Sheet Pan Chicken Fajitas Recipe
Introduction
Sheet Pan Chicken Fajitas are an easy weeknight dinner that brings bold, flavorful spices and colorful veggies all cooked together on one pan. This simple recipe saves time without sacrificing taste, perfect for busy home cooks craving Tex-Mex comfort food.
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, to taste
- Fresh cracked pepper, to taste
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Arrange the chicken pieces, sliced red onion, and all three sliced peppers evenly in a single layer on a large baking sheet.
- Step 2: Drizzle the olive oil over the chicken and vegetables, then sprinkle all the spices—chili powder, cumin, garlic powder, paprika, dried oregano, onion powder—as well as kosher salt and fresh cracked pepper. Toss everything together gently to coat evenly.
- Step 3: Bake the sheet pan in the preheated oven for 10 minutes. After 10 minutes, stir the contents to ensure even cooking and bake for an additional 5 minutes.
- Step 4: Switch your oven to broil on high and broil the chicken and vegetables for 2-3 minutes to get the edges crispy and lightly charred—watch carefully to avoid burning.
- Step 5: Remove from the oven and serve immediately on warm flour tortillas with your favorite fajita toppings such as sour cream, guacamole, salsa, or shredded cheese.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Substitute chicken tenders with thinly sliced skirt steak or use a mix of chicken and shrimp for variety.
- Use bell peppers of any color you prefer or add mushrooms for more texture.
- Marinate the chicken with the spices and oil for 30 minutes before baking for deeper flavor.
Storage
Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. Serve with fresh tortillas and toppings for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare and season the chicken and vegetables ahead of time, then bake just before serving. Avoid broiling until ready to serve to keep the fajitas fresh and crispy.
What can I use instead of flour tortillas?
For a low-carb option, serve the fajita mixture over lettuce wraps, cauliflower rice, or use corn tortillas if you prefer gluten-free.
Print
Sheet Pan Chicken Fajitas Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
These Sheet Pan Chicken Fajitas offer a simple, flavorful weeknight meal packed with tender chicken breast and vibrant bell peppers all seasoned with a smoky fajita spice blend. Roasted and then broiled to perfection on a single sheet pan, this recipe is not only easy to prepare and clean up but also delivers juicy, charred goodness ideal for serving with warm flour tortillas and your favorite toppings.
Ingredients
Protein and Vegetables
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
Seasonings and Oil
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
- Prepare the sheet pan: Arrange the chicken pieces, sliced red onion, and all three bell peppers in a single layer on a large baking sheet for even cooking.
- Add oil and seasonings: Drizzle the olive oil over the chicken and veggies. Then sprinkle chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, kosher salt, and fresh cracked pepper evenly. Toss everything gently to coat thoroughly with the spices and oil.
- Bake initially: Place the baking sheet in the preheated oven and roast for 10 minutes, allowing the chicken and vegetables to start cooking and soften.
- Stir and continue baking: Remove the sheet, stir the contents to flip and mix the ingredients for even cooking, then return to the oven and bake for an additional 5 minutes.
- Broil for crispiness: Switch the oven to broil on high and broil the fajitas for 2-3 minutes. This step crisps the edges and adds a slight char, enhancing the smoky flavor and texture.
- Serve: Transfer the cooked chicken and peppers onto warm flour tortillas and add your favorite fajita toppings such as sour cream, guacamole, salsa, or shredded cheese, and enjoy immediately.
- Feedback: If you loved this recipe, consider leaving a 5-star rating and review!
Notes
- Use chicken breast tenders for quicker and more even cooking compared to whole breasts.
- You can substitute bell peppers with other colorful varieties such as orange or purple for added vibrancy.
- If you prefer gluten-free, serve with corn tortillas instead of flour.
- Adjust the seasoning quantities based on your preferred spice level and taste.
- For easier cleanup, line your baking sheet with parchment paper or aluminum foil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or skillet to maintain texture and moisture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan chicken fajitas, easy chicken fajitas, baked fajitas, one-pan dinner, Mexican chicken recipe, healthy chicken fajitas, quick dinner
