Easy Sheet Pan Chicken Fajitas

by Glenda
16 servings
35 min
Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas are a crowd-pleasing sensation! Even on a busy weeknight after work, you’ll knock this easy meal out of the park and have a delicious dinner on the table in around 30 minutes. The simple recipe is quick to prepare and easy to clean-up. It’s gonna be a family favorite and your go-to easy recipe for something different on “taco night”.

Plus, you get so much more bang for your buck! When I make Sheet Pan Chicken Fajitas, I make enough chicken to have multiple meals. Not just plain fajita meals, either! Once this meat is done, it can be used for Chicken Fajita Salad or Fajita Chicken Rice Bowls — even nachos or quesadillas. The possibilities are only limited by your imagination and you reap the benefits of cooking once to eat many times!

How Can You Get Sheet Pan Chicken Fajitas on the Table So Quickly?

If you’re like me, you’ve probably experienced hitting the “five o’clock wall” that sends you into a tailspin about what to feed your family. I hate that stressed out feeling. I’m also not a fan of what happens to our budget, if I give in to the panic and head for the drive-thru.

I’m learning that taking ten simple minutes the night before, to prep for tomorrow’s dinner, saves me stress and money, plus it usually ensures a more nutritious meal. Give it a try! You’ve got this!

Homemade Fajita Seasoning

Do you have a favorite fajita seasoning? By all means, grab a packet or two when you’re shopping and simplify your life even more. I make my own fajita seasoning with a blend of herbs and spices I always have on hand in my pantry. It’s the bomb! Seriously, an explosion of Mexican flavors that’s as near as my pantry when I need some. Grab the recipe for my Fajita Seasoning or for this delectable Southwestern seasoning.

How to Make Sheet Pan Chicken Fajitas

So, prep your chicken ahead. Slice it into 1/4-inch strips. Toss the strips in seasoning, thoroughly coating each strip. Refrigerate the chicken in a covered container, until you’re ready to bake it.

You can use any sheet pan you own to bake your fajita chicken. I do recommend one with sides, though. These are my favorite sheet pans and the ones I use for EVERYTHING. I have 7 of these beauties. lol Yeah, I may have a problem. Seriously though, I’ve had mine for over ten years and I use them several times a week. They’re still going strong.

Pro Tip: Cover your sheet pan with parchment paper before baking the chicken. Clean-up will be as simple as crumpling the paper and tossing it in the trash. No time wasted on scrubbing. Winner! Winner! Chicken dinner! (Sorry. I couldn’t resist.)

Sheet Pan Chicken Fajitas

Spread the chicken in an even layer over the sheet tray and then bake, adding the peppers and onions during the last 10 minutes. While the meat’s in the oven, you can prep any side dishes and set up your build-your-own fajita bar. Then, when the chicken comes out of the oven in 25 minutes, dinner is served!

How to Serve Sheet Pan Chicken Fajitas

I like to serve our fajitas with my Easy 10-Minute Mexican Rice recipe and a green salad or veggie. If you’re feeding someone who’s watching carbs, or eating gluten-free, use lettuce wraps instead of tortillas. (If you have enough time to try long-cook rice, as your side, you might like to try this Mexican Red Rice at Recipe Tin Eats. )

Happy dances WILL be happening when you add Sheet Pan Chicken Fajitas to your menu, this week. You’re going to be excited about the fresh ingredients, how quickly and simply they come together and the money you’ll save by skipping the drive-thru. Woot! You’re a rock star! C’mon! Let’s make some!

Sheet Pan Chicken Fajitas

The Recipe

Easy Sheet Pan Chicken Fajitas
Recipe details
  • 16  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 8–10 flour tortillas, (we use the taco size)
  • 4– 5 lbs boneless skinless chicken breasts (6 to 8 pieces, depending on the size)
  • 1/4 cup (4 Tbsp) fajita seasoning or Southwestern seasoning
  • 3 large bell peppers (mix your favorite colors)
  • 1/2 large red onion
  • zest of 1 lime
  • juice of 2 limes
  • optional topping ideas: sour cream, salsa, guacamole, grated cheddar or Monterey Jack cheese, diced tomatoes, diced avocado, cilantro, lime
Pre-Prep the Chicken the Day Before Cooking and Serving
Slice the thawed chicken breasts into 1/4-inch thick strips.
Place the strips of chicken in a large bowl with a lid.
Add the lime juice, zest and fajita or Southwestern seasoning to the bowl and toss to coat every strip of chicken.
Put the lid on your bowl and place it in the fridge until you’re ready to cook fajitas.
Cook the Chicken and Prep Veggies for Serving
Place a sheet of parchment paper over a sheet pan and spread the prepped chicken in an even layer across the sheet.
Bake in a 350° oven for 20-25 minutes, until the chicken is done.
While the chicken is cooking, quickly slice your bell peppers into 1/4- to 3/8-inch wide strips.
Cut the red onion into 1/4-inch thick, round slices and then cut the rounds in half, so the onion separates into thin strips.
Add the peppers and onions to the sheet tray for the last 10 minutes of baking.
After the final ten minutes, remove the chicken & peppers from oven, placing the sheet pan on a cooling rack to rest a few minutes.
Set Up Your “Fajita Bar” for Serving
If you didn’t get it done while the chicken cooked, set up your “fajita bar” while the meat is resting.  Warm the tortillas, (I use the microwave) and set out your favorite toppings, like: sour cream, salsa, guacamole, grated cheddar or Monterey Jack cheese, diced tomatoes, diced avocado, cilantro, lime. The sky’s the limit, really. Choose your family’s favorites.
Let everyone build their own custom fajitas! Serve with 10-Minute Mexican Rice and a favorite veggie side or salad.
Store leftovers in the fridge for quick and easy lunches, like: Chicken Fajita Salad or a Fajita Chicken Rice Bowl.
  • You can, definitely, season the chicken and cook it right away. I prefer to prepare it the night before, or even a few days ahead, when I have a spare 15 minutes. Then when I get home in the evening and I’m ready to cook, all I have to do is put the chicken on the sheet pan and straight into the oven.
  • The peppers and onions can go on the sheet tray with the chicken, from the beginning, if you prefer. They will just be softer than when added for the last 10 minutes. We prefer-tender crisp.
  • I always start a batch of Easy 10-Minute Mexican Rice, when I put the chicken in the oven. It’s a perfect side dish and ready to go when the chicken comes out of the oven.
  • This chicken freezes wonderfully! To use it later, thaw in the fridge and then warm up the amount you plan to use in the microwave or in a skillet on your stovetop. We use these delicious leftovers for more fajitas, for rice bowls, for quesadillas, even for nachos and in salads. DELISH!
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