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Sheet Pan Fajita Chicken

45 minutes
6 servings

Make your next taco or fajita night super simple with this one pan fajita chicken recipe! Everything cooks together in just one pan, then ready to serve on your favorite taco shells.

Sheet Pan Fajita Chicken
Make your next taco or fajita night super simple with this one pan fajita chicken recipe! Everything cooks together in just one pan, then ready to serve on your favorite taco shells.

Looking for a delicious and easy recipe that will satisfy the whole family? Look no further than sheet pan fajita chicken!

This recipe is perfect for busy parents who want to whip up a tasty meal without spending hours in the kitchen. With a blend of sweet and spicy flavors, this dish is sure to become a family favorite.

Sheet Pan Fajita Chicken

Why You’ll Love this Recipe

Sheet pan fajita chicken is the perfect meal for busy parents because it’s quick, easy, and requires minimal prep work. All you need to do is slice up some veggies, season your chicken, and throw everything onto a baking sheet.

Not only is this recipe easy to make, but it’s also packed with flavor. The combination of spices gives the chicken and vegetables a smoky and slightly sweet taste that is sure to please everyone at the table. Plus, since everything is cooked on one sheet pan, cleanup is a breeze!

Plus, this recipe is incredibly versatile – you can swap out ingredients based on what you have on hand or what your family likes.

Ingredients for Sheet Pan Fajita Chicken

All of these ingredients are readily available at your local grocery store. If you don’t have all of the spices on hand, feel free to substitute with your favorite Mexican seasoning blend.

  • light brown sugar
  • ground cumin
  • chili powder
  • smoked paprika
  • garlic powder
  • salt
  • ground black pepper
  • boneless, skinless chicken breast
  • red bell pepper
  • poblano pepper
  • red onion
  • sweet corn
  • Pico de gallo
  • Queso fresco
  • Shredded Mexican cheese
  • Lime wedges
  • Cilantro
  • Jalapeños
  • Avocado
  • Guacamole
Sheet Pan Fajita Chicken

Substitutions & Additions

If you don’t have all of these ingredients on hand, don’t worry! Here are some easy substitutions you can make:

  • Instead of sweet corn, you can use canned black beans or pinto beans.
  • If you don’t have queso fresco, you can use crumbled feta cheese or shredded Monterey Jack cheese.
  • If you don’t have all of the peppers listed, you can use any combination of bell peppers, poblano peppers, and jalapeños.
  • If you don’t have fresh cilantro, you can use dried cilantro or omit it altogether.

Equipment Needed for Sheet Pan Fajita Chicken

How to make this Sheet Pan Fajita Chicken

To begin, preheat your oven to 425°F. In a small bowl, combine the brown sugar, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper to create a flavorful spice mixture.

Next, place the chicken on a baking sheet and sprinkle both sides with the spice mixture. For added flavor and texture, add sliced peppers, onion, and sweet corn to the baking sheet, spreading them out around the chicken.

Bake the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Once finished, serve the deliciously seasoned chicken and veggies with pico de gallo, queso fresco, shredded Mexican cheese, lime wedges, cilantro, jalapeños, avocado, and guacamole. These toppings will add an extra burst of flavor and freshness to your dish. Enjoy!

Sheet Pan Fajita Chicken

Serving & Storage Suggestions

This recipe makes enough for 4 servings, so it’s perfect for a family dinner or meal prep for the week.

Sheet pan fajita chicken is best served immediately, while the chicken and veggies are still warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place the chicken and veggies in a microwave-safe dish and heat until warmed through.

Recipe FAQ

  • Can I use chicken thighs instead of chicken breast? Yes, you can definitely use chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly.
  • Can I use frozen vegetables instead of fresh? While fresh vegetables will give you the best flavor and texture, you can use frozen vegetables if that’s all you have on hand. Just make sure to thaw them completely before using.
  • Can I make this recipe spicy? Absolutely! If you like things spicy, feel free to add some red pepper flakes or diced jalapeños to the spice mixture.
  • Can I make this recipe ahead of time? Yes! You can prep the chicken and veggies ahead of time and store them in the refrigerator until you’re ready to bake. Just be sure to adjust the cooking time accordingly, as cold ingredients will take longer to cook than room temperature ones.
Sheet Pan Fajita Chicken

Sheet pan fajita chicken is a quick and easy meal that’s perfect for busy parents. With a blend of sweet and spicy flavors, this dish is sure to become a family favorite.

So why not give it a try tonight? Your taste buds (and your schedule) will thank you!

Sheet Pan Fajita Chicken

Sheet Pan Fajita Chicken

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Make your next taco or fajita night super simple with this one pan fajita chicken recipe! Everything cooks together in just one pan, then ready to serve on your favorite taco shells.
Yield 6 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • 1 Tbsp packed light brown sugar
  • 1 Tbsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp salt
  • ½ tsp ground black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 large red bell pepper sliced
  • 1 large poblano pepper sliced
  • 1 medium red onion sliced
  • 1 cup sweet corn
Optional Toppings
  • pico de gallo
  • queso fresco
  • shredded Mexican cheese
  • lime wedges
  • fresh cilantro
  • jalapeños sliced
  • avocado sliced
  • guacamole

Instructions
 

  • Preheat the oven to 425° F and spray a large cooking sheet with nonstick cooking spray or line with aluminum foil.
  • In a small bowl, add the brown sugar, cumin, chili powder, smoked paprika, garlic powder, salt and pepper. Stir with a fork to combine.
  • Lay the chicken breast onto the sheet pan and evenly sprinkle the seasoning mixture over top and rub to thoroughly coat.
  • Evenly distribute the sliced peppers, onions and corn around the chicken.
  • Place sheet pan in the oven and roast at 425°F for 20-25 minutes or until chicken is cooked through. About half-way through, remove pan from oven and toss the veggies so they cook a little more evenly.
  • Once the chicken is cooked through, remove from oven and let rest for about 5 minutes. After this time you can either shred the chicken with two forks or slice it to serve.
  • Serve with all your favorite toppings and on your favorite tortilla shells.
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