introduction
This Sheet Pan Chicken Fajitas recipe is quick and simple. It cooks on one pan and makes clean up easy. If you like sheet pan meals, try this easy dish and related recipes like Hawaiian chicken sheet pan for more ideas.
why make this recipe
- You cook everything on one pan.
- It takes about 30 minutes from start to finish.
- The flavors are bright and simple.
- It feeds a small family or gives good leftovers.
how to make Sheet Pan Chicken Fajitas
- Preheat the oven and get a sheet pan ready.
- Mix the oil and spices in a bowl. Add the sliced chicken and toss so each piece is coated.
- Put the chicken on one side of the pan. Put the sliced peppers and onion on the other side. Drizzle the veggies with a little oil and add salt and pepper.
- Bake 20 to 25 minutes, stirring once halfway, until the chicken is cooked and the vegetables are tender.
- Warm the tortillas in the oven during the last 5 minutes by wrapping them in foil.
- Move the chicken and vegetables to a platter or serve from the pan. Fill warm tortillas with the chicken and peppers and add your chosen toppings.
You can change the vegetables or spices to match other sheet pan meals, or look at a similar idea like Mediterranean sheet pan chicken for different flavors.
Ingredients :
1 pound chicken breast, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
8 small flour tortillas
Directions :
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease.
- In a large bowl combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt and black pepper; then add the sliced chicken and toss to coat evenly.
- Spread the seasoned chicken on one side of the prepared sheet pan and arrange the bell peppers and onion on the other side. Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.
- During the last 5 minutes of baking, wrap the flour tortillas in foil and place them in the oven to warm.
- Remove the pan from the oven and transfer the chicken and vegetables to a serving platter or keep on the sheet pan.
- Serve the chicken and vegetables in warm tortillas and top with desired garnishes such as salsa, guacamole, sour cream, and fresh cilantro.
how to serve Sheet Pan Chicken Fajitas
Serve the chicken and veggies in warm tortillas. Add salsa, lime, chopped cilantro, or sour cream. You can serve straight from the pan for a casual meal. Offer lime wedges and extra hot sauce on the side.
how to store Sheet Pan Chicken Fajitas
Cool leftovers to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a pan or oven until hot. Do not leave cooked chicken out at room temperature more than two hours.
tips to make Sheet Pan Chicken Fajitas
- Slice the chicken and peppers thin so they cook fast and evenly.
- Space items on the pan; crowding makes steam and softens texture.
- Stir once halfway to brown food on all sides.
- Use a kitchen thermometer to check chicken reaches 165°F (74°C).
- Warm tortillas in foil or a dry pan for best texture.
variation (if any)
- Swap chicken for thin pork slices or shrimp.
- Use different peppers, like poblano or orange bell pepper.
- Add corn or cherry tomatoes in the last 10 minutes of baking.
- For a simple dessert idea after fajitas, try a sweet treat like apple yogurt pancakes.
FAQs (minimum three FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and slice them. They may need a few extra minutes to cook.
Q: Can I make this ahead and reheat?
A: Yes. Cook fully, cool, and store in the fridge. Reheat in the oven or a pan until hot.
Q: How do I make it spicy?
A: Add extra chili powder, a pinch of cayenne, or sliced jalapeño peppers with the vegetables.
Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas work fine. Warm them well to make them flexible.
Sheet Pan Chicken Fajitas
Ingredients
Main Ingredients
- 1 pound chicken breast, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced red bell pepper, sliced
- 1 green bell pepper, sliced green bell pepper, sliced
- 1 yellow bell pepper, sliced yellow bell pepper, sliced
- 1 medium onion, sliced medium onion, sliced
- 8 small flour tortillas
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease.
- In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper; then add the sliced chicken and toss to coat evenly.
- Spread the seasoned chicken on one side of the prepared sheet pan and arrange the bell peppers and onion on the other side. Drizzle the vegetables with a little olive oil and season with salt and pepper.
Cooking
- Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.
- During the last 5 minutes of baking, wrap the flour tortillas in foil and place them in the oven to warm.
- Remove the pan from the oven and transfer the chicken and vegetables to a serving platter or keep on the sheet pan.
Serving
- Serve the chicken and vegetables in warm tortillas and top with desired garnishes such as salsa, guacamole, sour cream, and fresh cilantro.
