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This easyย Sheet Pan Chicken Fajitasย recipe uses my wildly popular, tested-and-perfected homemade fajita seasoning. Roast chicken breasts whole to keep them juicy, then slice and serve with a pile of colorful, tender-crisp peppers and onions, all roasted right on a baking sheet.
Megganโs notes
As a classically-trained chef, I love to transform classic recipes into easy sheet pan dinners. Itโs not as easy as throwing a standard recipe onto a baking sheet and tossing it in the oven: I test different types of chicken, experiment with how to cook them, and explore adding flavors to them before they even go in the oven.
The secret to this sheet pan chicken fajitas recipe is to use chicken breasts, but roast them whole. Chicken breasts have the right size and texture for neat, juicy slices of chicken, and roasting them unsliced prevents them from drying out.
It helps to start with a fantastic fajita seasoning, too. My homemade blend is one of the most popular recipes on the site, and it has nearly 500 5-star reviews. Mix this fajita spice blend with lime juice and fresh cilantro for a vibrant, citrusy marinade that infuses the chicken breast with flavor from the inside out.
Sheet Pan Chicken Fajitas ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Fajita seasoning:ย My homemade blend is made with chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt. For this recipe, Iโve portioned out exactly what you need to make this recipe if you donโt already have a jar on hand.
- Chicken breast:ย For juicier chicken, substitute boneless, skinless chicken thighs for the breasts.
- Cilantro and lime juice: to make a marinade for the chicken breast.
- Bell peppers: I chose red, orange, and yellow bell peppers because they are colorful, but you can use any peppers you want. Jalapeรฑos would be a nice addition, too.
- Red onion: Or white or yellow onion. Or, garnish with thinly-sliced green onions.
- Olive oil: Or substitute avocado oil.
- Flour tortillas: Or substitute corn tortillas, the most popular choice in Mexico.
- Toppings: Serve with sour cream, hot sauce (such as Cholula or Valentina), diced or sliced avocado, or guacamole.
How to Make Chicken Fajitas
- To make the fajita seasoning, in a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt (I like 1 teaspoon).
- To marinate the chicken, in a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes at room temperature or up to 1 hour in the refrigerator.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment for easy cleanup. In a large bowl, add bell peppers and onions. Add olive oil, 1 teaspoon salt, and ยฝ teaspoon pepper, and toss to coat.
- Transfer to prepared baking sheet and arrange in an even layer.
- Place chicken on top of the peppers and onions.
- Roast until chicken is golden and crisp and reaches 165 degrees on an internal thermometer, about 20 to 30 minutes.
- Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
- Serve with peppers and onions, flour tortillas, sour cream, and hot sauce (or your favorite toppings).
Sheet Pan Chicken Fajitas tips and variations
- Yield:ย This recipe makes about 24 ounces cooked chicken and 6 cups veggies, enough for 4 servings, 6 ounces chicken and 1 cup veggies per serving.
- Make ahead:ย Make the seasoning well in advance and marinate the chicken up to 1 hour before you want to start cooking.
- More toppings for fajitas:ย Less traditional, but still delicious fajita toppings include red salsa, green salsa, shredded cheese, pickled jalapeรฑos, or pico de gallo.
- How to warm tortillas: Heat a dry skillet over medium-high heat. Add a few tortillas in a single layer itโs okay if theyโre touching a little bit) and heat until softened on one side, about 1 to 2 minutes. Flip and heat on the other side for another minute or so. Wrap in a clean kitchen towel or foil (or a hand-embroidered tortilla towel, if you have one).
- Paleo and Whole30 Compatible chicken fajitas: Substitute butter lettuce leaves, or your favorite lettuce cups, for the flour tortillas. Omit the sour cream.
How to Store Chicken Fajitas
Store leftover chicken fajitas covered in the refrigerator for up to 4 days.
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Sheet Pan Chicken Fajitas
Ingredientsย
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less, to taste
- Salt
For the fajitas:
- 2 pounds boneless, skinless, chicken breasts (see note 1)
- 1/4 cup minced fresh cilantro
- 3 tablespoons lime juice
- 3 bell peppers stemmed, seeded, and sliced
- 1 large red onion peeled, halved, and thinly sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- flour tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructionsย
- To make the fajita seasoning, in a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt (I like 1 teaspoon).
- To marinate the chicken, in a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes at room temperature or up to 1 hour in the refrigerator.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment for easy cleanup.
- In a large bowl, add bell peppers and onions. Add olive oil, 1 teaspoon salt, and ยฝ teaspoon pepper and toss to coat. Transfer to prepared baking sheet and arrange in an even layer.
- Place chicken on top of the peppers and onions. Roast until chicken is golden and crisp and reaches 165 degrees on an internal thermometer, about 20 to 30 minutes.
- Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips. Serve with peppers and onions, flour tortillas, sour cream, and hot sauce (or your favorite toppings).
Notes
- Chicken breast: For juicier chicken, substitute boneless, skinless chicken thighs for the breasts.
- Yield: This recipe makes about 24 ounces cooked chicken and 6 cups veggies, enough for 4 servings, 6 ounces chicken and 1 cup veggies per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.