Best Damn Sheet Pan Chicken Fajitas

Name: Best Damn Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts, sliced into thin strips; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 medium onion, sliced; 1 tbs olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; ¼ tsp sugar; ¼ tsp cayenne (optional); Tortillas, for serving

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Sheet pan chicken fajitas are a delicious and easy way to spruce up your dinner routine. This flavorful and colorful one-pan meal is packed with fresh chicken and vegetables and is ready in about 30 minutes. Plus, it’s much more budget-friendly than ordering from a restaurant. Learn how to make this simple and satisfying dish with just a few simple ingredients—perfect for busy weeknights when you need a satisfying meal in a hurry.

I love when it’s fajita time! I mean, all the flavors, all the colors, all the delicious toppings – you can really make an event out of it. It’s also a whole lot easier to make with this simple recipe. Prep the vegetables, slice up the chicken, mix in the spices and toss it all on a sheet pan in the oven. While it’s cooking, get all your delicious toppings together and get ready for a wonderful meal.

What are Sheet Pan Chicken Fajitas?

Sheet pan chicken fajitas are a simple way of cooking a traditional Mexican Food favorite, with minimal fuss and minimal cleanup. No need to have hot oil splattered all over or multiple pans on the stove top. Instead, we’ll take a slightly different approach and lay out all the seasoned ingredients on a sheet pan (cookie sheet, baking sheet), and let it cook to perfection in the oven for around 20 minutes. When it’s done, it’s done. We take it out and serve it immediately on fresh tortillas with our favorite toppings. And just like that we have a whole fajita meal in a fraction of the time of traditional methods with all the fresh, vibrant flavors we know and love.

Fun Fact

Chicken fajitas are believed to have originated in Texas, where ranch workers of Mexican descent combined Mexican culinary techniques with ingredients commonly available in the region, such as skirt steak. Chicken was later substituted for beef as an alternative protein option, creating the now-popular dish known as chicken fajitas.

Ingredients

We like to keep things simple and this recipe is no exception. Fajitas seasoning is a mix of simple, pantry-friendly ingredients.

Seasonings include:

Chili powder
Cumin
Smoked paprika
Garlic powder
Salt
a pinch of sugar

Our main ingredients include:

Chicken breast, thinly sliced
Red bell pepper
Green bell pepper
Onion

It all comes together with some olive oil.

Preparation

We start with 1lb of fresh boneless, skinless chicken breast. Pat the chicken dry and trim off any visible fat. If they are very thick, pound them to an even thickness of about ½″. Alternately, you can place the breast on a cutting board and hold it flat with the palm of your hand, while carefully using a sharp knife to slice horizontally through the middle of the breast, keeping the knife parallel to the cutting board, until you have two even, thinner pieces. Now, cut the chicken against the grain into thin strips, approximately ¼ to ½ inch thick.

Pro Tip: Slice the chicken breast at a 45-degree angle. Cutting at this angle increases the surface area of each piece for better seasoning absorption and even cooking, while also shortening muscle fibers for more tender chicken strips in your fajitas!

Now it’s time to slice the bell peppers into strips, as well as the onion. For the onion, first remove the stem and root ends and peel away the outer skin. Next, place the onion on its side and slice it into even, circular rings. Finally, take each ring and cut it in half to create semi-circular onion slices.

Place the chicken and veggies into a bowl, toss with the vegetable oil and coat everything with the seasoning mix. Make sure to get all the pieces well-coated.

Line a sheet pan with foil or parchment paper and spread out all the seasoned vegetables and chicken into an even, single layer. Separate pieces of chicken that are stuck together as best possible.

Bake at 400°(F) for 18-22 minutes

Place the loaded sheet pan into an oven preheated at 400°(F) for 18-22 minutes. The internal temperature of the chicken should be 165°(F), and the vegetables will become tender.

When done, remove from oven and they’re ready to serve!

How to Serve

One of the things I love about making fresh, homemade fajitas is setting out all the toppings. The fajitas will be served on warm, flour tortillas. You can heat them up on a pan real quick or in the microwave for a few seconds. Then use tongs and load up the tortillas with the mixture.

Favorite toppings for chicken fajitas include:

Shredded cheese
Guacamole or avocado slices
Sour cream
Pico de gallo
Salsa
Jalapeño slices
Fresh chopped cilantro
Lime wedges for a squeeze of fresh lime juice

Goes Great With…

If you’re looking for some excellent side dish options. We have our outstanding Instant Pot Spanish Rice and Instant Pot Refried Beans. Both are made from all fresh ingredients and are SO much better than anything you’d find in a can.

Frequently Asked Questions

How to store leftovers?

Simply store in an air-tight container in the refrigerator for up to 3 days. You can also package for meal prep! Simply place the amount of cooked fajitas you you want in each tortilla in individual zip-top bags or wrap tightly with plastic wrap. Then store in an air-tight container with toppings and tortillas.

Can I use boneless, skinless chicken thighs instead of breast?

Absolutely you can! Cook time will be the same.

What does the sugar do?

Sugar in fajita seasoning adds a touch of sweetness, balancing the spiciness, tanginess, and savoriness of other ingredients. It can aid in caramelization, creating a more appealing appearance and richer flavor when the fajitas are cooked, especially considering we are baking these in the oven and won’t get the caramelization we’d normally get using other, traditional methods.

Is this recipe spicy?

As written, it is not. The chili powder you use may contain a hint of cayenne that can give the flavor profile a little heat, but otherwise, it is on the mild side. Add cayenne for additional punch!

Can this recipe be made into steak fajitas instead?

Yes it can. Simply use thinly sliced flank or skirt steak. The cooking time will be close to the same. Just keep an eye on doneness of the steak strips for desired outcome.

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