Sheet Pan Fajitas - Easy Recipe for Chicken Fajitas!
Sheet pan fajitas are great for busy weeknights and also great for bigger crowds! You'll love this easy, hands-off approach to fajitas! This recipe is for chicken fajitas but you'll also find tips for steak, vegetarian, and shrimp fajitas!
On a large rimmed sheet pan (approx. 18 x 13 inches), toss the sliced chicken, bell peppers, and onions with olive oil and fajita seasoning until everything is coated (I like to use my hands for this). If you prefer, you can use a bowl for this step, and then spread the seasoned chicken and vegetables on the sheet pan.
Place sheet pan in preheated oven and bake for 15 minutes. Stir and bake for 10 more minutes or until internal temperature of chicken reaches 165°F(check a thick piece of chicken with an instant read thermometer).
Serve immediately on tortillas with your favorite toppings.
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Notes
You can purchase fajita seasoning or make my recipe for homemade fajita seasoning. This shortcut seasoning blend will work too: 1 ½ teaspoons chili powder, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and as little or as much cayenne as you like.
These are great if you’re serving a larger group. Double the recipe and use two sheet pans so they aren't overcrowded.
I love to use corn tortillas but flour tortillas are great, too. To warm them up, wrap them in foil and add them to the oven in the last 5 minutes of cooking time.
Nutrition information is calculated for 1 ½ lbs. chicken, peppers, onions, and seasoning. It does not include tortillas or toppings.