Calling all easy dinner lovers; this one's for you! Make this easy, accessible, and weeknight friendly chicken fajita sheet pan and have dinner, lunch, and then some! The best part about this sheet pan dinner? Very minimal clean up.
This sheet pan is a riff off of my chicken sausage and vegetable sheet pan, which both are excellent for dinner, meal prep meals, or for lunch! Throw either of these over a salad or paired with a salad like my shaved brussel sprout salad for some crunch and green.
Jump to:
- Why you'll love this sheet pan chicken fajita recipe
- What ingredients are needed to make this sheet pan recipe?
- Swaps and Substitutions
- How do I make this sheet pan recipe?
- Ways to vary this sheet pan recipe
- Trustworthy Tips for making these chicken fajitas
- Storage and Freezer Information
- PRO-TIP:
- Hungry for more?
- Did you like this recipe? Share it!
- Sheet Pan Chicken Fajitas
Why you'll love this sheet pan chicken fajita recipe
- This is truly a quick and easy family friend recipe.
- Great for a busy weeknight.
- Easy to prepare ahead of time for the upcoming week.
- Leftovers are super versatile!
What ingredients are needed to make this sheet pan recipe?
- Chicken breast: You can use tenderloins for this if you don't want (or can't find) typical chickens breasts. I do this when I don't feel like taking the extra step to cut the chicken into smaller strips.
- Bell Peppers: My family likes the yellow and orange peppers the best.
- Onions: I tend to use yellow onion, but you can use a sweet onion rather (yes, they're different, see below!)
- Seasoning: I typically use a taco seasoning instead of buying a separate fajita seasoning mix, but feel free to use a fajita seasoning if you have one.
- Olive Oil: A drizzle or two over the veggies and chicken is all you need.
See the recipe card below for specific information about quantities.
Swaps and Substitutions
- Vegetables: Looking to ramp up the veggie intake? You can incorporate string beans, broccoli, and cauliflower.
- Onions: You could use virtually any variety of onion you'd like. Sweet yellow or white onions typically work well.
- Chicken: If you'd rather use pre-cut tenderloin chicken, feel free to use that instead of slicing the chicken yourself. You could also use beef instead of chicken.
How do I make this sheet pan recipe?
Step 1: Preheat the oven to 375º. Slice bell peppers into thin strips, then set aside.
Step 2: Slice a large onion and add to the peppers.
Step 3: Slice the chicken into small strips and toss in a large bowl with seasoning and some oil.
Step 4: Line a baking sheet with parchment paper. Layer in the peppers, onions, and chicken, and add another dusting of seasoning and a drizzle of oil. Toss to combine, then bake for 25 minutes and serve.
Hint: Toss the chicken and peppers and onions halfway through the baking process to ensure everything gets cooked evenly.
Ways to vary this sheet pan recipe
You can have a lot of fun with making chicken fajitas on a sheet pan because there's a few different ways to pair this recipe:
- Rice: a classic combination. Who doesn't like a delicious fajita bowl? Top with some guac and cheese and you've essentially made your own chipotle. Plus, the guac is not extra.
- Tortillas: your typical pairing. Throw the fajitas into your tortilla of choice (we love Siete or Mission low-carb ones) and top with all the things.
- Crispy potatoes: Crispy roasted potatoes or even a simple garlic mash, it's a combination that will make you question why you haven't done it before.
Trustworthy Tips for making these chicken fajitas
- Be sure that the vegetables are cut thin to cook evenly.
- Marinade the chicken ahead of time to allow for the oil and seasoning to flavor the chicken.
- Use enough olive oil to coat all of the vegetables and the chicken.
- You don't need to worry about the spacing of the ingredients on the sheet pan. The chicken and peppers can overlap and will still cook well!
Storage and Freezer Information
To Store: Add the remainders to an airtight container and place in the fridge. Consume the leftovers within 3-4 days.
To Freeze: You can prepare this entirely as a freezer meal by adding all ingredients to a ziplock bag and labeling the date it was prepared. Freeze for up to two months. When it's time to cook, thaw overnight, and throw on a baking tray and bake according to directions below in the recipe card.
PRO-TIP:
If you're looking to save some time making dinner, prep the ingredients ahead of time so that you don't waste precious minutes chopping and slicing veggies and chicken.
Hungry for more?
Building your weekly menu? Check out these other chicken-forward recipes:
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Sheet Pan Chicken Fajitas
Equipment
- 1 sheet pan full or half size
- 1 parchment paper
- tongs
Ingredients
- 3 large chicken breasts sliced into tenderloins (unless you're using tenderloins)
- 1 large yellow onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large orange bell pepper sliced
- 2 tablespoon olive oil
- 3 tablespoon taco or fajita seasoning
Instructions
- Preheat the oven to 375° and line a large baking sheet with parchment.
- Slice the chicken into small strips and toss in a large bowl with seasoning and some oil.
- Place onto the baking sheet. Add the vegetables to the same oiled bowl, toss with seasoning and a drop of oil.
- Pour over the top of the chicken, assemble some there isn’t much crowding
- Bake for 25 minutes and serve with flour tortillas or some rice, and any toppings you desire.
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