Easy Sheet Pan Chicken Fajitas

Not only are these Sheet Pan Chicken Fajitas full of color, flavor and nutrition, but everything goes in and comes out of the oven at the same time! No complicated steps to follow with multiple additions.

Spice things up with this recipe for Sheet Pan Chicken Fajitas

While I MAKE a lot of sheet pan dinners for my family, I haven’t published a lot around here, so I’m working to change that.

All good sheet pan recipes should have one thing in common: you can make a whole meal (or the vast majority of it) on one sheet pan.

But under the term “sheet pan dinners,” some recipes are more complicated than others.

A lot of recipes call for adding different ingredients at different times, and by the time you’ve opened and closed the oven a half dozen times, it’s feeling, well, less than simple.

These Sheet Pan Chicken Fajitas are made on one pan (just add some warmed tortillas for serving) and the best part is, you put everything on the pan at once, pop it in the oven, and forget about it for a bit!

Sheet Pan Fajitas Chicken ingredients

• chicken breast – the main protein in this dish. You can also use boneless chicken thighs or chicken tenderloins here!
• onion – I like red onion for fajitas, but I discuss other options below.
• bell peppers – you’ll need three bell peppers for these easy sheet pan chicken fajitas. I like to use one red, one yellow and one green, but the color combo is up to you.
• vegetable oil – for coating the chicken and veggies so they don’t stick to the sheet pan. You can also use avocado oil, grapeseed oil or canola oil.
• spices – I use a combo of chili powder, oregano, garlic powder, cumin, kosher salt and ground black pepper to season the chicken and veggies. You can also substitute a 1 ounce packet (2 tablespoons) of prepared chicken fajita seasoning (McCormick brand is a good one) in place of all the spices.
• lime juice – to drizzle on this chicken fajitas sheet pan at the end to add a little tangy element.
• cilantro – I like this for adding a fresh, herby note, but cilantro haters are free to skip it.
• tortillas – for serving. Either flour or corn will work, but I prefer flour.

What kind of onion is used in fajitas?

For this recipe, I used a half of a large red onion. The mild, slightly sweet flavor complements the other ingredients without overpowering them.

If you don’t have a red onion, you can also use yellow or white onion. Even green onions, cut crosswise into 2-inch pieces work well here.

How to make Sheet Pan Chicken Fajitas

1. Preheat the oven and line a rimmed baking pan with foil or parchment for easy clean up.
2. Stir together your spices.
3. Place the chicken, onion and peppers in a large bowl. Add the oil and spices and toss until everything is evenly coated.
4. Spread the chicken and veggies in an even layer on the baking pan.
5. Bake for about 15 minutes or until the veggies are tender and the chicken is cooked through (internal temp of 165 degrees F).
6. Drizzle with lime juice, sprinkle with cilantro, and serve!

Should you slice chicken before cooking for fajitas?

Yes, it’s a good idea to slice chicken into strips before cooking your fajitas. Aim to slice your chicken into strips that are about 1/2-inch thick.

This will ensure quicker cooking and allow the chicken to absorb more of the flavorful seasonings.

How do you know when chicken fajitas are ready?

The chicken needs to reach an internal temperature of at least 165 degrees F. Additionally, you’ll want the vegetables to be soft and tender for the best sheet pan fajitas chicken.

How to serve this Chicken Fajitas Sheet Pan recipe

My favorite way to serve these sheet pan chicken fajitas is the most classic way – flour tortillas! But there are lots of great options:

• RICE BOWL – serve the chicken and veggie mixture over white rice, brown rice or Mexican rice.
• SALAD – allow the fajita mixture to cool for 10 minutes or so, and then serve it over chopped lettuce or spinach.
• ALL THE GARNISHES – you don’t have to stop at just cilantro. Add avocado or guacamole, salsa, sour cream or cheese (more on this below).

What kind of cheese do you use for fajitas?

These fajitas don’t necessarily NEED cheese at all, because they are delicious as-is. But if you want to add cheese, common choices for fajitas include Cheddar, Monterey Jack or a shredded Mexican cheese blend.

Make it a fiesta with a Fajita Bar!

Use this recipe as a starting point for your next gathering, and turn it into a DIY fajita bar!

My fajita bar post will give you all the details, but everybody will get you customize their fajitas to their liking with all sorts of toppings and side dishes.

Storing this recipe for Sheet Pan Chicken Fajitas

Any leftover Sheet Pan Chicken Fajitas store well in an airtight container in the refrigerator up to 3 days.

Reheat with a splash of water in the microwave or oven, or on the stove, until heated through.

Chicken Sheet Pan Fajitas FAQs