Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas made with chicken breast coated with olive oil and seasoning, then roasted on top of bell peppers and onion, ready in 30 minutes!
If you’re looking for a quick and easy sheet pan dinner (with as little dishes as possible), you’re going to love these Sheet Pan Chicken Fajitas! They’re great for meal prep, and come together in just 30 minutes.
Plus they’re full of veggies, protein, and bright fresh flavors from the cilantro and lime juice. Serve them with cooked corn tortillas, rice, or lettuce wraps with queso fresco, pico de gallo or diced tomatoes, and sour cream for a complete meal.
If you loved this sheet pan meal, you’ll also love my Sheet Pan Chicken Thighs With Potatoes and Broccoli, or my Sheet Pan Chicken Thighs with Roasted Vegetables!
If you want more seasoning mix for later, check out my Homemade Fajita Seasoning Mix or my Homemade Taco Seasoning.
Table of contents
Why You’ll Love This Recipe
One Pan – This chicken fajita recipe is a complete meal using only one pan, making cleanup after dinner so much easier!
Meal Prep – These sheet pan fajitas are perfect for meal prep because it’s protein and veggies, and makes several lunches. I like to serve it over rice to make chicken fajita bowls.
Naturally Gluten Free – This sheet pan meal is basically chicken and veggies, and I’m making the fajita seasoning from scratch, making it naturally gluten free!
Ingredients You’ll Need
Chicken. I like to use boneless, skinless chicken breast because it’s lean, but boneless skinless chicken thighs will also work.
Peppers. I use a mixture of bell peppers and poblano peppers for flavor. If you want this to be spicy, add some jalapeno peppers, too.
Onion. I use a regular white onion cut into slices. Yellow or red onion would also work.
Extra Virgin Olive Oil. This helps the fajita seasoning coat the ingredients evenly. You can also use vegetable oil.
Spices. I’m using a basic fajita seasoning blend, which is a combination of garlic powder, chili powder, paprika, onion powder, ground cumin, kosher salt, and black pepper.
You can also use a store-bought fajita seasoning packet, but make sure it’s gluten free. This is not the same thing as taco seasoning, but both would taste fine.
Fresh Cilantro. I like to add cilantro on top of everything right before serving for a fresh flavor.
Lime. Some fresh lime juice adds a nice bright flavor to the chicken. I also serve this with some extra lime wedges on the side.
Worcestershire Sauce. I mix this into the seasoning mixture, because it adds a nice deep savory flavor to sheet pan fajitas. You can also use gluten free soy sauce instead of this.
Check to make sure the Worcestershire sauce is gluten free, because this ingredient can vary by brand.
Kitchen Tools
For this sheet pan dinner recipe you’ll need a regular sheet pan (half sheet pan) and parchment paper.
How to Make Sheet Pan Chicken Fajitas
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, spices, and Worcestershire sauce until combined.
Add the peppers and onion to a mixing bowl with half of the seasoning mixture and toss until combined. Pour them onto the baking sheet in an even layer.
Add the chicken to the same mixing bowl with the remaining seasoning. Stir until all pieces are coated.
Transfer the chicken to the sheet pan, resting on top of the peppers and onion.
Bake for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and top with lime juice and fresh cilantro.
Serve with corn tortillas, lettuce wraps, or rice on the side.
Recipe Variations
- If you want this to be spicy, add some cayenne pepper, hot sauce, more chili powder, or red pepper flakes to the seasoning mixture. You can also add some sliced jalapeno peppers to the pepper mix.
- Make this a lower carb weeknight meal by serving this with lettuce instead of corn tortillas. I like to use butter lettuce or romaine.
- Try adding other veggies like mushrooms, corn, zucchini, broccoli, or cabbage. Or more fiber with black beans, pinto beans, or refried beans.
- Try making these with other meats for shrimp fajitas or steak fajitas!
- Make vegetarian fajitas by leaving out the chicken and using sliced tofu or portobello mushrooms instead.
Recipe Tip! I like to mix the oil and seasoning together, then toss the ingredients until evenly coated. If you want an even faster version, add everything to the sheet pan, sprinkle the seasoning on, then use a cooking oil spray. Stir everything around until evenly coated in seasoning.
Frequently Asked Questions
If you want to give this the best char and caramelization that you can get, you’re going to need a larger sheet pan or two sheet pans. For this method, you want all of the ingredients in a single layer with some space in-between. This will prevent the vegetables from steaming, and help the water they release evaporate. I don’t usually do it this way, because I like to use less dishes with quick and easy dinners like this.
Recipe Tip! When cutting the vegetables, try to make everything evenly sized. This helps to make sure it all finishes cooking around the same time.
More Chicken Recipes
- Marinated Chicken Drumsticks
- Slow Cooker Chicken Tacos
- Dutch Oven Chicken and Potatoes
- Broccoli and Cheese Stuffed Chicken
Storage
Refrigerate sheet pan chicken fajitas for 2-3 days in an airtight container.
Freeze leftover fajitas in a freezer-safe container for 2-3 months.
Cooking Tips
- If you want everything to look caramelized, turn the broiler on at the very end of baking the chicken. Watch it closely so it doesn’t burn, it should take 2-3 minutes.
- The peppers and chicken will release some liquid while cooking, but it won’t be a lot. I don’t recommend using frozen peppers because they’ll release a lot more liquid when cooking.
- I like to line the baking sheet with parchment paper to prevent anything from sticking. If you don’t have parchment paper, you can just grease the baking sheet with non-stick cooking spray.
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Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into slices
- 3 large bell peppers, any color, seeded, sliced
- 1 large poblano pepper, seeded, sliced
- 1 large white onion, sliced
- 2 large fresh limes, juice only
- 1 bunch fresh cilantro, chopped
Seasoning
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon Worcestershire sauce, gluten free
Equipment
- 1 Sheet pan (half sheet pan)
- 1 medium mixing bowl
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, spices, and Worcestershire sauce until combined.
- Add the peppers and onion to a mixing bowl with half of the seasoning mixture and toss until combined. Pour them onto the baking sheet in an even layer.
- Add the chicken to the same mixing bowl with the remaining seasoning. Stir until all pieces are coated, then transfer the chicken to the sheet pan, resting on top of the peppers and onion.
- Bake for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and top with lime juice and fresh cilantro. Serve with corn tortillas, lettuce wraps, or rice on the side.
Notes
- When cutting the vegetables, try to make everything evenly sized. This helps to make sure it all finishes cooking around the same time.
- If you want everything to look caramelized, turn the broiler on at the very end of baking the chicken. Watch it closely so it doesn’t burn, it should take 2-3 minutes.
- The peppers and chicken will release some liquid while cooking, but it won’t be a lot. I don’t recommend using frozen peppers because they’ll release a lot more liquid when cooking.
- I like to line the baking sheet with parchment paper to prevent anything from sticking. If you don’t have parchment paper, you can just grease the baking sheet with non-stick cooking spray.
Nutrition
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