Sheet Pan Chicken Fajitas are the answer to hungry bellies on busy weeknights!
Boldly seasoned chicken is oven-baked with onions and peppers until juicy, tender, and ready to roll into warmed tortillas!
It’s the perfect meal for buffet style self-serve. Lay out a dish of warm soft flour tortillas next to a tray full of sheet pan fajitas with chicken, and let your crowd have at it!
Easy Sheet Pan Meal
- Sheet pan chicken fajitas are a wholesome and comforting meal.
- There is minimal prep and cleanup using only one sheet pan!
- It’s easy to make extra for all week in egg burritos, fajita wraps, and salads.
- This is an ideal recipe for a crowd!
Ingredients & Variations
Chicken – Short on time? Use frozen and thawed diced chicken or fresh rotisserie chicken that’s been shredded. Chicken thighs can also be used. Chicken can be marinated in your favorite Italian dressing for up to an hour before using.
Vegetables – Save time and prep by using a bag of frozen peppers and onions, be sure to thaw them first. Other fajita veggies to use are sliced mushrooms and zucchini, diced potatoes (also can be found in the frozen section!), corn, diced tomatoes, green chilis, jalapenos, and sliced black olives.
Variations – Buy it or make your own fajita seasoning to make it taste just how you like it! Make it a vegetarian meal by using beans instead of meat, or go low-carb and serve chicken fajitas over a bed of fresh salad greens!
Toppings – Serve sheet pan fajitas with shredded lettuce, avocado slices, sour cream, shredded mozzarella, homemade salsa, lime wedges, and cilantro.
How to Make Sheet Pan Chicken Fajitas
Zesty seasoned chicken, peppers, and onions are baked to perfection!
- Mix chicken with oil and seasonings until well combined, as per the recipe below.
- Add garlic, peppers, and onions, and toss until evenly coated.
- Bake chicken fajitas on a sheet pan until the chicken is fully cooked.
- Serve with warmed flour tortillas and your favorite toppings.
Tips & Tricks
- Get that famous fajita “sizzle” by placing the sheet pan under the broiler for a minute or two until the veggies start charring on the edges.
- Chicken should be cooked to an internal temperature of 165°F.
- Avoid overcrowding the pan or the meat and veggies won’t brown properly, use two smaller sheet pans, if necessary.
- Keep the chicken fajitas warm in a crock pot surrounded by bowls of toppings and let everyone help themselves!
- Keep leftover sheet pan fajitas covered in a container for up to 3 days in the refrigerator and reheat on the stovetop or in the microwave.
- Freeze portions in zippered bags for up to one month.
More One Pan Recipes!
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Sheet Pan Chicken Fajitas
Equipment
Ingredients
- 2 ½ pounds chicken breasts diced
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- 12 flour tortillas 6 inch
Optional Toppings:
- 2 Tablespoons sour cream
- 1 avocado diced
- 1 cup shredded mozzarella
- 1 lime for squeezing
- 1 bunch cilantro chopped, for garnish
Instructions
- Preheat the oven to 375°F. Line a baking tray with parchment paper or lightly grease.
- In a large mixing bowl, add diced chicken, olive oil, salt, pepper, paprika, garlic powder, onion powder, chili powder, oregano, and cumin. Mix until well combined. Add garlic, bell peppers, and onion. Mix until the chicken, peppers, and onions are evenly coated.
- To the sheet pan, add the chicken mixture and spread evenly in a single layer.
- Bake for 30-35 minutes or until the chicken is fully cooked (chicken should reach 165°F on a thermometer) and starts to brown.
- Warm tortillas by wrapping them in a damp paper towel in the microwave for 30 seconds. Or warm tortillas directly on the electric or gas element on medium heat. Flip with tongs until lightly browned and warmed through.
- Serve fajita mixture on warmed flour tortillas. Top with your favorite toppings and garnish.
Notes
- Place the sheet pan under the broiler for a minute or two until the veggies start charring on the edges.
- Be sure chicken is cooked to an internal temperature of 165°F for safe consumption.
- Use 2 sheet pans if necessary to ensure it does not get over crowded.
- Refrigerate leftovers in a covered container for up to 3 days. Portions can be frozen in zippered bags for up to one month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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