Sheet Pan Chicken Fajitas

I’ve included some videos below for those who prefer to watch rather than read.

Sheet pan chicken fajitas are a quick and easy meal that’s perfect for busy weeknights. You can make these tasty fajitas with just one pan and minimal prep work. By roasting chicken, peppers, and onions together on a sheet pan, you’ll get tender meat and crisp-tender veggies in about 30 minutes.

This dish is not only simple to make but also customizable. You can serve the fajita mix with warm tortillas, or enjoy it on its own for a low-carb option. Add your favorite toppings like guacamole, sour cream, or pico de gallo to make it your own. With sheet pan chicken fajitas, you’ll have a delicious and satisfying meal without spending hours in the kitchen.

Exact Ingredients (+ Possible Substitutes)

Here’s what you need to make tasty sheet pan chicken fajitas:

• 1-1.5 lbs boneless, skinless chicken breasts, sliced thin
• 2-3 bell peppers (mix of colors), sliced
• 1 yellow onion, sliced
• 2-3 cloves garlic, minced
• 2-3 tbsp olive oil
• Fajita seasoning (see below)

For the fajita seasoning, mix:

• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and pepper to taste

Don’t have chicken breasts? Try these swaps:

• Boneless chicken thighs
• Sliced steak
• Shrimp
• Tofu (for a veggie option)

You can play with the veggies too. Try adding sliced zucchini or mushrooms for extra flavor and nutrition.

No fresh garlic? Use 1/2 tsp garlic powder instead.

Out of a spice? Get creative! Smoked paprika adds nice flavor. Or use a pre-made fajita seasoning mix to save time.

Instructions

Preheat your oven to 425°F (220°C). Get a large baking sheet ready.

Mix the fajita seasoning in a small bowl. Combine chili powder, cumin, oregano, garlic powder, salt, and pepper.

Slice the chicken, bell peppers, and onions into thin strips. Spread them out on the baking sheet.

Drizzle olive oil over everything. Sprinkle the seasoning mix on top. Toss to coat evenly.

Spread the chicken and veggies in a single layer. Make sure nothing overlaps.

Pop the sheet pan in the oven. Bake for about 20-25 minutes.

Halfway through cooking, give everything a quick stir. This helps it cook evenly.

You’ll know it’s done when the chicken is cooked through and the veggies are tender.

Serve your fajitas hot with warm tortillas. Add your favorite toppings like sour cream, guacamole, or salsa.

Enjoy your easy, delicious sheet pan chicken fajitas!

Tips, Tricks & Storing

Use a big sheet pan for your fajitas. This gives the chicken and veggies space to cook well. If the pan is too small, things might get crowded and cook unevenly.

Cut your chicken and veggies into similar sizes. This helps everything cook at the same speed. Aim for thin slices of chicken and peppers cut into strips.

Don’t forget to grease your pan! A light coating of oil or cooking spray will keep things from sticking.

Preheat your oven before you start. A hot oven (around 425°F) is key for getting those tasty browned edges on your fajitas.

Try not to overlap ingredients on the pan. Spread everything out in a single layer for the best results.

Got leftovers? Store them in an airtight container in the fridge. They’ll stay good for 3-4 days. Reheat in the microwave or oven until hot.

Want to prep ahead? You can slice your veggies and chicken the night before. Keep them separate in the fridge until you’re ready to cook.