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Sheet Pan Chicken Fajitas Recipe

Prep Time
10 min
Total Time
40 min
Yield
Makes 8-10 servings
In this Recipe

We love sheet pan recipes – “set it and forget it” ease of cooking plus only one dish to clean. They’re brilliant! One of our favorite sheet pan recipes are sheet pan chicken fajitas. Sheet pan chicken fajitas are so easy to make and come out perfectly every time. Don’t believe us? Watch our recipe video to see how easy it is to make this recipe!

This recipe is incredibly simple, and anyone can make these sheet pan chicken fajitas. We have a few little tricks to make your fajitas tastier and save you time, so keep reading to find out how our small tips can make a big difference in your fajitas! If you want to learn more about the recipe, keep reading, but if you just want to get started making sheet pan chicken fajitas, scroll ahead to the ingredient list!

What type of chicken should I use?

We wrote this recipe with our Santa Fe Salsa Chicken Breast in mind. This marinated chicken breast flavor has a bit of heat, but mostly just a nice mild / medium salsa flavor. It’s pre-seasoned to save you time, and marinated in our commercial equipment so the flavor is evenly spread in the chicken. Used as an ingredient, the chicken is perfect for fajitas (like this recipe), chicken enchiladas, or even this incredible Nacho Chicken Casserole recipe.

If you don’t have access to our pre-marinated chicken, you’ll want to use some sort of seasoned chicken for your sheet pan chicken fajitas. We are going to use half the Frontera Fajita Skillet Sauce for our veggies, and you could use the other half to marinate your chicken. If you don’t have that sauce (you should, it’s easily available and delicious), you can use any fajita rub or marinade to season your chicken.

We do love chicken thighs, but for this recipe, we recommend sliced chicken breast, not chicken thighs!

What veggies should I use for this recipe?

We used one big onion and three normal sized bell peppers that were seasoned with half a packet of Frontera Fajita Skillet Sauce. We used yellow onion – you can use white if you like – and three different color bell peppers for fun. You can use all the same color peppers or even spicier peppers if you like. The vegetable choices are up to you!

What does need to be done though, is seasoning the vegetables. Even if you don’t toss the vegetables in the Frontera sauce, they’ll need seasoning before they go in the oven. A toss in another fajitas marinade or rub with a fajitas seasoning is definitely warranted.

What do you serve with these sheet pan chicken fajitas?

So many yummy things! For our sides / toppings for the sheet pan chicken fajitas, we chose to serve pico de gallo, guacamole, chopped cilantro, and lime wedges. You can choose whatever you like to serve as part of your sheet pan chicken fajitas. Beans, rice, cheese, more veggies..it’s all fair game!

We are big fans of having an adult beverage with your fajitas and a margarita or ice cold Mexican beer would be perfect with this recipe!

That’s all from us for this recipe – we hope you find it helpful in your home cooking. We love making sheet pan chicken fajitas, and we hope you do too. Feel free to leave us a comment / rating below with your feedback on the recipe. We appreciate hearing from you!

Ingredients

  • 1.5-2 lb(s) LGCM Santa Fe Salsa Chicken (cut into even strips)
  • 3 Bell Pepper (your favorite colors, cut into strips)
  • 1 Yellow Onion (cut into strips)
  • 1/2 cup Frontera Fajita Skillet Sauce (or similar)
  • Pico de Gallo (for serving)
  • Guacamole (for serving)
  • Lime (cut into wedges, for serving)
  • Cilantro (fresh, chopped, for serving)
  • Tortillas (warmed, for serving)

Directions

  1. Take the chicken breast (see note above about chicken choice) and slice it into thin strips. Marinate for one hour / season if not a pre-marinated chicken flavor.

  2. Cut the vegetables into strips and add to a mixing bowl. Add fajita skillet sauce and mix together.

  3. Evenly spread the chicken and vegetables on a sheet pan. Place into an oven preheated to 425ºF and bake for 25 – 30 minutes, until the chicken reaches 160ºF and the vegetables are soft.

  4. Remove from oven and make fajitas from the sheet pan using the chicken, veggies, and your favorite toppings such as pico de gallo, guacamole, and more. We recommend serving each fajita with a squeeze of fresh lime juice and a sprinkle of fresh chopped cilantro. Enjoy!

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