Name: Sheet Pan Chicken Fajitas – chicken stirfry easy recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 lbs boneless skinless chicken breasts, sliced into thin strips; 3 bell peppers, thinly sliced (mix of colors makes it pretty!); 1 large red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and pepper to taste; 8 small flour tortillas; Fresh lime wedges, sour cream, avocado, or cilantro for serving

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This one’s for those weeknights when cooking feels like a chore and your brain’s already in pajama mode 😴. These Sheet Pan Chicken Fajitas come to the rescue with sizzling peppers, juicy chicken, and warm tortillas – all roasted together on a single tray. Less mess, more flavor, and hey, fewer dishes to wash. Win-win, right? Now, I’ve tried a lot of fajita recipes over the years, and most of them left me wishing I’d just ordered takeout. But this one? It’s simple, fast, and totally customizable. Want extra spice? Toss in more chili. Craving cheese? Pile it on. This is your fajita night – live it up 🌮🔥 So grab that sheet pan, crank up the oven, and let’s make dinner something to look forward to. No babysitting a skillet, no fussy marinades, just bold flavors with minimal effort. You’ll taste that roasted char on the veggies and wonder why you didn’t make this sooner.

1) Key Takeaways
2) Easy Sheet Pan Chicken Fajitas Recipe
3) Ingredients for Sheet Pan Chicken Fajitas
4) How to Make Sheet Pan Chicken Fajitas
5) Tips for Making Sheet Pan Chicken Fajitas
6) Making Sheet Pan Chicken Fajitas Ahead of Time
7) Storing Leftover Sheet Pan Chicken Fajitas
8) Try these Dinners next!
9) Sheet Pan Chicken Fajitas
10) Nutrition

1) Key Takeaways

This chicken stirfry easy recipe uses one sheet pan for less cleanup
Spices, peppers, and chicken roast together for bold flavor
Great for weeknights, meal prep, or last-minute dinners
Customizable with toppings and spice level

2) Easy Sheet Pan Chicken Fajitas Recipe

If you’re anything like me, you’ve probably had those days when the idea of cooking feels about as appealing as folding laundry on a Friday night. But here’s the thing, when I stumbled on this chicken stirfry easy recipe, dinner actually felt doable. I didn’t need five pans or an hour of prep. Just one pan, a few spices, and about 35 minutes of hands-off cooking. 👏

I’ve always loved fajitas, but I don’t always love the mess. That sizzling pan at the table looks cool in a restaurant but cleaning up a splattered stovetop? Not so much. This recipe skips the mess without losing that beautiful roasted flavor. The charred edges of the peppers and onions, the perfectly spiced chicken, all wrapped in a warm tortilla—yeah, I was sold after the first bite. 🌯

And let’s talk flexibility. Want to spice it up? Add jalapeños. Have leftover rotisserie chicken? Use it. This one-sheet wonder adapts to whatever’s in the fridge. I’ve made it for lazy Sunday nights, quick weeknight meals, and it’s even earned a spot in my regular meal prep lineup.

3) Ingredients for Sheet Pan Chicken Fajitas

Chicken Breasts: Boneless, skinless, and cut into thin strips, these cook fast and soak up all the seasoning magic. You can also go with thighs if you like darker meat.

Bell Peppers: Use a mix of colors if you want to make things extra pretty. Red, yellow, green—they all bring their own sweetness and crunch.

Red Onion: Sliced thin, this adds a nice tang and softens just enough in the oven. I like using red onion for a little extra zip.

Olive Oil: This helps everything roast instead of steam. Plus, it makes those spices stick like glue (the tasty kind).

Chili Powder: Adds that smoky, deep flavor with just enough heat to keep things interesting.

Cumin: Earthy and warm, cumin is the backbone of this spice blend. Don’t skip it unless you’re out, and even then, consider borrowing from a neighbor.

Garlic Powder: Because fresh garlic takes too long and we’re hungry. It still brings big flavor to the table.

Paprika: Sweet or smoked—your call. I usually grab whatever’s closest and it always turns out fine.

Salt and Pepper: Don’t forget to season! It brings out all the other flavors and keeps the dish from falling flat.

Flour Tortillas: Soft, warm, and ready to be filled. You can use corn tortillas too, but they tend to fall apart easier.

Toppings: Lime wedges, sour cream, avocado, fresh cilantro. These are the fun parts—go wild or keep it simple.

4) How to Make Sheet Pan Chicken Fajitas

Step 1. Preheat your oven to 400°F. This is the calm before the flavor storm.

Step 2. On a sheet pan, toss sliced chicken, peppers, and onions with olive oil and all the spices. Do it right on the pan to save yourself a bowl to wash later.

Step 3. Spread everything out in a single layer. If things look crowded, grab a second pan. Crowding leads to steaming, not roasting.

Step 4. Bake for 20 to 25 minutes. Flip things halfway through so the char happens on both sides. The chicken should be fully cooked and veggies lightly crisp.

Step 5. While that’s roasting, warm up your tortillas. You can toss them in a dry skillet, microwave them, or wrap them in foil and stick them in the oven for the last 5 minutes.

Step 6. Load up your tortillas with that chicken-veggie goodness. Add sour cream, guac, lime, cheese—whatever your heart craves.

Step 7. Serve right away while everything is still steamy and full of that just-roasted flavor. 🌮

5) Tips for Making Sheet Pan Chicken Fajitas

Want fajitas with that nice smoky char? Make sure your oven is fully preheated before the tray goes in. It gives the veggies that golden edge and keeps them from turning soggy. 🔥

If you’re using chicken thighs instead of breasts, you might need an extra few minutes in the oven. Just slice a piece to check—no thermometer acrobatics required.

Try not to go overboard with oil. A couple tablespoons is all you need to help the spices cling without making things greasy. I’ve made that mistake more than once and trust me, soggy fajitas are not a vibe.

6) Making Sheet Pan Chicken Fajitas Ahead of Time

This chicken stirfry easy recipe shines for meal prep. Once the chicken and veggies are roasted, they hold up well in the fridge for a few days. Just reheat and serve in fresh tortillas or over rice if you’re feeling wild. 🍽️

If you’re prepping lunches for the week, divide the filling into containers and add fresh toppings before serving. That keeps everything from getting soggy and sad.

One trick I use: store the tortillas separately so they don’t soak up moisture from the filling. They’ll taste fresher and hold together better when it’s time to eat.

7) Storing Leftover Sheet Pan Chicken Fajitas

Leftovers go in the fridge, in a sealed container, and last up to four days. That said, mine rarely last more than two because I keep sneaking bites between meals. 🤭

When reheating, I like tossing them in a skillet for a few minutes to bring back some of that roasted texture. Microwaving works too, but the edges won’t get crispy again.

If you’re a planner, freeze the cooked chicken-pepper mix for up to two months. Just thaw and reheat for a dinner that’s basically already done. Fast food, but way better.

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9) Sheet Pan Chicken Fajitas