Sheet Pan Chicken Fajitas (30 Minutes)

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This post was previously published on Robust Recipes. It has been updated for a better user experience. 

Delicious chicken fajitas made in 30 minutes, on one pan?

Yes please. I will make, and eat this recipe any day of the week. TYVM!!!!

Many of the recipes I share on the blog I don’t always get a chance to re-visit in my everyday life. It’s not because I didn’t enjoy them, or love them deeply. It’s simply because I am always cooking the next, newest, recipe for my blog. I can’t always fit all the food into my life.

But this one. These sheet pan chicken fajitas make a frequent occurrence in our every day life. This, is why I needed to update it. 

I improved the recipe itself, and gave the photos a glow up.

Why do I make this sheet pan chicken fajitas all the time?

• They’re super easy to make – Hello, 30 minutes. Hello, one pan!
• They’re so tasty – quick cook time doesn’t mean you’re sacrificing flavor.
• MEXICAN FOOD – need I say more?!
• Leftovers – for our little family of dos (two) – we always have leftovers from this recipe, and they are just as good as when they’re fresh.
• Healthy, balanced meal – meat and veggies all in one meal. Of course, I can’t resist serving this with a side of chips and salsa.

These are the kinds of recipes I am most proud of on my blog. The ones that I hear readers tell me that it will be a part of their weekly menu rotation. The ones that are quick, easy, and help to keep everyone sane on a busy weeknight. 

Yes, these are the recipes that give me life.

P.S. If you enjoy these chicken fajitas, you will also love my sheet pan shrimp fajitas recipe.

Ingredients for sheet pan chicken fajitas:

Fajita seasoning – this is what gives this recipe so much flavor. Don’t skimp on the seasoning. 

• chili powder
• smoked paprika
• onion powder
• garlic powder
• cumin
• dried oregano
• cayenne pepper (optional)
• red pepper flakes (optional)
• kosher salt

Fajita filling  – the chicken, the peppers, the onions, all roasted up

• bell peppers (any color)
• onion
• jalapeno, sliced (optional)
• boneless skinless chicken thighs 
• avocado oil

Options for serving – the tortilla shells, and the array of toppings to chose from

• corn, or flour tortillas
• lime wedges
• cilantro
• salsa
• sour cream
• hot sauce
• guacamole, or avocado slices
• refried beans, or whole beans
• rice

OF course, you can do whatever kinds of sides/ toppings you love.

Our favorites are lime wedges, cilantro, sour cream, and sometimes a little avocado mash (info in the notes of the recipe card below).

And of course, we usually eat it with chips and salsa. Because….chips and salsa!!!

P.S. If you want a tasty homemade salsa, try this one!

Can I use chicken breast instead of chicken thighs?

Yes, technically you can use chicken breasts in this recipe. 

But, I highly recommend the chicken thighs for a more flavorful fajita. The chicken thighs have a higher fat content, so they don’t dry out during cooking as much as lean chicken breasts do. However, if you’re wanting to reduce the calories a little, or if you only have chicken breast on hand, then yes, by all means, use chicken breast.

Either option still creates a tasty chicken fajita.

Are these sheet pan chicken fajitas healthy?

Yes. They are a great healthy meal.

Chicken fajitas are well balanced with protein, veggies, and carbs from the tortilla shell.

This particular recipe has 392 calories for 2 fajitas (calculated without toppings, since those are so personal).

See, there’s plenty of room a side of chips and salsa! YES!

Reasons you will make sheet pan chicken fajitas on repeat:

• easy to make – 30 minutes
• easy clean up – only requires one pan
• festive – MEXICAN FOOD NIGHT!
• customizable – so many options for toppings.
• gluten free adaptable – use corn tortillas instead of flour.
• dairy free adaptable – simply omit sour cream topping.
• perfect for busy weeknights – 30 minutes, one pan, remember?!
• Yet, impressive enough to serve to any guests.
• Makes great leftovers (if you have any) – hello, even easier weeknight meal!

I hope you find these sheet pan chicken fajitas to be a great go-to recipe like we have. Enjoy!

More quick sheet pan dinners:

• sheet pan maple pork chops with apples and cabbage
• sheet pan Moroccan chicken with veggies
• sheet pan Italian sausage and peppers
• sheet pan pineapple shrimp fajitas with avocado crema

More Mexican inspired recipes for you to try:

• sheet pan shrimp fajitas
• chicken tortilla soup with homemade tortilla strips
• homemade salsa
• chile relleno enchiladas
• smoky instant pot chicken tinga tacos

Did you make this recipe?

Don’t forget to leave a comment down below, along with a star rating. Or snap a picture and tag it #RobustRecipes so I can see what you made. Thanks for supporting my business.

Sheet Pan Chicken Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 15 to 20 mins
• Total Time: 30 mins
• Yield: 4 to 6 1x
• Category: Entree, Chicken/Poultry, easy, 30 minutes, one pan, dinner
• Method: roasting
• Cuisine: Gluten Free, Dairy Free, nut free, egg free
• Diet: Gluten Free

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Description

Sheet pan chicken fajitas are the perfect 30 minute weeknight meal. Serve them with tortillas, and any of your favorite fajitas toppings for a satisfying dinner.

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Ingredients

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Fajita seasoning

• 3 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• Optional: 1/4 to 1/2 teaspoon cayenne pepper
• Optional: 1/4 to 1/2 teaspoon red pepper flakes
• 1.5 teaspoons kosher salt

Fajita Filling

• 3 bell peppers (any color), sliced into strips
• 1 onion, sliced into strips
• Optional: One jalapeno, sliced (see notes)
• 1 pound boneless skinless chicken thighs, cut into 1 inch strips
• 1 tablespoon avocado or grape seed oil

Options for serving

• corn or flour tortillas
• lime wedges
• cilantro
• salsa
• sour cream
• hot sauce
• guacamole or avocado slices
• refried beans/whole beans
• rice

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Instructions

1. Prepare: Preheat oven to 375 degrees Fahrenheit. At this time make the fajita seasoning –  in a small bowl, mix all of the spices listed above together (or use 4 tablespoons of my homemade fajita seasoning, if you already made it in advance). NOTE: I made the seasoning with the cayenne pepper and red pepper flakes a medium spice level – if you prefer more mild heat, or no heat, make sure to adjust those spices accordingly. Also, slice up the peppers, onion, and the chicken. Place them on an extra large baking sheet (20 x 14 inches) – or divide the ingredients between two separate baking sheets if you don’t have an extra large one. You don’t want the ingredients to be overcrowded, or they won’t roast properly.
2. Toss: To the baking sheet, add the fajita seasoning, along with the oil. Use your clean hands, or tongs to toss everything together so that everything is well coated in the seasoning and the oil, spread everything out so it’s in an even layer.
3. Cook: Transfer the baking sheet to the preheated oven and cook for 15 minutes, or until the internal temperature of the chicken reaches 160 degrees Fahrenheit (it will reach 165 with residual heat).
4. Broil: (optional step). If you want a slight char on the peppers and the chicken, or if the mixture looks kind of liquidly, then pop the sheet pan under your broiler for 1 to 3 minutes. I tossed mine one time. Keep an eye on it so it doesn’t burn.
5. Prepare any toppings: While the fajitas are cooking you can prepare any of your toppings, and fixings. Warm the tortillas, dish out some salsa, sour cream, slice avocadoes, cut up limes etc. The toppings are up to you. (see notes for my faves).
6. Serve: I like to serve this family style. I place the fajita filling into a bowl, with a spoon for serving. I place the warm tortilla shells, sour cream, salsa, lime wedges, etc – in separate dishes so that each person can make their own fajita, and customize it, just before eating.

 

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Notes

Leftovers: These fajitas make great leftovers. Simply store the fajitas filling in an air tight container, separate from anything else. Reheat in the microwave and heat up more tortilla shells, and prepare any remaining toppings you like.

Bulk homemade fajita seasoning mix recipe: You can make a bulk batch of fajita seasoning in advance. If using that recipe, than use 4 tablespoons of the fajita seasoning mix in this recipe. ( Get the fajita seasoning recipe here)

Tips for toppings: You can use microwave rice, or quick cooking rice for a quick rice side. You can also serve these with whole pinto beans, or whole black beans – or, canned refried beans.

Our favorite toppings: Sour cream, lime wedges, and fresh cilantro. Sometimes, I like a quick avocado mash (avocadoes, mashed, lime juice, garlic powder, and salt). I also like to serve some chips and salsa on the side. But, feel free to use any of the toppings suggested above.

Chicken: You can use chicken breast, but I recommend the chicken thighs because they don’t dry out as much in the oven.

Jalapeno pepper: I forgot a jalapeno pepper for the photos. If  I add the jalapeno, I do cut back on the cayenne pepper and red pepper flakes in the  fajita seasoning a little, to counter balance the spice level. The roasted jalapeno is really tasty, if you like heat.

Gluten free: Make sure to use corn tortillas to ensure this recipe is gluten free, if needed.

Nutrition facts: I calculated the nutrition facts with only the fajita filling, and the tortilla shells. I omitted the toppings, since they are optional, and very personal choice per person. I also calculated it for flour tortillas – adjust calculations according to the brand/type of tortillas you use.

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