Sheet Pan Chicken Fajitas is a simple, one-pan meal where sliced chicken breast, bell peppers, and onions are tossed with a blend of fajita spices and olive oil, then roasted in the oven until tender and flavorful in just 30 minutes.
The result is colorful caramelized veggies mixed with juicy and slightly charred chicken with bold Tex-Mex flair, perfect for stuffing into warm tortillas and topping with sour cream, guacamole, cheese, or salsa. Ideal for busy weeknights, this one-pan wonder is a quick and delicious way to enjoy all the flavors of classic fajitas. You will also love to try other fajita recipes, such as Chicken Fajita Rice Bowl and Chicken Fajita Quesadillas.
Recipe Summary
Cuisine: Tex-Mex / Mexican-Inspired
Prep and Cooking Time: Approximately 30 minutes
Cooking Method: Oven Roasting (Sheet Pan)
Skill Required: Beginner-friendly
Why You’ll Love This Recipe
Quick and Easy: Everything cooks on one sheet pan in about 30 minutes, it’s perfect for busy weeknights.
Packed with Flavor: A bold homemade fajita seasoning brings smoky, zesty flavor to juicy chicken and tender veggies.
Minimal Cleanup: One pan means fewer dishes to wash and more time to enjoy your meal.
Crowd-Pleasing and Customizable: Serve buffet-style with tortillas and toppings so everyone can build their own fajitas just the way they like.
Ingredients
Boneless skinless chicken breast: This Juicy, lean protein soaks up all the bold fajita seasoning well, making it juicy and flavorful when roasted.
Extra virgin olive oil: Helps coat the chicken and veggies for even roasting and adds richness.
Bell peppers (red and green): Bring sweetness, vibrant color, and a tender-crisp texture.
Red onion: Adds sharpness and a slightly sweet bite once roasted.
Fajita Seasoning: This recipe needs the following spices: garlic powder, onion powder, paprika, black pepper, salt, cumin, chili powder, coriander powder, and cayenne pepper.
How to Make Sheet Pan Chicken Fajitas
Start by preheating the oven to 425°F.
Slice the chicken breast into ½ inch thick strips, and cut those in half so they’re not too long. Place on a sheet tray.
Cut the onions into thin half-moons and place them next to the chicken on the sheet tray. Next, slice the bell peppers into ¼ inch thick sticks and add to the tray.
In a small bowl, combine the garlic, onion, paprika, black pepper, salt, chili powder, cumin, coriander, and cayenne (if using). Sprinkle the seasoning mixture all over the chicken and the vegetables.
Now, drizzle the extra olive oil onto the chicken and vegetables, and rub the olive oil and seasonings into everything well so it’s all well coated.
Place into the preheated oven and bake for 30-35 minutes, or until cooked and everything is well done.
Serve with flour tortillas, sour cream, guacamole, cheese, pico de gallo, and any salsa.
Serving Suggestions
Serve sheet pan chicken fajitas straight from the oven while the chicken is juicy and the veggies are perfectly tender. Warm up some flour or corn tortillas, and load them up with the fajita mixture.
Add a dollop of sour cream, a scoop of guacamole, some shredded cheese, and a spoonful of pico de gallo or your favorite salsa for a complete Tex-Mex experience.
To round out the meal, serve these fajitas with sides like Mexican rice, refried beans, or a fresh corn salad. For a lighter option, turn them into fajita bowls with a base of rice or lettuce. And don’t forget to squeeze some fresh lime juice on top; it brings all the flavors together beautifully.
Variations
Protein Variations: To make steak fajitas, use flank or skirt steak, sliced thinly against the grain. For a seafood twist, use peeled and deveined shrimp—just roast for 8–10 minutes.
Vegetable Add-ins: Add zucchini, mushrooms, corn, or cherry tomatoes for more veggie variety. Use yellow or orange bell peppers for a different pop of color.
Spice Adjustments: Omit the cayenne and chili powder if you prefer your fajitas less spicy. Conversely, add crushed red pepper flakes or sliced jalapeños to increase the heat.
Recipe Tips
Cut everything evenly: Slice chicken and veggies into uniform sizes to ensure even cooking.
Don’t overcrowd: Use two pans if needed to avoid steaming the ingredients, this gives better caramelization.
Make it ahead: Marinate the chicken and chop the veggies the night before to make dinner a breeze.
Warm the tortillas: Heat them on a skillet or directly over a gas burner for a more authentic, toasty flavor.
Use leftovers wisely: Turn any leftovers into fajita bowls, quesadillas, or wraps the next day.
Storage Tips
Refrigerating: Transfer the cooked chicken and vegetables to an airtight container and store in the fridge for up to 4 days. I recommend storing tortillas and toppings like sour cream or guacamole separately.
Freezing: It is best to freeze raw chicken before baking. So, prepare chicken and veggies, season them well, place them uncooked in a freezer container or bag, and freeze for 2-3 months. When ready to make, thaw overnight in the fridge, arrange on a sheet pan, and bake as instructed.
Reheating: Sauté the chicken and veggies in a skillet on the stovetop over medium heat until warmed through. You can also reheat leftovers in the microwave or the oven at 350°F for 10–12 minutes, covered with foil.
Frequently Asked Questions
Yes! Chicken thighs are a great substitute and tend to stay juicier during baking. Just slice them thinly as you would with breasts.
Absolutely. You can slice the chicken and veggies and mix them with the seasoning and oil up to 24 hours in advance. Store in the fridge until ready to bake.
If you don’t have all the spices, a store-bought fajita or taco seasoning works in a pinch. You can also use a mix of paprika, cumin, garlic powder, and salt as a simple base.
More Recipes To Try
Copycat Chipotle Chicken Burrito Bowl
Palestinian Qidreh (Spiced Lamb and Rice)
Middle Eastern Chuck Roast (Oven Braised)
Egyptian Moussaka (Eggplant and Ground Beef Tomato Bake)
Macarona Bil Lahme (One Pot & Under 30 Minutes)
Kabuli Pulao (Afghanistan’s National Dish)
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Sheet Pan Chicken Fajitas (30 minutes)
Ingredients
- 2 pounds boneless skinless chicken breast
- ⅓ cup extra virgin olive oil
- 3 large bell peppers preferably red and green
- 1 large red onion or 2 small onions
Fajita Seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt I use table salt, so salt to taste
- 1½ teaspoons cumin
- 1½ teaspoons chili powder
- 1 teaspoon coriander powder
- cayenne to taste
Instructions
- Start by preheating the oven to 425°F.
- Slice the chicken breast into ½ inch thick strips, and cut those in half so they're not too long. Place on a sheet tray.
- Cut the onions into thin half-moons and place them next to the chicken on the sheet tray. Next, slice the bell peppers into ¼ inch thick sticks and add to the tray.
- In a small bowl, combine the garlic, onion, paprika, black pepper, salt, chili powder, cumin, coriander, and cayenne (if using). Sprinkle the seasoning mixture all over the chicken and the vegetables.
- Now, drizzle the extra olive oil onto the chicken and vegetables, and rub the olive oil and seasonings into everything well so it’s all well coated.
- Place into the preheated oven and bake for 30-35 minutes, or until cooked and everything is well done.
- Serve with flour tortillas, sour cream, guacamole, cheese, pico de gallo, and any salsa.
Notes
- Cut everything evenly: Slice chicken and veggies into uniform sizes to ensure even cooking.
- Don’t overcrowd: Use two pans if needed to avoid steaming the ingredients, this gives better caramelization.
- Make it ahead: Marinate the chicken and chop the veggies the night before to make dinner a breeze.
- Warm the tortillas: Heat them on a skillet or directly over a gas burner for a more authentic, toasty flavor.
- Use leftovers wisely: Turn any leftovers into fajita bowls, quesadillas, or wraps the next day.
