This Sheet Pan Chicken Fajitas Recipe is one of the most satisfying of all our One Pan Dinner Recipes! Done in just 25 minutes, it's everything you love about yummy Mexican food - tender strips of chicken, caramelized onions, soft poblanos and bell peppers, and a perfect blend of spices. By baking them in the oven, this recipe is extra fast and requires minimal cleanup, yet doesn't sacrifice any flavor!
To make sure you have success, we've included our top tips on the best ingredients and the most helpful tools (including our go-to cookie sheet that makes all the difference). Enjoy!
For years we've made these Sizzling Chicken Fajitas in a Cast Iron Skillet (and trust me, they are so good). But this recipe is unique because we made it specifically to be weeknight-friendly and easily succesful without much effort.
After making it several times with different ingredients, pans, and oven temperatures, we've written our expert suggestions below. If you're still hungry for more after making this recipe, check out our other Dinner Recipes here (like this Sheet Pan Honey Garlic Chicken!).
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Why this recipe is great
- It's hearty, healthy, and filling.
- It makes great leftovers.
- It can be served on its own, in a bowl, on a salad, and more.
- You can prep it ahead to make it even faster.
Ingredients for the best sheet pan chicken fajitas
Ingredient quantities are in the recipe card below, but here are a few noteworthy tips and substitution notes.
- Chicken: We typically use boneless skinless chicken breasts because it is cheaper and easier to cut. But boneless skinless chicken thighs are also a great option.
- Onion: Sweet onion, yellow onion, or white onion are all good options.
- Peppers: We use a combination of poblano peppers and yellow, orange, or red bell peppers. Poblanos are a very mild (not spicy), medium-sized green pepper. Your grocery store may also have them labeled as pasilla peppers. They add a really tasty flavor, but you can opt to use all bell peppers if you prefer.
- Olive oil: You can substitute with avocado oil.
- Spices: Kosher salt, ground black pepper, chili powder, cumin, garlic powder, and smoked paprika (this one really makes a difference, so don't skip it).
- Sugar: Just a tiny bit balances the flavor and helps caramelize the meat and veggies.
Helpful kitchen tools
My top tool recommendation to make this recipe is an extra large sheet pan (the one I use is linked below and measures 21"x15" inches; I bought mine at Sam's Club). When you use a regular cookie sheet, the chicken and veggies are overcrowded, so they steam. If you switch to a large pan, they have more chance to roast, resulting in better texture, flavor, and charred color.
Extra Large Baking SheetFestive bowls for salsa!I love these tongs!Stacking bowls to save space.
How to make sheet pan fajitas
Start by preheating your oven to 425°F. I find that there is plenty of oil to keep the food from sticking, so I do not use aluminum foil or parchment on my pan, but you can.
To prepare the chicken, slice the breasts in half horizontally by firmly placing the palm of your non-dominant hand on the thickest part of the breast while using your other hand to slice. Then cut the chicken into ½ inch slices.
For the onion, remove the ends, cut it in half like an orange, then remove the outer peel. Slice each half into ¼ inch thin slices. For the peppers, cut off the tops and remove the seeds from inside. Then cut the peppers into ½ inch slices.
Place all the sliced chicken and vegetables in the middle of your sheet pan. Drizzle the oil evenly on top, then sprinkle evenly with all the spices. Use tongs to mix it well, then spread it into an even layer.
Bake the chicken and veggie mixture for 14-16 minutes, or until an instant read thermometer reads 165°F. For the last 3-5 minutes, switch the oven setting to broil. Place the pan on the top rack and broil until the meat and veggies have a nice char, watching carefully so it doesn't burn.
How to serve Mexican fajitas
Poblano chicken fajitas are served with corn or flour tortillas and a variety of toppings. Here are my top suggestions for toppings and side dishes that will make your Tex-Mex meal complete.
Topping ideas
- Chopped cilantro
- Fresh lime wedges (you can never have too much lime)
- Guacamole or avocado
- Shredded pepper jack or cheddar cheese
- Thinly sliced lettuce (you can make this a salad too)
- Sour cream or Mexican crema
- Your favorite salsa or pico de gallo (this Avocado Green Salsa really complements the poblano flavor)
Side dish ideas
- Doctored Up Refried Beans Recipe
- Mexican rice
- White rice and black or pinto beans (makes a great fajita bowl too)
- Cauliflower rice
- Pineapple Mango Habanero Salsa and chips
- Street Taco Salsa and chips
- Mexican Tortilla Soup
How to store and reheat baked fajitas
- Storage: According to the USDA Chicken Storage Guidelines, you can store leftovers in an airtight container in the fridge for 3-4 days. This recipe does not freeze well after baking.
- Reheating: My favorite way to warm up leftovers is in a really hot cast iron skillet to freshen up the char. You can also reheat in the microwave for 1-2 minutes, or broil them in the oven for 3-4 minutes until warmed through.
FAQ
To prep this recipe ahead, you can chop the onion, bell peppers, and chicken 1-2 days before you want to serve it. Store the veggies and chicken in separate containers in the fridge. You can also combine the seasonings ahead, as well as prep most of the toppings 1 day prior.
This recipe serves 5-6 people. If you would like to serve more, you can double the recipe and use two baking pans. Just know that when you cook multiple trays simultaneously in the oven, they tend to steam and may not brown as much.
You can use any variety of bell peppers, red onions, zucchini, jalapenos, mushrooms, or even squash. Just slice all the veggies in equal size pieces so that they cook evenly.
We tend to heat up flour or corn tortillas by placing them over an open flame on the store (very carefully!) and flipping them a few times until the edges are charred. Then we pop them in our handy tortilla warmer to steam and stay soft. You can also skip the flame and microwave them in the warmer for 20-60 seconds.
Tips and tricks
- An extra large baking sheet will cook the most evenly and roast beautifully.
- There will be some juices on the pan after cooking (that's a normal part of sheet pan dinners). You can drain the juices before serving if you prefer.
- Don't cook anything else in the oven at the same time. This will prevent steaming.
More Mexican food recipes
Looking for other recipes like this? Try these:
Recipe
Quick Sheet Pan Chicken Fajitas (Flavorful!)
Ingredients
- 2 lbs boneless skinless chicken breast cut in half horizontally and cut ½ inch slices (*see notes)
- 3 medium peppers (poblanos or bell peppers) cut in ½ inch slices (**see note)
- 1 medium yellow or sweet onion cut in ¼ inch slices
- 3 tablespoon olive oil
- 2 teaspoon kosher salt
- ½ teaspoon pepper
- 2 teaspoon chili powder
- 1½ teaspoon cumin
- 1½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1½ teaspoon granulated sugar
- 10-12 tortillas
- Optional toppings: Salsa, sour cream, limes, lettuce, avocado, shredded cheese
Instructions
- Preheat the oven to 425°F. I leave my sheet pan unlined, but feel free to line with foil if you want.
- Place the sliced chicken, peppers, and onions in the middle of the sheet pan. Drizzle with olive oil and sprinkle evenly with seasonings. Toss well with tongs until evenly combined.2 lbs boneless skinless chicken breast, 3 medium peppers (poblanos or bell peppers), 1 medium yellow or sweet onion, 3 tablespoon olive oil, 2 teaspoon kosher salt, ½ teaspoon pepper, 2 teaspoon chili powder, 1½ teaspoon cumin, 1½ teaspoon smoked paprika, 1 teaspoon garlic powder, 1½ teaspoon granulated sugar
- Spread everything into a single layer. Bake for 14-16 minutes, or until the chicken is cooked through and a thermometer registers 165°F. During the last 3-5 minutes, switch your oven setting to broil. Place the sheet pan on the highest rack and broil until veggies and chicken are charred on the edges.
- Serve with warm tortillas and toppings of choice. Enjoy!10-12 tortillas, Optional toppings: Salsa, sour cream, limes, lettuce, avocado, shredded cheese
Notes
- An extra large baking sheet will cook the most evenly and roast beautifully.
- There will be some juices on the pan after cooking (that's a normal part of sheet pan dinners). You can drain the juices before serving if you prefer.
- Don't cook anything else in the oven at the same time. This will prevent steaming.
- Store in an airtight container in the fridge for 3-4 days.
- Reheat in a hot cast iron skillet, in the microwave for 1-2 minutes, or under the broiler for 3-4 minutes until warmed through.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
AJ says
So yummy! I love all of your recipes.
Misty says
We're so glad you like this recipe!
Darcy says
We loved the poblano peppers! Will make again!
Danielle says
So glad to hear! Thank you for taking time to let us know!