EASY SHEET PAN CHICKEN FAJITAS
on Mar 25, 2022, Updated Aug 12, 2024
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Fajitas are a showstopping winner every time! And while a sizzling cast iron pan has its place in a restaurant, you likely want something a bit simpler to make for a weeknight meal. These Sheet Pan Chicken Fajitas deliver on the flavor front without the hassle of standing over a smoky stove since they are cooked entirely in the oven.
These chicken fajitas were one of my first go-to recipes when I started cooking for my husband Kyle. I was comfortable with adding a protein and vegetable to a pan with a spice rub or sauce and throwing it in the oven. And even though my cooking skills have evolved since our first dates back in San Diego, I still come back to this recipe week after week.
Peppers, red onion, and chicken thighs are placed on the same sheet pan and covered in a smoky, savory spice rub. In less than 30 minutes, you have a fajita fiesta in your kitchen, ready to be devoured by your family and friends. Best of all, cleanup is a breeze since everything is mixed and baked on one pan.
This dish is also packed with protein – a whopping 46 grams per serving! Protein is something I’ve been prioritizing over the last year. I really notice a difference in my energy levels when I aim for at least 110 grams of protein per day. You can find this recipe and 20 other high protein, gluten free, dairy free, and refined sugar-free recipes in my first ebook, Protein Empowered. Check it out here.
Get the Protein-Empowered digital cookbook!
Ingredients for Baked Chicken Fajitas
Delicious dinners don’t have to be complicated. A few ingredients are all you need for these sheet pan fajitas!
- Bell Peppers: Red, yellow, and orange bell peppers are a staple of any fajita recipe and a mix of all three colors makes this dish super vibrant. Of course, use whatever colored peppers you have on hand. And if you want to amp the veggies here, you could add in sliced portobello or cremini mushrooms.
- Red Onion: Slightly charred onions give a sweetness to this dish, nicely balancing the spice from the chicken and veggies.
- Chicken: I find boneless skinless chicken thighs to be juicer and less likely to dry out in a dish like this, but you can substitute boneless skinless chicken breasts or even chicken tenderloins here.
- Spices: I created a homemade fajita seasoning with a blend of cumin, paprika, smoked paprika, chili powder, garlic powder, salt, and pepper. If you have a fajita spice rub that you like, go ahead and simplify things by using that instead of this blend.
- Toppings and Accompaniments: The best thing about fajita or taco night is that everyone can make it their own! For this recipe, I assemble everything on a large platter and let my guests go to town to create their own fajita. Put some guacamole, fresh cilantro, and salsa (I like @sietefoods and @latejulyorganic) in individual bowls, and lay out a variety of tortillas such as corn or almond flour tortillas from @sietefoods. To give the tortillas a nice char, I heat them for a minute or two over an open flame on my gas stove — totally optional but it makes for a nice presentation!
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Pin ItHow to Make Oven Chicken Fajitas
Preheat the oven to 425ºF.
PREPARE THE PAN
Add the sliced bell peppers and onions to a large sheet pan along with the chicken thighs. I keep the chicken thighs whole and slice them afterward to avoid them from drying out in the oven.
Note, avoid overcrowding the pan as this will steam the veggies rather than char them. You can always use two smaller sheet pans, one for the chicken and another for the veggies.
MAKE THE SPICE BLEND
In a small bowl, make the spice blend by combining the cumin, paprika, smoked paprika, chili powder, garlic powder, salt and pepper. Toss the spices with the bell peppers, onions, and chicken directly on the sheet pan (no need to dirty up another bowl if you don’t need it!).
BAKE
Bake for 30 minutes or until the chicken is cooked through and the veggies are roasted and slightly charred.
SERVE & ENJOY
Slice the cooked chicken into 1/2-inch strips. Place the sliced chicken on a platter alongside the roasted veggies, guacamole, salsa, cilantro, and tortillas. Let everyone build their own fajita and enjoy!
Other Mexican-Inspired Recipes You’ll Love
- Crispy Baked Ground Beef Tacos (Grain-Free, Dairy-Free)
- Saucy Braised Chicken Tacos
- Viral Chuck Roast Tacos
- Ground Chicken Taco Skillet
EASY SHEET PAN CHICKEN FAJITAS
Ingredients
Fajitas:
- 2 bell peppers, sliced ½-inch thick
- 1 red onion, halved and sliced ½-inch thick
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil
Spice Blend:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Serve With:
- Almond flour tortillas (such as Siete)
- Store bought or homemade guacamole
- Salsa (such as Siete or Late July Organic)
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 425ºF.
- Add the sliced bell peppers and onions to a large sheet pan along with the chicken thighs. You may need to use two sheet pans to avoid overcrowding the pan.
- In a small bowl, make the spice blend by combining the cumin, paprika, smoked paprika, chili powder, garlic powder, salt and pepper. Toss the blend with the bell peppers, onions, and chicken directly on the sheet pan.
- Bake for 30 minutes or until the chicken is cooked through and the veggies are nicely roasted.
- Slice the cooked chicken into 1/2-inch strips and serve with tortillas, guacamole, salsa, and cilantro.
- ENJOY!!
Your easy sheet pan chicken fajitas recipe sounds simple and delicious. Would it be better to use boneless chicken thighs since you will be cutting up thighs after cooking to go into individual fajitas?
You can use either thighs or breasts!