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 that perfect blend of spices. Load it all into warm tortillas and you’re good to go.
Why You Need To Make These Easy Oven Chicken Fajitas
- 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: Easy to customize with your favorite toppings. Add what you love, skip what you don’t. I like chopped cilantro, sour cream and a drizzle of Cholula.
- Big Batch: Makes plenty, which means fewer nights wondering what’s for dinner. It also reheats like a dream for meal prep or leftovers.
Easy Mexican inspired meals like these sheet pan fajitas and my Chicken Fajita Pasta are a go-to in my house. We love the bold flavors I love that cleanup is minimal! I make these sheet pan fajitas at least once a month and we save the leftovers for easy meal prep lunches for the rest of the week.
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
- Sea salt – Kosher salt works too
- 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
- Cracked black pepper – Ground black or white pepper is fine
- Cayenne pepper – Leave it out if you want less heat
- Flour tortillas – Corn tortillas or low carb tortillas can be used
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 – Warm the tortillas before serving so they’re soft and pliable.
Making the Easy Chicken Fajitas
This recipe comes together fast. You’ll mix the spices, toss everything on a sheet pan and roast until the chicken is cooked through and the veggies are tender. That’s all there is to it.
Mix seasoning in a small bowl.
Sprinkle the seasoning evenly over the pan.
Drizzle oil over sliced chicken and vegetables.
Toss until evenly combined.
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Want more sheet pan recipes?
Here’s a few of my favorites!
- Sheet Pan Chicken Thighs and Veggies
- Sheet Pan Shrimp Fajitas
- Sausage, Peppers, and Potatoes Sheet Pan
Did you try 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 degrees F.
- In a small bowl, mix all the spices together to make the seasoning blend.
- In a large bowl, combine the sliced chicken, peppers and onion. Drizzle with olive oil and sprinkle the seasoning over top. Toss everything to coat evenly.
- Spread the chicken and veggies on the sheet pan in an even layer.
- Bake for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the veggies 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
Freeze: Allow to cool completely, then place in a freezer-safe container and freeze for up to 3 months.
Reheat: Warm in the oven at 350 degrees for 10 minutes or until heated through. Or microwave in 30 second increments.
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.