Sheet Pan Chicken Fajitas Recipe

Introduction

Sheet Pan Chicken Fajitas are a quick and flavorful weeknight dinner that comes together with minimal effort. Tender chicken and colorful peppers roast together on one pan, making cleanup a breeze. Enjoy this sizzling, crowd-pleasing meal any night of the week.

Ingredients

• 1 pound chicken breast tenders, cut into bite-size pieces
• 1 red onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt
• Fresh cracked pepper

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Arrange the chicken pieces, sliced red onion, and all three sliced peppers in a single layer on a large baking sheet.
2. Step 2: Drizzle the olive oil evenly over the chicken and vegetables.
3. Step 3: Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, salt, and pepper over everything. Toss well to coat all the pieces evenly.
4. Step 4: Bake for 10 minutes, then stir the chicken and veggies on the pan to ensure even cooking. Bake for an additional 5 minutes.
5. Step 5: Switch the oven to broil on high and cook for 2 to 3 minutes, watching carefully, until the edges get crispy and slightly charred.
6. Step 6: Serve the fajitas hot on warmed flour tortillas along with your favorite toppings like sour cream, guacamole, or shredded cheese.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika or chipotle powder to the seasoning blend.
• Swap chicken for thinly sliced steak or shrimp to vary your protein choice.
• Use bell peppers of any colors you prefer or have on hand for a personalized touch.
• Line the baking sheet with foil or parchment paper for easier cleanup.
• Add sliced jalapeños if you like a bit of heat in your fajitas.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the vegetables from getting soggy, reheat separately from the tortillas and assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes! Simply use gluten-free tortillas or serve the fajita mixture over rice or in lettuce wraps.

How do I prevent the chicken from drying out?

Cutting the chicken into bite-sized pieces and roasting with the vegetables at 400 degrees helps keep it juicy. Be careful not to overbake, and broiling briefly at the end adds crispness without drying out the meat.

Sheet Pan Chicken Fajitas Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Sheet Pan Chicken Fajitas recipe is a simple, flavorful, and quick meal that combines tender chicken breast pieces with colorful bell peppers and onions, all seasoned with a blend of spices and roasted to perfection on a single sheet pan. Perfect for an easy weeknight dinner, these fajitas are juicy, smoky, and ready in under 30 minutes.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound chicken breast tenders, cut into bite-size pieces
• 1 red onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced

Seasonings & Oil

• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the chicken and vegetables.
2. Arrange Ingredients: Place the chicken pieces, sliced red onion, and the three sliced bell peppers (green, red, and yellow) in a single layer on a large baking sheet for even cooking.
3. Add Olive Oil: Drizzle the olive oil evenly over the chicken and vegetables to help with roasting and to enhance flavor.
4. Season Mixture: Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, kosher salt, and fresh cracked pepper over everything. Toss thoroughly to coat all pieces evenly with the spice mixture.
5. Bake First Cycle: Bake in the oven for 10 minutes to start cooking the chicken and softening the vegetables.
6. Stir and Continue Baking: Remove the pan and stir the chicken and veggies for even cooking, then return to the oven for an additional 5 minutes.
7. Broil for Crispiness: Switch the oven to broil on high and cook for 2-3 minutes to get crispy, charred edges on the chicken and vegetables, enhancing the smoky flavor.
8. Serve: Serve hot on warm flour tortillas with your choice of fajita toppings such as sour cream, guacamole, salsa, shredded cheese, or cilantro.
9. Enjoy and Rate: If you love this recipe, leave a 5-star rating and review to share your feedback.

Notes

• Use chicken breast tenders for quick and even cooking; alternatively, thinly sliced chicken breasts work well.
• Feel free to customize the bell peppers with your preferred colors or add other veggies like mushrooms or jalapeños for extra flavor.
• You can adjust spice levels by adding cayenne pepper or reducing chili powder based on taste.
• For a gluten-free option, serve with corn tortillas instead of flour tortillas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: Sheet Pan Chicken Fajitas, Chicken Fajitas, Easy Fajitas, One Pan Dinner, Mexican Chicken Recipe, Oven Baked Fajitas