These Sheet Pan Chicken Fajitas with Vegetables are delicious, easy, and perfect for your family, or even for 1-2 people. Juicy seasoned chicken and roasted veggies are wrapped in melty cheese tortillas. Whether it's a busy weeknight or a weekend gathering, these fajitas hit the spot!
Sheet pan chicken fajitas and vegetables wrapped in cheesy tortillas are a favorite in our household. They are perfect for weeknight dinners or when feeding a crowd; everyone loves them.
To make the chicken fajitas filling, the chicken is seasoned perfectly with taco seasoning. Either make this simple taco spice mix recipe or purchase a seasoning packet. Cut up orange and red bell peppers, an onion, and poblano pepper, and toss them with the chicken, oil, and taco seasoning mix. Place the chicken and veggies on a sheet pan and bake. That's all there is to making the fajita filling.
Now on to what makes these chicken fajitas better than other recipes-the cheesy tortillas. Place tortillas on a sheet pan and sprinkle them with cheese. Heat them in the oven until the cheese is melted.
To serve the fajitas, fill the tortillas with the cooked chicken and roasted veggies and wrap the tortillas around the filling. The combination of the roasted vegetables and chicken is so tasty, and the melted cheese on the tortillas takes it to the next level. This is the best chicken fajita you will ever eat! I promise!
Jump to:
Why I love this recipe
- Ingredients can be prepped the night before.
- You only need one pan to cook the fajitas and one for the tortillas.
- It's a family hit! There are no complaints when I serve them for dinner.
Ingredients for Chicken Fajitas
See the recipe card for a full list of ingredients with quantities,
- Chicken thighs-boneless, skinless chicken thighs are perfect for fajitas. When cooked, they are juicy and add great flavor.
- Red and orange bell peppers are slightly sweet and add a bit of sweetness to the fajitas. If you like green bell peppers, you can substitute them.
- Paplano bell pepper-this pepper adds a little bit of spice to the dish.
- Onion- white or yellow onion is fine for this recipe. I prefer using sweet onions.
- Taco seasoning-make your taco seasoning in just minutes or purchase a packet at the grocery store.
- Oil-use olive oil or vegetable oil.
- Flour tortillas- I prefer to use 8-inch tortillas however, you can use smaller ones if you prefer.
- Grated Colby Jack cheese-we love Colby Jack cheese with our fajitas. However, you can use Cheddar or Monterey Jack cheese as well. Grate the cheese yourself, or for less prep, purchase grated cheese.
How to Make Sheet Pan Chicken Fajitas
Cut the chicken against the grain into thin slices.
Slice the pepper in half, and remove the core (white membrane) and seeds. Cut the pepper halves into ½-inch slices.
Cut the poblano pepper vertically in half and remove the core (white parts) and seeds.
Slice the pepper horizontally and slice it into ½-inch slices.
Slice the onion through the stem. Then slice into ½-inch slices starting at the stem side of the onion.
Place chicken, pepper, and onions on a sheet pan. Add taco seasoning and oil.
Toss to combine. Bake in 400°F oven for about 25-30 minutes until the chicken reaches 165°F. To ensure the meat and veggies are juicy, avoid overcooking them.
The cooked chicken and veggies should look similar to the above picture.
How to Melt Cheese on Tortillas
Distribute about 4 tablespoons of shredded cheese on each tortilla.
Heat in the oven for a few minutes until the cheese melts.
Fill tortillas with chicken and veggies, and serve! You will love these fajitas. The tortilla with melted cheese wrapped around the juicy, seasoned chicken with the veggies tastes heavenly! My mouth is watering just thinking about these! Now go make them! You won't be sorry you did!
Substitutions
You can use corn tortillas in place of flour tortillas.
Are you watching the amount of carbohydrates you are eating? No problem! Serve the fajita and veggie mixture on a bed of romaine lettuce for a low-carb meal.
Make Ahead Tips
To save time, prepare the ingredients by slicing the chicken and vegetables the day before. Cut the chicken and veggies and store them in an airtight container in the refrigerator.
If you make the taco seasoning instead of buying it, make a batch the day before. Be sure to make extra so you have it on hand to make tacos or fajitas.
Another option is to slice the chicken and vegetables. Place them in a freezer bag and freeze them for up to 1 month. To thaw, refrigerate them overnight and the following cooking instructions.
Equipment
- Sheet Pan-I love these sheet pans. To make cleanup easy, I soak them overnight.
- Chef's knife-This is a great knife. I have had mine for over 20 years and love it. Be sure to keep it sharp with this knife sharpener.
- Cutting board-Easy clean up since you can wash this cutting board in the dishwasher!
- Instant read thermometer-Every kitchen needs a good food thermometer for food safety and to prevent overcooking your meat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Leftovers can also be frozen for up to 2 months. Reheat them in a microwave, a skillet on the stovetop, or on a foil-covered sheet pan or baking pan in the oven. Reheat until the meat reaches 165°F.
Don't miss these tips
- Toss the chicken and veggies halfway through cooking.
- To ensure juicy chicken fajitas, do not overcook them. Monitor cooking and remove the pan from the oven when the meat reaches 165°F on an instant-read thermometer.
Common Questions
Chicken thighs are used instead of chicken breasts because the meat does not dry out as easily. If you prefer chicken breast, cook them until they reach 165°F and not hotter to prevent them from becoming tough and dry.
Yes, there are two options. Prepare the chicken and vegetables the day before or freeze them for up to one month.
Optional Toppings
The fajitas are delicious on their own, but you can also add any of the following toppings:
- Salsa
- Guacamole
- Pica de Gallo
- Green onions
- Cilantro
- Sour cream or Greek yogurt
- Cilantro
- Shredded lettuce
- Pickled onion
Side Dishes
Alongside the sizzling fajitas, serve a refreshing cilantro lime rice and a crisp salad of lettuce and tomato tossed in a zesty cumin vinaigrette. Add some black beans or corn for an extra burst of flavor. For dessert, indulge in a simple yet satisfying treat like Ice Cream drizzled with a luscious raspberry sauce or a classic Strawberries Romanoff. Your taste buds will thank you!
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy Sheet Pan Chicken Fajitas with Vegetables
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Description
These Sheet Pan Chicken Fajitas are delicious, easy, and perfect for your family, a crowd, or even for 1-2 people. Juicy seasoned chicken and roasted veggies are wrapped in melty cheese tortillas. Whether it's a busy weeknight or a weekend gathering, these fajitas hit the spot!
Ingredients
- 1 ½ pounds chicken thighs, boneless, skinless, sliced into ½ inches
- 1 large red bell pepper, sliced into ½ inches
- 1 large orange bell pepper, sliced into ½ inches
- 1 large poblano pepper, sliced into ½ inches
- 1 (2-3 inches in diameter) large onion (white, yellow or red), sliced into ½ inches
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 8 8-inch flour tortillas
- 8 ounces Colby Jack cheese
Instructions
Chicken and Veggies
- Preheat the oven to 400°F.
- Spray sheet pan with cooking spray or line it with aluminum foil.
- Place chicken, peppers, and onions on the sheet pan.
- Drizzle olive oil and taco seasoning on the chicken and vegetables. Toss until evenly distributed.
- Bake 25-30 minutes or until chicken reaches 165°F on an instant-read food thermometer.
Flour Tortillas & Cheese
- Place tortillas on a sheet pan.
- Distribute 4 tablespoons of cheese on each tortilla.
- Place sheet pan (s) in the oven.
- Heat 3-5 minutes until the cheese has melted.
To Serve:
- Fill tortillas with chicken and veggies.
- Serve with your favorite fajita toppings, guacamole, salsa, sour cream, or cilantro.
Notes
Nutrition
- Serving Size: 2
- Calories: 692
- Sugar: 4.6 g
- Sodium: 1421.2 mg
- Fat: 33.7 g
- Carbohydrates: 64.2 g
- Protein: 35.5 g
- Cholesterol: 112.5 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Linda B.
These are the best chicken fajitas! I love how the cheese is melted on the tortilla, and then it is wrapped around the chicken and the vegetables. The flavor combination is fabulous! I also love that the meal is made on a sheet pan. This recipe is a keeper!