Sheet Pan Chicken Fajitas
Sheet pan dinners were invented for busy families! You are going to love these delicious sheet pan chicken fajitas! The chicken is moist, tender, and delicious and the veggies are tender and packed with flavor. Add a few of your favorite toppings and you have a dinner that is ready to eat in no time!
Sheet Pan Chicken Fajitas
I have been a fan of sheet pan dinners for a long time! There is nothing better than cooking an entire meal right on one baking sheet. These sheet pan chicken fajitas are so easy! It is as simple as cutting your chicken and vegetables and laying them on a lined baking sheet. Mix up the seasonings in a small bowl pour over the baking dish and bake! When dinner is done, you roll up the foil, wash the tray, and dinner is done! Simple, easy, and amazing!
You are going to love the flavor and convenience of this dish!
If your family loves fajitas try our delicious Instant Pot Sous Vide Steak Fajitas.
What will I need to make these sheet pan chicken fajitas?
To make these sheet pan chicken fajitas, you will need the following ingredients:
- chicken breasts (boneless, skinless)
- red, green, and yellow bell peppers
- red onion
- olive oil
- garlic
- chili powder
- ground cumin
- dried oregano
- salt
- pepper
- paprika
- red chili pepper flakes
- Optional: serve with small tortillas, salsa, sour cream, guacamole, shredded cheese, fresh lime
To make these sheet pan chicken fajitas, you will need the following supplies:
- measuring spoons of various sizes
- large baking sheet
- aluminum foil
- cutting board
- sharp knife
- small mixing bowl
- spatula
- tongs
- meat thermometer
How to Make Sheet Pan Chicken Fajitas
- Preheat oven to 425 degrees F.
- Line a large baking sheet with aluminum foil.
- Spread chicken, bell peppers, and onion evenly over aluminum lined baking sheet.
- In a small bowl, stir together olive oil, garlic, chili powder, oregano, cumin, paprika, salt, pepper, and chili pepper flakes. Stir until well mixed.
- Pour olive oil sauce over the chicken mixture. Use tongs to toss until all chicken and peppers are evenly coated in sauce. Make sure all chicken and vegetables are spread evenly on the baking sheet before placing them in the oven.
- Bake in the oven for 20 to 25 minutes. After the first 10 minutes, use tongs to toss the mixture again so everything cooks evenly.
- Before serving, use a meat thermometer to check that chicken is fully cooked. Check the thickest chicken strip to ensure it has reached an internal temperature of 165 degrees F.
Tips Tricks and FAQs
- Cut chicken strips as evenly in size as possible so they all cook at the same rate.
- If you prefer you can add other vegetables to the tray as well. Just be sure to keep the size consistent so it cooks evenly.
- You do not have to line your tray with foil, I do just for easier cleanup.
- Be sure to mix the chicken and vegetables about halfway through the cooking process so that they all cook evenly.
Storage
You will want to store your leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze leftover sheet pan chicken fajitas?
Yes, you can freeze your leftover sheet pan chicken fajitas. You will want to let your chicken completely cool first and then add it to a freezer-safe container. It will store in the freezer for up to 2 months.
To thaw, place it in the fridge overnight and then repeat it in the oven prior to serving.
How to Reheat your fajitas
Reheat your fajitas on the stove or in the oven. This will help the chicken stay moist and tender.
Should tortillas be served warm?
Yes, you will want to serve your tortillas warm. Serving them warm helps them fold easier. Simply put the tortillas in aluminum foil and place them in the oven for 5-7 minutes to warm them up before serving.
Sheet Pan Chicken Fajitas
Sheet pan dinners were invented for busy families! You are going to love these delicious sheet pan chicken fajitas! The chicken is moist, tender and delicious and the veggies are tender and packed with flavor. Add a few of your favorite toppings and you have a dinner that is ready to eat in no time!
Ingredients
- 2 pounds boneless skinless chicken breasts, sliced into thin strips*
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- ½ red onion, cut into thin strips
- 3 tablespoons olive oil
- 2 teaspoons fresh minced garlic
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red chili pepper flakes
- Optional: serve with small tortillas, salsa, sour cream, guacamole, shredded cheese, fresh lime
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with aluminum foil.
- Spread chicken, bell peppers, and onion evenly over aluminum lined baking sheet.
- In a small bowl, stir together olive oil, garlic, chili powder, oregano, cumin, paprika, salt, pepper, and chili pepper flakes. Stir until well mixed.
- Pour olive oil sauce over the chicken mixture. Use tongs to toss until all chicken and peppers are evenly coated in sauce. Make sure all chicken and vegetables are spread evenly on the baking sheet before placing them in the oven.
- Bake in the oven for 20 to 25 minutes. After the first 10 minutes, use tongs to toss the mixture again so everything cooks evenly.
- Before serving, use a meat thermometer to check that chicken is fully cooked. Check the thickest chicken strip to ensure it has reached an internal temperature of 165 degrees F.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 134mgSodium: 627mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 50g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
