Sheet Pan Fajitas
Fajitas on one pan — Sheet Pan Fajitas, 20 minute sheet pan fajitas, and Sheet Pan Chicken or Steak Fajitas for busy weeknights with one pan to wash.
★ dinner
dinnerSheet Pan Fajitas
A quick and easy recipe for delicious chicken fajitas made on a single sheet pan, perfect for weeknight dinners.
Michelle HendersonIngredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3 bell peppers
- 1 yellow onion
- 2 cloves garlic
- 3 Tablespoons oil (vegetable or canola)
- 1 lime
- 1/4 cup fresh cilantro
- 8-10 small flour tortillas
- fajita seasoning
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper (optional)
- salt and freshly ground black pepper
Instructions
- 1Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
- 2Preheat oven to 425 degrees F.
- 3Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
- 4Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
- 5Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
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Open in Pepper →One Pan Of Peppers And Chicken
Fajitas used to mean a hot skillet, splattered grease, and standing at the stove the whole time. Sliding everything onto one sheet pan and letting the oven do the work gets you the same charred peppers and onions without the mess.
Cooks on Pepper reach for this collection on nights when everybody wants something different — chicken for one, steak for another, and a stack of warm tortillas so people build their own plate.
Every recipe here keeps it simple: Sheet Pan Fajitas with chicken breast, bell peppers, and yellow onion, a 20 minute sheet pan fajitas with chicken tenderloins, a version with both thinly sliced chicken and sirloin, and Sheet Pan Chicken or Steak Fajitas that starts with a bag of frozen fajita blend.
Quick Tips
- 1
Slice everything the same size
Cut peppers, onion, and meat into strips about 1/4 inch thick so they finish cooking at the same time.
- 2
Crowd nothing on the pan
Use a full-size sheet pan and spread everything in one layer — piled-up peppers steam instead of browning.
- 3
Broil the last 2 minutes
Move the pan 6 inches under the broiler for 2 to 3 minutes at the end for those dark charred edges.
- 4
Warm the tortillas
Wrap 8 tortillas in foil and set them in the oven for the last 5 minutes so they're soft and pliable.
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