Sheet Pan Fajitas

4.54 from 13 votes

Sheet pan fajitas are great for busy weeknights or to serve to guests. You’ll love this easy recipe for chicken fajitas. Much of it can be prepped ahead of time and clean-up is a snap!

Prep Time15

Cook Time25

Total Time40

Course: Sheet Pan Dinners

Cuisine: Mexican

Servings:

Author: Rachel Gurk

Ingredients

For Fajitas

1 ½ pounds boneless skinless chicken breasts
3 large bell peppers (red, green, yellow, or orange)
1 large red onion
2 tablespoons olive oil

For Fajita Seasoning (see note)

2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon brown sugar
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano (Mexican oregano if available)
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, optional

To Serve

corn or flour tortillas (see note)
desired toppings such as lettuce, tomato, salsa, avocado, sour cream, jalapeño peppers, lime wedges, fresh chopped cilantro

Instructions

Preheat oven to 400°F.
Slice the chicken breasts into thin strips, about ¼ inch thick, 2 to 4 inches long. Cut the peppers and onions into thin strips, ¼ to ½ inch wide.
1 ½ pounds boneless skinless chicken breasts, 3 large bell peppers, 1 large red onion
In a large bowl, combine oil, chili powder, salt, paprika, brown sugar, black pepper, onion powder, garlic powder, oregano, cumin, and cayenne pepper (if using).
2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon brown sugar, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, optional
Add the sliced chicken, bell pepper strips, and sliced onions to the bowl; toss to coat with oil and seasoning.
Arrange chicken and vegetables in a single layer on a large rimmed sheet pan (approx. 12 x 17 inches).
Place sheet pan in preheated oven and bake for 15 minutes. Stir, and bake for 10 more minutes or until the internal temperature of chicken reaches 165°F (check a thicker piece of chicken with an instant read thermometer).
Serve immediately on tortillas (see note) with your favorite toppings.
corn or flour tortillas, desired toppings such as lettuce, tomato, salsa, avocado, sour cream, jalapeño peppers, lime wedges, fresh chopped cilantro

Video

Notes

Shortcut seasoning: Instead of making the seasoning blend in the ingredient list, substitute 2 heaping tablespoons of my homemade fajita seasoning or purchase fajita seasoning. However, we tested the recipe with a popular store-bought fajita seasoning and found it to be very lackluster in flavor.
Tortillas: To char corn tortillas, put them directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). 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.
Double the recipe: To serve a larger group, double the recipe and use two sheet pans. They can be baked at the same time; I usually switch the pans around halfway through the cooking time so they cook evenly.
Nutrition information is for chicken/peppers only. It doesn't include tortillas or toppings.
Be sure to try my steak fajitas and sheet pan shrimp fajitas, too.

Nutrition

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