Oven Baked 4-Ingredients Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas That Saved My Sanity (More Than Once) are an easy, flavor-packed one-pan dinner with tender chicken, sweet roasted peppers, and jammy onions. With minimal cleanup and simple seasoning, they are perfect for busy nights.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced into thin strips
- 3 medium bell peppers a mix of red and green if possible, sliced into thin strips
- 1 large yellow or white onion sliced into thin strips
- 3 tablespoons store-bought fajita or taco seasoning blend plus a little more later if you think it needs it
- warm flour or corn tortillas optional, for serving
- cheese optional, for serving
- salsa optional, for serving
- sour cream optional, for serving
- lime optional, for serving
Instructions
- Heat your oven to 400°F and line a large rimmed sheet pan with aluminum foil; if you have cooking spray, lightly spritz the foil to help prevent sticking.
- Put the sliced chicken, bell peppers, and onion right on the foil-lined pan, keeping the chicken strips reasonably thin and roughly similar in size, then spread everything out as best you can.
- Sprinkle the 3 tablespoons of fajita or taco seasoning over the chicken and vegetables, then toss everything together with clean hands or tongs until the seasoning coats everything.
- Spread the mixture back into one even layer so the chicken and vegetables have room to roast instead of steam.
- Bake for 18 to 22 minutes, stirring everything once halfway through, until the chicken is cooked through with no pink in the center and the peppers and onions are tender with lightly charred edges.
- If you want more browning, switch the oven to broil for 2 to 3 minutes at the end, staying nearby so the fajitas do not burn.
- Taste a piece and add a little extra seasoning if you want a stronger fajita flavor, then serve hot in warm flour or corn tortillas with cheese, salsa, sour cream, or lime if desired.
Notes
Store leftover chicken fajita filling in a covered container in the refrigerator for a few days. Reheat in a skillet for the best texture and a little revived roasted flavor, or use the microwave for a quick option. If doubling the recipe, use two sheet pans and rotate them halfway through baking so the vegetables have space to roast instead of steam.
Nutrition
Calories: 240kcal
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