Sheet Pan Chicken Fajitas
This easy Sheet Pan Chicken Fajitas recipe gives you the taste of sizzling fajitas, without the fuss of standing over the stove! Toss chicken, bell peppers, and onions together with lime and an easy seasoning blend, bake everything together, then pile into tortillas with your favorite toppings for a quick weeknight meal.
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A restaurant favorite in convenient sheet pan dinner form!
You know that feeling when the table next to you orders fajitas, and you crave them the moment they arrive in their sizzling glory? Now you can create the experience at home, but without all the spatters at the stove!
While traditional fajitas are pan-fried, that’s certainly not the only way to enjoy them. In the summer, I love Grilled Chicken Fajitas, and the rest of the year, I’m all about the convenience of this oven version.
- This recipe clocks in at 30 minutes, with just 10 minutes of prep time. And the rest is hands-off cooking in the oven!
- Fajitas are family-friendly because everyone can assemble them however they like. Cheese and more cheese for the kids, a generous dollop of Guacamole for you!
- The thing I love most about this sheet pan chicken fajitas recipe, though, is its versatility. Stuff the veggies and chicken into burritos, use it in a Burrito Bowl, or add it to quesadillas with lots of melty cheese. (The same goes for Shrimp Fajitas and this Steak Fajita Recipe!)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken. Use boneless, skinless chicken breasts to keep it easy.
- Vegetables. We’re going traditional here with bell peppers (any colors that strike your fancy) and red onion.
- Limes. The bright hit of acidity that makes the flavor of fajitas pop.
- Seasonings. Chili powder, garlic powder, ground cumin, kosher salt, onion powder, and cayenne pepper if you’d like.
- For Serving. Tortillas, sour cream or plain Greek yogurt, Cilantro Lime Crema, shredded cheese, diced avocado or guacamole, and fresh cilantro.
How to Make Sheet Pan Chicken Fajitas
Prep the Chicken. While the oven preheats to 425ºF, pound the chicken to 1/2- to 3/4-inch thick. I like to cover the chicken with plastic wrap before pounding to keep chicken bits and juices from flying all over the countertop.
Season. Add the chicken and veggies to a sheet pan and squeeze lime juice over everything. Drizzle with oil, then combine the seasonings in a small bowl and sprinkle over the chicken and veggies. Toss to coat.
Bake. If the pan is crowded, move some of the vegetables to another sheet pan. This will keep the veggies from steaming. Place the pan(s) in the oven and roast for 15 to 25 minutes, tossing the veggies halfway through.
Warm the Tortillas. Wrap the tortillas in foil and pop them in the oven during the last 5 minutes of baking time.
Serve. Let the chicken rest, then slice and assemble with tortillas and toppings. ENJOY!
What to Serve with Sheet Pan Chicken Fajitas
- Rice. Cilantro Lime Rice is always a good pairing with Mexican food!
- Beans. Whether it’s Instant Pot Black Beans, creamy Instant Pot Refried Beans, or Crock Pot Pinto Beans, you can’t go wrong.
- Salads. This Mexican Street Corn Salad is a favorite in my house!
- Chips and Salsa. Homemade is best! Try my Salsa Roja or Corn Salsa.
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Sheet Pan Chicken Fajitas
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Ingredients
- 2 small/medium boneless, skinless chicken breasts lightly pounded into an even thickness (about 1 1/4 pounds)
- 2 large bell peppers red, yellow, green, or orange, seeded and sliced into ½-inch strips
- 1 red onion halved and sliced into ½-inch strips
- 2 small limes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- ⅛ to ¼ teaspoon cayenne pepper optional
For Serving
- Flour or corn tortillas
- Sour cream or plain Greek yogurt
- Shredded cheese
- Diced avocado or guacamole
- Fresh cilantro
Instructions
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Preheat your oven to 425°F. Lay the chicken breasts on a large work surface and cover with plastic wrap or parchment to keep things tidy if you like. With a mallet (or your fist) gently pound the breasts into an even thickness so they're around ½- to ¾-inch thick.
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Lay the sliced bell peppers and red onion on one side of the baking sheet and the pounded chicken breasts on the other.
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Juice one of the limes over the chicken and the other lime over the vegetables.
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Drizzle the vegetables with 1 tablespoon of the olive oil and the chicken with the other.
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In a small bowl, stir together the chili powder, garlic powder, cumin, salt, onion powder, and cayenne (if using). Sprinkle evenly over the chicken and veggies. Toss until everything is evenly coated, rubbing the chicken on both sides with oil and spices.
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If the pan is very crowded (which, unless you are using an oversize pan, it probably will be), move about two-thirds of the vegetables over to a second sheet pan. Spread the vegetables into an even layer and ensure the chicken breasts aren’t touching.
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Roast the chicken and vegetables for 15 to 25 minutes, until chicken is cooked through and registers 165°F on an instant read thermometer (the timing will vary based on how thin you’ve pounded the chicken). With tongs, toss the vegetables once halfway through.
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During the last 5 minutes of baking, wrap the tortillas in foil and pop them into the oven with the chicken to warm.
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Let the chicken rest a few minutes, then cut into thin slices. Serve the filling inside the tortillas with fresh cilantro and any desired toppings.
Video
Notes
- TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- TO REHEAT: Warm the fajitas in a skillet coated with nonstick spray over medium-low heat, or heat in the microwave until warmed through.
- TO FREEZE: Freeze sheet pan chicken fajitas in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition
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