This Sheet Pan Chicken Fajitas comes together in about 30 minutes and uses just one pan for a quick and easy weeknight dinner that your family will love!
The Ingredients Breakdown
Here’s what you’ll need to whip up this amazing Sheet Pan Chicken Fajitas:
- 1½ lb boneless, skinless chicken breasts (cut into ½″-thick strips or, hey, you could totally use chicken tenders!)
- 3 bell peppers (mix it up with red, yellow, orange, or green, whatever you have on hand, cored and cut into ½″-wide strips; it adds such a beautiful pop of color!)
- 1 medium onion (peeled and cut into ½″-thick slices; this adds a wonderful sweetness as they caramelize!)
- 2 Tbsp olive oil (just enough to give everything that luscious texture)
- 2 tsp chili powder (for all that flavor)
- 1 tsp ground cumin (seriously, this is a MUST for that warm, earthy taste)
- 1 tsp smoked paprika (adds a little smoky goodness; yum!)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt (plus a couple pinches for taste)
- ½ tsp freshly ground black pepper
- 8 small flour or corn tortillas (to wrap up all that goodness)
- Lime wedges (squeeze some over those fajitas for a zesty kick)
- Fresh cilantro leaves (optional, but c’mon, adds a fresh flair!)
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese (you can’t go wrong with all the toppings!)
Here’s How It’s Done!
Preheat and Prep the Pan
First thing, position a rack in the top third of the oven and preheat to 425°F. While that’s heating up, grab a small bowl and combine the spices we’ve gotten all excited about. (That’s the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.) Set that aside for a moment.
Toss It All Together
Spread those colorful veggies and chicken over a rimmed sheet pan (trust me, you want a rimmed one for all those juices). Drizzle everything with olive oil, then sprinkle that oh-so-delicious seasoning mix over the top. Toss everything together until everything’s evenly coated (it should look colorful and beautiful!).
Oh, and here’s a little pro tip: Let it rest for 10 minutes at room temperature, or you can pop it in the fridge for up to 2 hours. Letting it sit allows those flavors to marry, and the taste is just… wow!
Bake and Broil
Now, slide that sheet pan into your preheated oven for 18-20 minutes. The chicken should go from pink to perfectly cooked (165°F when you insert a meat thermometer). Then, switch to broil for 2-3 minutes, just until the edges are beautifully browned and lightly charred. This gives everything that incredible texture and depth of flavor.
Warm the Tortillas
While that’s happening, wrap your tortillas in a sheet of foil and place them in the oven for the last 5 minutes of bake time. This keeps them warm and fluffy, so good!
Garnish and Serve!
Finally, squeeze fresh lime juice over those sizzling fajitas and sprinkle some cilantro on top if you’re using it. Now just build your fajitas with those warm tortillas and pile on your favorite toppings. Get ready for a flavor explosion that’ll have everyone at the table asking for seconds!
If you loved this Sheet Pan Chicken Fajitas, be sure to check out my Santa Fe Chicken, my Chili Stuffed Casserole, or my One-Pan Lemon Garlic Chicken and Rice for more hearty yet simple meals!
Why This Sheet Pan Chicken Fajitas Works
Quick & Easy
This sheet pan chicken fajitas recipe literally comes together in under 30 minutes. You can prep, cook, and serve all without any stress. Perfect for when you’re juggling a million things and need a quick and easy dinner option!
Minimal Cleanup
You’ll be thrilled because you’re only using one pan, less cleanup means more time to spend with family (or enjoying a glass of wine, if that’s your jam!).
Customizable
The best part is how customizable these fajitas are! Use up whatever veggies you have on hand, zucchini, squash, even leftover grilled veggies, they all work great! Feeling spicy? Toss in jalapeños; not a fan of chicken? Use shrimp or tofu instead. The flexibility is endless!
Comfort Food
These fajitas are loaded with tons of flavor and… honestly, every bite is like a warm hug. You can savor every sizzling piece of chicken and crisp veggie because they’re just so deliciously comforting. Perfect for cozy nights at home!
Family-Friendly
This is truly a crowd-pleaser. Your kids will love building their own fajitas and choosing their toppings. Ours always giggle when they take their first bite (it’s that pretty!).
Meal Prep Champion
And hey, if you want to prep for the week, this dish is fantastic for meal prep as well. Just make a bigger batch, then store it in an airtight container, and you’ve got reheatable lunches for days!
Serving and Storage Tips
What to Serve with This
You can serve these delectable fajitas with a side of Mexican rice, refried beans, or even a fresh salad. You could whip up a quick guacamole or a flavorful salsa on the side to take it over the top!
Keeping Leftovers Fresh
Leftovers? Lucky you! Store any extra fajitas in an airtight container in the fridge for about 3-4 days. Just remember to separate the tortillas so they don’t get soggy from all that goodness.
Reheating Instructions
To reheat, just pop them in the oven at 350°F for about 10-15 minutes until they’re heated through, or you can zap them in the microwave for about 1-2 minutes.
Freezer Friendly?
Absolutely! These fajitas freeze beautifully. Let them cool completely, then store in heavy-duty freezer bags. Just remember to get out as much air as possible. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat like mentioned above!
Before you head off to the kitchen, I just have to say: this Sheet Pan Chicken Fajitas is perfect for those busy weekday nights when you need something delicious and satisfying without spending half the evening cooking. Trust me, once you make this a few times, you’ll settle into a rhythm, and it’ll be the recipe you turn to over and over again!
And remember, food is all about bringing folks together, sharing delicious meals creates memories, laughs, and lots of love, and honestly, isn’t that what it’s all about? So gather everyone around, enjoy your fajitas, and revel in the joy of a home-cooked meal.
Happy cooking, everyone! And for more recipes, follow us on Pinterest.
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Sheet Pan Chicken Fajitas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
This delicious Sheet Pan Chicken Fajitas comes together in about 30 minutes using one pan for a quick and easy weeknight dinner that your family will love!
Ingredients
- 1½ lb boneless, skinless chicken breasts (cut into ½″-thick strips)
- 3 bell peppers (cored and cut into ½″-wide strips)
- 1 medium onion (peeled and cut into ½″-thick slices)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt (plus a couple pinches for taste)
- ½ tsp freshly ground black pepper
- 8 small flour or corn tortillas
- Lime wedges
- Fresh cilantro leaves (optional)
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Preheat oven to 425°F and position a rack in the top third of the oven.
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread chicken and colorful veggies over a rimmed sheet pan.
- Drizzle with olive oil and sprinkle the seasoning mix over the top, then toss everything together until evenly coated.
- Let it rest for 10 minutes at room temperature.
- Bake in the preheated oven for 18-20 minutes until chicken is cooked through (165°F).
- Switch to broil for 2-3 minutes until edges are browned and charred.
- Wrap tortillas in foil and place in the oven for the last 5 minutes of bake time.
- Squeeze lime juice over fajitas and garnish with cilantro if using. Serve with warm tortillas and desired toppings.
Notes
Customize with different vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg