Sheet Pan Chicken Fajitas
on Sep 21, 2023, Updated Apr 10, 2026
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These sheet pan chicken fajitas are an easy one pan dinner that’s perfect for busy weeknights! Seasoned chicken, peppers, and onions roast together in the oven until juicy and tender, then served in warm flour tortillas with your favorite toppings. They’re made with simple ingredients, and only take 15 minutes to prep and 15 minutes to cook!
Why you’ll love them
Sheet pan dinner – Sheet pan dinners are perfect if you love one pan meals with easy clean up. Everything cooks on one sheet pan and you can make clean up even easier by covering the sheet pan in foil or parchment paper.
Family friendly – Chicken fajitas are a meal most families can agree on and kids will enjoy because they aren’t overly spicy. You can easily adjust the spice level of these fajitas by omitting the hot sauce or adding extra. Make sure you are using a mild chili powder blend or the fajita seasoning will be too spicy.
Prep ahead of time – Fajitas are already an easy dinner to make, but if you’re short on time, the chicken and veggies can be sliced and tossed in the homemade fajita seasoning blend a day ahead of time. Store the chicken in one container and the veggies in a separate container.
The ingredients
- Chicken breasts – Boneless skinless chicken breasts are typically used to make chicken fajitas. You’ll want to slice the chicken into thin strips so it cooks quickly. You can also use boneless skinless chicken thighs. The cooking time will stay the same as long as you cut them into thin strips.
- Bell peppers – I like to use red, yellow or orange peppers because they’re sweeter than green bell peppers. Cut them into thin strips so they roast quickly.
- Onion – White or yellow onion can be used.
- Chili powder, garlic and onion powder, oregano, smoked paprika, cumin – The fajita seasoning blend. If you don’t have these spices available to you, you can use a packet of store-bought fajita seasoning. If you do this be mindful of the amount of salt in it as some of them can be quite salty.
- Cilantro – If you dislike cilantro, omit it. Some people replace it with parsley, but the flavors aren’t the same and I don’t recommend it.
- Lime – After the fajitas have cooked, fresh lime juice is squeezed all over them to brighten the flavor.
Tips for Making Sheet Pan Chicken Fajitas
- Use a large enough sheet pan. Use a half sheet pan (18×13 inches) if you want to cook the veggies and chicken on the same pan or 2 quarter sheet pans (9×13 inches) if you want to cook the chicken and veggies separately.
- Cut evenly. Slice the chicken and veggies into similar size strips so they cook evenly. I cut the chicken and veggies into 1/4 or 1/2 inch strips for this recipe. It keeps the cook time fast and the chicken juicy.
- Make clean-up easy. To avoid having to wash the sheet pan, line it with foil or parchment paper. Be sure to drizzle it with oil or spray it with cooking spray to prevent the meat and veggies from sticking.
- Roast at a high temperature. Cook the chicken and veggies in a preheated 425° F. oven. The high heat promotes caramelization and browning as well as prevents steaming.
- Finish under a broiler. For charred edges, turn the oven to broil the last 3-5 minutes of cooking. Keep an eye on it because it can go from lightly charred to burnt quickly.
- Add lime juice after cooking. Wait to squeeze lime juice onto the fajitas after they’ve finished cooking. This preserves the fresh flavor and adds moisture to the chicken fajitas. Adding it sooner can dull the citrus flavor or make it bitter.
Toppings for Fajitas
Just like tacos, I love to add toppings to my fajitas. Avocado slices or green chile guacamole are a must. Shredded cheese, pico de gallo, black bean and corn salsa, sour cream or Greek yogurt, hot sauce such as Chalula are all great topping choices.
What to Serve with Chicken Fajitas
Tortillas – Typically fajitas are served in flour tortillas. Corn tortillas are also great for a gluten-free option.
Rice – I love serving fajitas with a side of cilantro lime rice or black beans and rice. Sometimes I even turn them into chicken fajita bowls.
Low carb or Paleo – For a low carb or Paleo option use cauliflower rice or serve on top of crisp romaine lettuce and make a chicken fajita salad. Another Paleo serving idea is to add it as a topping to baked sweet potatoes like I did with these veggie fajita stuffed sweet potatoes.
Storage and Reheating
Storage and Freezing – Leftover sheet pan chicken fajitas will keep for 4-5 days in an airtight container in the fridge. Chicken fajitas are a great freezer meal. Store them in the freezer for up to 3 months then defrost in the fridge overnight before reheating.
Reheating – For individual servings, reheat the fajita meat and veggies in the microwave or in a skillet on the stove. If using the stovetop method add a splash of water or oil to the skillet to retain the moisture of the fajitas. Reheat over medium heat for 5-10 minutes or until warm.
You can also reheat the chicken fajitas in the oven at 350° F. on a sheet pan or in a baking dish. Cover with foil to keep them from drying out. This reheating method is best for larger, family-sized portions.
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 1 1/2 tablespoons avocado or olive oil
- 1 1/2 pounds boneless skinless chicken breasts
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 white onion sliced thin
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons oregano rubbed between the palms of your hands
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped cilantro
- 1 lime
- Tortillas and toppings of your choice for serving
Instructions
- Preheat oven to 425° F. Drizzle oil on a sheet pan or line it with foil or parchment paper.
- Cut the chicken, bell peppers into thin strips. Cut the onion into thin half moon slices. Everything should be similar in thickness so it cooks evenly.
- Combine the dried spices, salt, and pepper in a small bowl. Add the peppers and onions to one half of the sheet pan and the chicken onto the other. Sprinkle the fajita seasoning and chopped cilantro evenly over the chicken and veggies and drizzle the oil on top.
- Toss the chicken and veggies until coated in the spices and oil and then spread them out into a single layer. Bake for 15-20 minutes in the oven or until the chicken is cooked through. Remove the fajitas from the oven and squeeze fresh lime juice all over them. Serve with warm tortillas and toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight for Dinner and we all loved it !!! Even my picky eater who used to hate onion and only tolerated peppers. He gave a big thumbs up and that’s quite a compliment from him . Already added it to my Favorites and look forward to making it again . Thank you for sharing your recipe with us .
Wonderful to hear! I can relate to the onions, so I’m glad this version was approved!
We really liked these! I made them as directed and might throw in mushrooms next time as well.