Sheet-Pan Chicken Fajitas

As someone who has slung countless sizzling plates of fajitas across packed dining rooms, let me spill the tea: The only real difference between this sheet-pan chicken fajitas recipe and those dramatic restaurant fajitas is the pyrotechnics (and that cast-iron skillet that doubles as a hand-burn hazard). All that steamy, aromatic sizzling? It’s a show, folks!

While I’m thrilled to leave behind the nerve-wracking tableside delivery, I’ll never stop craving the classic fajita flavors of juicy, spiced chicken, sweet caramelized onions and roasted bell peppers. And there’s no need for theatrics. This sheet-pan dinner is a one-pan wonder that turns simple ingredients into a flavor fiesta in just 30 minutes—no juggling a hot skillet, no oil splatter and no stress. Just straightforward fajitas, straight from the oven to your plate.

Ingredients for Sheet-Pan Fajitas

• Chicken breasts: Lean and protein-packed chicken breasts cook quickly and absorb the spice blend beautifully. Cutting them into strips ensures they cook evenly alongside the vegetables.
• Spices: You’ll use a combo of chili powder (itself a blend of ground chiles, cumin, oregano and garlic), earthy ground cumin, smoked paprika, garlic powder, onion powder, cayenne, salt and pepper.
• Sweet peppers: The best types of peppers for fajitas are sweet bell peppers—any color will do.
• Red onion: The bold flavor of red onion mellows as it roasts, becoming sweet and tender. It’s the perfect counterbalance to the spiced chicken.
• Olive oil: A little olive oil goes a long way in helping the spices stick to the ingredients and ensuring everything roasts to golden perfection. Extra virgin olive oil is the best play for this dish, adding well-balanced fat and flavor.
• Corn tortillas: Whether you buy them at the store or make your own homemade corn tortillas, they provide the perfect chewy, slightly toasty wrap for the fajita filling.
• Fresh cilantro leaves: Bright, fresh, herbaceous cilantro ties all the flavors together and adds a pop of color. If cilantro isn’t your thing, you can skip it or substitute parsley.
• Lime wedges: A squeeze of fresh lime juice cuts through the richness and adds a tangy brightness that elevates every bite.

Directions

Step 1: Make the spice blend

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Preheat the oven to 400°F. In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt and pepper. Mix them well.

Step 2: Season the chicken and vegetables

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Add the chicken, bell pepper, onion and oil, and toss to coat. Transfer the mixture to a foil-lined rimmed baking pan.

Editor’s Tip: Slice your peppers, onions, and chicken into long strips rather than small chunks. This will allow them to cook quickly without losing their structure.

Step 3: Bake the fajitas

Bake the fajitas until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.

Editor’s Tip: You can toss the chicken and vegetables halfway through baking so everything caramelizes evenly.

Step 4: Toast the tortillas and serve

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Meanwhile, toast the corn tortillas in a hot, dry skillet until they’re lightly browned. Stuff the tortillas with chicken and vegetables. Top them with cilantro and serve them with lime wedges.

Editor’s Tip: To keep the warm corn tortillas soft and pliable, wrap them in a basket. If you have a tortilla warmer, even better!

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Sheet-Pan Chicken Fajitas Variations

• Switch the protein: For shrimp fajitas, use shrimp instead of chicken. Cook the vegetables first for about 15 to 20 minutes, then add the seasoned shrimp for the last 5 to 10 minutes (shrimp takes less time to cook). You can also use a thinly sliced skirt or flank steak for a rich, meaty flavor.
• Make them vegetarian: For veggie-packed fajitas, replace the chicken with portobello mushrooms, zucchini or extra peppers.
• Create a topping bar: Shredded cheese, such as cheddar, Monterey Jack, or queso fresco, is always welcome with fajitas. Set up bowls of salsa and guacamole, shredded lettuce, diced tomato and olives to make a toppings bar so that everyone can customize their own plates.
• Turn up the heat: Add sliced fresh or pickled jalapenos, sliced poblano peppers, extra cayenne or a dash of hot sauce to kick up the heat!

How to Store Chicken Fajitas

Store leftover chicken fajitas in an airtight container in the fridge for three to four days. Store the corn tortillas in an airtight bag at room temperature for up to three days.

Can you freeze chicken fajitas?

Absolutely! Freeze cooked fajitas in individual portions for an easy grab-and-reheat meal. You might even consider slicing and dicing all your ingredients and throwing them in the freezer before cooking them, making meal prep much faster.

How do you reheat sheet-pan chicken fajitas?

The microwave is okay for convenience, but popping them in the oven again will keep that roasted texture intact.

Sheet-Pan Chicken Fajitas Tips

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Why is my chicken tough and chewy?

One important step to keeping meat from getting tough and chewy is to slice it against the grain. In the case of chicken breasts, cut along the length of the breast, not across it. This will give your bites a softer chew. Also, be sure not to overcook the meat. Stick to the designated cook time, and use a meat thermometer to double check the internal temperature. Remember, your chicken continues to cook as it cools, so don’t overshoot the 165° by too much.

What else can you serve with sheet-pan chicken fajitas?

Chips, salsa and guacamole are a great opening act for chicken fajitas on a sheet pan. You could also start with a cheesy treat and make nachos. To balance out the meal, some veggies like corn on the cob (or Mexican street corn, yum!) or a big Sante Fe salad are solid choices. Whip up a pitcher of margaritas, and you’ll be ready to party!