Sheet Pan Chicken Fajitas are a simple one pan dinner that includes seasoned chicken and vegetables roasted all on one pan and served in warm flour tortillas with your favorite toppings.
Nothing makes dinnertime better then when my kids will happily and hungrily sit in their seat and eat their entire dinner without complaint. These chicken fajitas are one of those meals that totally create peace at the dinner table.
You can chop all of the veggies and chicken in advance, and even make the seasoning. Then all you have to do later is toss everything together on a sheet pan and bake it. YES! This is a great meal to bring someone for dinner (like new moms), and they can bake it whenever it’s convenient for them.
One pan meals are the BEST. The preparation couldn’t be easier, and clean-up is a breeze. And when dinner tastes this good, you make the recipe a part of your regular dinner rotation!
How to Make Chicken Fajitas:
1. Cut chicken and vegetables into strips. It’s best to slice the chicken against the grain so that it’s tender, not chewy.
3. Make fajita seasoning. Combine all seasoning ingredients together in a small bowl.
4. Arrange on pan. Place the chicken on top and sprinkle seasoning over the chicken and vegetables. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer on the pan.
5. Cook. Bake the fajitas at 425F for 15-20 minutes or until the chicken is cooked through (165 degrees if you test with a thermometer).
6. Serve. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro.
Fajitas are traditionally served with flour tortillas, but corn tortillas can also be used. We love to top our fajitas with salsa, sour cream, hot sauce, and avocado or guacamole.
Fajita seasoning from scratch:
I’m here to tell you, making fajita seasoning is so simple using spices already in your pantry! And, the taste is unbeatable! All you need is:
- Chili powder
- Onion powder
- Garlic powder
- Oregano leaves
- Cayenne pepper
- Salt and pepper
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
To make-ahead: Make dinner even EASIER by prepping everything ahead of time. I like to slice all of the veggies and cut the chicken, in the morning. Store them separately in airtight containers in the refrigerator until ready to bake. You can also make the seasoning up to several days in advance and store it in a jar at room temperature.
To store: Store cooked fajitas (chicken and vegetables) in the refrigerator for 2-3 days and reheat in the microwave.
To Freeze: For best results, buy raw chicken and vegetables and season them well with fajita seasoning. Then place the vegetables and chicken (raw) in a freezer safe ziplock bags in the freezer for 2-3 months. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.
Crockpot fajitas: pour half of a 14.5oz can of diced tomatoes in the bottom of a crockpot. Next layer the chicken in the bottom of the pot. Pour half the fajita seasoning over the chicken, top with vegetables, and add remaining seasoning. Add remaining diced tomatoes over top as well as a small can of mild diced chilies. Cook on high for 2 hours or low for 3-4 hours. Serve as directed.
Vegetarian fajitas– Substitute Mexican rice for the chicken and add warmed black beans to the tortilla. Serve with desired toppings.
Grilled fajitas– Season chicken and vegetables, separately, with fajita seasoning, tossing well to combine. Cook vegetables in a cast iron pan right on the grill and cook chicken on the grill, flipping once, until cooked through.
Consider trying these popular Mexican recipes:
Sheet Pan Chicken Fajitas
- 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips
- 3 bell peppers I use green, yellow and red , cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic , minced
- 3 Tablespoons oil (vegetable or canola oil)
- 1 lime
- 1/4 cup fresh cilantro , chopped
- 8-10 small flour tortillas
- desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper optional
- Salt and freshly ground black pepper
- Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
- Preheat oven to 425 degrees F.
- Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
- Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
- Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
Have you tried this recipe?!
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I originally shared this recipe September 2017. Updated January 2020.