Make weeknight dinners a breeze with these easy Sheet Pan Chicken Fajitas! With juicy chicken, bell peppers and homemade fajita seasoning, this one-pan meal is the ultimate family favorite. Ready in no time with minimal prep and cleanup!
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There’s nothing I love more than an easy, breezy one-pan meal, and that’s where my sheet pans really pull their weight. My latest fast, family-friendly dinner recipe to enter our weekly rotation comes in the form of Sheet Pan Chicken Fajitas, complete with a rainbow of veggies.
Why We Love Sheet Pan Fajitas
- Minimal prep, maximum flavor. Slice up chicken breasts, a rainbow of bell peppers and (totally optional) red onions, toss them all together with a quick-fix homemade fajita seasoning, then spread everything on a sheet pan and let your oven do the work.
- One pan = less mess. Sheet pan dinners like this are a total lifesaver on busy nights.
- Perfect for meal prep. The chicken-pepper-onion mixture can be prepped in advance and stored in the fridge for make-ahead gloriousness. Then all that’s left to do is pop it into the oven and gather your serving accompaniments of choice for a fast, fresh sheet pan chicken fajita bar.
- Leftovers taste just as great. The chicken and veggies stay juicy and flavorful on day two, especially when tucked into quesadillas with plenty of shredded Mexican-blend or cheddar cheese.
- Chicken: I use four boneless, skinless chicken breasts, sliced into thin strips so they cook quickly and evenly. Chicken thighs work great, too—just know they might take a couple of minutes longer to cook since they’re a bit thicker.
- Bell peppers + onion: I used a mix of red, yellow, orange and green bell peppers for a colorful, flavor-packed dish. Red onion adds a little bite and extra sweetness once roasted, but yellow onion works just as well if you prefer something milder. Use whatever combo you’ve got—this recipe’s super flexible. Have a few jalapeños lying around? Toss those in too for a little heat and smoky depth!
- Homemade fajita seasoning: Just a simple blend of garlic powder, cumin, oregano, chili powder, paprika, salt and pepper. Making your own lets you dial in the heat and cut back on the sodium compared to store-bought packets.
- Tortillas: Grab your favorite tortillas—store-bought or homemade. (I have recipes for both corn tortillas and flour tortillas that take just 30 minutes to whip up.) Warm them up in a dry skillet or pop them into a tortilla warmer pouch—I bought one years ago and it’s one of my favorite little kitchen tools. Or, skip the tortillas altogether and turn this into a fajita bowl or lettuce wrap.
- Toppings (optional but encouraged!): Sour cream, guacamole, shredded cheese, fresh cilantro, salsa, pickled onions, a squeeze of fresh lime juice… this is your moment to get creative. I love to set out a little DIY toppings bar and let everyone build their perfect fajita.
See the recipe card for full information on ingredients and quantities.
You’ll need two sheet pans for this recipe—no crowding means better roasting and more delicious char. Line them with parchment paper or foil to make cleanup a breeze.
- Prep your ingredients. Slice the chicken breasts and veggies into 1/2-inch strips. Place the chicken strips in one bowl and the veggies in another. Try to keep everything roughly the same size so it all roasts evenly. Set aside.
- Mix up the DIY spice blend. In a small bowl, whisk together all the seasonings.
- Season the chicken and veggies. Drizzle 2 tablespoons of olive oil over the chicken, sprinkle with half the spice blend and toss to coat. This quick chicken fajita marinade adds so much flavor in just minutes. Do the same with the peppers and onions—drizzle with olive oil, sprinkle on the remaining seasoning and toss until everything’s evenly coated.
- Bake. Divide the chicken and veggies between your sheet pans, spreading everything out in an even layer. Pop the baking sheets in the oven and bake for 20–25 minutes, until the chicken is cooked through and the veggies are tender with a little char around the edges.
- Serve. Squeeze fresh lime juice over everything straight from the oven, then serve with warm tortillas and all your favorite toppings!
Serving Ideas
Once your chicken fajitas are hot out of the oven, it’s time for the fun part: building your perfect fajita! This easy sheet pan dinner shines with store-bought or homemade guac (this is my all-time favorite creamy guacamole recipe), salsa verde, sour cream and plenty of shredded cheese. I love adding a sprinkle of Cotija cheese for a salty kick and a handful of pickled red onions for a bit of crunch and sweet and tangy flavor.
And if you’re looking to round out your Mexican night feast, here’s what I love to serve with these sheet pan fajitas:
- Mexican rice
- Black beans or refried beans
- Pico de gallo or fresh pineapple salsa
- Elote corn salad
- Chips and salsa or queso dip
And don’t forget the homemade churros or strawberry margarita popsicles for dessert!
Meal Prep and Storage Tips
- To make ahead: Slice the chicken, peppers, and onions up to 2 days in advance, toss them with the homemade chicken fajita marinade, then store the mixture in an airtight container or zip-top bag in the fridge. When dinnertime rolls around, all that’s left to do is spread everything on a sheet pan and bake as directed.
- Storing leftovers: Once cooked, leftover chicken fajitas can be stored in an airtight container in the fridge for up to 4 days. The seasoned chicken and veggies reheat beautifully and are perfect for quick lunches, quesadillas, or even a fajita rice bowl with Cuban black beans and your favorite toppings.
- Freezing: While you can freeze the raw marinated chicken and veggies for up to 2 months, I don’t recommend freezing the cooked fajitas as the peppers tend to lose their texture after thawing.
Ingredients
- 4 medium chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large red onion
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 cup olive oil, divided
- Tortillas, guacamole, salsa and cheese, for serving
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Cut the chicken into 1/2-inch strips and add them to a medium bowl. Cut the peppers and onions into 1/2-inch strips then add them to a second medium bowl.
- In a small bowl, whisk together the garlic powder, ground cumin, dried oregano, paprika, chili powder, 2 teaspoons kosher salt and ½ teaspoon pepper. Drizzle 2 tablespoons olive oil on the chicken then sprinkle with half the seasoning and toss to combine. Drizzle the remaining 2 tablespoons olive oil on the vegetables then sprinkle with the remaining seasoning and toss to combine.
- Divide the chicken and vegetables among the sheet trays. Bake until the chicken is cooked through, 20 to 25 minutes.
- Remove the baking sheet from the oven and serve the fajitas with tortillas and your choice of toppings, such as guacamole, salsa, cheese and sour cream.
Kelly’s Notes
- I love to serve these with homemade flour tortillas or corn tortillas, crumbled Cojita cheese and pickled red onions.
- To make ahead: Slice the chicken, peppers, and onions up to 2 days in advance, toss them with the homemade chicken fajita marinade, then store the mixture in an airtight container or zip-top bag in the fridge. When dinnertime rolls around, spread everything on a sheet pan and bake as directed.
- Storing leftovers: Once cooked, leftover chicken fajitas can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: While you can freeze the raw marinated chicken and veggies for up to 2 months, I don’t recommend freezing the cooked fajitas as the peppers tend to lose their texture after thawing.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So so delicious! Great game day recipe. Kelly, thank you!
You are so welcome, Lisa! I’m thrilled you enjoyed the recipe!
Thanks, Kelly! We just finished eating this wonderful meal. So easy to put together and bake. PERFECT!
You are so welcome, Christine! I’m thrilled you enjoyed the recipe!
Delicious and easy to prepare!
So glad you enjoyed the recipe, Melissa!
You knocked it out of the park again with this one! Fresh, simple—FABULOUS! I served it with black beans, homemade guacamole and flour tortillas. Thank you for another great recipe!
You are so welcome, Cheryl! I’m thrilled you enjoyed the recipe :)
AWESOME recipe! It’s baseball season for my boys , we’re always on the go. This was a perfect quick meal that was also absolutely delicious. Thanks for sharing
I’m so thrilled to hear you enjoyed the recipe, Donna!
My fussy family loved this.
I would double the amount of spice flavoring next time.
So glad you enjoyed the recipe, Dianna!
YUM!! Sheet pan fajitas are the BEST! Great recipe :)
Thank you so much, Christina!
These were AWESOME. I love that my stove didn’t get all greasy and splattered and the flavor was spectacular. Served them with warm corn tortillas, guacamole and my homemade salsa. Huge hit!
Any way to make this using shredded rotisserie chicken breast? Looks delicious!
Absolutely! Just toss the warm shredded chicken with the taco seasoning and roast the veggies on the sheet pan.