Looking for a delicious, no fuss dinner that’s packed with flavor? These quick and easy Sheet Pan Chicken Fajitas are just what you need!
This flavorful dish is packed with seasoned chicken, bell peppers, and onions, all baked to perfection for a hassle free dinner the whole family will love.
Looking for more Family Dinner Ideas? Check out all the other Family Favorite Chicken Recipes!
All the ingredients for these chicken fajitas are baked on a single sheet pan, making cleanup a breeze. Plus, they're ready in just 35 minutes!
Whether you're feeding the family on a busy weeknight or just craving a satisfying meal, these fajitas are sure to hit the spot. Grab your tortillas, and let's bring the flavors of Tex-Mex to your table tonight!
Looking for more Sheet Pan Recipes? Try my One Pan Chicken and Potatoes, Sheet Pan Chicken Cutlets, and even my Sheet Pan Chocolate Chip Cookies. Yum!
Table of Contents
Sheet Pan Meal Prep
Prep ahead tips: This recipe is perfect for meal prepping! Cook the fajitas, and store them in an airtight container in the fridge for up to 4 days. When you’re ready to eat, simply reheat and serve with fresh tortillas.
Choose the right pan: Opt for a sturdy, rimmed baking sheet with a large surface area. This allows for proper air circulation and even cooking.
Uniform cuts for even cooking: Try to slice the chicken into uniform ½-inch to 1-inch thick strips. This helps ensure the chicken and vegetables get done about the same time.
Keeping your tortillas warm: To keep the tortillas soft and pliable, wrap them in a damp paper towel before microwaving to warm them up. For an extra flavor boost, lightly toast them in a dry skillet for a few seconds on each side.
Serving your fajitas: Serve them with your favorite toppings! From classic salsa and sour cream to fresh cilantro and spicy jalapeños, the possibilities are endless.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- If you don’t have a fajita seasoning packet on hand, try my Homemade Taco Seasoning Blend.
- Add a dash of hot sauce to the vegetable oil. You can also use a spicier pepper like a jalapeños, poblano or serrano in addition to the bell peppers.
- Instead of chicken breasts, you can use boneless chicken thighs, steak strips or even shrimp!
- Skip the tortillas and serve the fajita mixture over rice or quinoa for a heartier meal.
Step-by-Step Instructions
Step 1: Cut the bell peppers into ½-inch pieces for even cooking. This ensures they'll be tender and flavorful alongside the chicken.
Step 2: Slice the onion thinly to ensure it cooks quickly and evenly on the sheet pan. Thinly sliced onions will become tender and caramelized alongside the chicken and peppers.
Step 3: Cut the chicken breasts into strips of equal size, about ½-inch to 1-inch thick. This ensures they cook evenly with the vegetables on the sheet pan.
Step 4: Add the chicken and vegetables to the sheet pan. Make sure you spray the sheet pan with nonstick cooking spray.
Step 5: Sprinkle everything with the fajita seasoning.
Step 6: Then add the oil and toss until everything is well coated. Spread everything out into an even layer.
Quick Tip
Chicken is done when the internal temperature reaches 165°F on a meat thermometer.
Baking Instructions
Step 7: Bake at 425°F for 10 minutes, then stir. Cook for an additional 10-15 minutes until the chicken is cooked through. Remove from the oven and squeeze a lime over the fajitas.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes! Chicken thighs work great in this recipe and tend to stay juicier. Just be sure to adjust the cooking time slightly, as thighs may take a few extra minutes to fully cook.
Ensure the chicken and vegetables are spread out evenly on the sheet pan in a single layer. Overcrowding can lead to steaming instead of roasting, which makes the veggies less crispy. You can use two sheet pans if necessary.
Storage and Reheating Instructions
Refrigerate: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Store the tortillas separately in a zip top bag.
Freezer: Let the chicken and veggies cool to room temperature before freezing, then add to freezer bags or airtight containers. Label with the date, and freeze for up to 3 months.
Thaw and Reheat: When you're ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F or in a skillet until warmed through.
More Recipes You'll Love!
- Check out my other recipe for Easy Steak Fajitas.
- Or you might enjoy this recipe for Vegetarian Sheet Pan Quesadillas.
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Sheet Pan Chicken Fajitas
Ingredients
- 2 large boneless chicken breasts
- 1 large yellow onion
- 3 bell peppers
- 2 tablespoons vegetable oil
- 1 (1.25 ounce) packet fajita seasoning
- 1 lime
- 8 tortillas (flour or corn)
Instructions
- Preheat the oven to 425°F.
- Cut the bell peppers into ½-inch slices and add them to the baking sheet.
- Cut the onion into thin slices and add them to the baking sheet.
- Cut the chicken into ½-inch to 1-inch thick slices and add them to the baking sheet.
- Add the oil and fajita seasoning to the baking sheet. Toss with your hands until everything is well coated, then spread into an even layer. It’s okay if chicken pieces are on top of the vegetables.
- Place in the oven and bake for 10 minutes. Remove from the oven, toss everything, and return to the oven for another 10 to 15 minutes, or until the chicken is cooked.
- Remove from the oven and squeeze the juice of 1 lime over the fajitas. Heat the tortillas in the microwave in 30-second intervals until warmed.
- Serve in the warmed tortillas and enjoy.
Notes
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Store the tortillas separately in a zip top bag.
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