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Sheet Pan Chicken Fajitas will quickly become a weeknight favorite. Everything bakes on one pan in about 20 minutes for a flavorful, high-protein meal.
Family dinners in our home usually follow a two-sheet pan formula: one pan of veggies and one pan of protein are cooked in the oven at the same time. (For example, chicken and broccoli or tofu and cauliflower.)
These chicken fajitas are even easier because there’s only one sheet pan to clean when you’re done.
Chicken and vegetables are tossed in homemade fajita seasoning and baked to perfection. There’s no need to chop up the raw meat before you start, so it’s as quick as possible.
Ingredients You’ll Need
The majority of this recipe comes down to spices. You can easily customize these!
The seasoning consists of chili powder, cumin, garlic powder, smoked paprika (or regular, if you prefer), oregano, salt, and black pepper. However, if you omit one of the spices, this recipe will still be fine. (Don’t skip the salt.)
Use any variety of onion or bell peppers you have on hand. When it comes to the meat, boneless chicken thighs are our favorite. But boneless skinless chicken breast will work, too! (The cooking time will be slightly longer for thicker chicken breasts.)
How to Make Sheet Pan Chicken Fajitas
Preheat the oven to 400ºF and have a large baking sheet nearby. Prepping this recipe doesn’t take long since all you need to slice is the red onion and bell peppers and stir together the homemade fajita seasoning.
In a small bowl, combine:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons fine sea salt
Note: This may look like a relatively long list of spices, but if you miss one, these chicken fajitas will still taste great! If you prefer, use freshly minced garlic instead of garlic powder.
Transfer the sliced veggies and chicken to a half-sheet pan and drizzle with two tablespoons of oil. Flip the chicken over to ensure both sides are coated evenly.
Sprinkle the fajita seasoning over the ingredients in the pan, making sure that both sides of the chicken get seasoned. Toss gently to distribute the seasoning among the veggies, then spread them out in a single layer in the pan.
Bake at 400ºF for 20 to 25 minutes, or until the chicken thighs reach an internal temperature of 165ºF when tested with an instant-read thermometer in the thickest part.
If you’re using chicken breasts, they may take closer to 30 minutes to cook through, depending on their thickness. Luckily, the veggies can withstand the extra cooking time if needed.
Megan’s Recommendations
Once the chicken is cooked, use tongs to transfer it to a cutting board and cut it into thin strips.
Return the chicken strips to the pan and toss well with the veggies to ensure all the juices and spices are evenly distributed.
Squeeze some fresh lime juice on top for an extra fresh and zippy flavor.
Serve these chicken fajitas warm in your favorite tortillas. To keep this recipe gluten-free, use corn tortillas, almond flour tortillas, or cassava flour tortillas. You can also serve them in a bowl over cooked rice!
Add any toppings you love, such as fresh cilantro, shredded cheese, sliced avocado, salsa, sour cream, or guacamole.
Storage tip
Leftovers can be stored in an airtight container in the fridge for up to 4 days. We like to turn them into skillet fajita quesadillas the next day!
Looking for more easy dinner ideas? Try Baked Turkey Meatballs, Slow Cooker Chicken Tacos, Chinese Chicken Salad, or Vegan Quesadillas.
Ingredients
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 ½ teaspoons fine sea salt
Fajita Ingredients
- 1 red onion , sliced
- 2 bell peppers (any color) , seeds removed and sliced
- 1.25 to 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
For serving
- tortillas or cooked rice
- lime wedges
- fresh cilantro
Instructions
- Preheat the oven to 400ºF and have a half-sheet pan nearby. (18 by 13 inches) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, and black pepper. Stir well and set this fajita seasoning aside.
- Add the sliced red onion, bell pepper, and chicken to the pan. Drizzle the oil over the chicken and veggies. Then sprinkle the fajita seasoning over the ingredients, flipping the chicken to make sure both sides get coated in the oil and spices. Toss the veggies gently, then spread them out into an even layer on the pan.
- Bake at 400ºF for 20 to 25 minutes or until the chicken reaches an internal temperature of 165ºF when tested with an instant-read thermometer. (If you're using boneless chicken breasts, they may require up to 30 minutes to reach that temperature.)
- Remove the pan from the oven and let the chicken rest for 5 minutes. Then transfer it to a cutting board and slice thinly, or shred it with two forks. Return the chicken to the pan and toss with the veggies and spices. Serve warm in your favorite tortillas or over a bed of rice for a fajita bowl. Squeeze with lime juice and garnish with fresh cilantro, if desired.
Notes
Nutrition
If you try this Sheet Pan Chicken Fajitas recipe, please leave a comment and star rating below letting me know how you like it.
