Sheet Pan Chicken Fajitas

ooking for a dinner solution that’s both incredibly delicious and almost effortlessly easy? These Sheet Pan Chicken Fajitas are about to become your new favorite weeknight meal. As someone who’s always trying to balance creating flavorful dinners with managing a busy schedule, this recipe has been an absolute game-changer in our household. It delivers all the sizzling satisfaction of restaurant fajitas with minimal prep and practically no cleanup!

Imagine perfectly seasoned chicken strips and colorful bell peppers roasted to tender perfection, with edges that have just the right amount of char – all achieved while you’re helping with homework or catching up on emails. The secret? Your trusty sheet pan does all the work, transforming simple ingredients into a meal that’ll have everyone rushing to the table.

What I love most about this recipe is how it takes the traditional fajita method and simplifies it without sacrificing any of that authentic flavor we all crave. Plus, it’s a fantastic meal prep option that can easily be repurposed throughout the week. Let’s dive into how to make these incredible sheet pan fajitas!

Why You’ll Love These Sheet Pan Chicken Fajitas

There are so many reasons this recipe has become a reader favorite:

• Minimal cleanup: Just one pan to wash!
• Hands-off cooking: Once it’s in the oven, you’re free to do other things
• Customizable: Easy to adjust spice levels and toppings for everyone’s preferences
• Meal prep friendly: Components can be prepared ahead and reheated
• Budget-friendly: Uses simple, readily available ingredients
• Versatile: Works great for tacos, salads, burrito bowls, and more
• Family-approved: Kids love creating their own fajita combinations

Ingredients You’ll Need

For the fajita seasoning:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

For the fajitas:

• 2 pounds boneless, skinless chicken breasts
• 3 bell peppers (mix of red, yellow, and green)
• 2 large onions
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 12-16 flour tortillas (6-inch)

Optional toppings:

• Fresh lime wedges
• Sliced avocado
• Sour cream
• Shredded cheese
• Fresh cilantro
• Pico de gallo
• Hot sauce

How to Make Perfect Sheet Pan Chicken Fajitas

Step 1: Prep Your Pan and Seasoning

1. Preheat your oven to 425°F. This high temperature is key for getting those delicious charred edges while keeping the chicken juicy.
2. Line a large sheet pan with parchment paper or foil for easy cleanup. If using foil, give it a light spray with cooking oil.
3. Mix all seasoning ingredients in a small bowl. This will make more than you need for one batch – store the extra in an airtight container for next time!

Pro tip: Double the seasoning recipe and store the extra in a jar. It’s perfect for quick taco nights or adding Mexican flavor to any dish!

Step 2: Prepare Your Ingredients

1. Slice chicken breasts against the grain into ½-inch wide strips. Try to keep them relatively uniform in size for even cooking.
2. Cut bell peppers into ¼-inch strips, discarding seeds and membranes.
3. Slice onions into ¼-inch thick strips.
4. Place chicken and vegetables in a large bowl, drizzle with olive oil and lime juice, then sprinkle with 2-3 tablespoons of the fajita seasoning. Toss until everything is well coated.

Pro tip: Slightly frozen chicken is easier to slice thinly. Pop your chicken breasts in the freezer for 15-20 minutes before cutting if time allows.

Step 3: Arrange and Bake

1. Spread the seasoned chicken and vegetables on your prepared sheet pan in a single layer. Don’t overcrowd – use two pans if needed.
2. Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through (165°F) and vegetables are tender with slightly charred edges.
3. For extra char, broil for 2-3 minutes at the end, watching carefully to prevent burning.

Pro tip: For the best browning, avoid overlapping ingredients on the pan. Each piece should have its own space to develop those delicious caramelized edges.

Step 4: Serve and Enjoy

1. Warm your tortillas while the fajitas rest. You can wrap them in foil and pop them in the oven for the last few minutes of cooking, or warm them in a skillet.
2. Set up a fajita bar with all your toppings and let everyone build their own perfect fajita.
3. Don’t forget to squeeze fresh lime juice over the hot fajitas right before serving!

Tips for the Best Sheet Pan Fajitas

After testing this recipe countless times, I’ve discovered several keys to success:

1. Don’t overcrowd the pan: Use two sheet pans if needed. Overcrowding leads to steaming instead of roasting.
2. Cut ingredients uniformly: This ensures everything cooks at the same rate.
3. Pat chicken dry: Remove excess moisture before seasoning for better browning.
4. Preheat the pan: Place your sheet pan in the oven while it preheats for extra crispy edges.
5. Use fresh lime juice: The acidity helps tenderize the chicken and brightens all the flavors.

Variations and Substitutions

This recipe is incredibly versatile. Here are some of our favorite ways to switch it up:

Protein Options

• Swap chicken for flank steak (reduce cooking time)
• Use shrimp (cook for only 8-10 minutes)
• Try portobello mushrooms for a vegetarian version
• Use chicken thighs for extra juicy results

Vegetable Variations

• Add sliced poblano peppers for heat
• Include mushrooms for extra umami
• Try different colored bell peppers
• Add cherry tomatoes in the last 5 minutes

Serving Ideas

• Serve over rice for a fajita bowl
• Use lettuce wraps for a low-carb option
• Create a fajita salad with mixed greens
• Stuff into quesadillas

Make-Ahead and Storage Tips

These sheet pan fajitas are perfect for meal prep:

Make Ahead

• Slice chicken and vegetables up to 2 days in advance
• Mix seasoning blend and store in an airtight container
• Prep toppings like pico de gallo the day before

Storage

• Store leftover fajita mixture in an airtight container for up to 4 days
• Keep tortillas separately to prevent soggy results
• Reheat in a skillet or microwave until just warm

Freezing

Reheat in oven for best results

Cool completely before freezing

Store in freezer-safe containers for up to 3 months

Thaw overnight in the refrigerator