Easy Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a delicious and easy meal perfect for any night of the week. By baking everything on a single sheet pan, you can enjoy all the flavors of traditional fajitas without the mess of stovetop cooking. This recipe combines juicy chicken breasts, vibrant bell peppers, and a blend of spices, all cooked together for a hassle-free dinner thatās full of flavor.
This Sheet Pan Chicken Fajitas recipe is a game-changer for several reasons. All the ingredients are tossed together on a single sheet pan, saving you time and effort. Plus, it’s highly customizable, allowing you to adjust the spice level and toppings to suit your taste.
Fajitas vs. Tacos – What’s the Difference?
Tacos and fajitas share a lot of common ground, making them both beloved staples of Mexican and Tex-Mex cuisine. For starters, they both use tortillasāwhether flour or cornāas their base, and theyāre incredibly versatile. You can fill them with anything from chicken and beef to shrimp or even just veggies. Toppings like salsa, guacamole, sour cream, cheese, and fresh cilantro are also popular with both. However, there are some key differences between the two.
Tacos usually have their fillings prepared separately and then assembled in the tortilla, with the protein and toppings cooked individually.
On the other hand, fajitas are cooked together, typically on a single pan or skillet, where the meat and vegetables are seasoned and cooked all at once. This gives fajitas a unique, cohesive flavor and a slight char many love. Whether youāre in the mood for the straightforward assembly of tacos or the sizzling combination of fajitas, youāre in for a tasty treat!
Ingredients
- 1.5Ā poundsĀ chicken breasts, cut into thin slicesĀ
- 1Ā red bell pepper, cut into strips
- 1Ā yellow bell pepper, cut into strips
- 1Ā orange bell pepper, cut into strips
- 1Ā red onionĀ sliced
Seasonings
- Ā½Ā teaspoonĀ paprika
- Ā½Ā teaspoonĀ garlic powder
- Ā½Ā teaspoonĀ onion powder
- Ā½Ā teaspoonĀ Mexican chili powder
- Ā½Ā teaspoonĀ dried oregano
- Ā½Ā teaspoonĀ cumin
- 1Ā teaspoonĀ saltĀ or to taste
- 1Ā teaspoonĀ black pepperĀ or to taste
- 2Ā garlic clovesĀ minced
- 2Ā tablespoonsĀ olive oil
Toppings
- sour creamĀ
- 1Ā avocadoĀ diced or sliced
- 1Ā cupĀ shredded cheese
- 1Ā limeĀ cut into wedges
- 1Ā bunch cilantroĀ chopped
- 12Ā flour tortillas
Instructions
- Preheat the Oven:Ā Start by preheating your oven to 400Ā°F (204Ā°C) to ensure itās hot and ready when your fajitas are assembled. Line a baking sheet with parchment paper or lightly spray it with cooking spray.
- Prepare the Chicken and Veggies:Ā In a large bowl, combine the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, ground cumin, salt, and black pepper. Mix until the chicken is evenly coated with the spice blend. Add the minced garlic, sliced bell peppers, and sliced red onion to the bowl, mixing well to ensure the veggies are also evenly coated.
- Arrange on a Sheet Pan:Ā Spread the seasoned chicken and veggies in an even layer on the sheet pan. Make sure everything is in a single layer to promote even cooking.
- Bake the Fajitas:Ā Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and begins to brown. An instant-read thermometer should read 165Ā°F (74Ā°C) when inserted into the thickest part of the chicken.
- Assemble Your Fajitas:Ā Once the chicken fajitas are baked, remove them from the oven. Warm your tortillas, either in the oven or on a stovetop over medium heat.
- Toppings and Serving:Ā Add a generous portion of the cooked chicken and veggies to each tortilla. Squeeze fresh lime juice over the filling, then add your favorite fajita toppings like diced avocado, a dollop of sour cream, shredded mozzarella, and a sprinkle of chopped cilantro. Serve immediately and enjoy!
Sheet Pan Chicken Fajitas
Ingredients
- 1.5 pounds chicken breasts cut into thin slices
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 orange bell pepper cut into strips
- 1 red onion cut into strips
Seasonings
- Ā½ teaspoon paprika
- Ā½ teaspoon garlic powder
- Ā½ teaspoon onion powder
- Ā½ teaspoon Mexican chili powder
- Ā½ teaspoon dried oregano
- Ā½ teaspoon cumin
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 garlic cloves minced
- 2 tablespoons olive oil
Toppings
- sour cream
- 1 avocado diced
- 1 cup shredded cheese
- 1 lime cut into wedges
- 1 bunch cilantro chopped
- 12 flour tortillas
Instructions
- Preheat your oven to 400 degrees Fahrenheit (204Ā°C). Prepare a sheet pan by lining it with parchment paper or lightly greasing it.
- In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything until the chicken and veggies are evenly coated.
- Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
- Place the sheet pan in the preheated oven and bake for 20 – 25 minutes or until the chicken is fully cooked. Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.
- Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Notes
- Store any leftover fajita filling in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or microwave until warmed through.
Nutrition
Tips for the Best Chicken Fajitas
- Marinate for Extra Flavor:Ā If you have time, marinate the chicken in the spice mixture for at least 30 minutes before baking. This allows the flavors to deeply penetrate the meat.
- Use a Meat Thermometer:Ā To ensure your chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165Ā°F (74Ā°C).
- Add Pineapple for a Sweet Twist:Ā For a delicious variation, add fresh pineapple chunks to the sheet pan before baking. The pineapple adds a sweet contrast to the savory spices and juicy chicken.
- Customize Your Spice Level:Ā Adjust the amount of chili powder based on your heat preference. For extra spice, add sliced jalapeƱos or a dash of cayenne pepper.
Storage Information
- Refrigerate Leftovers:Ā Store any leftover chicken fajita filling in an airtight container in the refrigerator for up to 3 days.
- Reheat:Ā Reheat leftovers in the oven at 350Ā°F (175Ā°C) for 10-15 minutes or in the microwave until warmed through.
Substitutions and Variations
- Serve With:Ā Pair these fajitas with black beans, white rice, or a simple garden salad for a complete meal.
- Protein Alternatives:Ā Swap chicken for shrimp or use a mix of your favorite vegetables for a vegetarian option.
- Tortilla Options:Ā If youāre looking for a low-carb option, serve the fajitas in lettuce wraps or over a bed of greens.
- Cheese Alternatives:Ā Feel free to replace mozzarella with cheddar, Pepper jack, or a dairy-free cheese alternative. We like to use chihuahua cheese at our house.
Have you tried this Baked Chicken Fajitas recipe? We’d love to hear how it turned out for you! Drop a comment below and let us know your favorite toppings or any variations you made. Your feedback helps us create even better recipes for you to enjoy!
