These sheet pan chicken fajitas are all about bold flavor and easy cleanup. The chicken comes out tender, the veggies get a little caramelized around the edges, and everything soaks up the savory blend of spices. Load it all into warm tortillas and you’re good to go.
Why These Sheet Pan Chicken Fajitas Work
- Fast: No marinating or extra steps and everything comes together on the pan. No extra dishes. Perfect when you want something quick but still homemade.
- Customizable: Add the fajita toppings you like and skip the ones you don’t. I like chopped cilantro, sour cream, and a drizzle of Cholula.
- Great for leftovers: This recipe serves six, and the leftovers reheat well for lunch or another easy meal later in the week.
Fajitas are on the menu in some form almost every week at my house, and my chicken fajitas in the slow cooker are another favorite. Fajitas also work well for meal prep, so I like having leftovers ready for lunches throughout the week.
These have a similar flavor to my chicken fajita pasta with homemade seasoning mix. I prefer mixing my own fajita seasoning because I can adjust the spices and heat to suit my taste.
Ingredients and Substitutions
- Chicken breasts – Chicken thighs also work well if you want something juicier. Chicken thighs will take longer to cook.
- Bell peppers – Use any color you like or swap in poblano peppers for a different flavor
- Yellow onion – Red or white onion will also work
- Olive oil – Any neutral cooking oil will work
- Chili powder – No substitutions
- Ground cumin – No substitutions
- Paprika – Smoked paprika adds a deeper flavor if you prefer
- Salt and pepper – No substitutions
- Garlic powder – Fresh minced garlic can be used but the powder blends more evenly
- Onion powder – No substitutions
- Oregano – Dried Mexican oregano is great if you have it
- Cayenne pepper – Leave it out if you want less heat
- Flour tortillas – Corn tortillas or low carb tortillas can be used
* You can substitute a packet of fajita seasoning mix for the homemade seasoning if you prefer.
Mandy’s Top Tip
For extra flavor, let the chicken and veggies sit in the seasoning mix for ten to fifteen minutes before baking. It helps everything soak in and gives a little boost to the final dish.
Tips for Success
Even slices – Slice the chicken and veggies as evenly as you can so they cook at the same rate.
Avoid crowding – Spread everything out on the pan as evenly as possible. It’s ok if some things overlap slightly, but you want to avoid large piles in one area.
Flip halfway – Flip the chicken and veggies halfway through cooking for even browning.
Warm tortillas – Wrap the tortillas in foil and add them to the sheet pan during the last 5 minutes of baking so they’re warm and pliable for serving.
Making the Easy Chicken Fajitas
Mix the homemade fajita seasoning, then coat the sliced chicken, peppers, and onions with the olive oil and seasoning. Spread everything evenly on the sheet pan and bake, flipping halfway through, then warm the tortillas on the pan during the last 5 minutes.
Mix seasoning in a small bowl.
Sprinkle the seasoning evenly over the pan.
Drizzle oil over sliced chicken and vegetables.
Toss until evenly combined.
Frequently Asked Questions
I use a 12×16-inch rimmed sheet pan for this recipe, but any large rimmed sheet pan with similar dimensions will work. It should give the chicken, peppers, and onions enough room to spread out in an even layer without piling everything together.
The chicken should reach an internal temperature of 165°F in the thickest pieces. The vegetables should also be tender and lightly browned around the edges.
Yes. The chicken, peppers, and onions can be sliced ahead of time, but keep the raw chicken and vegetables in separate covered containers in the refrigerator until you’re ready to cook. The seasoning can also be mixed in advance, so everything is ready to go when it’s time to assemble the sheet pan.
Want to be the first to know when more easy dinner recipes are published? Sign-up for our email list below!
More Easy Sheet Pan Dinners?
Keep dinner and cleanup simple with these easy sheet pan recipes.
- Sheet Pan Chicken Thighs and Veggies
- Sheet Pan Shrimp Fajitas
- Sausage, Peppers, and Potatoes Sheet Pan
Did you make these easy sheet pan fajitas? Let me know how it turned out by leaving a comment and ⭐ rating below!
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced into 1/4 inch thick strips
- 3 medium bell peppers sliced into 1/4 inch thick strips
- 1 large yellow onion sliced into 1/4 inch thick strips
- 3 tablespoons olive oil
- 10-12 flour tortillas
Seasoning
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon cracked black pepper
- pinch cayenne pepper optional
Instructions
- Preheat your oven to 425°F.
- In a small bowl, mix all the spices together to make the seasoning blend.
- Spread the sliced chicken, bell peppers, and onion on the sheet pan.
- Drizzle the olive oil over the chicken and vegetables, then sprinkle the seasoning evenly over the top. Toss everything together on the pan until evenly coated, then spread it into an even layer.
- Bake for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
- Wrap the tortillas in foil and add them to the sheet pan during the last 5 minutes of baking.
- Fill the warm tortillas with the chicken and veggie mixture. Add your favorite toppings and serve.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Allow to cool completely, then place in a freezer-safe container and freeze for up to 3 months.
- Reheat: Reheat the chicken and vegetables in a 350°F oven for 10 minutes or until heated through. For individual portions, microwave in 30-second increments until heated through.
- I use a 12×16-inch rimmed sheet pan for this recipe. A large rimmed sheet pan with similar dimensions will also work.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.