30 Minute Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are loaded with flavor but take just minutes to prep and bake. You’ll have a hearty dinner on the table in less than 30 minutes with this foolproof recipe!
The Best Oven Chicken Fajitas Recipe
- The spice blend is made with classic pantry staple seasonings. Have you read the ingredient list on those store-bought fajita or taco seasonings? It’s a long list filled with lots of preservatives. You can make a quick fajita seasoning that is just as flavorful (if not more so) with the seasonings you’ve already got in your pantry! Save yourself the money and preservatives and make your own seasoning. But also, I’m so NOT judging you if you decide to use a packet of fajita seasoning. I’ve done it before and I’ll do it again. But when I have time I like to season with my own blend! This seasoning also works like a dream on vegan chickpea fajitas.
- This is a great meal prep recipe! Prep a double batch on Sunday and you’ve got at least 3-4 dinners for your family! Or make it into a salad or burrito bowl and enjoy it for lunch at work. The chicken and veggies re-heat like a dream – either in the microwave or in a pot on the stove with a splash of water.
- They’re so quick and easy. We are talking maybe 5-10 minutes of prep to slice your veggies, which by the way you can totally do the day before or just whenever you get a few free minutes. Then another 15-20 minutes to bake everything together and voila! Restaurant quality chicken fajitas with minimal prep or effort! Those are my favorite kinds of dinners! If you’re looking for more quick and easy recipes to switch up taco Tuesday be sure to check out my One Pan Walking Taco Casserole, Easy Doritos Casserole, Slow Cooker Pork Carnitas, or Crispy Sheet Pan Potato Tacos!
Ingredients to Make Sheet Pan Chicken Fajitas
- Chicken Breast: Boneless, skinless chicken breast is a nice lean cut, but if you like the rich flavor of chicken thighs you can use that too.
- Red Onion: I like red onions in fajitas for their subtle sweetness and color, but you can use whatever onion you prefer. Vidalia onions add some sweetness too, but yellow or white onions are also fine.
- Bell Peppers: A rainbow of bell peppers is one of my favorite things about fajitas. I like to use green pepper, red pepper, and yellow pepper – but use whichever ones you like. Some people really dislike the green, slightly bitter flavor of green bell peppers, so feel free to replace the green one with another color.
- Olive Oil: A good organic, cold-pressed olive oil adds richness to roasted veggies, but you can use veggie oil if that’s what you have on hand.
- Chili Powder: No chili powder? My favorite substitute is paprika with a pinch of cayenne powder. Paprika itself is a good substitute, but you won’t get the heat.
- Cumin: Out of cumin? You can sub in half the amount of coriander or ground caraway.
- Garlic Powder: If you don’t have garlic powder, you can use freshly minced garlic. Use about one clove per ⅛ teaspoon of garlic powder. You can also sub in onion powder; it won’t taste like garlic, of course, but it will lend some of that savory flavor.
- Paprika: The best substitute for paprika is ancho pepper powder, but most of us don’t keep that as a pantry staple. If you’re out of paprika, your best bet might just be to skip it for these fajitas. A lot of people use chili powder or cayenne as standard substitutes for paprika, but we’re already using chili powder and adding heat with other spices—adding even more, in place of paprika, might be too much.
- Dried Oregano: Dried marjoram is a good substitute if you find yourself out of dried oregano. It’s more sweet, and more mild overall, than oregano, but works fine if you need a sub.
- Onion Powder: Onion powder packs a super concentrated flavor punch, so if you’re out, you’ll need to substitute with more onion. You can replace the ½ teaspoon of onion powder in these fajitas with ½ tablespoon of onion flakes or ¼ cup of freshly minced onion.
How to Make Sheet Pan Fajitas
Place chicken, onion, and peppers in a single layer on a large baking sheet.
Drizzle with olive oil. Sprinkle with my signature fajita spice blend (hint: it’s NOT a packet of fajita seasoning – have you seen the ingredients in those?!?!)
Toss to coat veggies and chicken evenly with the oil and seasoning.
Bake for 10 minutes. Then stir meat and veggies on the pan and bake for 5 more minutes. Broil on high for 2-3 minutes just to get the edges of everything crispy and a little charred.
Serve on flour tortillas with all your favorite fajita toppings!
Tips for Making Oven Chicken Fajitas
- Buy chicken tenders instead of breasts – it’ll save you time cutting them into fajita-size strips! I’m all about time-saving and to be honest, I hate cutting raw meat. So I buy the chicken boneless, skinless chicken tenders so I just slice each tender into 2-3 pieces which saves a few minutes!
- Feel free to switch up the veggies to suit your taste! Sometimes I’ll add poblanos if I have them on hand and I’ve even added thickly sliced mushrooms into the mix with a great result. This recipe is super versatile, just make sure whatever veggies you’re using to account for their difference in cook time (ie: carrots and potatoes take longer to roast than peppers, onions, and mushrooms).
- Slice everything to a similar thickness. This ensures that it all cooks evenly.
- No judgment if you decide to use a packet of fajita seasoning. I’ve done it before and I’ll do it again. But when I have time, I like to season with my own blend!
- In fact, you can keep homemade fajita seasoning on hand! Mix up a large batch and keep it in a sealed jar in the pantry for up to 6 months. When you’re ready to make sheet pan fajitas, measure out 3 tablespoons of the mixture.
- Add a couple pinches of cayenne to give the fajitas a little kick! If your family likes it hot, add a pinch of cayenne or chipotle powder for a little extra zing. Just remember – a little goes a long way!
- Feel free to prep the veggies, chicken, and spice mixture a day or two in advance. Then when you’re ready for dinner you can throw everything on the sheet pan, toss it with the seasoning, and bake!
FAQ
Sure! Thinly sliced steak or even shrimp would be DELISH in this recipe too!
I like to top my fajitas similarly to how I top my tacos! Some popular options include avocado, lime juice, sour cream, homemade salsa, cilantro, crumbled Cotija, sliced jalapenos, or homemade Pico de Gallo.
You likely overcooked it! Pay close attention to the meat as it cooks and check the internal temperature to be sure. Chicken is ready when it reaches an internal temp of 165 degrees F. If you add veggies that need extra time in the oven, start those first before adding the meat, or remove any meat or veggies that are done while you continue roasting.
This simple recipe will help you make oven-baked chicken fajitas from scratch. Just slice chicken and veggies, coat with olive oil and homemade fajita seasoning, and bake for 15 minutes. Finish under the broil for a couple minutes and then wrap in your favorite tortillas!
Sure! Some of the ingredients vary between taco seasoning and fajita seasoning, but there are more similarities than differences – so you can use them interchangeably.
Making Sheet Pan Fajitas Ahead of Time
Feel free to prep the veggies, chicken, and spice mixture a day or two in advance. Store veggies and meat in separate containers in the fridge. The spice mixture can stay on the counter or in your pantry, tightly covered, or in a sealed container. When you’re ready for dinner you can throw everything on the sheet pan, toss it with the seasoning, and bake!
As mentioned before, this is a great meal prep recipe. It makes a large batch of meat and veggies, perfect for leftovers or portioning out for lunches. Feeding a crowd? Double the ingredients!
Storing Leftover Chicken Fajitas
Store fajitas in an airtight container for up to a week. Sometimes the veggies will release moisture as they sit. This is totally normal and nothing to be concerned about. Drain it off before reheating.
Freezing Sheet Pan Fajitas
You have two options here: prepping and freezing the uncooked meat and veggies, or freezing cooked leftovers for a later meal. If uncooked, toss everything with oil and spices before transferring to a freezer-safe storage bag. Squeeze out all the air and freeze for up to 3 months, then thaw in the fridge overnight before cooking as directed. Cooked sheet pan chicken fajitas can be frozen for 2-3 months, though the veggies will be softer when thawed and reheated.
Reheating Chicken Fajitas
The chicken and veggies reheat like a dream! You can warm individual portions in the microwave, or toss everything into a skillet on the stove with a splash of water. If reheating a larger batch, go ahead and toss sheet pan chicken fajitas back in the oven at 350 degrees F until warmed through.
Try these easy chicken recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are loaded with flavor but take just minutes to prep and bake. You’ll have a hearty dinner on the table in less than 30 minutes with this foolproof recipe!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Ingredients
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees. Place 1 pound chicken, 1 sliced onion, and 3 sliced peppers in a single layer on a large baking sheet.
- Drizzle with 2 tablespoons olive oil.
- Sprinkle with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and a couple large pinches of Kosher salt and fresh cracked pepper. Toss to coat evenly.
- Bake for 10 minutes. Then stir meat and veggies on the pan and bake for 5 more minutes.
- Broil on high 2-3 minutes just to get the edges of everything crispy and a little charred.
- Serve on flour tortillas with all your favorite fajita toppings!
- If you loved this recipe, leave a 5-star rating and review below!
Notes
- Buy chicken tenders instead of breasts – it’ll save you time cutting them into fajita-size strips! I’m all about time-saving and to be honest, I hate cutting raw meat. So I buy the chicken boneless, skinless chicken tenders so I just slice each tender into 2-3 pieces which saves a few minutes!
- Feel free to switch up the veggies to suit your taste! Sometimes I’ll add poblanos if I have them on hand and I’ve even added thickly sliced mushrooms into the mix with a great result. This recipe is super versatile, just make sure whatever veggies you’re using to account for their difference in cook time (ie: carrots and potatoes take longer to roast than peppers, onions, and mushrooms).
- Slice everything to a similar thickness. This ensures that it all cooks evenly.
- No judgment if you decide to use a packet of fajita seasoning. I’ve done it before and I’ll do it again. But when I have time, I like to season with my own blend!
- In fact, you can keep homemade fajita seasoning on hand! Mix up a large batch and keep it in a sealed jar in the pantry for up to 6 months. When you’re ready to make sheet pan fajitas, measure out 3 tablespoons of the mixture.
- Add a couple pinches of cayenne to give the fajitas a little kick! If your family likes it hot, add a pinch of cayenne or chipotle powder for a little extra zing. Just remember – a little goes a long way!
- Feel free to prep the veggies, chicken, and spice mixture a day or two in advance. Then when you’re ready for dinner you can throw everything on the sheet pan, toss it with the seasoning, and bake!
So simple and so delicious! Easy to substitute seasoning and veggies to what’s in my pantry.
I’m so glad to hear that, Grace!
This is the 3rd time I’ve made it. It’s always turned out well. This time though, I didn’t realize until too late that I was missing a couple of the spices that I needed so I used a taco seasoning packet instead. And somehow it turned out even better! Also, I saved a chunk of time using the taco packet because I didn’t have to measure everything out.
I’m so glad to hear that you’ve enjoyed this fajitas recipe multiple times, Kimberly!! Taco seasoning is a great short cut – thank you for sharing!
I’ve made this recipe a couple times. It’s so easy and never disappoints!!
If I double the recipe, do I use 2 sheet pans?
Do I add time to the baking time?
Yes and yes! 2 baking sheets and increase the time maybe 5-10 minutes or until cooked through.
Made this last nite. It turned out so good that my grandson wants them tonite. I did my own spice mix. Thank you.
So glad to hear that, Julie!
Delicious recipe and easy to make. Added mushrooms because I love mushrooms. Best fajita recipe I have tried. Thank you for sharing!
An amazing meal and so easy to make. Love ❤️
I’m so glad to hear that you liked these sheet pan fajitas, Cassandra! Thanks for taking the time to leave a review – I really appreciate it 🙂
Easy and delicious
Made this for my family and they all loved it! Great recipe! Thank you!
Very yummy!
I’m so glad that you liked these chicken fajitas, Julie! Thanks for leaving a review!
I used thin sliced beef and chicken and added fresh mushrooms and a lot of sliced red onions. Fantastic dinner! Thank you.
Such an easy recipe and nice change when we want something different from the usual.