How do I prevent the chicken from becoming dry?

Slice the chicken against the grain into even strips to ensure tenderness, and be careful not to overcook it. The chicken is done when it reaches 165°F internal temperature. The vegetables' moisture also helps keep everything juicy during baking.

Can I prepare this dish ahead of time?

Yes! You can slice all vegetables and chicken ahead of time and store them separately in the refrigerator. You can also prepare the seasoning blend in advance and store it in a jar at room temperature for several days.

How can I make vegetarian fajitas instead?

Simply omit the chicken and substitute with a can of drained black beans, diced sweet potato, sliced mushrooms, and/or cooked Mexican rice for a satisfying vegetarian version with similar flavors.

Can I freeze this meal for later?

Yes, you can freeze this as a meal kit. Season the raw chicken and vegetables with fajita seasoning, place in a freezer-safe ziplock bag, and freeze for 2-3 months. When ready to cook, thaw overnight in the refrigerator, arrange on a sheet pan, and bake as directed.

What are the best toppings for chicken fajitas?

Traditional toppings include sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese, and fresh cilantro. You can also add salsa, jalapeños, hot sauce, or lime wedges for extra flavor.

Can I make this in a slow cooker instead?

Yes! Pour half a can of diced tomatoes into the crockpot, layer the chicken, sprinkle with half the seasoning, add vegetables and remaining seasoning, top with the rest of the diced tomatoes and mild diced chilies. Cook on high for 2 hours or low for 3-4 hours.

One-Pan Mexican Chicken Dinner

Category: Satisfying Main Dishes for Every Occasion

These sheet pan chicken fajitas combine tender sliced chicken breast with colorful bell peppers and onions, all coated in a zesty homemade seasoning blend. Everything roasts together on a single pan in just 15-20 minutes, making cleanup minimal. The lime juice and fresh cilantro added at the end brighten all the flavors. Serve with warm flour tortillas and your favorite toppings like sour cream, guacamole, and pico de gallo for a customizable family meal that's perfect for busy weeknights or meal prep. The versatile dish can also be made ahead, frozen, adapted for slow cookers, or modified for vegetarians.

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Created By Sarah

Last updated on Thu, 01 May 2025 11:22:10 GMT

A pan of food with peppers, onions, and chicken. | sarahmeal.com

This sheet pan chicken fajita recipe has revolutionized my weeknight dinner routine by transforming a restaurant favorite into a quick and easy home-cooked meal. The combination of tender chicken strips, colorful bell peppers, and onions roasted with flavorful spices creates that sizzling fajita experience without the fuss.

I first made these sheet pan fajitas during a particularly hectic week when I needed something quick but still wanted a nutritious dinner. My family was so impressed they thought I had ordered takeout! Now this recipe appears on our table at least twice a month.

Ingredients

Chicken breasts sliced thinly against the grain for maximum tenderness and quick cooking
Bell peppers in various colors not only add visual appeal but also different levels of sweetness
Yellow onion provides essential aromatic flavor that caramelizes beautifully in the oven
Fresh garlic adds depth that powder simply cannot match
Vegetable oil helps everything roast evenly without sticking to the pan
Fresh lime juice brightens all the flavors after cooking
Cilantro adds that authentic Mexican finish
Flour tortillas for serving though corn tortillas work beautifully for a gluten free option
Homemade fajita seasoning blend saves money and allows you to control sodium levels

Step-by-Step Instructions

Prepare the sheet pan: Heat your oven to 425°F and lightly coat your baking sheet with cooking spray. This temperature is hot enough to get some charring on the vegetables while cooking the chicken quickly.
Slice the proteins and vegetables: Cut chicken breasts against the grain into half inch strips to ensure tenderness. Slice bell peppers and onions into similar sized strips so everything cooks at the same rate. The uniform size is crucial for even cooking.
Season everything generously: Mix all the spices in a small bowl to create your fajita seasoning. Sprinkle most of it over the chicken and the rest over vegetables. The distribution matters because you want the chicken well seasoned while not overwhelming the natural sweetness of the peppers.
Arrange for optimal cooking: Spread everything in a single layer on your sheet pan. Avoid overcrowding which would steam rather than roast the ingredients. If needed use two pans rather than cramming everything onto one.
Bake to perfection: Place the pan in the preheated oven and cook for 15 to 20 minutes. During the final 5 minutes wrap your tortillas in foil and add them to the oven. The chicken is done when it reaches 165°F internal temperature.
Finish with fresh elements: Remove everything from the oven and immediately squeeze fresh lime juice over the hot ingredients. Sprinkle with chopped cilantro which will slightly wilt from the heat releasing its aroma.

A pan of food with chicken, peppers, and lime. | sarahmeal.com

The first time I made this recipe I accidentally doubled the cayenne pepper which made it quite spicy! My husband who loves heat actually requested I make it that way again. Now I keep a separate spicier batch of seasoning just for him while the kids and I enjoy the milder version.

Maximizing Flavor

The key to truly restaurant quality fajitas lies in seasoning the chicken properly. Allow the chicken to marinate in the spice mixture for 30 minutes before cooking if you have time. This extra step allows the flavors to penetrate deeper into the meat resulting in more flavorful fajitas. The acid from a squeeze of lime juice in this marinade stage will also help tenderize the chicken.

Make It Your Own

This recipe serves as an excellent base that you can customize endlessly. Try using shrimp instead of chicken for a faster cooking seafood version. Flank or skirt steak sliced thinly works beautifully for beef lovers. For vegetarians portobello mushrooms provide a meaty texture while absorbing all the delicious fajita flavors. You can also add extra vegetables like zucchini slices or cherry tomatoes during the last 5 minutes of cooking for more variety.

Serving Suggestions

Create a fajita bar by setting out all the components in separate dishes and letting everyone build their own. Include traditional toppings like sour cream shredded cheese guacamole and pico de gallo. For a lighter meal serve the fajita mixture over cauliflower rice or in lettuce cups instead of tortillas. The fajita filling also works wonderfully in quesadillas burritos or as a protein packed topping for taco salads.

Storage Solutions

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Keep the tortillas and toppings separate to prevent sogginess. To reheat simply microwave the filling for 1 to 2 minutes or warm in a skillet over medium heat. The leftovers also freeze exceptionally well store in freezer safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

A pan of food with chicken, peppers, and onions. | sarahmeal.com

Common Recipe Questions

→ How do I prevent the chicken from becoming dry?: Slice the chicken against the grain into even strips to ensure tenderness, and be careful not to overcook it. The chicken is done when it reaches 165°F internal temperature. The vegetables' moisture also helps keep everything juicy during baking.
→ Can I prepare this dish ahead of time?: Yes! You can slice all vegetables and chicken ahead of time and store them separately in the refrigerator. You can also prepare the seasoning blend in advance and store it in a jar at room temperature for several days.
→ How can I make vegetarian fajitas instead?: Simply omit the chicken and substitute with a can of drained black beans, diced sweet potato, sliced mushrooms, and/or cooked Mexican rice for a satisfying vegetarian version with similar flavors.
→ Can I freeze this meal for later?: Yes, you can freeze this as a meal kit. Season the raw chicken and vegetables with fajita seasoning, place in a freezer-safe ziplock bag, and freeze for 2-3 months. When ready to cook, thaw overnight in the refrigerator, arrange on a sheet pan, and bake as directed.
→ What are the best toppings for chicken fajitas?: Traditional toppings include sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese, and fresh cilantro. You can also add salsa, jalapeños, hot sauce, or lime wedges for extra flavor.
→ Can I make this in a slow cooker instead?: Yes! Pour half a can of diced tomatoes into the crockpot, layer the chicken, sprinkle with half the seasoning, add vegetables and remaining seasoning, top with the rest of the diced tomatoes and mild diced chilies. Cook on high for 2 hours or low for 3-4 hours.

Sheet Pan Chicken Fajitas

Tender chicken strips and colorful vegetables seasoned with Mexican spices, quickly baked on a single pan for an easy weeknight dinner.

Preparation Time

10 minutes

Cook Time

15 minutes

Total Duration

25 minutes

Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Simple

Cuisine Style: Mexican

Servings Yield: 5 Portion Size (5 fajita servings)

Diet Preferences: ~

What You'll Need

→ Protein

Ingredient 01 1.5 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips

→ Vegetables

Ingredient 02 3 bell peppers (green, yellow, and red), cored and sliced into strips

Ingredient 03 1 yellow onion, thinly sliced

Ingredient 04 2 cloves garlic, minced

Ingredient 05 1/4 cup fresh cilantro, chopped

Ingredient 06 1 lime, for juicing

→ Fajita Seasoning

Ingredient 07 1 tablespoon chili powder

Ingredient 08 1 1/2 teaspoons paprika

Ingredient 09 1 1/2 teaspoons cumin

Ingredient 10 1/2 teaspoon onion powder

Ingredient 11 1/2 teaspoon garlic powder

Ingredient 12 1/4 teaspoon dried oregano

Ingredient 13 1/4 teaspoon cayenne pepper (optional)

Ingredient 14 Salt and freshly ground black pepper

→ Additional Items

Ingredient 15 3 tablespoons vegetable or canola oil

Ingredient 16 8-10 small flour tortillas

Ingredient 17 Desired toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

How to Make It

Instruction 01

Preheat the oven to 425°F. Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken against the grain into 1/2-inch thick strips. Core and slice bell peppers into strips and thinly slice the yellow onion.

Instruction 02

In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Arrange vegetables evenly on the prepared pan, then place chicken strips on top. Sprinkle most of the seasoning over the chicken and the remainder over the vegetables.

Instruction 03

Add minced garlic over the chicken and drizzle olive oil over the entire pan. Toss everything to coat evenly with oil and seasonings, then spread into a single layer to ensure even cooking.

Instruction 04

Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F. During the final 5 minutes of cooking, wrap flour tortillas in foil and place in the oven to warm.

Instruction 05

Remove pan from oven. Squeeze fresh lime juice over the chicken and vegetables, then sprinkle with chopped cilantro. Serve immediately with warm tortillas and desired toppings.

Additional Tips

Slice chicken against the grain for optimal tenderness and avoid overcooking to prevent dryness.
For meal prep, slice vegetables and chicken in advance and store separately in the refrigerator. The seasoning mix can be prepared ahead and stored at room temperature.
This recipe can be converted to a freezer meal by seasoning raw chicken and vegetables, then storing in a freezer-safe bag for 2-3 months. Thaw overnight before baking as directed.
For a slow cooker variation, layer ingredients with diced tomatoes and mild chilies, then cook on high for 2 hours or low for 3-4 hours.
Create a vegetarian version by substituting chicken with black beans, sweet potato, mushrooms, and/or Mexican rice.

Essential Tools

Large sheet pan
Small mixing bowl
Meat thermometer
Aluminum foil
Cutting board and knife

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.

Contains gluten (flour tortillas)
Optional dairy (cheese and sour cream toppings)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.

Calories: 320
Fat Content: 14 grams
Carbohydrate Content: 25 grams
Protein Content: 28 grams