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!
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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
Scale
- 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!
Oh my goodness, I made this tonight and it was delicious and super easy! My family loved it. I am on Weight Watchers and this recipe was a great low point dinner for me as well!! It will definitely be in my weekly rotation.
I am so glad to hear at you enjoyed this fajitas recipe, Karla! Isn’t it so much easier than cooking everything on the stove?! Thanks for leaving a review – I really appreciate it!
This is restaurant quality. The amount of spices seemed daunting but I carried on and the result was phenomenal! With queso this one is a show stopper.
OH MY GOSH queso would really take these fajitas over the top! Sounds so delicious! I’m glad you enjoyed this recipe, Jade. Thank you for leaving a review 🙂
I love this recipe. I make up the spice mix and place chicken and chopped veg in a zip lock bag and let it marinade for a good few hours. The flavour is amazing.
What a great idea to marinate the chicken and veggies! Love it! I’m so glad that you enjoyed this recipe, Maureen. Thank you for leaving a review – I really appreciate it!
I made these for my roommates birthday! They were super good and very affordable:)
Yay! You’ve got a lucky roommate!! So glad you enjoyed this recipe, Grace. Thank you for leaving a review!
This was very good! Thanks for sharing!!
I am so glad that you enjoyed this recipe, Brenda! Thanks so much for leaving a review – I really appreciate it!
This is our new easy fajita recipe. Delicious
I am so glad that you enjoyed this recipe, Donna. It is SO easy and SO yummy! Thanks for leaving a review – I really appreciate it!
This recipe looks awesome! If I use 2 lbs of chicken, should I double cook time?
I think you could just increase the cooking time by about 5 minutes or so, even if you’re doubling. I’d definitely recommend using two sheet pans as well. Great question, Tova!
Followed your advice and added 5 more minutes and it was perfect!! Thanks for an awesome and easy recipe:)
I am so glad to hear that!! Thank you for letting me know!
This was so easy and tasty!
I came home late and put it together super quick. I used steak and added a little bit of time to the baking and broiling…I like everything well done.
It was delicious and fast!
Mmmmm, this would be great with steak! So glad you enjoyed this recipe, Laura. Thank you for leaving a review!
This was quick, easy and very good. Used thinly chicken breasts available at BJ’s I cut them 3rds lengthwise. I only had one large green pepper which needed to be used. I had it all ready on cookie sheet to go in oven but my husband wanted to grill. He used a grill rack and it turned out perfect! Heated flour tortillas in foil on grill, served with Mexican shredded cheese (had on hand), salsa and sour cream.
Definitely will make again!
I never thought of trying these on the grill – what a great idea! I’m so glad that you enjoyed this recipe. Thank you for leaving a review, Kathi. I really appreciate it!
This seasoning is amazing on the veggies!!! I couldn’t stop eating it! Cooked mine a little different: chicken in oven & pan fried veggies (added zucchini too). Then I tossed the chicken in afterwards and had rice on the side. Also very quick to make. Will definitely be making this again!!
That sounds delicious, Makenna – love the addition of zucchini and serving it over rice!! I’m so glad you enjoyed the seasoning 🙂 Thanks for leaving a review!
Super easy and no processed foods! We are not spicy people so it was the right amount of flavor and just a hint of spice.
So glad you enjoyed the recipe – thanks for leaving a review!
This was a fantastic recipe! Very easy to put together for the family during the week, healthy and delicious. (I love homemade seasoning, especially for fajitas!)
I am so glad you enjoyed this recipe, Shay!! Homemade seasoning is ALWAYS better than packaged!! Thanks so much for leaving a review – I really appreciate it 🙂
Delicious. So glad you included spice ingredients because I don’t use packets. I needed 2 sheet pans to fit everything in a single layer and they were full! Makes a huge amount.
So glad you enjoyed this recipe, Claire! Thanks so much for leaving a review!!
These fajitas were delish and so easy to make. I had them over spinach with avocado slices and a little grated parmesan. I’ll definitely make these again! Thanks.
Yummm! That sounds amazing! I am so glad you enjoyed this recipe – thanks for leaving a review!
I will be using this recipe again in the future. The chicken came out tender and juicy. Great fajita recipe
I am so glad that you liked this one, Danielle! It’s one of our family’s favorites. Thanks so much for leaving a review 🙂