SHEET PAN BAKED CHICKEN FAJITAS

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These Baked Chicken Fajitas have been re-pinned more than 500,000 times on Pinterest (true love, seriously!)! They’re quite simply one of my favorite weeknight chicken dinner recipes along with Teriyaki Chicken, Crock Pot Honey Garlic Chicken, Chicken Pad Thai, General Tso’s Chicken, Baked Chicken Breasts with Potatoes and Green Beans and Lemon Chicken.

This Chicken Fajitas recipe is the baked chicken version of Chicken Fajitas Stir Fry. To make these fajitas, you’ll need a large baking sheet (mine is 13-inch x 18-inch). Instead of cooking in batches over a cast iron pan, you simply put everything onto a sheet pan in the oven and bake for 20 minutes! So easy!

HOW TO MAKE FAJITA SEASONING

Homemade fajita seasoning tastes much better than store-bought mixes and is easy to make with a few simple ingredients: cumin powder, chili powder, paprika, cayenne, garlic powder, salt and pepper. It also keeps well for up to six months if stored in an airtight container like a mason jar.

HOW TO MAKE CHICKEN FAJITAS

This Chicken Fajitas recipe is the baked chicken version of Chicken Fajitas Stir Fry. To make these fajitas, you’ll need a large baking sheet (mine is 13-inch x 18-inch). Instead of cooking in batches over a cast iron pan, you simply put everything onto a sheet pan in the oven and bake for 20 minutes! So easy!

Step 1: Slice the Chicken and Vegetables

Start by slicing chicken breasts into 1/4-1/2 inch strips, and then do the same for the onions and bell peppers.

Secrets for Cutting Chicken into Thin Strips: Freeze the chicken for about 30 minutes before cutting it. This will firm up the chicken so that it’s much easier to slice. Cut it against the grain.

Step 2: Make the Fajita Filling

Place the sliced bell peppers, onions and chicken strips onto the sheet pan and spread them out. Sprinkle the spices evenly and drizzle oil over. Then toss everything to coat evenly. You can use tongs to distribute the spices within the pan. You can also use two spoons or your fingers, just be sure to wash with hot soapy water afterward. Keep the chicken in a single layer and avoid overlap.

Bake uncovered in a preheated oven at 400°F for 15 minutes (you will need to bake again later). Remove the pan from the oven and stir the chicken and vegetables.

Note: Before baking, it may seem like a lot of vegetables compared to chicken. Thischicken to vegetable ratio is right since the vegetables shrink a lot as they bake.

Step 3: Heat Up Tortillas

Right after you toss your chicken and vegetables, slide the mixture over to make space for the tortillas. Mop up excess juices with paper towels to prevent the tortillas from becoming soggy. Then add the tortillas and return the sheet pan to the oven for 5 more minutes.

Note: Make sure not to over-bake the chicken, otherwise it might become dry. You can also wrap your tortillas in foil to prevent the juice from getting into the tortillas. Alternatively, you can heat up your tortillas in a skillet or microwave.

Step 4: Assemble Chicken Fajitas

Remove the pan from the oven. Your chicken should be tender and moist and the vegetables will be soft with brown on the edges. Squeeze the juice from a fresh lemon over the dish.

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