Sheet Pan Chicken Fajitas are the best way to have a no-fuss easy meal that’s prepared and ready to eat in hardly no time! Tender chicken, flavorful peppers and onion, and a tasty homemade fajita seasoning gets all tossed together on one pan and baked until perfectly cooked and golden brown. It really is one of the best ways to enjoy a simple, delicious, and hassle-free weeknight dinner meal.
These sheet pan fajitas combine some of my favorite ingredients and flavors together. If you love Mexican-inspired recipes like this one, then definitely try out this Cilantro Lime Chicken and Taco Stuffed Bell Peppers next!😉
Ingredients Needed
- Chicken Breasts: I prefer using boneless, skinless chicken breasts in this recipe which are easy to slice into uniform strips, but you can also use boneless, skinless chicken thighs instead.
- Veggies: Choose three bell peppers of any color. I always add a red bell pepper in the mix, but grab whichever colors you like or whatever is on sale. And a yellow, white, or red onion adds even more flavor to the fajitas!
- Fajita Seasoning: I make a homemade fajita mix using ground cumin, chili powder, Adobo seasoning and a few more spices. It’s so good and is what really makes this recipe stand out!
- Fresh Cilantro and Limes: Some fresh cilantro gets tossed with the chicken and veggies as it bakes and is added on top to garnish. And fresh lime juice is a must to squeeze on top of your fajitas right before serving.
How To Make Sheet Pan Chicken Fajitas
The full measurements are included in the recipe card below, but here’s a quick step-by-step overview:
Step One: Slice the chicken breasts into roughly ½-inch strips. Slice the bell peppers into ¼ inch strips. Slice the onion into thin half-moon strips.
Step Two: Add the chicken and vegetables to the sheet pan. Drizzle the oil over the ingredients, then sprinkle the seasoning plus half of the cilantro over the top.
Step Three: Mix everything together with your hands to combine.
Step Four: Bake in the oven until done, then serve with warm tortillas and your favorite toppings. That’s it! A simple and easy dinner recipe.
Chicken Fajita Toppings
Fajita toppings are almost endless! I love topping my fajitas with a little sour cream, fresh cilantro, salsa and lime juice. But here are a few more great options:
- Cilantro Lime Crema
- Shredded Cheese
- Avocado
- Guacamole
- Pico de Gallo
- Shredded Lettuce
And if you love sheet pan recipes then you have to try my popular Sheet Pan Sausage, Potatoes, and Brussels Sprouts recipe next!
Sheet Pan Chicken Fajitas
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5lbs)
- 3 bell peppers, any color
- 1 small yellow onion
- 2 Tablespoons cooking oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon Adobo seasoning
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 Tablespoons fresh chopped cilantro, divided
- 1 lime
- 8 flour tortillas
Instructions
- Preheat the oven to 400°F. Pound the chicken breasts with a meat mallet or rolling pin to create an even thickness. Then cut the chicken into even strips about ½ inch thick. Place the chicken on a large baking sheet. You can line the baking sheet with aluminum foil first for easy clean up.
- Wash and slice the bell peppers into even strips. Slice the onion into half moon slices. Add the bell peppers and onion to the same sheet pan as the chicken.
- In a small bowl mix the cumin, chili powder, adobo seasoning, smoked paprika, salt, and black pepper together.
- Drizzle the cooking oil on top of the chicken, peppers, and onion. Then sprinkle the seasoning mix and 1 tablespoon of chopped cilantro on top. Mix and toss the ingredients together with your hands until everything is well coated. Spread all of the chicken and veggies out into an even layer on the baking sheet.
- Bake the sheet pan fajitas in the oven for 20-25 minutes or until the veggies are slightly charred and the chicken has reached 165°F.
- While the fajitas are baking, warm the tortilla shells in a large ungreased skillet over medium-high heat for about 10-15 seconds per side. You can also warm them in the microwave on a microwave safe plate with a damp paper towel on top.
- Once the fajitas are done, remove the sheet pan from the oven and finish by adding more fresh cilantro on top and fresh squeezed lime juice. Assemble the chicken fajitas with your favorite toppings and enjoy!
Nutrition
This recipe was originally published in May 2021. It has been completely updated and refreshed with new photos and information.
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