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!
This recipe is spot on! The spice blend is perfect. Having everything cut up ahead of time made supper quick and easy. Thank you for sharing. Delicious!
Yayyyyy! Love to hear that. I’m so glad you enjoyed this recipe – it’s one of our family’s favorites! Thanks for leaving a review, Cindy. I really appreciate it 🙂
Usually we go out for Cinco de Mayo but with the stay at home order I decided to try something new at home. My family absolutely love, love, love this recipe. There was a perfect balance of flavors and it was better than going out to eat. I will definitely be making this again. Thanks for a excellent recipe.
Sometimes I think it’s more fun to stay in and enjoy the holidays anyway! I am so glad that your family enjoyed this recipe 🙂 Thanks for leaving a review – I really appreciate it!
This recipe is AWESOME!!! Made it for the family the with tacos tonight for Cinco De Mayo dinner. I will never go back to the way I have always made fajitas! I can’t stop smiling at how delicious and juicy the chicken is! I doubled the recipe, just so I’d have leftovers; not much was leftover! Thanks for a new regular in my recipe file!
WOOHOO! I am so glad that you and your family liked this recipe, Cindy! It is SO much easier to make than traditional fajitas – could not agree more. Thanks so much for leaving a review – I really appreciate it!
Great and easy recipe! Taste is amazing
I am so glad you enjoyed this recipe Joumana – thanks for leaving a review!! 🙂
Great recipe!! Super easy. I love the final broil idea, I never would’ve thought of it on my own. It truly makes a difference!!!
I could not agree more, Teresa!! The broil is all-important in this recipe! Thanks so much for leaving a review – I really appreciate it! 🙂
Life changing!! Yum!
WOOHOO!! So glad you liked it Jamie!! 🙂 Thanks for leaving a review!
I made this recipe for my family’s weekly taco night. This recipe was so easy and quick to make. My partner said he could smell the dish from the front porch! He had nothing but rave reviews compliments for the evening. This has been the winning dish so far from all our taco nights ?.
Yayyyyyyy!!! I am SO glad to hear all of this! There is nothing better than your family enjoying a meal that you prepared!!! 🙂 Thanks so much for leaving a review, Kendra. I really appreciate it!
Delicious!
Thanks so much for leaving a review, Ekta – I am glad that you enjoyed these fajitas!! 🙂
Thank you for sharing your recipe! Dinner served in no time – and picky hubby thought it was wonderful 🙂
I’m so glad to hear that Shelly! Thanks for leaving a review – I really appreciate it 🙂
Such an awesome recipe!
Thank you Alexis! I am so glad that you enjoyed this one! 🙂
Such a yummy recipe!!
I’m so glad that you liked it Alexis! Thank you for leaving a review 🙂
My fiancé is a very picky eater, so getting him to eat new things can be difficult. He absolutely LOVED this recipe, I will definitely be keeping this one handy.
This is a great recipe for picky eaters!! They can pick and choose what they want as they build their fajita! Thanks so much for leaving a review Emmy – I really appreciate it 🙂
great for low carb lifestyle, very flavorful!
This is a great recipe for anyone following a low carb diet. I’m so glad you liked it! Thanks for leaving a review Amanda!
This was fabulous! I usually tweak recipes but this one I followed faithfully. Although I served it with cheesy brown rice instead of flour tortillas as I was out of those. This turned out absolutely perfect! The ratios in the spice blend were spot on. My husband wants this in our regular rotation and so do I. Thank you!
BEST. REVIEW. EVER. I am definitely one who always tweaks recipes too – but sometimes it pays off just to stick to the original! So glad you enjoyed this. Thank you for leaving a review!! 🙂
Made this again tonight for about the 12th time. STILL excellent!! Thank you again for such a great recipe!
YESSSS!! I am so glad you are loving this one! It is so much easier than making fajitas the traditional way. Thanks for leaving a review Susan!!! 🙂
I first commented back in 2019. Several years later and I am still making this recipe. My husband and I enjoyed it again today. Just wanted to say thanks again!
Ohhh that is so sweet, Susan! I love to hear that! I’m glad the recipe still holds up all these years later 🙂 Thanks for taking the time to leave such a nice comment – I really appreciate it!
Delicious flavors but very dry. I’ll work on that next time.
Thanks for leaving a review, Brandi! Was the chicken dry or the veggies? Did you bake for the recommended time or longer? If the chicken was dry, I wonder if it got over cooked? If the veggies were dry, I wonder if they went for a bit too long also because peppers release a ton of water when they cook so they should stay nice and moist. All ovens cook a bit differently – it’s helpful to get an oven safe thermometer to keep inside so you can see if your oven is actually heating up to the correct temperature. Hope that helps if you decide to try it again! 🙂
The easiest weeknight meal you’ll ever make! Skip the Mexican restaurant this week and enjoy dinner at home with your family!