Sheet Pan Chicken Fajitas
These easy, flavorful, sheet pan chicken fajitas are sure to become a favorite! They’re oven-roasted to perfection!
I love a quick and simple dinner. These sheet pan fajitas are just that! They only take a few minutes to prep and the rest is done in the oven. Meanwhile, you can whip up some of our favorite spanish rice and a bowl of homemade guacamole!
Easy Sheet Pan Fajitas
We’ve made these fajitas at least 7 times over the past few months. I think it’s safe to say they’re a favorite.
Not going to lie – They take a little extra prep work (meaning you’ve gotta slice up peppers, onions, and chicken) but other than that, they’re a breeze!
A few things I love about these sheet pan fajitas is everything is cooked on the same sheet pan so all the flavors blend together. It is pretty healthy with all the veggies and protein. You don’t have to babysit it at the stove. And you have fewer dishes to do after dinner!!
How to Make Chicken Fajitas
MARINATE. You can marinate the chicken overnight in a liquid marinade but I prefer to use a dry rub because I usually forget to marinate my chicken in advance, plus dry rubs work better than liquid marinades! We want the moisture from the chicken to evaporate quickly so it will sear well and create a delicious caramelized crust.
PREP. While doing all your prep work, preheat your oven to 400 degrees and place your baking sheet in the oven so it is nice and hot! Begin by chopping the bell peppers, onions and chicken. For cutting raw chicken, use a sharp knife that is not serrated. Make a clean cut rather than a sawing motion.With peppers and onions, cut them in long strips.
ROAST. Place your bell peppers and onions on the sheet pan. Spread them out evenly across the pan and roast them for 8 minutes. (Tip: Warming the pan before adding the veggies gives you less of a risk that the veggies stick and burn on the pan.)
While the veggies are roasting, mix the chicken and seasonings (dry rub). You can use the store-bought version if you are looking for a short cut!
Add the chicken to the pan (making sure to separate the pieces of chicken so they don’t stick together) and bake for another 15-20 minutes or until the veggies are roasted and the fajitas are golden brown!
After it comes out of the oven squeeze some lime juice over top (add a touch of freshly chopped cilantro) and it’s ready to be devoured- and trust me it will!
SERVE. I like to put my fajitas in a flour tortilla, but you can use corn or omit the tortilla altogether if you are trying to eat keto/low carb! Then I like to top it with cheese, sour cream, salsa and lettuce.
Recipe FAQs
How to control the spice level? If you are concerned about the spice level you can decrease the amount of chili powder and chili flakes. This might be something to consider if you’re making it for kiddos.
Can you put whole pieces of chicken on the pan? If you choose to not cut the raw chicken just make sure to cook until the chicken is cooked through. Use a meat thermometer to ensure that it reaches 165 degrees.
Crockpot Instructions: Cover the bottom of the pot with a can of diced tomatoes and then the boneless chicken breasts and then the sliced veggies. Cook on high for 2.5-3 hours or on low for 4-6 hours then you can cut or shred the chicken. Just cook until the chicken is done and the veggies are tender. This is a great option but you will miss out on the caramelized texture of the chicken and roasted flavor of the veggies!
Instant Pot Instructions: Toss the chicken in the dry rub and then place the chicken strips on the stainless steel insert in the instant pot with a little oil on the bottom. Top with sliced peppers and add a ½ cup of water. Then set to manual high pressure for 10 minutes and after that quick release the pressure.
Toppings and Side Ideas
I’m not going to lie. We could eat these sheet pan chicken fajitas every week and I’d be totally fine with that. They’re insanely flavorful and you can easily customize them by adding whatever toppings you’d like.
Toppings:
- Sliced black olives
- Jalapenos
- Queso fresco
- Monterey jack cheese
- Avocado
- Sour cream
- Guacamole
- Salsa
- Cilantro
We love to serve these fajitas with:
- Spanish Rice
- 5-Minute Restaraunt Salsa
- Roasted Salsa Verde
- Instant Pot Black Beans
- Avacado Black Bean and Corn Salsa
How to Store + Make Ahead
Sheet pan chicken fajitas are definitely best fresh, but you can do some of the prep work ahead of time! You can chop the veggies and chicken, the night before or the morning of, and store them in separate containers in the fridge. Or you can even chop them and freeze them for a future meal, just thaw it in the fridge the night before!
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat either in the microwave or in a pan on the stovetop!
Just know that these are gonna be good and you will soon find this recipe on repeat! Enjoy!!
For more recipes, check out:
- Chicken Fajita Soup
- Dad Smoked Cheddar Fajita Quesadillas
- Favorite Beef Tacos
- Chili Lime Chicken Tacos
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 3 tbsp vegetable oil - OR grapeseed/avocado oil, divided**
- 3 bell peppers - seeds removed, ¼-inch thick slices
- 1 yellow onion - thinly sliced
- 1-1 1/2 lb chicken breasts - ¼-inch thick slices*
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/8 tsp chili flakes - or cayenne pepper(optional)
- 1 lime
Instructions
- Preheat oven to 400 degrees. Place a standard size rimmed baking sheet in the oven while it heats so that it's nice and hot.
- In large bowl toss 1 tablespoon oil with the bell peppers and onions. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 8 minutes.
- Meanwhile, in the same bowl, combine the remaining oil along with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander and chili flakes.
- Remove the sheet from the oven, drain off any excess liquid and add the chicken, making sure to separate the pieces of chicken from each other (that way they don't bake together.
- Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown. Remove, squeeze the lime juice over top and serve with desired toppings.
Notes
**Do NOT use olive oil!! We are roasting at a very high temperature. Olive oil should not be used at 400 degrees. I've used all three types of oil, however, vegetable and avocado are my favorite.
hey girl yummy!
Thanks Shawnna!
I made these today and they were awesome. One pan was chicken and one pan was steak…the chicken one was definitely the best. The chicken was tender. I also thinly sliced a jalapeno and added it to the onion and peppers. I will definitely make this again!
LOVE this recipe!! I’m a foodie and look at lots of recipes…this one was easy and exactly what I was looking for. Seasoning from the chicken flavors the pepper and onions perfectly. I’ve made it twice in two weeks!! Once with flour tortillas and once with corn tortillas, both delicious. I will make two pans and pop it all in a crock pot and serve it at our Christmas party this year. I know it will be a huge hit! Thanks so much for the recipe.
What a great idea! New Years Eve is at our house. I am going to do a fajita bar!
Delicious! And SOOO easy!
Thank you Amber!
This is by far the best (and easiest) recipe I have tried for sheet pan fajitas. Low cal – even my daughter who watches everything she eats- loved it.. It also satisfied the big eaters in my family. Spices were delicious.. I did not feel the need to add oil to the chicken, I just laid the chicken coated with the spices on top of the peppers and onions which I did put in the oven ahead of time.. I did preheat the baking sheet as suggested while I attended to the pepper and onion prep. Thank you.. This will become a go to recipe.
This recipe was delicious and quick to make! For my family, the amount of spice was perfect, the chicken was tender, the peppers and onions were awesome, not soggy. My family really enjoyed this dish, they said it was like they ordered from a restaurant, it was so good!
Thank you Jen! They’re aways a hit at our house too 🙂
Olive oil, contrary to popular belief can be used at high temperatures.
http://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking/
This was amazing! Made it and out the mix over lettuce for a low carb option!!!! Yummmmm!
Great chicken recipe for a quick dinner. I really love spicy food and chicken so I might try this tonight.
I made these more than once…making them again tonight..delicious
Perfect recipe. I don’t say that very often, but this is wonderful. If I would tweek anything, I would used a little better chicken than the thigh. Never cooked with thigh of a chicken and it was a little more gristle/fat than I am used to. But then again, maybe that is why the chicken was so juicy and good. Jury out.
Thanks for the stellar review Ellen!!
I’m getting ready to make this for tomorrow’s late lunch/early dinner. Very excited to make it!! QUESTION:
Can I assemble the chicken/spicemixture the night before?
Definitely!
This was delicious! Will certainly make again!!
While the spices could be tasted, the chicken itself did not have any flavor. Would marinating it overnight help?
You could definitely do that!
This popped up on my FB today which was serendipitous since I was just looking for chicken breast and bell pepper recipes. I couldn’t find anything that seemed like a quick prep for weeknight dinner. My hopes weren’t high because I didn’t think the chicken would be moist. I am so happy with this recipe! It was easy, the tip regarding cutting the chicken was spot on. I wish I would have made more! This is a great base recipe that I bet could be altered for different flavors and. Ombinations. Thank you for this winner!
Can i use thighs instead and how to adjust cooking time?
Hi Amy, I haven’t made these with thighs before. I would definitely suggest using breasts over thighs because breasts are leaner and get a nice crisp exterior as they roast. Thighs will produce too much liquid on the sheet for things to get properly cooked.
Very delicious tender and flavor
Thanks Vanessa! Glad you enjoyed this recipe!
Amazing! I added asparagus to the onions and bell peppers, cause I live asparagus! So good. Such tender chicken! Thank you!
Any way I can make ahead and freeze for a party coming up? Cook as usual and beat up in crockpot?
Are these still good if you make these ahead of time and freeze them?
So good. I prepped ahead of time and prepared these for my AHG troop. Rave reviews from the girls and everyone ate it. Co leader wants that recipe.
Thank you Cheri!
This was so delicious. I made it as written with no substitutions. I don’t think I’ll ever try another fajita recipe.
This is the second time I have used this recipe and will certainly be using it again. Absolutely delicious! I cook the vegetables for longer than the recipe suggests but that is down to personal taste.
I serve it with avocado, sour cream and grated cheese and plenty of lime juice.
Do you sear the chicken before you put in on the pan or just put it on the pan raw ?
No need to sear, it will sizzle as it hits the hot sheet pan. Just toss in on raw!
Very good will make it again
Made it last night. It was really good, will make it again!! Even my picky hubby liked it!
Excellent fajitas! Loved that it is done in one pan. Lined the pan with foil for easy clean up. Just add chopped cilantro as a garnish. This recipe is a keeper!!
This is a great recipe! I did add more cayenne to the seasoning mix because my husband and I like spicy. I’ll probably add a jalepeno or two next time, but overall absolutely delicious!
My family LOVED this recipe!
I changed it slightly, however. Instead of using bell peppers, I used Anaheim and jalapeno peppers, cut and baked the same way.
Great recipe! Cooking times, including preheating the pan, and seasoning amounts were spot on (unless you want it spicier). All the kids and adults loved this. Easy to scale up and great for a party with homemade guac.
Man I wish you had that comment about it using olive oil in the actual recipe where it instructs to toss the veggies. I didn’t read to the end and used olive oil. 🤦🏼♀️ Lol!!
Oh, darn, I’m sorry. Hope they were ok!
Have made this three times now it is excellent.
It has definitely been added to my regular make all the time recipes.
Love love love them.I
5 stars from me just done now to give them
Yay!! That makes me so happy! Thank you for sharing that.
It’s the second time I’ve made it and we absolutely loved it! It well be a regular at our house! I’d give it 5 stars!
Yay!! I am glad to hear that!! Thank you for letting me know & for giving it a try!
This is such a family favorite! It’s so easy to throw together!
So easy and yummy! Thanks for sharing!
These are sooo delicious and soo simple!! We loved them! Thanks for sharing!
So simple and so delicious!