These Sheet Pan Chicken Fajitas have been a Budget Bytes staple recipe since I first posted them eight years ago! I love fajitas, but they require a super hot griddle to get that nice smoky flavor, which also means a lot of smoky smell in my house and standing over a super hot stove. Not my favorite way to spend my evening. So I make baked fajitas instead. Is it exactly the same? No, BUT it’s almost completely hands-off (yay) and you get some nice caramelization on the edges of the peppers and onions, which gives you a similar char effect. I’ll save the real deal fajitas for when I’m at a restaurant and not doing the cooking. 😄
What Kind of Sheet Pan to Use
You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.
Make it Fit in your Budget
Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.
Make Your Own Fajita Seasoning or Buy Pre-Made
The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.
Toppings for Chicken Fajitas
I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings
- Shredded cheese
- Cotija cheese
- Green onions
- Salsa
- Guacamole or sliced avocado
- Pickled red onion
- Pico de Gallo
Sheet Pan Chicken Fajitas
Servings 4 (2 fajitas each)Ingredients
FAJITA SEASONING
- 1 Tbsp chili powder ($0.30)
- 1/2 Tbsp paprika ($0.15)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp cumin ($0.03)
- 1/8 tsp cayenne pepper ($0.02)
- 1 tsp sugar ($0.02)
- 1/2 tsp salt ($0.02)
FAJITAS
- 2 small yellow onions (or one large) ($0.57)
- 3 bell peppers, any color ($3.69)
- 1 lb. chicken breast ($6.24)
- 2 Tbsp cooking oil ($0.08)
- 1 lime ($0.30)
- 8 6-inch tortillas ($1.28)
- 1/2 cup sour cream (optional) ($0.90)
- 1/4 bunch cilantro (optional) ($0.22)
Instructions
- Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
- Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
- Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
- Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
- To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
See how we calculate recipe costs here.
Equipment
Nutrition
Video
What to serve with oven baked fajitas
Need a side dish to go with your Oven Fajitas? Try one of these awesome sides
Scroll down for the step by step photos!
How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.
Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget.
Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.
Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.
Now that everything is coated in oil and spices, it’s ready to go into the oven.
Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.
Squeeze the fresh lime juice over the chicken and fajita veggies.
Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like!
Used smoked paprika, this was phenomenal!
Easy and good. 35-40mins is waaaaay too long to bake sliced chicken breasts though. I actually cooked the boneless breasts whole (which took about 20min to get to 160 degrees) and then sliced them after cooking, which kept the chicken juicier. The one downside is that there is less surface area for the spice rub to permeate, but I still found the chicken flavorful.
One of my favorite. Easy and so delicious!
Can’t wait to try this. After reading all the reviews, this will definitely be a great addition!
Hi! Do you think that marinating the chicken with veggies would help it not taste so much like, well, chicken breast? I didn’t make this recipe yet (but I can’t wait to do so) but I did a similar one tonight and I felt like the flavor on the one I tried was a little bland. Maybe adding sugar like your recipe says will help me. Anyways, can’t wait to try your way!
Having this as we speak… Delicious but cooking the chicken so thinly sliced for even 30 mins made it super dry, so I cannot even imagine it cooking it for 40. Next time I will try it for 20 mins. Serving with some Mexican rice on the side.
WOW! I think that seasoning is going to be life changing for my cooking! Cant wait to try those!
So good!!
For convenience we put everything in a big bowl and poured the oil and seasoning on top (made it once with packaged one and added the sugar -also great!) then mixed to coat and let sit for a bit to marinate. Baked in convention at 375 for 45 min. Such a hit!!!
Would you have any guidance adding mushrooms to the pan? Our favorite Mexican restaurant does a “Fajitas Jalisco” with onions, peppers, and mushrooms on their chicken fajitas and would love to get that in the mix.
We have a portobello mushroom version of this recipe that you can check out, but I basically just slice ’em up and toss them on there with everything else. :)
My whole family loved these! I’ve never had a Budget Bytes recipe backfire on me, and these were no exception. I’ve never made fajitas before, but these are going in my regular rotation. They’re easy to make and so tasty. The only tweaks I did was I substituted ancho chili powder and smoked paprika for the chili powder and the paprika in the seasoning mix.
This was easy and very tasty. I had rotisserie chicken breasts left so I cooked vegetables half way the season the chicken a little olive oil mixed with veggies cooked another 15 minutes. Husband loved it. Thank you
Quick easy and delicious! I made it with salmon and just made the salmon separately. Was another huge hit with my family!
Great Recipe that I would share with friends.
These are delightful! This was my first try at ever making fajitas and I was quite pleased with the result. The chicken stayed moist and flavorful while the vegetables carmelized nicely. I love nearly every recipe I’ve tried from Budget Bytes and this is no exception.
I did want to note too that I did reduce the cook b time. I think I stirred everything up about ten to fifteen minutes in and then cooked for only salt ten to fifteen more minutes for a total of 25 minutes. I also cut the veg and chicken to very similar ultra thinness which matters when calculating cook time.
What about storing fajitas in a fridge for 3 days, would that work?
I often store the leftovers in the fridge and enjoy them for a few days. :)
A fabulous recipe, highly recommend. My only adjustment was in using a 390 degree oven for about 28 minutes and it was perfectly cooked. Thank you so much!