Sheet Pan Chicken Fajitas are made on one large baking tray, making them an easy weeknight dinner and clean up is a breeze. Serve them with Mexican or Jasmine rice and tortillas for a quick meal your family will love.
Mexican-American meals have always been an affordable, tasty choice on busy weeknights in our home. Many require only a handful of ingredients and the meals are prepped and cooked in about 30 minutes. Some of our favorites include Grilled Chicken Quesadillas, Fish Tacos, and Beef Enchiladas.
Sheet Pan Chicken Fajitas come together on just one pan, which means that dinner can be cleaned up in less than 10 minutes. That’s a win-win for everyone, no matter whose turn it is to do the dishes.
The list of ingredients for this recipe is short. You’ll need chicken thighs, bell peppers and onions, tortillas, cheese and taco seasoning. Easy to prep, easy to make and easy to clean up, it’s an easy chicken dinner recipe you’ll want to make often.
Tips for making the Best Chicken Fajitas
When prepping this meal, remember these steps for success.
- Cover a full-size 18″x26″ sheet pan with aluminum foil, making sure that it covers the rim on each side. This will make clean up super easy, since you can just remove the foil and throw it away.
- Spray the foil lightly with cooking spray or drizzle with olive oil before adding your chicken strips and vegetables. This prevents ingredients from sticking to the foil.
- Be sure to cut your chicken strips and vegetables in the same size pieces. This allows them to cook evenly in the oven.
- Place your tortillas on the top rack of the oven during the last two minutes of baking to warm them through before serving.
Sheet Pan Chicken Fajitas Recipe
Key Ingredients:
TORTILLAS– Use 6-inch flour or corn tortillas to wrap around the savory chicken and vegetables in this recipe. Add a dollop of sour cream and some shredded cheese for a tasty bite.
CHICKEN– When shopping for chicken, I look for boneless, skinless chicken thighs. Again, this cuts down on prep time and gets dinner on the tables faster. You can also use chicken breasts, if you prefer that over dark meat.
PEPPERS AND ONIONS– I almost always use red and orange peppers because they are sweeter and my family likes them best. Green peppers are also delicious when roasted and are less sweet. Thin slices of white or yellow onion works best.
CHEESE– Melted queso, crumbly cotija, shredded cheddar or even mozzarella cheese can be served on chicken fajitas. Use what you have in the refrigerator or what your family enjoys most.
TACO SEASONING– Use one-ounce of Taco Seasoning Mix. This can be purchased at the grocery store in the International Foods sections of the market near the tortilla shells, salsa and Mexican sauces. It is gluten-free and comes in mild, medium and hot. The mix contains chili pepper, onion powder, cornstarch, sugar and other spices.
You can also easily make your own Homemade Taco Seasoning with the recipe below.
Homemade Taco Seasoning Recipe
Ingredients:
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon minced onion
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, optional for extra spicy heat
Instructions:
Mix all spices in a small bowl until combined. Add a pinch or two of cayenne pepper if desired.
Recipe makes one ounce (about 2 1/2 tablespoons) of taco seasoning to use in your favorite Mexican dishes.
How to make Sheet Pan Chicken Fajitas
Step-by-Step Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Cover a full-size 18″x26″ sheet pan with foil, spray with cooking spray and set aside.
- In a gallon-size plastic bag, add the chicken strips and the taco seasoning. Seal the bag and shake to coat.
- Place the seasoned chicken, bell pepper strips and onion slices on the prepared sheet pan. Sprinkle sliced vegetables with salt and black pepper. Drizzle olive oil lightly over all.
- Bake in the oven for 20-22 minutes, until vegetables have softened and chicken is cooked through.
- Put tortillas on the top rack of the oven during the last two minutes of baking to warm them through before serving.
- Place meat, peppers and onions on a tortilla and top with sour cream, shredded lettuce and cheese. Recipe makes 4 servings, 2 fajitas per person.
Shredded lettuce and Sweet Corn Salsa make the perfect toppings for these delicious Sheet Pan Chicken Fajitas!
What to serve with Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas
Ingredients
- 8 tortillas, flour or corn, 6-inch size
- 4 chicken thighs, boneless, skinless and cut into 1/2-inch strips
- 1 large green bell pepper, cut in 1/2-inch strips
- 1 large red bell pepper, cut in 1/2-inch strips
- 1 large white onion, cut in 1/2-inch slices
- 1 ounce taco seasoning
- 1 cup cheddar cheese, shredded
- sour cream, salsa and shredded lettuce, for topping, optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Cover a full-size 18"x26" sheet pan with foil, spray with cooking spray and set aside.
- In a gallon-size plastic bag, add the chicken strips and the taco seasoning. Seal the bag and shake to coat.
- Place the seasoned chicken, bell pepper strips and onion slices on the prepared sheet pan. Sprinkle sliced vegetables with salt and black pepper. Drizzle olive oil lightly over all.
- Bake in the oven for 20-22 minutes, until vegetables have softened and chicken is cooked through.
- Place meat, peppers and onions on a tortilla and top with sour cream, shredded lettuce and cheese. Recipe makes 4 servings or 2 fajitas per person.
Equipment
- 1 18"x26" sheet pan, covered with aluminum foil
- 1 sharp knife
Notes
- Cover a full-size 18″x26″ sheet pan with aluminum foil, making sure that it covers the rim on each side. This will make clean up super easy, since you can just remove the foil and throw it away.
- Spray the foil lightly with cooking spray or drizzle with olive oil before adding your chicken strips and vegetables. This prevents ingredients from sticking to the foil.
- Be sure to cut your chicken strips and vegetables in the same size pieces. This allows them to cook evenly in the oven.
- Put tortillas on the top rack of the oven during the last two minutes of baking to warm them through before serving.
