Introduction
Oh, hello there! Do you ever have those nights where the mere thought of cooking feels like a mountain? I know I do! And that’s exactly why I’m so excited to share this incredible Sheet Pan Chicken Fajitas recipe with you today. It’s the kind of meal that brings a little bit of sunshine and a whole lot of flavor to your table, with hardly any fuss. Imagine the vibrant colors, the smoky aroma… all coming together on one single pan. It’s a weeknight warrior, a crowd-pleaser, and honestly, just pure comfort food that feels special without the effort.
Why You’ll Love This Recipe
- Speedy: Seriously, from chopping to serving, this is a breeze!
- Effortless: Everything cooks on one pan, meaning minimal cleanup. Yay!
- Perfect for Gifting: Package up a portion of the seasoned chicken and veggies for friends or neighbors – they’ll be so grateful!
- Always a Hit: Who doesn’t love fajitas? This is a guaranteed crowd-pleaser for any occasion.
Ingredients
Let’s gather our goodies! The beauty of this recipe is its simplicity. You probably have most of these in your pantry already.
- 4 large bell peppers, thinly sliced (I love using a mix of colors like red, yellow, and orange for that extra pop!)
- 1 large yellow onion, thinly sliced (It gets so beautifully sweet and tender when roasted.)
- 1-2 tablespoons olive oil (The workhorse of healthy cooking!)
- Salt (To enhance all those amazing flavors.)
- Pepper (A little zing is always good.)
- Garlic powder (Because garlic makes everything better.)
- Paprika (For a touch of smoky sweetness.)
- 2 tablespoons chili powder (The heart of our fajita flavor!)
- 2 teaspoons cumin (That warm, earthy spice that just screams Mexican cuisine.)
- 1 teaspoon paprika (Yes, more paprika! It adds depth.)
- 1/2 teaspoon dried oregano (A classic herb that complements these flavors perfectly.)
- 1 teaspoon salt (For our chicken seasoning blend.)
- 1/4 teaspoon pepper (Just a touch to round out the spice.)
- 2 pounds chicken breast (Boneless, skinless is easiest here. Cut them into bite-sized pieces.)
- 1 tablespoon olive oil (To help the spices cling to the chicken.)
- For Serving:
- Cheese (Shredded cheddar, Monterey Jack, or a Mexican blend are fantastic!)
- Sour cream (Or Greek yogurt for a lighter option.)
- Lime juice (A squeeze adds brightness!)
- Cilantro or shredded lettuce (For freshness and crunch.)
- Avocado or guacamole (The creamy, dreamy finish.)
- Tortillas (Warm corn or flour tortillas are a must!)
How to Make It
Alright, let’s get cooking! This is where the magic happens, all on one pan.
- Preheat your oven to 400°F (200°C). This is our happy medium temperature for getting everything cooked and beautifully tender.
- Prep your veggies. Grab a big bowl and toss your sliced bell peppers and onion with 1-2 tablespoons of olive oil, a pinch of salt, pepper, garlic powder, and that first bit of paprika. Give them a good stir so they’re all coated.
- Spread them out. Pour those colorful veggies onto a large baking sheet. Make sure they’re in a single layer so they roast instead of steam. This helps them get those lovely slightly charred edges we’re aiming for!
- Spice up the chicken. Now, in that same bowl (no need to wash it – we love saving dishes!), combine the chili powder, cumin, that second bit of paprika, oregano, salt, and pepper. This is our glorious fajita spice mix!
- Coat the chicken. Add your bite-sized chicken pieces to the bowl with the spice mix. Drizzle in the tablespoon of olive oil and toss everything together. Make sure every piece of chicken is beautifully coated in those delicious spices.
- Add chicken to the pan. Arrange the seasoned chicken on the baking sheet right alongside the vegetables. Try to keep them in their own little sections, so everything cooks evenly.
- Bake away! Pop that pan into your preheated oven. Bake for about 20-25 minutes. You’re looking for the chicken to be cooked through (no pink inside!) and the vegetables to be tender and just starting to get those delicious little browned bits.
- Serve it up! Carefully remove the sheet pan from the oven. Serve your hot, flavorful chicken and veggies with warm tortillas and all your favorite toppings. Pile them high and enjoy your fiesta!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a great canvas for your culinary creativity!
- Chicken Thighs: If you prefer dark meat, boneless, skinless chicken thighs work wonderfully. They might need a few extra minutes of baking time.
- Veggies Galore: Feel free to add other veggies! Zucchini, mushrooms, corn kernels, or even a sliced jalapeño for a little heat would be amazing.
- Spice Level: Want more kick? Add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning.
- Citrus Marinade: For an extra flavor boost, you could marinate the chicken in a little lime juice and a splash of olive oil for about 15-30 minutes before adding the spices.
- One-Pan Rice: For an all-in-one meal, try adding a cup of rice and 2 cups of chicken broth to the pan with the veggies and chicken, ensuring the rice is submerged. You might need to adjust baking time slightly.
Tips for Success
A few little tricks to make your fajita experience even better:
- Don’t Crowd the Pan: This is key! Overcrowding leads to steaming, not roasting. If your baking sheet looks too full, use two!
- Uniform Slices: Try to slice your peppers and onions to a similar thickness so they cook at the same rate.
- Chicken Cut Size: Cutting the chicken into roughly 1-inch pieces ensures it cooks through in the same amount of time as the vegetables.
- Prep Ahead: You can slice your vegetables and mix your spice blends a day in advance and store them in airtight containers in the refrigerator. This makes assembly even faster on a busy night!
How to Store It
Leftovers are often even better the next day! Once cooled, store the chicken and vegetable mixture in an airtight container in the refrigerator. It should stay fresh for 3-4 days. Reheat gently in a skillet or the microwave.
FAQs
Got questions? I’ve got answers!
- Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs are a delicious alternative and can handle a slightly longer cooking time.
- How do I know when the chicken is cooked? The chicken is done when it’s no longer pink in the center and reaches an internal temperature of 165°F (74°C).
- Can I make this spicier? Definitely! Add cayenne pepper or a finely diced jalapeño to the vegetable mix or chicken seasoning for an extra kick.
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas is a quick, effortless, and flavorful weeknight meal where everything cooks on one pan for minimal cleanup. It's a vibrant and satisfying dish, perfect for a family dinner or entertaining.
Equipment
- Baking Sheet Large
- bowl Large
Ingredients
Vegetables
- 4 large bell peppers thinly sliced, mix of colors recommended
- 1 large yellow onion thinly sliced
- 1.5 tablespoon olive oil for tossing vegetables
- 0.25 teaspoon salt for seasoning vegetables
- 0.25 teaspoon pepper for seasoning vegetables
- 0.25 teaspoon garlic powder for seasoning vegetables
- 0.25 teaspoon paprika for seasoning vegetables
Chicken and Spices
- 2 tablespoons chili powder for chicken seasoning
- 2 teaspoons cumin for chicken seasoning
- 1 teaspoon paprika for chicken seasoning
- 0.5 teaspoon dried oregano for chicken seasoning
- 1 teaspoon salt for chicken seasoning
- 0.25 teaspoon pepper for chicken seasoning
- 2 pounds chicken breast boneless, skinless, cut into bite-sized pieces
- 1 tablespoon olive oil for coating chicken
For Serving
- Cheese Shredded cheddar, Monterey Jack, or a Mexican blend
- Sour cream or Greek yogurt
- Lime juice fresh
- Cilantro fresh
- shredded lettuce
- Avocado or guacamole
- Tortillas warm corn or flour
Instructions
- Preheat your oven to 400°F (200°C).
- Prep your veggies. Toss sliced bell peppers and onion with olive oil, salt, pepper, garlic powder, and paprika in a large bowl.4 large bell peppers
- Spread the seasoned vegetables in a single layer onto a large baking sheet.
- In the same bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper for the chicken seasoning.4 large bell peppers
- Add the bite-sized chicken pieces to the bowl with the spice mix. Drizzle with olive oil and toss to coat evenly.4 large bell peppers
- Arrange the seasoned chicken on the baking sheet alongside the vegetables, keeping them in separate sections.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Carefully remove the sheet pan from the oven. Serve the chicken and vegetables with warm tortillas and desired toppings.4 large bell peppers
Notes
For an all-in-one meal, try adding rice and chicken broth to the pan. If using chicken thighs, they may need a few extra minutes of baking time.