30 Minute Sheet Pan Chicken Fajitas

If you’ve ever wanted a dinner that’s fast, wholesome, low-mess, and wildly flavorful, these sheet pan chicken fajitas are your new go-to. They come together in about 30 minutes, taste like something from a restaurant, and let the oven do most of the work.

This is what I make when I don’t feel like cooking!

This one-pan meal is perfect for busy weeknights, meal prep, or when you want a dinner the whole family will rave about. All you need are juicy chicken pieces, colorful bell peppers and onions, simple pantry spices, and a sheet pan.

Highlights of The Recipe

• Super quick: Prep in 10 minutes, bake in 20.
• Minimal cleanup: One sheet pan = easy peasy evenings.
• Big flavor: Homemade seasoning beats store-bought packets.
• Versatile: Great in tortillas, burrito bowls, salads, or with rice.

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 the meat and veggies in 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!

Things to Know

• 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!

Want to Prep These Fajitas Ahead?

• Slice the veggies and mix the seasoning ahead of time. Store separately in the fridge.
• When you’re ready, just dump everything on the sheet pan and roast.
• These fajitas also reheat beautifully as leftovers. Perfect for lunch throughout the week.
• 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.

Freezer Meal Perfection

• 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.

Chicken Fajitas 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 until warmed through.

Try these easy chicken recipes next!