Sheet Pan Chicken Fajita Recipe

This sheet pan chicken fajita recipe makes a flavorful and filling meal on your busiest nights! A bold blend of spices coats tender chicken and veggies for a light one tray meal that is easy to make, easier to clean up, and most of all- easiest to enjoy!

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Taco night happens regularly around these parts.

It’s one meal that all of my kids will eat.

Or at least eat parts of (one will only eat the tortillas each time, though sometimes he does eat the meat).

So I’ll take that as a win.

And I’ll make every variation under the sun.

Chicken tacos? Yep. Ground beef tacos? You bet.

Why not skip the stove and ground chicken or beef and add some more veggies to the mix?

That’s pretty much this sheet pan chicken fajita recipe.

Pieces of chicken and a colorful blend of peppers and onions all tossed in homemade fajita seasoning blend and baked to sizzly perfection on a sheet pan.

It’s a meal you can throw together with just a few minutes of prep- even less if you buy a prechopped fajita blend of veggies from the grocery story with barely any clean up.

Ingredients and Kitchen Supplies

Here’s what you need to make our easy sheet pan chicken fajita recipe:

• Chicken Breasts – You can also use tenders if you like. We cut them into roughly bite size or just larger strips. You can make the piece bigger or smaller as you desire, but thin and small is generally better than thicker.
• Bell Peppers – We use a combination of red, green, and yellow bell peppers. You could use just one color or use a variety like we do. For added spice, you can also pop in a jalapeno or other hot pepper.
• Red Onion – Red onion is pretty traditional for fajitas, but you could use a yellow or white one if you prefer.
• Olive Oil – This helps to grease the pan and helps keep the ingredients from sticking. You can also add in some non-stick spray to prevent sticking.
• Seasonings – You can use a fajita blend, or make your own following this easy fajita seasoning recipe.

For kitchen supplies, you really only need to get out your:

• Cutting Board
• Parring Knife
• Cookie Sheet

How to Make Our Sheet Pan Chicken Fajita Recipe

1. Prep the veggies and chicken.

Preheat your oven to 425.

Clean and dry your bell peppers.

Cut the peppers into thin strips.

Cut the onion into thin strips as well.

Remove any excess fat from the chicken and cut into thin strips about 1 to 2 inches long.

2. Prepare the baking sheet.

In a small bowl, combine the spices with a spoon or fork.

Spray the cookie sheet with non-stick spray or coat with some olive oil.

Place the veggies and chicken on the tray and then sprinkle all the seasoning and olive oil over them.

Using tongs or a spatula, gently toss to combine the spices and veggies until well coated.

3. Bake the chicken fajitas.

Place the chicken fajita sheet into the oven and bake for 25 minutes or until the internal temperature of the chicken reaches 165.

Remove from the oven and serve with your favorite fixings.

Serving

Serve sheet pan chicken fajitas directly from the oven.

You can place the chicken and peppers into a bowl to serve if you like.

We like to serve chicken fajitas with:

• cheese
• cilantro
• sour cream
• avocado or guacomole
• taco or similar sauce
• Easy Black Bean and Corn Salsa Dip

Storing

Store the cooked chicken and veggies in an air tight container in the fridge for up to about 3 to 4 days or in the freezer for about 6 months.

To reheat frozen fajita filling, thaw it in the fridge overnight before reheating it in a hot oven.

For best results for reheating refrigerated chicken fajitas, heat them in a hot pan on the stove or in a hot oven.

Try to avoid microwaving since microwaving chicken can make it rubbery and no one likes rubbery chicken.

Tips and Tricks

• You can make the chicken fajitas as spicy or mild as you like. To do this, adjust the ground cayenne pepper. Also, add in a jalapeno or other hot pepper for added heat.
• For the quickest meal, prep the veggies ahead of time or use one of the precut packs at the grocery store. I like to think of it as paying for convenience and my own independence since sometimes my hands are too stiff to safely slice veggies.
• Slicing the veggies may shorten their shelf life, so try to use them within about 2 days.
• You can also add other ingredients into the mix if you like, such as corn, black beans, and even zucchini.

Other Tex-Mex Recipes to Try

Some other Tex-Mex recipes you should check out or serve with these chicken fajitas:

• Fresh Tomato Salsa Recipe
• The Best Zesty Pineapple Mango Salsa
• Basic Beer Cheese
• The Best Fresh Pineapple Habanero Salsa
• Beer Cheese Queso
• Homemade Tortilla Chips
• 5 Ingredient Easy Chicken Taquitos

Looking for other taco night ideas?

Try our ground beef tacos, barbecue chicken tacos, or pineapple beef tacos.

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