Busy weeknights call for quick and delicious dinners, and these Sheet Pan Chicken Fajitas check all the boxes. With tender chicken, vibrant bell peppers, and bold seasonings, this meal comes together in no time — and all on one pan for easy cleanup!
Table of Contents
What Are Sheet Pan Chicken Fajitas?
Sheet pan chicken fajitas are a fuss-free way to enjoy all the flavors of traditional fajitas without the extra steps. Instead of cooking everything in a skillet, this recipe lets the oven do the work, roasting the chicken and vegetables together until they’re perfectly tender and packed with flavor.
The combination of juicy, well-seasoned chicken and slightly charred peppers and onions creates a mouthwatering meal that will have everyone rushing to the table! Served with warm tortillas and your favorite toppings, these fajitas bring restaurant-quality flavor straight to your kitchen with minimal effort.
Ingredients You Need
- Chicken Breasts or Thighs – Slicing them into thin strips ensures they cook quickly and evenly.
- Bell Peppers – A mix of colors adds natural sweetness and a pop of color to your fajitas.
- Red Onion – Onion adds a slight bite and caramelizes beautifully when you roast it.
- Garlic – Freshly minced garlic infuses the chicken and veggies with savory flavor.
- Olive Oil – Oil helps the seasoning stick. It’s also what helps that gorgeous browning on the chicken and veggies.
- Fajita Seasoning Mix – Whether store-bought or homemade, this blend of spices gives the dish its signature flavor.
Optional Homemade Fajita Seasoning:
- Chili Powder – This spice adds a smoky heat that defines classic fajitas.
- Paprika – Paprika contributes a mild sweetness and deep red color.
- Ground Cumin – Cumin brings warm, earthy depth to the seasoning mix.
- Garlic Powder – We love the kick that garlic gives to a good fajita seasoning belend.
- Onion Powder – This powder adds a subtle sweetness and blends well with the other spices.
- Salt – Use a bit of salt to balance out all the flavors.
- Black Pepper – Ground pepper adds a mild heat and a subtle touch of sharpness.
- Cayenne Pepper (Optional) – If you love heat, a pinch of this fiery spice takes things up a notch.
For Serving:
- Warm Tortillas – Whether you prefer flour or corn, these are essential for wrapping up all the goodness!
- Toppings – Customize your fajitas with shredded cheese, sour cream, guacamole, salsa, lime wedges, and fresh cilantro.
How to Make Sheet Pan Chicken Fajitas
1. Prep the Ingredients. Using a sharp knife, cut up the chicken, bell peppers, and onion. Arrange the thin strips of each on the pan. Then, mince the garlic and add it to the chicken and veggies.
2. Season the Mixture. Pour the olive oil onto the chicken and vegetables before adding the fajita seasoning. Be sure to evenly coat everything with the oil and seasoning before spreading it all out in a single layer in the pan.
3. Bake. Pop the sheet pan in the oven and roast until the chicken is cooked through and the vegetables are tender.
4. Serve. Take the pan out of the oven and serve with warm tortillas and toppings.
Variations
- Protein – Swap in thinly sliced steak for a beefy twist on this dish. Shrimp is another delicious option for switching up the protein on the pan.
- Vegetarian – Replace the chicken with portobello mushrooms or extra bell peppers for a plant-based version.
- Heat – Toss in sliced jalapeños or increase the cayenne pepper for a spicier kick.
- Tortilla – Low-carb or whole-wheat tortillas work just as well for wrapping up the chicken and vegetables.
- Creamy Sauce – A quick lime crema or chipotle mayo takes the flavors up a notch.
Can I Store Leftovers?
Leftover fajitas can definitely be stored but you may want to keep the chicken and veggies separate from the tortilla. Just reheat the leftovers in the microwave or oven.
Store sheet pan chicken fajitas in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the cooked chicken and vegetables in a freezer-safe bag for up to 2 months.
Common Questions About Sheet Pan Fajitas
To prevent soggy fajitas, spread the ingredients out in a single layer on the sheet pan. Overcrowding traps moisture and steams the ingredients instead of roasting them.
Yes! You can slice the ingredients and toss them with the seasoning up to a day in advance. Store them in the fridge until you’re ready to bake.
If you’re looking for a low-carb option, serve the fajita mixture over a bed of lettuce, cauliflower rice, or stuffed into bell peppers.
Absolutely! Place the seasoned chicken and vegetables in a grill basket and cook over medium heat, stirring occasionally, until everything is charred and cooked through.
More Mexican-Inspired Recipes
We don’t reserve our tacos and other Mexican meals just for Tuesdays! We have plenty of Mexican-inspired recipes you can whip up all week long.
Blackened Shrimp Tacos with Slaw
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 1 ½ pounds chicken breasts or thighs cut into thin strips
- 3 bell peppers mixed colors, sliced into thin strips
- 1 large red onion sliced into thin strips
- 6 garlic cloves minced
- 2 Tablespoons olive oil
- 1 packet 1 ounce fajita seasoning mix (or use the homemade blend below)
Optional Homemade Fajita Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
For Serving:
- Warm tortillas flour or corn
- Toppings: shredded cheese sour cream, guacamole, salsa, lime wedges, chopped cilantro
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Ingredients:
- Slice the chicken, peppers, and onion, garlic into thin strips and place them on a large sheet pan.1 ½ pounds chicken breasts or thighs, 3 bell peppers, 1 large red onion, 6 garlic cloves
Season the Mixture:
- Drizzle the olive oil over the chicken and vegetables.2 Tablespoons olive oil
- Sprinkle the fajita seasoning evenly over the mixture. Toss everything together until well coated.1 packet
Bake:
- Spread the mixture out into an even layer on the sheet pan.
- Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
Serve:
- Remove the sheet pan from the oven and give everything a final toss.
- Serve the chicken and vegetables in warm tortillas with your favorite toppings.
Equipment
Notes
- Add a squeeze of lime juice after baking for extra flavor.
- Double the recipe to meal prep for the week.
- For extra char, broil the fajitas for 2-3 minutes after baking.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an instant family favorite and couldn’t be easier to make!
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