Sheet Pan Chicken Fajitas are an easy Mexican-style one pan dinner recipe, made with chicken thighs and homemade taco seasoning. These tender, baked fajitas are so flavorful and filling, and you’ll only have to wash one dirty dish if you make them!
An Easy 30-Minute Chicken Fajita Recipe
I love cooking and baking, but there are some nights when I just don’t have that much time to spend in the kitchen or at the sink. Sheet Pan Chicken Fajitas are one of my go to one pan recipes in those cases!
These baked chicken fajitas are full of healthy, chopped veggies, tender chicken strips, and whatever toppings your heart desires. Start toasting some tortillas, because you don’t want to miss out on this colorful, one-pan-serves-all meal!
Recipe Ingredients
Are those pictures making you hungry yet? I’m right there with you. Here’s what we’ll need to get started:
For the Fajitas:
- Yellow Pepper
- Orange Pepper
- Red Onion
- Olive Oil
- Boneless Skinless Chicken Thighs: chicken breast can be used too, if you’d like.
- Taco Seasoning: try making your own! Scroll down a little for some tips.
For the Fajita Fixings:
- Tortillas: flour or corn, use whichever one you like better.
- Pico de Gallo
- Cilantro
- Jalapeno
- Limes
- Sour Cream
How to Make Your Own Fajita Seasoning
Ready-made seasoning is totally fine if you’re in a rush, but I strongly recommend making your own if you have a little extra time!
Plus, if you make a big batch, it will last you through multiple Taco Tuesdays. To make the seasoning use a combination of the following spices:
- Chili Powder (1 tbsp)
- Onion and/or Garlic Powder (1 tbsp)
- Sea Salt (1 tsp)
- Dried Oregano (1/2 tsp)
- Ground Cumin (1 tbsp)
- Smoked Paprika (1 tbsp)
- Black Pepper (1 1/2 tsp)
- Red Pepper Flakes (optional)
This will provide you with around 1/3 cup of seasoning.
Note: you may want to adjust the amount of each ingredient to suite your preferences.
How to Slice the Chicken and Vegetables
Cutting chicken and vegetables into slices can be a bit tricky, so here are a few tips to help you out:
- For the Vegetables: carefully slice the onion and peppers in half, and then slice the halves into 1/4 inch pieces.
- For the Chicken: cut the chicken against the grain (the tiny white fibers) in one clean motion, so that the strips will be perfectly tender when cooked.
How to Make Sheet Pan Chicken Fajitas
Here’s what you’ll need to do to put it all together. Dinnertime has never been so easy!
Preheat: Preheat oven to 400 degrees.
Cook: Place sliced vegetables onto a sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon of taco seasoning over vegetables. Toss to coat. Place in the oven and cook 5 minutes.
Slice Chicken: Meanwhile, slice the chicken into ¼ inch slices. When the 5 minutes are up, remove the pan from the oven and place chicken onto the sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon seasoning over chicken, toss to coat and spread around.
Cook Chicken: Place sheet pan back in the oven for 15 more minutes or until an instant read thermometer registers 165 degrees.
Quick Tips for the Best Fajitas
Now that you know what to do, here are some useful tips on making the best chicken fajitas:
- Chicken Thighs vs Chicken Breasts: Chicken thighs are so forgiving as they do not get dry if a little overcooked, but you could use chicken breasts instead.
- Line Sheet Pan: Line your sheet pan with foil for an even easier clean up.
- For Crunchy Vegetables: The vegetables in this recipe get nice and soft, if you like your vegetables with more crunch do not precook them.
- Spread Out Vegetables and Chicken Strips: Mmake sure you spread them out on the pan so that everything cooks evenly. Also, make sure your chicken gets to 165 degrees before you take the pan out of the oven to avoid undercooked chicken.
What Goes with Fajitas?
Wondering what to serve with these oven-baked fajitas? These are a few of my favorite sides:
- Cheesy Taco Beer Dip: A fun appetizer served with chips!
- Grilled Corn: juicy corn on the cob would go great with the other veggies.
- Salad: throw some greens on the side of those fabulous fajitas!
- Sweet Plantains: I know, I know; these are fajitas and fajitas are Mexican. I am from Texas and Jorge is from Puerto Rico and sometimes we mix those backgrounds…and trust me, it’s a delicious mix!
How to Store and Reheat Leftovers
Fajitas are best when eaten warm from the oven on the day they are made, but you can preserve them for 3-4 days in an airtight container in the fridge. To reheat them, toss the chicken and vegetables in a pan until warm again, or simply heat everything up in the microwave for 30 seconds.
This recipe for Sheet Pan Chicken Fajitas is a favorite weeknight meal around here. The chicken is tender, flavorful and perfectly paired with the vegetables. Once they are wrapped up in a tortilla with your favorite toppings, you won’t be able to eat just one!
If you try out this easy dinner recipe, please let me know how it turns out in the comments below. You can even leave a photo now to share how it turns out!
Looking for more Mexican recipes? Check out this reader favorite for homemade Enchilada Sauce, some restaurant style (but still easy!) Cheese Enchiladas, my favorite Sour Cream Chicken Enchiladas or this delicious Mexican Casserole!
Sheet Pan Chicken Fajitas
Ingredients
For the Fajitas:
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1 red onion, sliced
- 2 Tablespoons olive oil, divided
- 4 boneless skinless chicken thighs
- 1 Tablespoon of your favorite taco seasoning, divided
For the Fajita Fixings:
- tortillas, flour or corn
- pico de gallo
- cilantro
- jalapeno
- limes
- sour cream
Instructions
- Preheat oven to 400°F.
- Place sliced vegetables onto a sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon of taco seasoning over vegetables. Toss to coat. Place in the oven and cook 5 minutes.
- Meanwhile, slice the chicken into ¼ inch slices. When the 5 minutes are up, remove the pan from the oven and place chicken onto the sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon seasoning over chicken, toss to coat and spread around.
- Place sheet pan back in the oven for 15 more minutes or until an instant read thermometer registers 165°F.
Video
Notes
more crunch do not precook them.
Nutrition
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