Baking chicken fajitas on a sheet pan takes the active work out of a classic weeknight dinner. Instead of standing over a hot stove to sear the meat in batches, everything roasts together in the oven.
This recipe requires about 10 minutes of slicing and mixing before the oven does the rest. It yields enough to feed six people and provides a complete main dish with very few dishes to wash at the end of the night.
Why this works
- Tossing the meat and vegetables in a bowl before spreading them on the pan ensures an even coating of the oil and seasoning.
- Baking at 375°F (190°C) allows the thick slices of chicken to cook through without drying out.
- A quick broil at the end mimics the charred edges you get from a traditional cast iron skillet.
Ingredients you'll need
- Chicken breasts: Cut the meat against the grain into uniform 1/2-inch (1.25 cm) slices so they cook at the same rate. Chicken thighs work well if you prefer dark meat.
- Bell peppers: Using a mix of red, yellow, and green peppers adds varied color and flavor, but you can use any three bell peppers you have on hand.
- Taco seasoning: A standard store-bought packet equals about 1/4 cup (60 ml), or you can use your own homemade blend of chili powder, cumin, and oregano.
- Lime juice: Freshly squeezed lime juice breaks down the chicken slightly and adds brightness. Bottled juice will work in a pinch.
Exact quantities are in the recipe card below.
How to make it
Step 1: Season the ingredients
Start by whisking the taco seasoning, olive oil, and lime juice in a large bowl. Add the sliced chicken, peppers, and onions, tossing well so every piece is coated.
Step 2: Arrange on the pan
Spread the mixture onto a large rimmed baking sheet. Keep the ingredients in a single, even layer so they roast properly.
Step 3: Bake and broil
Roast the fajitas at 375°F (190°C) until the chicken is cooked through. Finish with a quick broil for a few minutes to get slightly charred edges on the vegetables and meat.
Serve it with
Serve these fajitas right off the pan with warm tortillas, salsa, and sour cream. A side of rice or black beans completes the meal.
Storage and reheating
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked mixture for up to 2 months, though the peppers will be softer upon thawing. Reheat in a skillet over medium heat or in the microwave until warmed through.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative. Slice them into even strips just as you would the breasts.
How do I prevent the fajitas from getting watery?
Make sure your baking sheet is large enough so the ingredients sit in a single layer. If the pan is overcrowded, the vegetables will steam and release extra liquid.
Do I have to broil the fajitas at the end?
Broiling is optional but recommended if you like crispy, browned edges on your peppers and chicken. You can skip it if you prefer softer vegetables.
