Sheet Pan Chicken Fajitas… oven baked and ready in 30 minutes or less! Made with just a handful of ingredients, including our delicious homemade fajita seasoning, they’re a quick and easy dinner that’s packed with amazing flavor!
Anytime I can’t quite figure out what to make for dinner, there’s a good chance I’ll land on something Mexican. Not only because Mexican dishes are easy to make, and always delicious, but because there are so many options.
From tacos to chimichangas to flautas… one is more flavorful than the next. Including these Baked Chicken Fajitas. They’re baked on a sheet pan and ready in less than 30 minutes… leaving your stovetop free for the sides!
A few of our favorites? Cilantro Lime Rice (of course), Refried Black Beans, or smoky Charro Beans. And, of course, don’t forget the margaritas!
You can also make this recipe with beef, shrimp, or any of your favorite meats. Just be aware that cooking times may vary… but they’ll all be equally delicious.
what you’ll need for this recipe
Chicken – 1 1/2 pounds boneless, skinless chicken breast, sliced into thin strips. Slice the chicken against the grain to increase tenderness.
Peppers – 2-3 large bell peppers, sliced into thin strips. I used 1 red, 1 yellow and 1 green, but any color works well.
Onion – 1 large onion. I used a white onion, which is commonly used in Mexican food and known for its bright flavor that doesn’t overpower other flavors. Yellow or red onion also work well.
Oil – 4 Tablespoons olive oil. I drizzled 2 Tablespoons on the pan to prevent sticking, then drizzled 2 Tablespoons over the chicken and vegetables.
Fajita seasoning – I used one batch of my homemade fajita seasoning, which was the perfect amount for this recipe. Substitute 1-2 packets of your favorite store bought seasoning.
Tortillas – 8-10 small tortillas, either flour or corn.
Toppings – Add any toppings you’d like, including salsa, sour cream, avocado, guacamole, cilantro and more!
Tips for Success
Cut the raw chicken against the grain for the most tender, delicious bites.
Cut the peppers and onions into thin, even strips for even cooking.
Oil up your pan to prevent sticking.
Use homemade (or another high quality) fajita seasoning blend.
Keep the chicken and vegetables on opposite ends of the pan while baking, in case one bakes more quickly than the other and needs to be removed from the oven while the other continues cooking.
Don’t overbake. Fajitas should be baked at 425° for 15 minutes, stirring halfway through.
Chicken Fajita Toppings
- Cilantro Lime Sauce
- Guacamole
- Blender Salsa
- Pico de Gallo
- Pineapple Guacamole
- Fresh Corn Salsa
- Sour cream, avocado, lime juice, cilantro
storing & reheating
Leftover fajitas can be stored in an airtight container in the refrigerator for 3-4 days. To reheat on the stovetop, transfer desired amount to a small skillet and heat over medium heat 5-10 minutes or until warmed through. To reheat in the oven, transfer desired amount to a rimmed baking sheet or small oven-safe baking dish. Heat at 350° for 10 minutes or until warmed through.
Baked Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 large bell peppers thinly sliced
- 1 onion thinly sliced
- 4 Tablespoons olive oil
- 1 batch fajita seasoning
- 8 small tortillas
Instructions
- Preheat oven to 425° F.
- Slice the peppers and onions into long, thin strips.
- Slice the chicken *against the grain* into long, thin strips.
- (Optionally) line a rimmed baking sheet with foil. Drizzle with 2 Tablespoons olive oil. Add the peppers and onions to one side of the pan; add the sliced chicken to the other side.
- Drizzle with 2 additional Tablespoons olive oil, then sprinkle fajita seasoning evenly over the chicken and vegetables. Toss to coat.
- Bake at 425° for 10 minutes, then stir. Bake for an additional 5 minutes or until internal temperature of chicken reaches 165°.
- Remove from oven; toss to combine.
- Serve with tortillas and toppings of your choice.
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