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

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!