One of my favorite date spots to go with my husband is a high-end authentic Mexican restaurant in downtown Denver where we always order the sizzling fajitas to share. But when I want those favorite flavors at home in a family friendly (and less expensive) way, I make these sheet pan chicken fajitas. Baking the chicken and veggies on a sheet pan is such a simple way to make fajitas. And everything comes together so quickly.
Why This Is One Of My Go-To Recipes
Healthy and delicious: This well-rounded recipe is so tasty. And it’s a bonus that it provides everything I look for in a dinner to feed my family. It has plenty of veggies (cooked just the way my kids like them), lean protein, energizing carbs, fiber, and not a lot of saturated fat.
Versatile, family-favorite meal: This chicken sheet pan recipe is an easy one to serve to people with different flavor preferences and dietary needs. My husband, for example, who has celiac, needs everything to be gluten free, so he enjoys the fajitas on corn tortillas. But my kids prefer it on flour tortillas, while I like them either way, or even on top of a baked sweet potato or rice. Everyone can add the toppings they want to enjoy fajitas in their own way.
Makes a lot of servings: This recipe makes 8 cups of the cooked chicken strips and veggies, which is typically enough to make 12 to 16 fajitas (or even more). I find that it’s an appropriate amount to serve 6 to 8 people, or a smaller number of people knowing there will be leftovers (which I always appreciate).
Easy cleanup: Since the veggies and chicken cook together on a sheet pan, I’m not left with a pile of dirty dishes at the end of this quick meal.
Ingredient Notes And Substitutions
Fajitas are one of my favorite healthy chicken recipes. They’re so delicious and only require a few real-food ingredients, including:
- Chicken – Most often I make these fajitas with boneless skinless chicken breasts, but chicken thighs also work just fine. Just be sure to cut the chicken into thin strips so they cook evenly, and read labels to look for quality poultry.
- Bell peppers – For colorful fajitas, I like to use a bag of tri-color peppers, but any color will work. They add both color and nutrition, including tons of vitamin C and potassium, to this dish.
- Yellow onion – A sweet onion is essential to good, flavorful fajitas, so I opt for a Vidalia onion when available. A red onion also works, but I definitely prefer yellow.
- Fajita seasoning spices – To make the homemade fajita seasoning, gather chili powder, cumin, garlic powder (or onion powder), oregano, paprika, salt, and pepper. This homemade seasoning mix also can be used as a chicken fajita marinade when mixed with oil and fresh lime juice. A store-bought packet of fajita seasoning or taco seasoning also can be used.
- Avocado oil – I drizzle a tablespoon of avocado oil or olive oil over the chicken and veggies to help the seasonings adhere and to prevent the ingredients from sticking when they get put on the hot baking sheet
Find the ingredient list with exact measurements in the recipe card below.
How To Make Sheet Pan Chicken Fajitas
Making fajitas on a sheet pan is a genius method that results in piping hot chicken and veggies. Serve it right at the table, allowing everyone to assemble their own.
- Start with a hot sheet pan: To help the chicken and veggies cook faster and stay moist, I heat a large baking sheet pan in the oven to warm up while the oven preheats.
- Season the chicken and vegetables: I stir together a quick fajita seasoning mix and toss it in a bowl with the chicken strips and sliced onions and bell peppers. I miss the ingredients together by hand to make sure everything gets nicely coated.
- Sizzle on the pan: When the oven is preheated, I use a hot pad to remove the hot sheet pan from the oven. Then I mist it with nonstick spray and add the seasoned chicken and veggies right to it. Everything gives that satisfying fajita sizzle as it hits the hot pan. Then I return it to the oven until the chicken is cooked through, which takes 14 to 16 minutes.
- Serve and add toppings: I serve the cooked chicken and veggies right out of the oven when they’re still piping hot. I set out warm tortillas and a variety of toppings so everyone can assemble their own perfect fajitas right at the table.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
A Variety Of Serving Options And Toppings
Serving these easy sheet pan chicken fajitas couldn’t be easier. I make them as a Cinco de Mayo recipe, and also many other times throughout the year for a weeknight dinner that is always good. While the recipe is baking in the oven, I prep the toppings and serving options, including:
- Sour cream
- Guacamole or sliced avocado
- Corn tortillas
- Flour tortillas (or grain-free tortillas)
- Pico de gallo
- Fresh cilantro
- Lime wedges
- Shredded cheese
- Sliced jalapeño
The fajita chicken and veggies are also good served as a rice bowl over cilantro lime rice with roasted zucchini and a variety of toppings. Or, I also like it spooned over a baked sweet potato and served as a chicken fajita salad.
Storing For Later And Reheating
The cooked chicken and veggies store well in an airtight container in the fridge for up to 4 days. Or, freeze the cooled leftovers for up to 3 months.
For easy meal prep, the chicken and veggies can be cooked up to 3 days in advance. Then simply reheat it for a quick new recipe for dinner that’s ready to go.
To reheat, simply reheat the fajita filling in a skillet on the stovetop until it’s warmed again. Or, heat it in a microwave for about 1 minute.
Sheet Pan Chicken Fajitas Recipe
This method for making chicken fajitas on a sheet pan is genius. It’s a simple and fast way to make flavorful cooked chicken and veggies that taste great served as fajitas, fajita bowls, and fajita salads.
Ingredients
For the Fajita Seasoning:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt
- ½ teaspoon black pepper or lemon pepper
For the Fajitas:
- 1 to 1 ½ lbs boneless skinless chicken breast, cut into thin strips
- 3 bell peppers (orange, yellow, and/or red), cut into strips
- 1 medium-large sweet yellow onion (like a Vidalia onion), sliced into strips
- 1 tablespoon avocado oil
- 12–16 small flour tortillas (5- to 6-inches) or corn tortillas
- Optional for serving: guacamole or mashed avocado, fresh cilantro, lime wedges, sour cream
Instructions
- Place an extra large sheet pan (13 x 18 sheet pan or larger, or use 2 medium sheet pans) on the middle rack in the oven without parchment paper and let it heat while the oven preheats. Preheat the oven to 425℉.
- In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- In a large bowl, place the chicken, bell pepper, and onion strips. Drizzle the oil over the chicken and veggies, then sprinkle the spice mixture over top and toss until everything is well coated with spices.
- When the oven is preheated, carefully remove the hot sheet pan(s) with an oven mitt and mist it with nonstick spray.
- Spread the seasoned chicken and vegetables out in an even layer on the sheet pan. The ingredients will sizzle when added to the hot sheet pan. Return it to the oven and bake until the chicken is cooked through and the vegetables are softened, 14 to 16 minutes.
- Wrap the tortillas in foil and place them in the oven to warm for the last 5 minutes of cooking time.
- Serve the chicken and vegetables inside the tortillas and top with desired toppings, such as guacamole, fresh cilantro, lime wedges, and/or sour cream.
- Store leftover chicken and vegetables in an airtight container in the fridge for up to 4 days.
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Notes
For gluten free, use corn tortillas instead of flour tortillas. May also serve the cooked chicken and vegetables over top of cooked rice or a baked sweet potato for a gluten-free option.
This recipe makes 8 cups of the cooked chicken and vegetables, which is typically enough to serve 6 to 8 people, or fewer people with leftovers.
Nutrition Information
- Serving Size: 1 cup of the chicken-veggie mixture and 2 small flour tortillas
- Calories: 395
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 840 mg
- Carbohydrate: 35 g
- (Fiber: 4 g
- Sugar: 5 g)
- Protein: 26 g
- Cholesterol: 49 mg
Dietary
Recipe Changelog
- April 2026: We previously published a version of sheet pan chicken fajitas that called for slightly different seasonings, veggies, cooking method, and cooking times. Download the previous version here.
The photos in this post were taken by Megan McKeehan.
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Such a versatile recipe! We make chicken fajita bowls, throw it over a salad, or make wraps. This recipe is on a weekly rotation in our house!
Excellent, Jaclyn! We appreciate the 5-star review!
Super tasty! This was so easy to throw together.
Perfect, Kym! Thanks for the feedback and 5-star review!
Looking for healthy dishes that also taste good since my brother’s labs haven’t been the best. I tried cooking this today and it was super easy. We’ll definitely be having this dish again in the future.
Great Pat! We appreciate the 5-star review.