The easiest dinner EVER! Baked Chicken Fajitas Made on a Sheetpan are the quickest meal you can make on a busy weeknight. Tender chicken is perfectly seasoned and cooked along with peppers and onions.
Sheet Pan Chicken Fajitas are the whole package: They’re easy, they’re delicious, they’re ready in about half an hour, and clean-up is a breeze!
There’s not much else to say about this quick and easy fajitas recipe, except that I know your family is going to love it.
Serve your baked chicken fajitas with all of your favorite toppings, like guacamole, pico de gallo, and fresh cilantro. It’s fun to let everyone make their own!
And when dinner is over, you only need to wash one sheet pan, which means that this recipe is perfect for busy weeknights.
Easy Sheet Pan Meals
I have a few other simple and tasty sheet pan meals for you to try as well. Sheet pan chicken thighs with Brussels sprouts are one of my favorites. There’s also sheet pan sausage with squash and potatoes, or sheet pan garlic butter salmon.
Do you know what else is fun to make using just a simple sheet pan? Cake! Texas sheet cake and pumpkin sheet cake with praline frosting are perfect for feeding a hungry crowd.
Ingredients In Sheet Pan Chicken Fajitas
Here’s what you need to make this one pan baked dinner:
- Chicken: Boneless, skinless chicken breasts should be sliced into bite-sized pieces before you get started. The chicken will cook quickly this way, and dinner will be ready sooner.
- Peppers and Onions: I like to use a few different colors of bell peppers for visual interest, but if you only have red or green peppers, that’s fine too! Slice the veggies into thin pieces so that they’ll cook evenly.
- Fajita Seasoning: Skip the pre-made seasoning packets and mix up your own! This recipe is a slightly scaled-down version of my homemade fajita seasoning, and it gives this meal the best smoky, savory flavors.
- Oil: Vegetable oil or avocado oil will keep the chicken and veggies from sticking to the sheet pan while they cook.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Sheet Pan Chicken Fajitas
- Make the Fajita Seasoning: In a bowl, mix together the salt, pepper, chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne, and oregano. You can also preheat the oven to 425°F (220°C) while you’re doing this so that it’s hot and ready to go.
- Set up the Sheet Pan: Add the oil to a large rimmed baking sheet, then add the sliced chicken, sliced peppers, and onion. Season with the fajita seasoning and toss with your hands or kitchen tongs until everything is well coated.
- Bake: Roast in the oven for 10 minutes, then flip everything over and continue roasting for 5 more minutes, or until the chicken is fully cooked. Place the pan under the broiler for 2-3 minutes to char the chicken and veggies.
- Serve: Let the chicken cool for a few minutes, then serve, wrapped in warm flour tortillas with a squeeze of fresh lime juice and your favorite fajita toppings.
Tip!
It can be helpful to keep the chicken on one side of the pan and the veggies on the other. This way, if one or the other is cooking more quickly, it’s easy to remove it to let the rest of the meal finish.
Recipe Tips
- Slice the chicken against the grain: This tip will keep each piece of chicken tender and easy to eat.
- Warm the tortillas: Wrap a stack of flour tortillas with foil, and place the packet in the oven during the last three minutes of baking the fajitas. This way everything will be hot and ready to eat at the same time!
- Keep an eye on the chicken: Depending on how thick you cut the chicken, it may be ready before the veggies are. Cook only until the chicken reaches 165°F/74°C, or it will dry out.
- Try it with chicken thighs. Follow my recipe for baked boneless chicken thighs, but season the chicken using the spice blend from this recipe.
Storing Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
I don’t suggest freezing chicken fajitas, but you can freeze sliced peppers and onions and sliced chicken, separately, in the freezer to cut down on prep time later. Feel free to season them with the fajita seasoning before freezing, or add it just before cooking.
Make Ahead Sheet Pan Chicken Fajitas
Slice the veggies and the chicken and store them separately in the refrigerator for up to 2 days before you plan to bake the fajitas. The seasoning can be made up to 1 month ahead of time if stored in an airtight jar.
What To Serve With Sheet Pan Chicken Fajitas
Baked chicken fajitas are delicious, but they’re even better when you load them up with toppings!
Sour cream, guacamole, pico de gallo salsa, fresh chopped cilantro, and lime wedges are my favorite fajita toppings.
But don’t stop there! Anything you’d add to a taco is fair game here. Add shredded cheese, lettuce, salsa, or sliced jalapenos too.
Traditionally, chicken fajitas are served with tortillas, but you can skip them and wrap the chicken with lettuce leaves. Chicken Fajita Bowls are fun and easy too!
Looking for side dishes to go with fajitas? Try my Mexican Street Corn Salad or Cowbow Caviar.
What is in Fajita Seasoning?
My delicious and easy fajita seasoning is a blend of chili powder, ground cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, dried oregano, and ground black pepper. You’re going to love it!
Other Ways to Make Fajitas
Vegetarian Fajitas – Replace the chicken in this recipe with canned black beans or sliced mushrooms. I have a delicious recipe for Chickpea fajitas made on a sheet pan too.
Stovetop – Marinated steak and veggies are cooked in a skillet in my recipe for The Best Steak Fajitas.
Air Fryer – See my easy recipe for Chicken Fajitas in the Air Fryer! It’s similar to this one, and cooks in even less time. You can also make Air Fryer Shrimp Fajitas.
Instant Pot – Yes, you can use the Instant Pot to make fajitas! Try Instant Pot Fajitas with Chicken or Instant Pot Steak Fajitas.
More Easy Mexican Recipes
Cheesy Chicken Fajita Casserole
Instant Pot Chicken Tinga
Ground Beef Nachos
Beef Enchilada Casserole
Save time with this easy recipe for Sheet Pan Chicken Fajitas! The oven does most of the work here, and cleaning up is super quick too. Pin this recipe for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Sheet Pan Chicken Fajitas
Recipe Video
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 ½ pounds (680 g) boneless and skinless chicken breasts sliced into strips
- 3 bell peppers mixed colors, sliced
- 1 medium yellow onion or white, sliced
- 3 tablespoons vegetable oil or avocado oil
For Serving
- Flour tortillas
- Lime
- Cilantro
- Guacamole
- Pico de gallo
Instructions
- Preheat the oven to 425°F (220°C), or 200°C if using a fan oven.
- In a small bowl, combine the seasoning ingredients and mix (chili powder, ground cumin, garlic powder, onion powder, smoked paprika, cayenne, oregano, black pepper). That’s your fajita seasoning ready. Set aside.
- To a large rimmed sheet pan (I use a half sheet size 18″ x 13″, 46 x 33 cm), add oil, sliced chicken, sliced bell peppers, and sliced onion. Season with the fajita seasoning, salt, and toss with kitchen tongs or your hands until everything is well coated.
- Roast in the oven for 10 minutes, flip, and then roast for 5 more minutes (the internal temperature of the chicken must be 165°F/74°C). Place under the broiler for 2-3 minutes to slightly char the chicken and vegetables. If desired, wrap the tortillas in foil, and add them to the oven in the last 3 minutes so they are warmed up.
- Remove from the oven, allow to cool for a few minutes then serve in flour tortillas, with a squeeze of fresh lime juice, and your favorite toppings.
Notes:
- It can be helpful to keep the chicken on one side of the pan and the veggies on the other. This way, if one or the other is cooking more quickly, it’s easy to remove it to let the rest of the meal finish.
- Keep an eye on the chicken: Depending on how thick you cut the chicken, it may be ready before the veggies are. Cook only until the chicken reaches 165°F/74°C, or it will dry out.
- Warm the Tortillas: Wrap a stack of flour tortillas with foil, and place the packet in the oven during the last three minutes of baking the fajitas. This way everything will be hot and ready to eat at the same time!
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Brenda Cantrell says
Very easy and really yummy
Julie Pollitt says
Looks so delicious! And, I love the picture at the top – so colorful! Making this soon!
Diana says
YAY! I hope you love the recipe, Julie!