These awesome, one-pan sheet pan chicken fajitas are a flavorful and easy dinner recipe the whole family will love! They're simple to make and deliver great flavor!
You'll combine chicken thighs, red onion, and bell pepper with a fajita seasoning blend for a complete, hearty, and healthy meal.
Why You'll Love this Sheet Pan Recipe
- While not an authentic Mexican dish, fajitas are a delicious Mexican-inspired (or Tex-Mex) dish that's a family favorite!
- This sheet pan version is the easiest way to make fajitas that still taste great but don't require any time standing over a stove.
- The combination of the onions, veggies, and meat makes for a flavorful and hearty dish.
- Easy to save leftovers, so perfect for meal prep or lunchboxes.
Chicken Fajita Ingredients
- Chicken - I recommend using boneless, skinless chicken thighs for this recipe. Chicken thighs have great flavor and are fattier than chicken breasts. They stand up a bit better to roasting in the oven when cut into chunks. Chicken breasts tend to dry out a bit more (when baked without a marinade).
- Bell Peppers - if you want the full rainbow effect of vegetables like in the pictures above and below, you'll need to use red, green, yellow, and orange bell peppers.
- Onion - I like using red onion in this recipe. Their sweet and mild flavor works well in this dish.
- Seasonings - to make a delicious seasoning blend, you'll combine garlic powder, onion powder, paprika, salt, cumin, dried oregano, chili powder, and black pepper.
- Olive Oil - you can use olive oil or another oil of your choice like avocado oil or vegetable oil.
- Lime - I like to bake a lime with the chicken and vegetables - it deepens the flavor and is super soft after baking so you can easily squeeze out all the juice.
See the recipe card for quantities and serving suggestions.
How to Make Sheet Pan Fajitas
- Step 1: Preheat the oven to 400 degrees F. Add the chicken chunks, sliced red onion, and sliced bell peppers to a large rimmed sheet pan. Toss with the olive oil, garlic powder, paprika, onion powder, chili powder, cumin, salt, and pepper.
- Step 2: Spread the chicken, onions, and peppers into a single layer across the sheet pan. Place the halved lime on the sheet pan.
- Step 3: Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.
- Step 4: Remove the pan from the oven and squeeze the lime over the chicken and vegetables. Toss to combine. Serve immediately on its own, in tortillas, or with rice. Top with optional cilantro and cheese.
Tips for Making this Chicken Fajitas
- Cooking Tips - I recommend cooking the chicken and veggies straight on the sheet pan (not lining it with foil or parchment paper). This helps the chicken crisp up.
- Specialty Ingredients - if you'd like to make this easier, you can use a fajita seasoning blend instead of all the spices listed in the recipe. Use a heaping tablespoon of fajita seasoning.
- Recommended Tools - I highly recommend using a large, rimmed baking sheet for this recipe. I use NordicWare ones, but any brand will work!
Make Ahead & Storage
- Storage - leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat - leftovers can be reheated in the oven at 350 for 5 to 10 minutes or in the microwave in 1-minute increments until the desired temperature is reached.
amazing flavor!
More Mexican Inspired Favorites
Check out our favorite Mexican and Tex Mex recipes!
If you try this recipe, leave a comment and a star rating below!
Sheet Pan Fajitas
This simple and delicious sheet pan chicken fajitas recipe requires very little hands on time and makes the tastiest meal!
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Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs, cubed into ½ inch pieces
- 1 small red onion sliced ¼ inch strips
- 2 bell peppers deseeded and sliced into ¼ inch strips*
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lime halved
- Optional for topping - roughly chopped cilantro, shredded cheese
- Optional for serving - small tortillas or rice
Instructions
- Preheat the oven to 400 degrees F.
- Add the chicken chunks, sliced red onion, and sliced bell peppers to a large rimmed sheet pan. Toss with the olive oil and sprinkle on the garlic powder, paprika, onion powder, chili powder, cumin, salt, and pepper. Toss to coat the chicken and vegetables in the spices. Spread the chicken, onions, and peppers into a single layer across the sheet pan. Place the halved lime on the sheet pan.
- Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer.
- Remove the pan from the oven and squeeze the lime over the chicken and vegetables. Toss to combine.
- Serve immediately on as is, in tortillas, or with rice. Top with optional cilantro and cheese.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 361mg | Potassium: 643mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2077IU | Vitamin C: 83mg | Calcium: 34mg | Iron: 2mg
Catherine Jordan says
Easy and tasty. I ended up leaving it in the 400 degree oven for about 30 minutes to so all the veggie and chicken bits were nice and crispy. I served it with tortillas, avocado, shredded romaine, sour cream and salsa. We will put this recipe on repeat.
Emily says
So glad you liked it!