Sheet Pan Chicken Fajitas

Turn your kitchen into a Mexican Cantina and make easy sheet pan chicken fajitas. Tender chicken breasts and spiced bell peppers and onions. It’s so easy to recreate this restaurant favorite at home and it takes only 30 minutes start to finish!

Related – Similar in deliciousness is this Chicken Fajita Salad, and we feel you’ll love both versions!

Sheet Pan Chicken Fajitas

A great discovery in life is the realization that so many popular restaurant dishes are easy, and often times cheaper, to make at home. The thrill of ordering chicken fajitas in a restaurant is the grand entrance it makes, sizzling on a hot cast iron skillet.

RELATED: this recipe pairs well with a frosty Pina Colada

Making them at home starts with the sheet pan. I lined it with aluminum foil and popped it in the oven while it was preheating so when the sliced peppers, onions, and chicken are placed on it, they emit that satisfying sizzle sound.

The preheated pan also helps speed up the cooking process, which means dinner is ready to go after only 20 minutes in the oven.

I’m sharing a simple fajita seasoning made up of spices you most likely have on hand already, but feel free to substitute your favorite pre-made fajita seasoning to make things even easier.

When the chicken and peppers are ready, place the hot pan in the center of the table with tongs and let everyone build their fajitas family-style. It’ll make your kitchen feel like a beloved neighborhood Mexican restaurant.

Ingredients You’ll Need for Sheet Pan Chicken Fajitas

• Boneless skinless chicken breasts are first pounded which helps tenderize them and ensures even cooking. They are then sliced into 1-inch strips. I always use a plastic cutting board when handling meat to prevent cross-contamination.
• A simple fajita seasoning mix of garlic and onion powders, dried oregano, paprika, cumin, salt and pepper.
• Bell peppers. I like to use a mix of red, yellow, and green but any combination will work fine.
• A sliced yellow onion.
• Small flour tortillas plus toppings like guacamole, sour cream, and salsa. If you like, you can make your own homemade flour tortillas!

Helpful Kitchen Tools

• Baking sheet
• Plastic cutting board
• Chef’s knife
• Measuring cups and spoons]

How to Make Sheet Pan Chicken Fajitas

1. Preheat your oven to 425 degrees as you want it nice and hot. Line a large baking sheet with tin foil and place it in the oven while you prep the vegetables and chicken.
2. Pound the chicken breasts with a meat mallet between sheets of waxed paper until they are of even thickness.
3. Coat the chicken with 1 tablespoon of olive oil. Mix the spices together in a small bowl and then sprinkle over the chicken in an even layer (both sides). Slice the chicken into long strips, about 1 – 1/2 inches wide.
4. Toss the bell pepper slices and onions with the other tablespoon of olive oil. Remove the hot sheet pan from the oven and spread the peppers and onions in an even layer. Place the chicken strips among the vegetables.
5. Place pan back in the oven and cook for 20-25 minutes, or until the chicken is cooked through.
6. Serve with warm tortillas.

What do I serve with chicken fajitas?

• Pair this meal with this Mexican Inspired Sangria or a frozen strawberry margarita for an even better Taco Tuesday experience. We also love a margarita on the rocks.
• You may also love this mouthwatering Sopa De Fideos: Mexican Noodle Soup recipe, another authentic Mexican restaurant favorite often served in a small bowl as an appetizer.
• Serve our delicious homemade fajitas with this Mexican Corn for an authentic side dish along with our Mexican Rice.
• Round out the meal by servings this creamy, homemade Mexican chocolate ice cream or a few of these buttery Mexican cookie rings.

More related recipes

Prefer steak? Try our authentic carne asada!

Love fajitas? Try these fajita steak kabobs and these fajita steak kabobs!

Want more easy chicken recipes? Be sure to check out these chicken cordon blue roll-ups, chicken and peppers on soft rolls, and these grilled chipotle chicken tacos.

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This post originally appeared here on May 26, 2017.