Sheet Pan Chicken Fajitas are a quick 35 minute chicken recipe with tender meat, colorful peppers, and onion tossed in a zesty homemade seasoning. One pan, high protein, and zero fuss for busy weeknights!
Why You’ll Love This Recipe
If you hate making dinner while staring at a sink full of dishes, you’ll love this sheet pan chicken fajita recipe. All the flavor of sizzling fajitas with just one pan to wash!
I make sheet pan chicken fajitas on busy weeknights when I want a quick 30 minute meal with big flavor, or on Friday nights when I’d rather hang out with the family than stand over the stove.
The filling works just as well in tortillas and wraps as it does piled over rice bowls. You can go as big or effortless as you like. We usually load ours into warm tortillas and pile on avocado, salsa and Greek yogurt or sour cream.
Whether you’re new to sheet pan recipes or already a fan, this one’s earned house special status around here!
Ingredients for Sheet Pan Chicken Fajitas
- Chicken: I cut skinless boneless chicken breasts into strips, but you can use chicken tenders or chicken thighs instead.
- Vegetables: A mix of bell peppers and diced onion. I use one each of yellow, orange, and red peppers for sweetness, but green works too if you don’t mind a bit more bite. For onion, you can choose yellow, white, or red.
- Avocado oil: Or your favorite neutral cooking oil like olive oil.
- Fajita seasoning: I make my own taco seasoning with chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt and pepper.
- Tortillas: You can use small whole wheat or white flour tortillas. Corn tortillas work too for gluten free version.
- For serving: Avocado slices or guacamole, cilantro, lime, sour cream or Greek yogurt, and cheese.
How to Make Sheet Pan Chicken Fajitas
Chicken fajitas on a sheet pan mean quick, easy prep and no babysitting.
Preheat oven to 425 F and line 2 baking sheets with parchment paper.
- Make fajita seasoning: Combine spices in a small bowl and whisk together.
- Prep filling: Arrange the chicken and veggies on a baking sheet. Drizzle with oil, sprinkle with fajita seasoning, and toss to coat. Spread the filling across 2 sheet pans if you can, this helps everything roast perfectly.
- Bake: Set pans in the oven and bake for about 20 minutes until the chicken’s cooked through.
- Finish: Squeeze some lime juice on top, and sprinkle with cilantro. Warm your tortillas in the microwave while it finishes.
Broiler Finish
To mimic the crispy, sizzling sear of stovetop chicken fajitas, switch your oven to broil and cook for 2–3 minutes at the end.
Tips for Best Results
A few tips from me to make the perfect sheet pan chicken fajitas.
- Cut uniformly: Slice your chicken, peppers, and onions about 1/2 inch thick so they cook evenly together.
- Use 2 baking sheets: Spreading the filling out gives the veggies and chicken space to roast instead of steam.
- Adjust baking time: Ovens can vary, some cook faster or slower. Just keep an eye on meat and veggies.
- To warm up tortillas: Stack tortillas, wrap in foil, and pop them in the oven during the last few minutes of baking.
Serving Ideas
These chicken fajitas have 42 grams of protein plus lots of veggies and toppings, so they’re totally filling all on their own.
But sometimes I like to add simple sides to make the meal feel a little more special, without adding much extra work, like:
- Cilantro lime cauliflower rice
- Refried beans or black beans
- Fresh guacamole or cottage cheese queso and chips
- Mango black bean salad
- Roasted sweet potatoes
How to Store and Reheat
Store: Transfer leftover chicken and veggies to an airtight container and refrigerate for 3 days.
Freeze: I don’t freeze the leftovers because the texture changes to mushy and watery once thawed, which just isn’t very pleasant.
Reheat: Heat it up in a non-stick skillet and cook until it’s warmed through. It adds a nice char and makes it taste fresh again.
More Sheet Pan Recipes to Try
Ingredients
For the Fajitas:
- 1.5 pounds boneless skinless chicken breasts, cut into strips (3 large breasts)
- 3 large sweet bell peppers, cored, seeded, and cut into strips
- 1 medium white onion, cut into strips
- 2 tablespoons avocado oil
For the Fajita Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For Serving:
- 8-10 small whole wheat or white flour tortillas
- Lime and cilantro
- Avocado slices or guacamole
- Salsa, Greek yogurt or sour cream, cheese
Instructions
- Preheat oven to 425 degrees F and line 2 large baking sheets with unbleached parchment paper. Set aside.
- In a small bowl, combine chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Whisk well.
- Place chicken, bell peppers and onion on a baking sheet. Drizzle with oil and sprinkle with fajita seasoning. Using tongs or your hands, toss to coat evenly and then spread in a single layer on 2 baking sheets, so meat and veggies have a greater chance to roast.
- Bake for 20 minutes or until chicken is cooked through (internal temperature should be 165 F) or to your liking.
- Remove from the oven, drizzle with lime juice and sprinkle with cilantro. Warm up tortillas in a microwave.
- Serve chicken fajitas hot in tortillas with your favorite toppings.
Notes
- Sodium note: Most of sodium comes from flour tortillas. You can try to find lower in sodium ones.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, throw on a non-stick skillet and pan fry until warmed through. It will give fajitas an extra char and refresh them.
- Different baking sheet: Dark colored baking pan might cook fajitas faster.
- Ovens vary: If you have convection oven by default, it will cook fajitas faster as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
