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These Sheet Pan Chicken Fajitas are the ultimate quick and flavorful weeknight dinner that brings everyone to the table without fuss. Everything roasts together on one pan making prep and cleanup super easy, while the homemade fajita seasoning really elevates the dish. It’s perfect when you want a satisfying meal with all the fresh, vibrant flavors of Mexican cuisine but without a lot of sweating over the stove.
My family has been loving this recipe for years and I still remember how it became a staple during busy weeks when I needed something quick but delicious. Kids love it too because everything comes together so hands off and fun to assemble on tortillas.
Ingredients
- Chicken breasts: slice against the grain for tenderness and juiciness. Choose fresh, high-quality chicken for the best texture
- Bell peppers in assorted colors: they add sweetness, crunch, and vibrant color. Look for firm peppers with shiny skin
- Yellow or white onions: provide a savory base flavor and slight sweetness once roasted
- Garlic: fresh minced garlic adds essential warmth and depth. Avoid pre-minced or jarred garlic for best flavor
- Olive oil: helps coat everything for roasting and adds a fruity richness
- Homemade fajita seasoning: a blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper builds bold flavor. Use good quality spices for deeper aroma and taste
- Fresh lime juice: added at the end for brightness and a touch of acidity
- Fresh cilantro: chopped and sprinkled on top for herbal freshness
- Flour or corn tortillas: warm these to serve as the vehicle for all the delicious fillings
Instructions
- Slicing the Chicken and Vegetables:
- Cut the chicken breasts into thin strips, slicing against the grain to keep meat tender. Slice bell peppers and onions into strips of similar width to ensure even cooking.
- Preparing the Fajita Seasoning:
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Mix thoroughly to create a balanced seasoning blend.
- Seasoning the Ingredients:
- Place the sliced vegetables on a large sheet pan and lay the chicken strips on top. Sprinkle the fajita seasoning evenly over the chicken and vegetables. Add freshly minced garlic over the chicken. Drizzle olive oil all over to help with roasting and flavor absorption.
- Tossing and Arranging:
- Use your hands or tongs to toss everything together on the pan until the seasoning and oil fully coat every piece. Spread everything out in a single even layer, avoiding overcrowding to ensure proper roasting.
- Roasting the Fajitas:
- Preheat oven to 425 degrees Fahrenheit. Place the sheet pan in the oven and roast for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees and the vegetables soften and caramelize at the edges.
- Finishing Touches and Serving:
- Squeeze fresh lime juice over the cooked chicken and vegetables as soon as they come out of the oven. Sprinkle chopped cilantro on top for a burst of fresh herbal notes. Serve everything in warmed flour or corn tortillas with your favorite toppings such as salsa, sour cream, guacamole, or hot sauce.
I love the fresh lime juice added right before serving because it really wakes up all the flavors and cuts through the richness. This recipe always reminds me of casual dinners with friends when everyone gathers around the kitchen island to assemble their own fajitas just how they like them.
Storage Tips
Store leftover cooked fajitas in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stove with a splash of water to keep the chicken moist. For longer storage, freeze the raw seasoned chicken and vegetables in freezer-safe bags. Thaw overnight in the fridge before roasting.
Ingredient Substitutions
Swap chicken breasts for skinless thighs for a juicier option. Use bell peppers of any color or even add sliced mushrooms for variety. Garlic powder can replace fresh garlic in a pinch but fresh delivers far better flavor. Corn tortillas are naturally gluten-free if you prefer that over flour.
Serving Suggestions
Serve these fajitas with fresh pico de gallo or a side of cilantro lime rice for a complete meal. A dollop of sour cream or guacamole adds creaminess while pickled jalapenos bring a nice spicy kick. Black beans or refried beans make a hearty side to round out the plate.
These sheet pan chicken fajitas are an easy, vibrant weeknight meal the whole family will enjoy. Finish with warm tortillas and a squeeze of lime for the best flavor.
Common Recipe Questions
- → How should the chicken be sliced for best texture?
Slice the chicken against the grain into strips to ensure it stays tender and juicy after cooking.
- → What temperature and time are ideal for roasting?
Bake at 425°F for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- → Can the ingredients be prepared in advance?
Yes, slice the chicken and vegetables ahead of time and store separately in the refrigerator until ready to roast.
- → How can I store leftovers safely?
Keep leftovers refrigerated for 2-3 days and reheat gently in the microwave before serving.
- → Are there options for freezing this meal?
Freeze raw, seasoned chicken and vegetables together in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before roasting.
- → What are some tasty sides to serve with this dish?
Serve with Mexican rice, refried beans, or a refreshing horchata to complement the fajitas.