Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are an easy, one pan meal that’s ready in less than 30 minutes. Fast, fresh, and loaded with flavor, this simple meal will become a dinnertime favorite!
You’ll also enjoy this Chicken Fajita Pasta and Instant Pot Steak Fajitas!
I think I found my new favorite sheet pan recipe.
You know, the kind that’s easy to prep, quick to cook, and full of flavor. These chicken fajitas fit the bill and have already earned a spot in my monthly dinner rotation.
How can you not love a sheet pan dinner? Everything goes on one pan, less mess, less cleanup, and more time to actually enjoy your evening.
You can even chop the veggies and chicken ahead of time, then just toss everything together when it’s time to cook. The peppers, onions, and chicken get coated in zesty seasoning and roasted to perfection.
And the best part? These baked chicken fajitas are so versatile. Load them into tortillas, spoon over greens, or turn them into a taco salad. The possibilities are endless!
Sheet Pan Chicken Fajitas Ingredients:
These sheet pan chicken fajitas are the ultimate weeknight win—fresh, colorful, and ready in no time. Tender chicken, vibrant peppers, and bold spices roast together on one pan for a flavorful, fuss-free meal. Serve with warm tortillas, a squeeze of lime, and a sprinkle of cilantro for an easy dinner everyone will love.
- Red, yellow, and green bell peppers
- Red onion
- Chicken breasts
- Olive oil
- Seasonings (chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper)
- Lime
- Cilantro
- Tortillas for serving, if desired
How to Make Oven Baked Chicken Fajitas:
Making oven-baked chicken fajitas couldn’t be easier. Just toss the chicken and veggies with spices, spread them on a sheet pan, and let the oven do the work. In under 30 minutes, you’ll have a sizzling, flavorful dinner ready to serve.
- In a large bowl, combine the chopped veggies, chicken, and olive oil. Stir to combine.
- In a small bowl, mix the seasonings and then sprinkle over the veggies and chicken. Toss thoroughly to combine, ensuring everything is coated in the seasoning mixture.
- Spread the veggies and chicken evenly onto a large baking pan and cook for 15-20 minutes, or until chicken is cooked through and has reached an internal temperature of 165°F.
My Favorite Chicken Fajitas Sides:
I like to serve these homemade chicken fajitas with a side of chips and homemade salsa; easy Mexican rice; or guacamole and sour cream.
How long do chicken fajitas last?
This fajita recipe will last in an airtight container in the refrigerator for up to three days.
Fajita Toppings to Try:
- Cilantro
- Shredded cheese
- Salsa
- Sour cream
- Guacamole
Can I freeze Easy Chicken Fajitas?
You sure can! Simply let the chicken and veggies cool to room temperature and then store in a freezer-safe container or ziploc bag in the freezer for up to three months.
Tips for the Best Chicken Fajitas:
- Be sure to slice the vegetables and chicken into the same size pieces. Otherwise, they might cook unevenly and turn out too dry/undercooked when the timer goes off.
- Be sure to cook the chicken until it reaches an internal temperature of 165°F.
- Drizzle some fresh lime juice and chopped cilantro over the chicken and veggies before serving for extra flavor.
Looking for More Sheet Pan Dinners? I’ve got you covered!
- Sheet Pan Rosemary Herb Pork Chops & Potatoes
- Banana Chocolate Chip Sheet Pan Pancakes
- Sheet Pan Garlic Herb Salmon & Asparagus
- Sheet Pan Sausage and Gnocchi
- Instant Pot Steak Fajitas
Sheet Pan Chicken Fajitas
Ingredients
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into chunks
- 1 pound boneless skinless chicken breasts, cut into strips
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Lime, cilantro, tortillas, if desired
Equipment
Instructions
- Preheat oven to 425°F. Line a large baking pan with parchment paper or lightly grease with cooking spray. Set aside.
- In a large bowl, add the sliced vegetables, chicken, and olive oil. Stir to combine. Set aside.
- In a small bowl, combine chili powder, garlic powder, cumin, onion powder, paprika, salt and pepper. Sprinkle over vegetables and chicken and thoroughly toss to coat, ensuring every piece is seasoned.
- Spread evenly onto prepared pan. Bake for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Drizzle with fresh lime juice and chopped cilantro, if desired, and serve with tortillas.
Notes
- Chicken fajitas will keep in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making these Sheet Pan Chicken Fajitas above the recipe box.
We loved it!! Super easy and delicious! Simple clean up! Thank you for the recipe we will definitely have this again!!
I’m so happy to hear that, Janet! Thanks for stopping by and letting me know how it turned out!