These sheet pan chicken fajitas are perfect when you want all the flavor of classic fajitas without standing over a hot stove.
Traditional fajitas are cooked on a sizzling pan, which can be messy and time-consuming. This oven-baked version is completely hands-off. Just toss everything on a sheet pan and let the oven do the work.
It's an easy 30-minute weeknight dinner made with simple ingredients, juicy chicken, and roasted peppers that come out tender and slightly caramelized.
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Easy Sheet Pan Chicken Fajitas
It's simple, beginner-friendly, and perfect for feeding the whole family. Plus, you can easily meal prep a double batch and use leftovers for lunches all week.
Why This Recipe Works
- No stovetop cooking required
- Everything cooks in one pan
- Ready in about 30 minutes
- Minimal cleanup
- Perfect for busy weeknights
Can I use pre-cooked chicken?
Yes! Simply toss the cooked chicken with the spices and veggies, then bake for about 15 minutes to heat through and blend the flavors.
Ingredients
- Bell peppers - Red, yellow, and orange. For color and natural sweetness.
- Chicken - Chicken breasts work great, but chicken thighs stay even more juicy and tender.
- Spices - These spices are my go-to for fajitas. Check the full list in the recipe card below.
- Garlic - We'll need both, fresh and powder! Fresh garlic adds a savory, almost sweet taste when it roasts with the chicken and peppers.
- Cilantro - It's not a fajita without fresh cilantro! I always add a generous sprinkle at the end.
- Lime - I squeeze a whole lime over the top right before serving. It makes everything pop with a zesty freshness that just ties it all together.
- Flour tortillas - Soft and warm tortillas are perfect for wrapping up all that flavorful goodness. I like to warm them up a bit before serving, so they're extra soft and pliable.
📋 You can find the full ingredient list in the Recipe Card below the article.
What's the Best Way to Warm Tortillas?
You can heat them in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and warm in the oven.
How To Make Sheet Pan Chicken Fajitas
- Preheat the oven: Set your oven to 375°F (190°C) so it's ready when your fajitas are assembled.
- Season the chicken and veggies: In a large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, chili powder, dried oregano, cumin, salt, and black pepper. Toss until the chicken is well-coated. Add minced garlic, sliced bell peppers, and red onion. Mix everything until evenly coated.
- Prepare the sheet pan: Line a sheet pan with parchment paper or lightly grease it. Spread the seasoned chicken and veggies in a single layer to ensure even cooking.
- Bake the fajitas: Place the sheet pan in the oven and bake for 30-35 minutes, stirring halfway through. The chicken should be fully cooked and lightly browned.
- Warm the tortillas: While the fajitas bake, warm your tortillas according to the package instructions or your preference.
- Assemble the fajitas: Add a generous scoop of the chicken and veggie mixture to each tortilla. Squeeze fresh lime juice over the filling and top with avocado, sour cream, shredded mozzarella 9or Oaxaca cheese, queso fresco), and chopped cilantro.
How do I know the chicken is fully cooked?
Typically, chicken is done when it reaches an internal temperature of 165°F. However, I like to cook it until 155°F and then remove it from the oven to let it come to 165 (so juicy!)
Tips
- Use chicken thighs. For extra juiciness, substitute chicken thighs for chicken breasts.
- Don't overcrowd the pan. This is the #1 mistake. If the pan is too full, the chicken and veggies will steam instead of roast.
- Spice it up. Add a pinch of cayenne or extra chili powder for more heat. Some spicy peppers will taste amazing here too.
- Make it dairy-free. Skip the mozzarella and sour cream, or use plant-based alternatives.
- Try different veggies. Zucchini or mushrooms would work beautifully here.
- Meal prep. Make a double batch and enjoy fajitas for lunch all week! Use it in tacos, wraps or other Mexican dinners.
What To Serve With Sheet Pan Chicken Fajitas
I love serving these fajitas with simple and flavorful sides:
- Chips and salsa
- Cilantro lime rice or low-carb broccoli or cauliflower rice
- Refried beans
- Corn dip
- Pico de gallo
- Guacamole or spicy crema
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze the chicken and veggie mixture (without tortillas) in a freezer-safe bag for up to 2 months.
- To Make Ahead. Prep the chicken and veggies, then store them in the fridge until ready to bake.
- To Reheat. Warm in the oven at 350°F or in a skillet until heated through. I love using leftovers for fajita pasta.
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Recipe Card
Sheet Pan Chicken Fajitas (Easy Weeknight Dinner, One Pan)
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INGREDIENTS
For Chicken
- 1 ½ pounds chicken, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder, regular or Mexican chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 garlic cloves, minced
- 1 handful fresh cilantro, chopped
- 2 tablespoon olive oil
- 2 tablespoon sour cream, for topping
For Topping
- 1 avocado, diced
- 1 cup mozzarella, shredded
- 1 lime, juiced
- 12 tortillas, I used flour tortillas
INSTRUCTIONS
- Preheat the oven: Set your oven to 375°F so it's hot and ready when your fajitas are assembled.
- Season the chicken: In a large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, chili powder, dried oregano, cumin, salt, and black pepper. Toss until the chicken is well-coated.1 ½ pounds chicken, 1 red onion, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon cumin, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoon olive oil, ½ teaspoon onion powder
- Add veggies: Add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything until evenly coated.1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 2 garlic cloves, 1 red onion
- Prepare the sheet pan: Line a sheet pan with parchment paper or lightly grease it. Spread the seasoned chicken and veggies evenly in a single layer across the pan to ensure even cooking.
- Bake the fajitas: Place the sheet pan in the oven and bake for 30-35 minutes, or until the chicken is fully cooked and lightly browned. Stir halfway through to ensure even cooking. Check the chicken for doneness before removing it from the oven.
- Warm the tortillas: While the fajitas bake, warm your tortillas according to the package instructions or your preference.12 tortillas
- Assemble the fajitas: Add a generous scoop of the cooked chicken and veggie mixture to each tortilla. Squeeze fresh lime juice over the filling and top with diced avocado, sour cream, shredded mozzarella, and chopped cilantro.1 handful fresh cilantro, 2 tablespoon sour cream, 1 avocado, 1 cup mozzarella, 1 lime
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze the chicken and veggie mixture (without tortillas) in a freezer-safe bag for up to 2 months.
- To Make Ahead. Prep the chicken and veggies, then store them in the fridge until ready to bake.
- To Reheat. Warm in the oven at 350°F or in a skillet until heated through. I love using leftovers for fajita pasta.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Sheet Pan Fajitas: FAQs
Simply toss the cooked chicken with the spices and veggies, then bake for about 15 minutes to heat through and blend the flavors.
Lettuce wraps, naan, or pita bread are great low-carb or creative alternatives.
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