Sheet Pan Chicken Fajitas. An easy to put together dinner that is full of flavor and only uses ONE PAN! Juicy chicken seasoned with a homemade fajita seasoning is mixed with brightly colored bell peppers and onion for a classic tex mex meal. The entire family will love this one!
This sheet pan chicken fajita dinner is a definite win for an easy dinner. Sheet pan dinners are everywhere right now. Have you noticed? And I for one am a definite fan of easy dinner recipes. Especially when they’re super easy to prep, leave practically no dishes, and taste like something I would order from a restaurant.
These sheet pan chicken fajitas are quick and easy to toss together. The most time consuming part is slicing the bell peppers and onion. Just coat everything in a little olive oil and the homemade fajita seasoning, which is included in the recipe below. The chicken breasts go on the pan whole, just take a few moments to slice them into skinny strips after they’re cooked. This helps the chicken always come out perfectly juicy and flavorful. A squeeze of lime juice puts this dish over the top!
One of my favorite things in the world is fresh flour tortillas. But if you don’t have fresh tortillas I love getting the thicker flour tortillas you can find at any market. Toss them onto the burner on your stove briefly on each side to get them nice and warm and slightly charred. Sadly, I currently have an electric stove with the glass top, which makes it difficult to do that. So I have a griddle I place on my stove and just heat the tortillas on that for about 30 seconds on each side. It’s really quick and still gives that charred look and taste.
There’s really no other toppings needed for these chicken fajitas. Maybe a small dollop of sour cream and a sprinkling of cilantro. Other than that, this meal is perfect.
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kenny says
I made this recipe last night, and while delicious, I was still hoping to get more of a char on the chicken (like in the picture) I know a quick sear in the cast iron skillet would work, but you might as well cook it completely in the skillet at that point
Marci Melvin says
I ‘m going to try this recipe out this weekend and I need to covert to 12.
If we like it we are going to serve it at a shower for 70.
We are having taco and other dishes.
Can you tell me how to figure the conversion from 4 servings to 35 servings.
Were thinking of getting 2 servings per fajitas.
This recipe would feed 8 people for smaller portion. I would need to multiple this recipe by 9
This would be enough for 72 people.
Serene says
Hi Marci! I hope the recipe worked out for you!
Christine Hunter says
I would recommend coating your vegetables first. You should never mix them into something that had raw chicken in it first.
Janice Rindone says
Question: does the chicken cook thoroughly in that amount of time and not
overcook the onion and peppers?
It looks delicious and can’t wait to try it!
Serene says
Hi Janice! Yes, the chicken cooks through perfectly, and the onion and peppers do soften and blacken in that time. I prefer my peppers and onions cooked through, if you’re wanting them to be crisper for your fajitas though I would recommend to add them maybe half way through cooking and they should be perfect and have more bite to them.
Melissa Howell says
This is the recipe I have been looking for. I LOVE, fajitas (I always order them at Chilis). I never thought of baking them in the oven before, but this is the perfect, easy way to do it. I am totally trying this!
Serene says
Thanks so much Melissa! I hope you enjoy! xo
Sara & Bitz & Giggles says
These fajitas look delicious, Serene! I’m also a fan of easy dinner recipes and I think my family would LOVE this one pan meal!