I’m absolutely obsessed with sheet pan dinners, and these chicken fajitas are my go-to weeknight meal. Everything cooks together on one pan in just 25 minutes. There’s minimal cleanup and maximum flavor happening here!
These fajitas changed my busy weeknight routine completely. I used to spend so much time standing over the stove stirring a skillet. Now I just toss everything on a sheet pan and let the oven do the work. The chicken comes out juicy and perfectly seasoned every single time.
The secret is in the homemade spice blend. I stopped buying those pre-packaged fajita seasonings once I realized how easy it is to make my own. Most store-bought packets contain tons of preservatives and fillers. My pantry already has everything I need to create that authentic fajita flavor. Plus, making your own seasoning means you control the salt and spice level perfectly.
I love how versatile this recipe is for meal prep. I often double the batch on Sunday afternoon. That gives me enough for three or four dinners throughout the week. Sometimes I serve it in tortillas, other times I make burrito bowls or toss it over salad greens. The leftovers reheat beautifully in the microwave or on the stovetop.
The prep work takes maybe ten minutes if you’re moving slowly. I slice all my vegetables ahead of time when I have a spare moment. You can prep everything the night before and store it in the fridge. Then when dinner time rolls around, you just throw it all on the pan. That’s what I call a win for busy families!
This recipe works perfectly for those nights when you want restaurant-quality food without the hassle. My family actually prefers these homemade fajitas to takeout versions. The vegetables get slightly charred and caramelized in the oven. That creates such incredible depth of flavor.
Ingredients for Sheet Pan Chicken Fajitas
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast tenders | 1 pound | Cut into bite-size pieces |
| Red onion | 1 medium | Thinly sliced |
| Green bell pepper | 1 medium | Thinly sliced |
| Red bell pepper | 1 medium | Thinly sliced |
| Yellow bell pepper | 1 medium | Thinly sliced |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Chili powder | 1 tablespoon | For authentic fajita flavor |
| Cumin | 1 tablespoon | Essential for that earthy taste |
| Garlic powder | 1 teaspoon | Adds savory depth |
| Paprika | 1 teaspoon | For color and mild sweetness |
| Dried oregano | 1 teaspoon | Mexican oregano works great too |
| Onion powder | 1/2 teaspoon | Concentrated onion flavor |
| Kosher salt | To taste | Start with 1/2 teaspoon |
| Fresh cracked pepper | To taste | Add to your preference |
Chicken Breast Tenders: I prefer using chicken breast tenders because they’re already the perfect size. You just cut each tender into two or three pieces. This saves so much time compared to slicing whole chicken breasts. If you prefer dark meat, chicken thighs work wonderfully too. They stay extra juicy and add richer flavor to the dish.
Red Onion: Red onions bring a subtle sweetness and gorgeous color to these fajitas. They also soften beautifully in the oven without becoming mushy. Vidalia onions add even more sweetness if you have them. Yellow or white onions work fine too, though they’re a bit sharper in flavor.
Olive Oil: Good quality olive oil makes a noticeable difference in roasted vegetables. I prefer organic, cold-pressed extra virgin olive oil when I have it. The oil helps everything caramelize and prevents sticking. Regular vegetable oil works in a pinch if that’s what you have available.
Chili Powder: This spice blend typically contains dried chiles, cumin, garlic, and oregano. It’s the foundation of fajita seasoning. Don’t have chili powder? Mix paprika with a pinch of cayenne pepper instead. You’ll lose some complexity but still get good flavor and heat.
Cumin: Cumin gives fajitas that distinctive earthy, warm flavor that’s essential to Mexican cuisine. If you’re out of cumin, you can substitute half the amount of ground coriander. Ground caraway also works as a substitute, though the flavor is slightly different.
Garlic Powder: This concentrated seasoning adds savory depth without the moisture of fresh garlic. Fresh minced garlic works too if that’s your preference. Use about one clove per one-eighth teaspoon of garlic powder. Onion powder can substitute in a pinch for that savory element.
Paprika: Paprika adds beautiful color and a subtle sweetness to the spice blend. Ancho pepper powder makes the best substitute if you have it. Most paprika substitutes like chili powder or cayenne add too much heat. Since we’re already using chili powder, you can simply skip the paprika if needed.
Dried Oregano: Mexican oregano has a slightly different flavor than Mediterranean oregano, but both work great. Dried marjoram makes a decent substitute if you’re out of oregano. It’s milder and sweeter, but it still adds that herbal note.
Onion Powder: This super concentrated seasoning packs intense onion flavor in a tiny amount. If you don’t have onion powder, replace the half teaspoon with half a tablespoon of onion flakes. You can also use a quarter cup of freshly minced onion mixed directly with the other ingredients.
Recipe Timing:
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
How to Make Sheet Pan Chicken Fajitas
Making these fajitas is ridiculously simple. I’ve broken it down into easy steps that anyone can follow. Even cooking beginners nail this recipe on their first try.
Start by preheating your oven to 400 degrees F. This temperature is hot enough to caramelize the vegetables and cook the chicken quickly. Line a large baking sheet with parchment paper or foil for easier cleanup. Trust me, this step saves so much scrubbing later.
Place your bite-sized chicken pieces on the prepared baking sheet. Add the sliced red onion and all three colors of bell peppers. Spread everything out in a relatively single layer. You want the pieces to have some room to breathe. Overcrowding causes steaming instead of roasting, which makes everything soggy.
Drizzle the olive oil over everything on the pan. I usually do this in a circular motion to distribute it evenly. Then comes the fun part – sprinkling on all those amazing spices. Add the chili powder, cumin, garlic powder, paprika, dried oregano, and onion powder. Season generously with kosher salt and fresh cracked pepper.
Now get your hands in there and toss everything together. I find hands work better than spoons for coating evenly. Make sure every piece of chicken and every vegetable slice gets coated with the oil and seasoning. This is where all that flavor gets locked in.
Spread everything back out into a single layer on the pan. Pop it into your preheated oven and bake for ten minutes. After ten minutes, pull the pan out and give everything a good stir. This ensures even cooking and prevents any pieces from sticking or burning. Return the pan to the oven for another five minutes.
At this point, your chicken should be cooked through. Check the internal temperature with a meat thermometer – it should read 165 degrees F. Now for my favorite step: turn on the broiler to high. Broil the fajitas for two to three minutes. This creates those beautiful charred edges that make restaurant fajitas so irresistible.
Pull the pan out and let it rest for a minute or two. The chicken will be juicy and the vegetables will be perfectly tender with crispy edges. Serve everything in warm flour tortillas with your favorite toppings.
Tips for Making Perfect Oven Chicken Fajitas
Buy chicken tenders instead of breasts – This saves you valuable prep time. I honestly hate cutting raw meat, so I buy boneless skinless chicken tenders. Each tender only needs to be sliced into two or three pieces. You’ll save several minutes and get consistent sizing.
Switch up the vegetables to suit your taste – This recipe is incredibly versatile. Sometimes I add poblano peppers when I have them available. Thickly sliced mushrooms make a great addition too. Just remember that different vegetables have different cooking times. Harder vegetables like carrots or potatoes need longer roasting than peppers and onions.
Slice everything to similar thickness – This is crucial for even cooking. Your onions and peppers should all be about the same width. If some pieces are much thicker than others, they won’t finish cooking at the same time.
Use a packet of fajita seasoning if you prefer – I’m not here to judge your seasoning choices. Store-bought fajita seasoning packets work perfectly fine in this recipe. I’ve used them plenty of times when I’m extra rushed. But when I have those extra two minutes, I love making my own blend.
Make a big batch of homemade fajita seasoning – Mix up a large batch and store it in a sealed jar. It stays fresh in the pantry for up to six months. When you’re ready to make fajitas, just measure out three tablespoons. Having this premixed saves time on busy weeknights.
Add cayenne for extra heat – If your family enjoys spicy food, add a pinch or two of cayenne pepper. You can also use chipotle powder for smoky heat. Remember that a little cayenne goes a very long way. Start with just a pinch and add more next time if needed.
Prep everything in advance – Slice your vegetables and chicken a day or two ahead. Store them in separate containers in the refrigerator. Mix your spice blend and keep it covered on the counter. When dinner time arrives, you just toss everything together and bake. This makes weeknight cooking almost effortless.
Don’t overcrowd your pan – If you’re doubling the recipe, use two sheet pans. Overcrowding prevents proper caramelization. The vegetables will steam instead of roast. You want some space between pieces for that delicious charred flavor to develop.
Watch the broiling carefully – Broilers vary significantly in intensity. Stay near the oven during those final two to three minutes. Things can go from perfectly charred to burnt very quickly under the broiler. Check after two minutes and add more time only if needed.
What Toppings Go on Fajitas?
I top my fajitas the same way I top tacos. The possibilities are truly endless here. Fresh avocado slices or homemade guacamole add creamy richness. A squeeze of fresh lime juice brightens all the flavors. Sour cream or Mexican crema provides cool contrast to the spices.
Homemade salsa brings freshness and acidity to each bite. Fresh cilantro adds that distinctive herbaceous note. Crumbled Cotija cheese or shredded Mexican cheese blend melts beautifully over hot fajitas. Sliced jalapeños give extra kick for spice lovers. Homemade pico de gallo adds fresh tomato flavor and crunch.
I also love adding pickled red onions for tangy sweetness. Black beans or refried beans make the meal more filling. Corn salsa adds sweetness and texture. Mexican rice on the side rounds out the entire meal perfectly.
Making Sheet Pan Fajitas Ahead of Time
This recipe is perfect for meal prep and advance preparation. You can prep the vegetables, chicken, and spice mixture one or two days ahead. Store the sliced vegetables and cut chicken in separate containers in the refrigerator. Keep the spice mixture in a covered container on the counter or in your pantry.
When dinner time arrives, throw everything onto your sheet pan. Toss it all together with the oil and seasoning. Then pop it straight into the oven. You’ll have dinner ready in less than twenty minutes from start to finish.
This recipe makes generous portions perfect for leftovers or meal prep. The large batch of meat and vegetables works wonderfully for work lunches. Portion everything into individual containers for grab-and-go meals. Feeding a crowd or planning multiple meals? Simply double all the ingredients and use two sheet pans.
Storing Leftover Chicken Fajitas
Store any leftover fajitas in an airtight container in the refrigerator. They’ll stay fresh for up to one week. Sometimes the vegetables release a bit of moisture as they sit. This is completely normal and nothing to worry about. Just drain off any excess liquid before reheating.
The flavors actually develop and deepen after a day in the fridge. I sometimes think the leftovers taste even better than the fresh batch. The spices have more time to penetrate the chicken and vegetables.
Freezing Sheet Pan Fajitas
You have two excellent options for freezing this recipe. You can prep and freeze the uncooked meat and vegetables. Toss everything with the oil and spices first. Transfer it all to a freezer-safe storage bag. Squeeze out all the air before sealing. Freeze for up to three months. Thaw overnight in the refrigerator before cooking as directed.
The second option is freezing cooked leftovers for future meals. Cooked sheet pan chicken fajitas freeze well for two to three months. The vegetables will be slightly softer when thawed and reheated. The chicken maintains its texture quite well though. This option is perfect for having ready-made meals on hand.
Reheating Chicken Fajitas
These fajitas reheat beautifully without drying out. For individual portions, the microwave works perfectly fine. Heat on high for one to two minutes until warmed through. You can also reheat in a skillet on the stovetop. Add a splash of water to prevent sticking and create a little steam.
For larger batches, the oven is your best bet. Spread the fajitas on a baking sheet. Heat at 350 degrees F until warmed through completely. This usually takes about ten to fifteen minutes. Cover with foil if you notice the chicken drying out.
FAQ
Can I use another kind of meat instead of chicken?
Absolutely! Thinly sliced steak makes amazing fajitas with this same method. Flank steak or skirt steak work particularly well. Just slice against the grain for tender results. Shrimp is another fantastic option. Add the shrimp during the last five minutes of cooking since it cooks so quickly. Pork tenderloin sliced thin also works beautifully.
Why is my fajita chicken chewy?
You likely overcooked it. Chicken becomes tough and chewy when it’s cooked past 165 degrees F. Pay close attention during baking and use a meat thermometer. Pull the chicken at exactly 165 degrees for juicy, tender results. If you’re adding vegetables that need extra cooking time, start those first. Remove any pieces that finish early while continuing to roast the rest.
How do you make chicken fajitas from scratch?
This recipe shows you exactly how to make fajitas from scratch. Start by slicing chicken and vegetables into even pieces. Coat everything with olive oil and homemade fajita seasoning. Bake on a sheet pan for fifteen minutes at 400 degrees F. Finish under the broiler for two to three minutes. Wrap in warm tortillas with your favorite toppings. It’s truly that simple!
Can I use taco seasoning for fajitas?
Yes, you definitely can! Taco seasoning and fajita seasoning share many similar ingredients. The spice blends have more similarities than differences. Feel free to use them interchangeably in most recipes. Your fajitas will still taste delicious with taco seasoning.
What’s the best way to warm tortillas for fajitas?
I warm my tortillas directly over a gas flame for about ten seconds per side. They get slightly charred and wonderfully pliable. If you have an electric stove, heat them in a dry skillet. You can also wrap them in damp paper towels and microwave for thirty seconds. Wrapping in foil and warming in the oven also works great.
Final Note: These sheet pan chicken fajitas have become my most-requested weeknight dinner. The combination of minimal prep, quick cooking time, and maximum flavor is unbeatable. Whether you’re cooking for your family or meal prepping for the week, this recipe delivers every single time!
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound chicken breast tenders cut into bite-size pieces
- 1 medium red onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt to taste (start with 1/2 teaspoon)
- Fresh cracked pepper to taste
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
- Place the bite-sized chicken pieces on the prepared baking sheet. Add the sliced red onion and all three colors of bell peppers.
- Spread everything out in a relatively single layer, ensuring pieces have room to breathe for proper roasting.
- Drizzle the olive oil over everything on the pan in a circular motion to distribute evenly.
- Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, and onion powder over the chicken and vegetables. Season generously with kosher salt and fresh cracked pepper.
- Use your hands to toss everything together, making sure every piece of chicken and vegetable is coated with oil and seasoning.
- Spread everything back out into a single layer on the pan.
- Bake for 10 minutes in the preheated oven.
- Pull the pan out and give everything a good stir to ensure even cooking.
- Return the pan to the oven for another 5 minutes.
- Check that chicken has reached an internal temperature of 165°F with a meat thermometer.
- Turn on the broiler to high and broil the fajitas for 2-3 minutes to create charred edges. Watch carefully to prevent burning.
- Let rest for 1-2 minutes, then serve in warm tortillas with your favorite toppings.
Notes
Freezing: Freeze uncooked (tossed with oil and spices) or cooked fajitas for up to 3 months. Thaw overnight in refrigerator before cooking or reheating.
Reheating: Microwave individual portions for 1-2 minutes, reheat in a skillet with a splash of water, or warm in the oven at 350°F for 10-15 minutes.
Substitutions: Use chicken thighs for juicier results, steak (flank or skirt), shrimp (add during last 5 minutes), or pork tenderloin.
Tips: Don’t overcrowd the pan. If doubling the recipe, use two sheet pans for proper caramelization.
Toppings: Serve with avocado, guacamole, sour cream, salsa, cilantro, cheese, jalapeños, pico de gallo, pickled red onions, black beans, or corn salsa.
