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Just throw the chicken, peppers, onion and some spices in one pan and find out just how tasty these easy sheet pan chicken fajitas are. There really isn’t much better if you’re looking for a quick weeknight dinner.
As you can tell if you are following this blog… there are three things I love when it comes to cooking – easy, one pan recipes that are Mexican! I admit I have quite a few – from slow cooker chicken tacos to grilled chicken tacos. But the spices just make them tastes so good.
And for anyone who loves to cook, I’m sure you’re in the same boat as me where there are just days that you feel a little lazy (especially during the week) and these baked chicken fajitas are perfect for precisely those type of days.
So when I’m feeling lazy but want something super tasty, this is a go-to meal of mine. I do try to mix it up and try as I may, a lot of times I come back to these baked chicken fajitas. Really the only work is cutting the peppers and onions.
Other than that you throw it in a sheet pan and let the oven do the work! And yes you can also cook all of this in a skillet, but then you have to stand there! I mean it’s really not that much work. Just cook the chicken for about 4 minutes per side, then cook the peppers and onion for about 10 minutes or until they’re starting to char.
If you want to make these sheet pan chicken fajitas even easier, you can just buy some fajita seasoning, but I usually always have the spices needed to make a homemade fajita seasoning. So for your lazy days (especially if it’s Taco Tuesday), give this one a try!
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Recipe Ingredients
- Boneless, skinless chicken breasts – can also use chicken thighs.
- Bell peppers and white onion – can’t have fajitas without some veggies.
- Chili powder, cumin, paprika, garlic powder, salt, black pepper – if you don’t want to make your own, just buy fajita seasoning.
- Olive oil – helps cook the fajitas.
- Cilantro – adds some freshness.
- Flour tortillas – use whole wheat tortillas if you want to be a little healthier.
- Pepper jack cheese – shredded Mexican cheese works too.
- Limes – adds acidity.
- Avocado – gives some healthy fat and flavor.
How to Make Chicken Fajitas
- Preheat oven to 425°F. In a small bowl, mix together the spices for the fajita seasoning.
- In a bowl or ziploc bag add the chicken, 2 tbsp olive oil and the spices and mix to combine so the chicken is well coated.
- Chop the peppers and onion. In a large bowl, add the peppers, onion, 1 tbsp olive oil, salt and pepper and toss to combine.
- Spread the chicken and chopped vegetables on a baking sheet, leaving chicken on one side and vegetables on the other side.
- Bake for 30-35 minutes or until chicken is cooked through and peppers are beginning to char. Remove from oven and mix in chopped cilantro. Serve the chicken and vegetables over warm tortillas with some avocado, cheese and additional toppings if desired.
Stove Top Option
While you I love using a baking sheet, you can cook these on the stove top. If you want to cook on the stove, just heat a large skillet over medium high heat. Add chicken with spices and cook 3-4 minutes per side or until done. Remove and add peppers and onions and cook for 5-7 minutes or until peppers start to char. Add chicken back in to warm through and serve immediately.
Can I Use Different Vegetables?
While onions and bell peppers are the most traditional veggies included in fajitas, you can use any type of vegetable you like. However, you might have to change the cooking time if you are using a vegetable that is a littler heartier.
Do I Line the Sheet Pan?
No. The chicken and veggies don’t stick to the sheet pan and will just slide right off. Yes it takes a minute to clean but you only have one dish you’re cleaning anyway!
How to Reheat Chicken Fajitas
To prevent the chicken from becoming rubbery if you just microwave the chicken, just heat the chicken and veggies in a skillet with some oil over medium heat until everything is warmed through.
Pro Tips/Recipe Notes
- If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
- You don’t need to line the baking sheet with parchment paper or foil as the chicken and veggies will just slide right off.
- Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
- Toss the chicken and vegetables halfway through when baking in the oven to ensure everything gets charred.
- If you have a convection oven, use it as it will brown the vegetables better.
- To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Mexican Recipes
- Crispy Pork Carnitas
- Sweet Potato Fajitas
- Instant Pot Chicken Tacos
- Chicken Fajita Quesadillas
- Spiralized Sweet Potato Enchilada Skillet
If you’ve tried these sheet pan chicken fajitas or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lbs chicken breasts, cut into strips
- 4 bell peppers (choice of green, red, orange or yellow), seeds removed and sliced into thin strips
- 1 large white onion, thinly sliced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 10 flour tortillas
- 2 cups shredded pepper jack cheese
- 2-3 limes
- Guacamole or avocado slices
Instructions
- Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tbsp olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
- In same large bowl, toss together the chicken, chili powder, cumin, paprika, garlic powder, oregano, kosher salt, black pepper and 2 tbsp olive oil. Spread chicken on the other side of the large baking sheet in an even layer.
- Bake for 30-35 minutes until the chicken is browned and the peppers are beginning to char. Remove from oven and add in cilantro, mixing throughout
- Serve over warm tortillas, with some avocado, cheese and lime if desired on top.
Notes
- If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
- You don’t need to line the baking sheet with parchment paper or foil as the chicken and veggies will just slide right off.
- Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
- Toss the chicken and vegetables halfway through when baking in the oven to ensure everything gets charred.
- If you have a convection oven, use it as it will brown the vegetables better.
- To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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