Sheet Pan Fajitas
Don't we love anything we can throw on a sheet pan? These sheet pan fajitas are very customizable and always a family favorite. Serve it as a fajita bowl over rice, on tortillas, or by itself. You choose!
These Sheet Pan Fajitas are my answer to weeknight Mexican food. Everything roasts together on one pan, with peppers and onions getting beautifully charred at the edges, the chicken cooked through and tender, and the whole thing seasoned with a simple packet of taco seasoning. Five minutes of slicing, 20 minutes in the oven, and dinner is ready.
I love this recipe because it is endlessly customizable. Pick your favorite three peppers (I usually go red, yellow, and orange for color), add black beans for protein, throw in mushrooms or jalapenos if your crowd is into that. Then decide how you want to serve it: stuffed into warm tortillas, piled into bowls over cauliflower rice or regular rice, or just eaten straight off the pan with all the toppings.
What makes this method better than skillet fajitas is the high-heat roasting. A 425 oven gets the edges of the peppers and onions caramelized and slightly charred, which is exactly the flavor you want from real fajitas. The chicken stays juicy because it cooks alongside the vegetables instead of getting dried out in a hot pan.
Pile on the toppings to make it your own. Avocado, queso fresco, fresh cilantro, sour cream or Greek yogurt, a squeeze of lime, salsa, hot sauce. The base is solid and you build from there. This is the kind of dinner that everyone in my family eats happily, even the picky ones. Let's make it.
📝 Ingredients
- 3 chicken breast - sliced longways against the grain
- pick 3: Red, yellow, orange, or green bell pepper
- 1 Yellow Onion
- 2 Sliced jalapenos, seeds removed (optional)
- Sliced Mushrooms
- Pack of taco seasoning (or 3 TBSPs)
- Salt
- Extra Virgin Olive Oil (EVOO)
- Black Beans - drained/rinsed
- Optional Toppings to serve below:
- Avocado
- Queso Fresco (crumbled)
- Cilantro
- Tortillas
- Mexican Cheese
- Cauliflower Rice or Rice (for bowl version)
👩🍳 Directions
- 1
Preheat oven to 425
- 2
Drizzle EVOO on bottom of baking sheet
- 3
Slice Peppers and Onions and add to the baking sheet
- 4
Slice Chicken long ways/against the grain and add to the baking sheet
- 5
Add packet of taco seasoning (or 3 TBSPs) and salt to the top then drizzle with EVOO to coat.
- 6
Stir to combine to get everything covered with seasoning (tongs makes it easy!) then spread it into a single layer
- 7
Bake 20 minutes or internal temp is 165. If adding black beans, add them for the last 5 minutes of cook time.
- 8
To serve:
- 9
Bowls: Add cauliflower rice/rice to the bottom of a bowl, top with fajita mixture, then toppings of choice
- 10
Tortillas or Tacos: Fill tacos with cheese, fajita mixture, and add toppings of choice
Ingredient Notes & Substitutions
Chicken breasts: 3 boneless, skinless chicken breasts sliced thinly against the grain. Chicken thighs work too and stay even juicier. Use about 1.5 pounds total.
Bell peppers: Pick 3 different colored peppers (red, yellow, orange, green) for the prettiest plate. Slice into quarter-inch strips. About 3 peppers feeds 6.
Yellow onion: One large yellow onion sliced into half-moons. White or red onion also work. The onion is essential for that classic fajita flavor.
Taco seasoning: One packet (about 1 ounce) or 3 tablespoons of homemade blend. Old El Paso, Ortega, or any brand works.
Olive oil: A generous drizzle, about 2 to 3 tablespoons, to coat everything. Avocado oil works too.
Optional add-ins: Sliced jalapenos for heat, sliced mushrooms for earthiness, and black beans (added in the last 5 minutes) for extra protein and fiber.
Toppings: Avocado, queso fresco, cilantro, lime wedges, sour cream or Greek yogurt, salsa, shredded Mexican cheese, hot sauce. Tortillas or cauliflower rice for serving.
How to Store, Reheat & Freeze
Store leftover fajita mixture in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or in a hot skillet over medium-high heat for 3 to 4 minutes to bring back some of the caramelization on the edges.
To freeze, cool completely and portion into freezer bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet for the best texture.
What to Serve With Sheet Pan Fajitas
This recipe is endlessly versatile in how you serve it. Wrap it up in warm flour tortillas with sour cream and avocado for classic fajitas. Build a bowl over cauliflower rice or regular rice topped with black beans, queso fresco, and cilantro. Pile it on a bed of greens with lime vinaigrette for a fajita salad. On the side, chips and guacamole, Mexican rice, refried beans, or a simple cucumber salad all work. For drinks, a margarita, Mexican beer, or sparkling water with lime are the moves.
💡 Tips for Success
- Slice the chicken against the grain and on the long side. Thin, long strips cook fast and stay tender. Look at the lines in the chicken breast and cut perpendicular to them.
- Cut all your peppers and onions about the same thickness so they cook evenly. About a quarter inch thick is the sweet spot, thin enough to char but thick enough to hold their shape.
- Crowd the sheet pan? Nope. If your pan is overflowing, use two pans. Crowded vegetables steam instead of roast, and you lose those caramelized edges.
- Use a packet of taco seasoning or 3 tablespoons of homemade. Either way, season generously. A little salt on top helps too.
- Drizzle the EVOO generously and toss with tongs to coat everything. Olive oil is what helps the seasoning stick to the chicken and vegetables and gets them roasted instead of dry.
- Spread everything into a single layer before baking. Stacking causes steaming. Single layer means roasting.
- Add black beans for the last 5 minutes of baking. They just need to warm through, and adding them earlier dries them out.
- Warm your tortillas right before serving. Wrap in foil and put them in the oven for the last 5 minutes, or warm them one at a time directly over a gas flame for that charred restaurant feel.
❓ Frequently Asked Questions
Can I use steak instead of chicken?
Absolutely. Flank steak or skirt steak sliced against the grain works beautifully. Reduce the bake time to about 12 to 15 minutes for medium-rare, depending on thickness.
Can I use shrimp?
Yes. Shrimp cooks fast, so roast the peppers and onions alone for 10 minutes first, then add seasoned shrimp and bake another 6 to 8 minutes until pink and curled.
Can I make these without taco seasoning?
Yes. Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, half teaspoon oregano, and salt to taste.
What is the best way to serve them?
Three classic options: stuffed into warm flour or corn tortillas, piled into a bowl over cauliflower rice or regular rice, or eaten as a salad over greens. Toppings make the dish: avocado, queso fresco, cilantro, lime, sour cream, salsa, hot sauce.
Can I prep ahead?
Yes. Slice the chicken and vegetables up to a day ahead and store separately in the fridge. Toss with oil and seasoning right before roasting so the salt does not pull moisture out.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes, or on the stove in a hot skillet for 3 to 4 minutes to bring back the char.
Can I freeze them?
Yes. Cool completely, portion into freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over medium-high heat.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!