Sheet Pan Chicken Fajitas Recipe

On a busy weeknight when you need a quick and easy to prepare dinner that the entire family will love, make this sheet pan chicken fajitas recipe. Fresh strips of seasoned chicken and sliced vegetables are served with tortillas or rice and each serving can be customized with your choice of toppings.

Best of all, it takes little time to prepare and everything cooks on one single pan. And that means that when dinner is over, clean up is a breeze!

However if you do a little planning or meal prepping, you can also make this dish ahead of time and put it in the freezer. So the next time when you need a quick meal and don’t have time to make dinner, you can pull it out of the freezer and reheat it for a dinner ready to eat in minutes.

Why You’ll Love Sheet Pan Chicken Fajitas

1. Budget Friendly

As much as I love to go out to our favorite local Mexican restaurant, it can be quite expensive to purchase chicken fajitas to feed the family. Between the meal itself, drinks and a tip there is a lot of money being spent when dining out.

However, I can make this meal at home for just a fraction of the cost. And that also includes making my own homemade fajita seasoning.

2. Customize The Ingredients

When making sheet pan chicken fajitas at home you have full control over the ingredients. This allows you to customize the fajitas to your taste preferences, dietary restrictions, and spice level.

For instance, if you don’t like green peppers, you can use all sweet bell peppers. And the same holds true with the type of onions that you prefer.

In addition, if you like spicier foods, you can add more heat to your homemade fajita seasoning.

3. Serving Options

When it comes to how you serve the fajitas, you have many options. Traditionally the fajitas are served with corn or flour tortillas.

However, you can also serve it over rice or even over a bed of greens to make it a salad if you prefer. Then customize each serving with various toppings.

Whether you add sour cream, guacamole, or top it with salsa, the choice is up to each individual.

What Type of Pan Should I Use?

It goes without saying that using a sheet pan to make this chicken fajitas recipe is an obvious choice. The rimmed baking sheet allows the chicken and vegetables to be spread out for evening cooking and without the fear of them falling off the pan when put in the oven.

However, you could also use a large baking dish as well. You just want to make sure that the ingredients are spread out and not piled on top of each other for evening cooking.

No matter what type of pan that you decide to use, use parchment paper or a silicone baking mat in the bottom of the dish. This will make clean up even faster!

What Type of Vegetables For Sheet Pan Chicken Fajitas?

The traditional blend of vegetables used with chicken fajitas consist of onions and bell peppers. These become roasted, soft and caramelized when cooked and release a bit of sweetness that goes great with the fajita seasoning and chicken.

However, you can get creative and use different vegetables when making sheet pan chicken fajitas. Other veggies like zucchini, mushrooms, broccoli or even cherry tomatoes can be added if you prefer.

These veggies go well with the chicken and fajita seasoning, making your meal even more filling.

Chicken Breast vs. Chicken Thighs

Although most often chicken fajitas are made with thinly sliced chicken breast, you can also make them using boneless, skinless chicken thighs. However the cook time will need to adjusted if you use thighs.

Because the chicken breasts are leaner they will cook faster. This means that when the chicken is cooked to an internal temperature of 165°F, the peppers and onions will be tender, yet still a little firm.

However, if you are making sheet pan chicken fajitas using chicken thighs, by the time that the chicken is cooked through, the peppers and onions will be more soft and tender.

Therefore if you like crisper vegetables, you will need to let the chicken thighs cook for a few minutes before adding the veggies to the sheet pan. But if you don’t mind softer peppers and onions, put them in the oven all at the same time.

Homemade Chicken Fajita Seasoning 

While using a packet of store bought fajita seasoning is definitely an easy option, making your own homemade fajita seasoning is just as easy. In addition it is healthier to make your own seasoning because there is no need for added preservatives and you can also control the salt level.

With the combination of just a few simple spices, you will have a homemade fajita seasoning that holds a ton of flavor. Here are the spices that you will need:

• Chili powder
• Smoked paprika
• Onion powder
• Garlic powder
• Cumin
• Cayenne pepper
• Sugar
• Salt

Sheet Pan Chicken Fajitas Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Fajita Seasoning Ingredients

• 1 Tbsp chili powder
• 1/2 Tbsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 1 tsp sugar
• 1/2 tsp salt

Fajita Ingredients

• 1 large yellow onion, cut in 1/4 inch strips
• 3 bell peppers, any color, cut in 1/4 inch strips
• 1 lb. chicken breast, sliced in 1/4 inch strips
• 2 Tbsp olive oil

Serving Ingredients (optional)

• 1 lime
• 6-inch soft tortilla shells
• cilantro
• sour cream

Instructions

To begin, preheat the oven to 400ºF (200°C). Next, in a small bowl mix the seasoning spices together until well incorporated and set aside.

Then, place the strips of onions, peppers and chicken onto a large baking sheet or inside a large baking dish. Drizzle the olive oil over the chicken and vegetables and then sprinkle the fajita seasoning mix over top.

Toss the ingredients until everything is well coated. Then, spread the ingredients in an even layer on the sheet pan.

Next, place the pan in the preheated oven and bake for 35 – 40 minutes, tossing half way through the baking time.

Last, squeeze the juice of half of the lime over the chicken and vegetables. Serve warm in tortillas and top with cilantro and sour cream, if desired.

Store & Reheating Instructions

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a skillet with a tablespoon of water or chicken broth. Or, reheat on a microwave safe plate with a few drops of water for 45 – 60 seconds.

Enjoy! Mary

Other Easy Sheet Pan Recipes

• Pork Chops and Potatoes Sheet Pan Recipe
• Lemon Pepper Salmon 
• Sheet Pan Ham Steak Recipe

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