Sheet Pan Chicken Fajitas Recipe
A vibrant and easy Sheet Pan Chicken Fajitas recipe featuring seasoned chicken breasts and colorful bell peppers roasted to perfection. This one-pan meal is quick to prepare, perfect for weeknight dinners, and customizable with your favorite fajita toppings like cheese, sour cream, and guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Vegetables
- 4 large bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
Chicken and Spices
- 2 lbs chicken breast, sliced widthwise and halved if large
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Vegetable Seasoning
- 1–2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Toppings & Sides
- Cheese, as desired
- Sour cream, as desired
- Lime juice, to taste
- Cilantro or lettuce, for garnish
- Tortillas
- Avocado or guacamole
Instructions
- Preheat and Prepare Spices: Preheat your oven to 375℉. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper to create the chicken seasoning mix. Line two large baking sheets with parchment paper to assist with easy cleanup—one dedicated for veggies and the other for the chicken.
- Season and Roast Vegetables: Spread the thinly sliced bell peppers and onion evenly on one sheet pan. Toss them with 1-2 tablespoons olive oil and season liberally with salt, pepper, garlic powder, and paprika. Place this pan in the oven and roast the vegetables for 12 minutes to soften and begin browning.
- Prepare the Chicken: Slice the chicken breasts thinner widthwise, halving long pieces if needed to ensure even cooking. Drizzle 1 tablespoon olive oil over the chicken, then massage the spice mix thoroughly into each piece with clean hands, creating an even coating.
- Roast Chicken and Continue Vegetables: Arrange the seasoned chicken pieces on the second sheet pan. When the vegetables have roasted 12 minutes, place the chicken pan in the oven alongside them. Continue cooking both for an additional 8 to 15 minutes until the vegetables are fork-tender and golden, and chicken reaches an internal temperature of 165℉. Use an instant-read thermometer to confirm doneness. Once cooked, remove the chicken and let it rest for 10 minutes before slicing thinly to retain moisture.
- Serve and Garnish: Plate the sliced chicken and roasted vegetables together. Add your choice of toppings such as cheese, sour cream, a squeeze of lime juice, fresh cilantro or lettuce, tortillas, and avocado or guacamole. Store leftovers in an airtight container in the refrigerator for up to 4 days for easy reheating.
Notes
- Using parchment paper helps with easier cleanup of the baking sheets.
- Slicing chicken thinly ensures even cooking and prevents dryness.
- Always check chicken internal temperature with an instant-read thermometer to avoid overcooking and ensure safety.
- Customize toppings as desired to enhance flavor variety and suit dietary preferences.
- Leftover fajitas store well for up to 4 days in the refrigerator, ideal for quick meals and lunches.
Keywords: sheet pan chicken fajitas, baked chicken fajitas, easy chicken fajitas, roasted fajitas, one pan dinner, Mexican chicken fajitas
Find it online: https://busyrecipe.com/sheet-pan-chicken-fajitas-recipe/