix and match spices based on what you have on hand. Plus, you can really get creative with the toppings and sides. Just have fun with it!
The easiest sheet-pan chicken fajitas
Sheet-pan chicken fajitas are a popular Tex-Mex dish, especially in the southwestern United States. They feature a delicious combination of marinated chicken, bell peppers, onions, and a variety of spices.
As the name suggests, this meal is cooked on one sheet pan in the oven, making it a convenient weeknight meal. The flavor turns out smoky and slightly spicy, with a hint of tanginess from the lime juice. The chicken is perfectly juicy, while the bell peppers and onions remain crisp yet tender.
These chicken fajitas are best served in warm flour or corn tortillas and topped with your favorite fixings, like sour cream, guacamole, salsa, and cilantro-lime rice!
Ingredients & substitutions
- Chicken: Boneless, skinless chicken tenderloins are my top choice for a tender and lean protein in sheet-pan chicken fajitas. The rest of the chicken breast doesn’t hold up very well to high-heat cooking.
- Bell pepper: I think red bell pepper adds the perfect color, crunch, and sweetness, but feel free to use any color you prefer or have on hand! Orange, yellow, and green all make great choices too.
- Yellow onion: Once cooked, yellow onion adds a sweet flavor and a mild onion taste. You can also use white onion or red onion for a similar effect.
- Spices: For my spice blend, I reach for chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and cayenne powder. These spices create the quintessential smoky, spicy flavor of fajitas.
- Salt: Enhances the flavors of the dish. Add salt to your preferred taste!
- Olive oil: Coats the chicken and vegetables for even cooking. For the best results, use quality extra-virgin olive oil.
- Lime juice: I like to squeeze some fresh lime juice on the fajitas at the end of cooking for added brightness and tanginess. Lemon juice also works in a pinch!
- Scallions: For extra mild onion flavors and a pop of color.
- Tortillas: Both flour and corn tortillas work for fajitas. Just make sure to warm them up!
- Toppings: Use your favorites! Some of mine include sour cream, guacamole, and salsa.
How to make sheet-pan chicken fajitas
Step 1: Prep the ingredients
Preheat the oven to 375F. In the meantime, dice the chicken into 1½-inch pieces and thinly slice the bell pepper and onion. In a large bowl, combine the chicken, bell pepper, and onion. In a separate small bowl, whisk together the spices and salt.
Step 2: Season the mixture
Pour the olive oil and fajita spice mixture over the chicken and vegetables, tossing until well-coated. Let the mixture sit at room temperature for at least 20 minutes to help infuse flavor.
Step 3: Bake the fajitas
Line a sheet pan with foil or parchment paper and spread the chicken and vegetables out in a single layer. Bake the fajitas for 10-12 minutes, stirring once halfway through, until the chicken is cooked through and reaches an internal temperature of 160F.
Just before serving, toss the chicken and vegetables with lime juice and scallions. Serve your sheet-pan chicken fajitas in warmed tortillas with your favorite toppings and sides!
- Protein: Swap the chicken for shrimp, steak, tofu, or chickpeas.
- Colors: Use a variety of bell pepper colors for a visually appealing recipe.
- Veggies: Try different veggies like mushrooms, zucchini, corn, or carrots for unique flavors, colors, and textures.
- Seasoning: Instead of fajita seasoning, you can try taco seasoning or adobo seasoning.
- Spicy: Make your fajitas extra spicy by adding more cayenne or diced serrano pepper.
- Low carb: for a low-carb option, swap the tortillas for lettuce wraps.
Tips and tricks
- Preheat: Don’t forget to preheat the oven for the most even cooking!
- Lined pan: For easier cleanup, line your pan with parchment paper or aluminum foil.
- Don’t overcrowd: Use a large pan to keep the fajitas in an even single layer. If you find the pan is overcrowded, it’s best to cook it in batches to prevent soggy vegetables and undercooked chicken.
- Stir halfway: At the halfway point, stir the veggies and chicken for even browning.
- Use a thermometer: Use an instant-read thermometer to ensure the chicken is cooked completely. It should reach an internal temperature of 160F.
What to do with leftovers
For any leftover sheet-pan chicken fajitas, just follow these simple steps:
- Fridge: Store leftover fajita fillings in an airtight container for 3-4 days.
- Freezer: Once cooled, you can freeze cooked fajita filling for up to 3 months.
- Reheating: Reheat leftovers in a skillet over medium heat until warmed through.
If you’re a chicken lover like me, you need to check out a few more of GBCs’ most popular chicken recipes like these:
Frequently asked questions
Can I cook the fajitas in a skillet instead of the oven?
Yes, you can prepare the chicken and vegetables in a large skillet over medium-high heat until cooked through.
Can I use other types of meat for this recipe?
Yes, instead of chicken, you can use shrimp, steak, or tofu for a different take on fajitas.
Can I add other vegetables to the fajitas?
Absolutely! Feel free to add your favorite vegetables like mushrooms, carrots, or zucchini.
Can I use store-bought fajita seasoning instead of making my own?
Of course! If you don’t have all the ingredients or prefer more convenience, just use about 3-4 tablespoons of fajita seasoning in place of the homemade blend.
Sheet-Pan Chicken Fajitas
- 2 lbs boneless, skinless chicken tenderloins diced into 1 1/2 pieces
- 1 large red bell pepper sliced thinly (about 1/4 inch thick)
- 1 small yellow onion peeled and sliced thinly, about 1/4 inch thick
- 4 1/2 tsp ground chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 tbsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 tbsp scallions finely chopped
- flour or corn tortillas for serving
- sour cream for serving
- guacamole for serving
- salsa for serving
- cilantro-lime rice for serving
- Preheat the oven to 375 F.
- In a large bowl, add chicken, bell pepper and onion
- In a small bowl, add all of the spices and salt and whisk to combine.
- Pour extra virgin olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
- Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, about 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.
- Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.