These sheet pan chicken fajitas are a game-changer for busy weeknights! With just 30 minutes of baking and a single pan, you can have a flavorful, family-friendly dinner on the table.
Sheet Pan Chicken Fajitas
Whether you're cooking for your family or hosting Cinco De Mayo party, these fajitas are sure to impress. Plus, they’re beginner-friendly—no stress, no mess, just delicious results!
I’ve spent years as a home cook and food blogger perfecting healthier recipes that busy families can enjoy.
These fajitas are a great example of cooking from scratch with fresh ingredients, making your meals healthier without compromising flavor.
Let me show you how easy this is to make—you’ll nail it on the first try.
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.
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Ingredients
- Bell peppers – Red, yellow, and orange. For color and natural sweetness.
- Chicken - Chicken breasts are fine, but they will stay juicy and tender. And don't miss the shrimp and steak fajitas variation!
- 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.
- 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!
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
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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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