You’ll love my easy Sheet Pan Chicken Fajitas with tender chicken and slightly charred veggies tossed with a homemade fajita seasoning that makes every bite delicious. It’s a one-pan meal that takes about 30 minutes from start to finish, and it’s perfect for a quick weeknight dinner or meal prep for the week.
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Sheet Pan Chicken Fajitas Video
My husband and I first fell in love with fajitas when he worked at Chili’s restaurant, and these sheet pan fajitas take me back to our dating days. This recipe is easy, filling, so delicious, and ready in about 30 minutes!
Sheet Pan Chicken Fajita Recipe
Busy weeknights call for quick and easy meals, but it doesn’t have to be boring. Just like my Traditional Chicken Fajitas, my sheet pan chicken fajitas recipe packs tons of flavor from the homemade (and so easy) fajita seasoning with virtually no clean up. My kinda meal!
Sheet-pan meals make dinner so easy – just toss all of the ingredients for Sheet Pan Fajitas onto a baking sheet, toss with seasoning, and bake. We love this for nights when my kids’ friends come for dinner—everyone loves Mexican-inspired dishes, it’s easy to double for a crowd, and they can build their own with a handy pair of tongs.
Ingredients
I make my own fajita seasoning for sheet pan fajitas because it’s just so simple to make. You can swap with 2 1/2 Tablespoons of store-bought seasoning if you’d like.
- Chicken – boneless, skinless chicken breasts cut into 1/2” strips using a knife or kitchen shears. You can also use chicken tenders, and there’s no need to pound those.
- Bell Peppers – use a mix of colors, or what you have on hand, cut into uniform strips. If you don’t like peppers, omit them, or swap with another veggie like sliced mushrooms or zucchini sticks.
- Onion – I used yellow onion, but a Vidalia or white onion would work well.
- Fajita seasoning – chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper
- Tortillas – corn or flour work fine – extra points for using homemade flour tortillas or my tutorial for How to Make Hard Taco Shells
- Optional – lime and cilantro, and your favorite fajita toppings
How to Make Easy Sheet Pan Fajitas
Cutting the veggies and chicken in this sheet pan chicken fajitas recipe takes a few minutes, but then the oven does all the work, there’s no babysitting, and the cleanup is even easier!
- Heat & prep pan – mix the seasonings and preheat the oven to 425°F
- Spread veggies and chicken – put the chicken and veggies on a rimmed sheet pan, sprinkle seasoning, and toss. Rest to marinate for 10 minutes (or up to 2 hours).
- Bake in the oven for 18 minutes and then broil for 2 minutes.
Natasha’s Pro Tip:
Spread the ingredients evenly on the sheet pan, leaving space between them to ensure the fajita meat and veggies roast instead of steaming.
- Warm tortillas – in the last 5 minutes, use foil to wrap the tortillas and place them into the oven to warm.
- Garnish & serve – squeeze lime and sprinkle cilantro over the top, build the fajitas, add toppings, and serve.
Toppings for Sheet Pan Chicken Fajitas
Just like taco toppings, I like making a fajita bar where everyone can add their favorite toppings:
- Sour cream
- Pico de Gallo or Salsa
- Guacamole
- Shredded Cheese
- Jalapeños
- Cilantro
- Jalapeño Ranch
- Hot sauce
Tips for the Best Sheet Pan Fajitas
Here are a few of my tips for getting unforgettable fajitas every time:
- Uniform cuts – slice the chicken and vegetables into 1/2” thickness to cook at the same rate
- Broil finish – this mimics the restaurant’s “sizzle,” and adds charring and color
- Warm the tortillas – a warm tortilla makes the fajita more authentic
What to Serve with Sheet Pan Chicken Fajitas
My sheet pan chicken fajitas are filling all on their own, but sometimes I like to serve them with these sides and dessert dishes:
- Cilantro Lime Rice
- Mexican Street Corn (Elote)
- Spicy Guacamole
- Mexican Salad with Lime Dressing
- Churros recipe
- Flan recipe
- Tres Leches Cake
Make-Ahead and Storage Tips
My sheet pan chicken fajitas reheat so well that it’s one of my go-to lunch meal-prep recipes.
- Make-Ahead: Bake the recipe and keep leftovers for the week, or to have freezer meals ready to make, mix the raw veggies and chicken with the seasoning, and then place in a freezer zip-top bag to freeze for up to 3 months. Thaw in the fridge overnight before baking.
- To Refrigerate: Store cooled fajitas in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze leftovers for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Heat in a skillet on medium heat, in the oven or air fryer at 350°F, or microwave in 30-second intervals until heated through.
My Sheet Pan Chicken Fajita recipe brings the fiesta to weeknight dinners! This tasty 30-minute meal packs so much flavor with minimal time and even less clean up. It’s a crowd-pleasing dish that reheats well for leftovers all week.
Sheet Pan Chicken Fajitas
Ingredients
Chicken & Veggies
- 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
- 3 bell peppers, mix red, yellow, orange, or green, cored and cut into ½″-wide strips
- 1 medium onion, peeled and cut into ½″-thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- ½ tsp freshly ground black pepper
To Finish & Serve
- 8 small flour, or corn tortillas, warmed
- Lime wedges, to squeeze over finished fajitas and to serve
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan – Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the seasonings and set aside.
- Spread veggies and chicken over a rimmed sheet pan and drizzle with olive oil. Sprinkle on the seasoning mix and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
- Bake 18-20 minutes, then switch to broil for 2-3 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
- Warm tortillas – Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
- Garnish & serve – Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.
Notes
- Make a freezer meal by placing marinated chicken and veggies into a freezer zip-top bag for up to 3 months. Thaw in the fridge overnight and cook according to directions.
- Meal prep – store cooked fajitas in individual portioned airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating – Thaw in the fridge and reheat in the air fryer or oven at 350°F, or in the microwave or stovetop until heated through.
Nutrition Per Serving
Filed Under
More 30-Minute Mexican Recipes
- Baked Chicken Tacos
- Easy Taco Salad
- Mexican Beef and Rice Skillet
- Beef Burritos
- Cilantro Lime Shrimp
- Breakfast Tacos
- Shrimp Fajitas
Super tasty and super quick and easy! My husband loved these fajitas. This is definitely a new staple in our meal rotation!
Love the flavor of these sheet pan fajitas. So easy and so good!
The best kind of recipe, thank you for trying it, Linda!
Hands down the BEST and the EASIEST chicken fajitas ever. I prepped the peppers, onions and chicken in a resealable bag with the oil and seasoning earlier in the day and when it came time to cook them, it was so simple – dinner came together so fast. Can this same method be used for steak fajitas or is there a better way to prep the steak so it doesn’t turn out tough? That always seems to be my problem. Thank you for all your recipes!
Hello Erin! Thank you so much for your amazing feedback and for sharing your experience making this recipe. You can use the same method but I bet the cooking time will be adjusted, steak like flank or skirt is best cooked fast at high heat.
I made these tonight for my family who only eats very mild seasoning. I used 1/2 of seasonings for all except garlic, onion powder, salt and pepper, using as recipe called for. Everyone loved this recipe! Many thanks!!
Did not change a thing.
My family absolutely loved this. Will be part of our dinner rotation for sure!!!!
I’m so glad I tried this recipe!! It was delicious and very easy to prepare! I can tell it’s going to become a family favorite! Yum!
I’m so glad you tried it too, Donna! Thanks for the feedback.
Making this for supper today as we always enjoy it so much. It’s so cold here this winter so we like a taste of sunny Mexico. So easy to make and so delicious to eat. Perfect seasoning and delicious chicken.
Hi Linda, I’m glad to hear you loved these. Thank you for sharing your review with me. Stay warm over there!
I made this, and it was fantastic! Followed the seasoning exactly, but did 1 & a half times and it was so flavorful. I tossed everything in a bowl to stir, then poured it on the sheet pan. Came out perfect!
This comes together so quickly and is delicious. It’s become a family favorite!
I’m so glad to hear this is a family favorite, Jennifer! That’s just awesome.
I just had a Fajita Salad for the first time, at my favorite Mexican restaurant a couple days ago, looking forwarrd to making this at home!
Very tasty and easy to follow recipe! Chicken came out so juicy and delicious. I didn’t have smoked paprika but used extra chilly powder and maybe a dash more olive oil. Yum! 😋
ABSOLUTELY delicious! Thank you for this recipe! Perfect seasoning! We used a smaller piece of chicken, because we like the veggies so much!
I’m so glad to know you loved it!
Can I make this with tofu instead of chicken?
I haven’t tested that, I think it could work. Let us know how it turns out if you test it.