Sheet pan chicken fajitas are my go-to when I want a fast dinner with almost no cleanup. Everything cooks together in one pan, and you can set out tortillas and toppings so everyone builds their own. It’s an easy win on busy nights.
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Holly’s Recipe Highlights
- Flavor: These fajitas are smoky and zesty with a hint of sweetness. Juicy chicken, bright lime, and caramelized peppers make every bite bold and cozy.
- Skill Level: I love how easy these are to make at home. Just season, slice, and roast all in one pan!
- Make Ahead: Prep ahead by slicing veggies and mixing with the seasoning up to one day before.
- Swaps: Use taco seasoning or store-bought fajita seasoning. Add some heat with fresh jalapenos or cayenne.
- Serving Suggestions: These are great in tortillas, rice bowls, salads, or in a quesadilla.
What You’ll Need:
- Chicken: For juicy chicken, slice it across the grain. Boneless chicken thighs work great here, too, and stay extra tender.
- Veggies: Yellow onion is the best choice for a sweeter flavor; replace with red onions for a sharper flavor. Bell peppers of various colors will add visual appeal and layered sweetness.
- Seasonings: The perfect balance of warm spice and smokiness. Double the recipe and keep some in the pantry for future use, or replace with store-bought fajita seasoning.
How to Make Sheet Pan Fajitas
- Mix seasonings. Slice chicken and veggies.
- Add chicken, seasonings (full recipe below), and vegetables to a bowl and mix.
- Spread the mixture onto a baking pan and bake.
Serve piled into a warm tortilla with an assortment of toppings like sour cream, salsa, pickled jalapenos, and cojita or Mexican cheese blends.
Storing and Reheating
Keep leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.
Freeze chicken and peppers together for up to 2 months. Thaw in the fridge and reheat in a hot skillet to revive texture.
Easy Weeknight Tex-Mex
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Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 medium yellow onion thinly sliced
- 3 bell peppers any color, sliced
- 3 tablespoons olive oil
- 1 lime divided use
- flour tortillas
- toppings as desired
Fajita Seasoning*
- 1 tablespoon chili powder
- 1½ teaspoons salt
- 1½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a large bowl, mix olive oil, juice from half the lime, chili powder, salt, cumin, smoked paprika, onion powder, black pepper, and garlic powder.
- Slice chicken across the grain into ½-inch strips. Add chicken, peppers, and onion to the bowl and toss well to coat.
- Spread the mixture in a single layer on a large sheet pan.
- Bake for 15 minutes or until chicken is cooked through to an internal temperature of 165°F. Broil for 3 to 5 minutes, just until edges are lightly charred.
- Meanwhile, wrap the tortillas in foil and place them on the lower rack of the oven for 5 minutes.
- Remove from the oven and squeeze the rest of the lime over top.
- Serve hot with warm tortillas and toppings.
Notes
- Nutritional information does not include tortillas or toppings.
- *Shortcut seasoning: Replace seasoning with 1 packet of Fajita or Taco Seasoning Mix.
- To easily juice the lime, cut it in half and insert a fork into it. Squeeze the lime around the fork.
- Use two pans if needed to avoid overcrowding.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course
Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
