Name: Easy Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 T chili powder; 1/2 t garlic powder; 1 t paprika; 1 t cumin; kosher salt and freshly ground black pepper; 4 colorful bell peppers; 1 large sweet onion sliced thinly; 2 T olive oil; 1 1/2 pounds boneless, skinless chicken breast

These easy sheet pan chicken fajitas can be thrown together and ready to eat in 30 minutes! They’re healthy, easy and delicious! Everyone from Grandpa down to your tiny tots will love these fajitas! I’ll teach you how to make them!

Jump to Recipe

When I was little, it was my DAD that always ordered the fajitas! The waiter brought it out SIZZLING hot! It looked a little scary to me…I stuck with the mac n’ cheese. Guess what though, fajitas don’t have to be intimidating! These easy sheet pan chicken fajitas are FULL of ALL the flavors and you can turn up or down the heat depending on how much hot sauce you decide to put on! They are simple to make, especially sheet pan style!

You don’t have to run to Chili’s to get a “Sizzlin Fajita”, although Chili’s is now known for making the fajita popular! The fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican panchero foods). You can get really creative in making this tex-mex dish your own!

There are all sorts of fajita variations! If chicken, peppers and onions aren’t your favorite, use steak, corn, avocado, the skies the limit? I’d love to know if you’ve spiced up the traditional fajita recipe and what you’ve added! Feel free to change up the spices or even use your own favorite kind of shredded cheese!

This chicken fajita recipe only serves 4 but feel free to double, or even triple the recipe if you’ve got a party coming! It’s simple to customize- you could even just double the meat, peppers or seasonings. Some people like DOUBLE the flavor- which means DOUBLE the seasonings!

What’s In the Fajitas?

Seasonings: Chili Powder, Salt & Pepper, Garlic Powder, Cumin, Paprika: This is your FLAVOR! You can add a little salt if you’re more of a salt lover. You could even substitute the garlic, cumin, paprika and chili powder with taco seasoning if that’s all you have on hand! Just throw in a few teaspoons.
Peppers: Ain’t nothin prettier than a meal with ALL the pepper colors! I like to buy a red, orange, green and yellow for my fajitas. VARIATION: Buy a bag of the baby peppers! Easy to cut and super cute!
Sweet Onion: You heard me right, I said sweet. Why? Because I think they’re SO much better! If you want to stick to the old fashion yellow- go for it! Everyone has their preference.
Olive Oil: As always, you can substitute with an oil of your choice. My favorite is the classic EVOO.
Chicken Breasts: If you’d rather use chicken thighs, because chicken thighs are SO delicious, just make sure you don’t have bones and all the fat! They usually requiring a little trimming. Also, increase the cook time by about 5 minutes.
Lime: If you don’t have an ACTUAL lime, just use lime juice from the container.
Tortillas: My family HATES corn tortillas, but they are definitely an option if you love the added nutrition and flavor! We stick to small flour tortillas. Serving the fajita mixture over rice is another great option.
Monterey Jack Cheese: Yes, use this kind. Haha! But seriously, everyone’s got their go-to cheese…I’d just stay away from KRAFT singles and mozzarella!
Guacamole: I love making my own! It just takes 2 avocados and one of those cute seasoning packets that are usually for sale NEXT to the avocados! Make sure they’re nice and dark.
Salsa: Pick your fave
Sour Cream
Hot Sauce

How to Make Sheet Pan Chicken Fajitas

Make sure you’ve got your oven set to broil because you’ll be ready for it quick! Grab a rimmed baking sheet and line it with foil.

Combine all your seasonings, chili powder, salt & pepper, garlic powder, cumin and smoked paprika. Give them a little stir in a small bowl. Cut your peppers and onions into thin slices and toss them onto the baking sheet, adding a drizzle of olive oil (1 T). Season with half your mixture. Broil those bad boys until they look nice and soft with a little char on the edges, about 10 minutes.

MEANWHILE, ( but don’t think you have loads of time because those broilers work FAST), get chicken choppin- about 1/4 inch slices. Toss them in the seasonings bowl with whatever there is left in there! Add 1 T. oil and mix them all together.

Once the peppers and onions are out of the oven, toss the chicken on top of them and return the pan to the broiler until the chicken is cooked through and starting to brown, about 5 minutes. Drizzle with the lime juice.

You’re done! Serve this delicious dish with warmed tortillas (or rice), your favorite cheese, guac, sour cream, salsa, hot sauce and lime wedges. Heck, add more if you want to!

What are the best sides with Easy Sheet Pan Chicken Fajitas?

I love a little Mexican rice with my fajitas. Chips and salsa or guacamole are also delish! Since you’re already using salsa and guac for the fajitas, just make a little extra! If you’re eating these in the summer, make sure you have a little peach pie to wash it all down! This recipe is to DIE FOR! Really though, I hope this pie doesn’t kill you, it’s just absolutely delicious.

Print Recipe

Easy Sheet Pan Chicken Fajitas

These fajitas can be thrown together and ready to eat in 30 minutes! Healthy, easy and delicious enough for the whole family. Serve these with warmed tortillas or throw a scoop on your favorite rice.

Prep Time15 mins

Cook Time15 mins

Servings: 4

Ingredients

1 T chili powder
1/2 t garlic powder
1 t paprika
1 t cumin
kosher salt and freshly ground black pepper
4 colorful bell peppers
1 large sweet onion sliced thinly
2 T olive oil
1 1/2 pounds boneless, skinless chicken breast

Instructions

Preheat the broiler to high. Line a baking sheet with foil.
Combine chili powder, garlic powder, paprika, cumin, 1 1/2 t salt and 1 t pepper in small bowl. Put the sliced peppers and onions on prepared baking sheet, drizzle with 1 T of the olive oil and season with half the seasonings mixture. Broil until softened and starting to char, roughly 10 minutes.
Meanwhile, cut the chicken in 1/4-inch thick slices and toss in a large bowl with the remaining seasonings and 1 T oil.
After the peppers are softened and starting to char, scatter the chicken on top of the peppers and onions and return the pan to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas or rice, monterey jack cheese, guacamole, sour cream, salsa and hot sauce and lime wedges.

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