Sheet Pan Chicken Fajitas Recipe

Ash Tyrrell

Sheet Pan Chicken Fajitas Recipe

When I first tried making fajitas on a single sheet pan, I was amazed at how simple it was. This recipe has since become a staple in my home because it delivers incredible flavor with minimal cleanup.

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Prep Time 10

Cook Time 15

Servings: 5

Ingredients Method Notes

Ingredients

1 ½ pounds boneless skinless chicken breasts, sliced into ½-inch strips. Slicing against the grain ensures the chicken is tender and not chewy.
3 bell peppers I use a mix of green, yellow, and red, cored and sliced. The variety of colors not only looks great but also provides a range of sweet flavors.
1 yellow onion thinly sliced. A yellow onion adds a classic, slightly sweet flavor that complements the other ingredients.
2 cloves garlic minced. Freshly minced garlic provides a much better aroma and taste than pre-minced jarred versions.
3 Tablespoons oil vegetable or canola. A neutral oil with a high smoke point works best for roasting at a high temperature.
1 lime. Fresh lime juice squeezed over the finished dish brightens up all the flavors.
¼ cup fresh cilantro chopped. This adds a burst of fresh, citrusy flavor at the end.
8-10 small flour tortillas. You can also use corn tortillas if you prefer.
Desired fajita toppings: Sour cream sliced avocado or guacamole, pico de gallo, and shredded cheese.
For the Homemade Fajita Seasoning:
1 Tablespoon chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper optional, for a little heat
Salt and freshly ground black pepper to taste
1 ½ pounds boneless skinless chicken breasts, sliced into ½-inch strips. Slicing against the grain ensures the chicken is tender and not chewy.
3 bell peppers I use a mix of green, yellow, and red, cored and sliced. The variety of colors not only looks great but also provides a range of sweet flavors.
1 yellow onion thinly sliced. A yellow onion adds a classic, slightly sweet flavor that complements the other ingredients.
2 cloves garlic minced. Freshly minced garlic provides a much better aroma and taste than pre-minced jarred versions.
3 Tablespoons oil vegetable or canola. A neutral oil with a high smoke point works best for roasting at a high temperature.
1 lime. Fresh lime juice squeezed over the finished dish brightens up all the flavors.
¼ cup fresh cilantro chopped. This adds a burst of fresh, citrusy flavor at the end.
8-10 small flour tortillas. You can also use corn tortillas if you prefer.
Desired fajita toppings: Sour cream sliced avocado or guacamole, pico de gallo, and shredded cheese.
1 Tablespoon chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper optional, for a little heat
Salt and freshly ground black pepper to taste

Method

Start by preheating your oven to 425°F and lightly greasing a large sheet pan. Slice your chicken and vegetables into uniform strips. Placing the sliced vegetables on the pan first with the chicken on top helps everything cook evenly.
In a small bowl, mix together all the ingredients for the fajita seasoning. Sprinkle the seasoning generously over the chicken and vegetables, then add the minced garlic and drizzle with oil. Use your hands or tongs to toss everything together until it's well-coated.
Spread the chicken and vegetable mixture in an even layer across the sheet pan. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. During the last 5 minutes of cooking, wrap your tortillas in foil and place them in the oven to warm up. Once everything is out of the oven, squeeze fresh lime juice over the top and sprinkle with cilantro before serving.

Notes

I always make a double or triple batch of the fajita seasoning. It stores well in an airtight container and saves me time on future meals.
Don’t overcrowd the pan! If you're doubling the recipe, I recommend using two sheet pans. This ensures the chicken and veggies get a nice char instead of steaming.
For extra flavor, I sometimes add a splash of soy sauce or a bit of brown sugar to the oil and seasoning mix to create a subtle sweet and savory glaze.
I find that letting the chicken marinate in the seasoning and oil for at least 15 minutes before baking really deepens the flavor.