Sheet Pan Chicken Fajitas are a simple, flavorful dinner that brings bold Tex-Mex taste to your table with minimal effort. Juicy strips of chicken are roasted alongside colorful bell peppers and onions, all coated in a smoky, zesty fajita seasoning. Everything cooks together on one pan, making this dish perfect for busy weeknights when you want maximum flavor with easy cleanup.
Pan Chicken Fajitas:
This dish is both versatile and satisfying, allowing you to customize toppings and serving styles to suit your preferences. Whether wrapped in warm tortillas, served over rice, or enjoyed as a low-carb bowl, sheet pan chicken fajitas deliver bold flavor, freshness, and convenience in every bite.
History:
Fajitas originated in Texas as part of Tex-Mex cuisine, traditionally made with grilled skirt steak and served with peppers and onions. The name “fajita” comes from the Spanish word faja, meaning “strip” or “belt.” Over time, chicken became a popular alternative due to its affordability and mild flavor. The sheet pan version is a modern adaptation that embraces oven roasting for simplicity while preserving the essence of traditional fajitas.
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Sheet Pan Chicken Fajitas
Ingredients
- 1½ lbs boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Juice of 1 lime
- Warm flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Place chicken strips, bell peppers, and onion on the sheet pan.
- Drizzle olive oil over everything and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Toss well to evenly coat and spread into a single layer.
- Roast for 18–22 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
- Garnish with cilantro and serve immediately with warm tortillas.
Notes
- Use chicken breasts or thighs based on preference.
- Do not overcrowd the pan for proper roasting.
- Adjust spices to suit your heat tolerance.
- This dish is naturally gluten-free without tortillas.
- Leftovers keep well for up to 3 days.
Tips for Pan Chicken Fajitas:
- Slice chicken and vegetables evenly for uniform cooking.
- Add a pinch of cayenne pepper for extra spice.
- Warm tortillas before serving for best flavor.
- Broil for 1–2 minutes for lightly charred edges.
- Serve with guacamole, salsa, or sour cream.
FAQs for Pan Chicken Fajitas:
Q: Can I make this recipe ahead of time?
You can slice and season ingredients in advance, then bake just before serving.
Q: Can I use frozen chicken?
Yes, but thaw completely and pat dry before cooking.
Q: What toppings go well with chicken fajitas?
Avocado, guacamole, shredded cheese, sour cream, pico de gallo, and salsa.
Q: Can I make it spicy?
Absolutely—add cayenne pepper or red chili flakes.
Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Sheet Pan Chicken Fajitas are a flavorful, stress-free way to enjoy classic Tex-Mex flavors at home. With tender chicken, vibrant vegetables, and bold seasoning, this one-pan recipe is perfect for quick dinners, meal prep, or casual gatherings.