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!
Made this tonight and my husband and I loved it! My kids didn’t like that there were vegetables, but no big shock there lol. So glad I found this recipe, thank you!
Such a simple, amazing dish for my family of five! Thanks!
I would like to switch the chicken for beef . Do you have any recommendations for this substitute?
I haven’t tried this one with steak but my only note would be to make sure that you slice it thinly but not too thin that it overcooks. Like I said, I haven’t tried it before so if you give it a try and have any tips, please come back and share!
I make this like every other week at this point!!!! So yummy!!!!
Easy and good, add vegetables to make your own.
Tried this out! So good!!
I’m so glad that you enjoyed these chicken fajitas, Mercedes! These are one of our family’s favorites. Thanks for taking the time to leave a review – I really appreciate it 🙂
Can you use frozen peppers and onions for this instead
I haven’t worked with frozen veggies but I would imagine they may get a bit soggy (as other frozen veggies often do when they’re roasted). I would probably stick with freshly sliced peppers for these fajitas! Great question, Tammy!
I cannot wait to make this recipe, love the nutritional data as well, as a new mom to be that has to watch her sodium intake, how much would a serving size be?
Thanks!
It’s hard to measure out a serving size for this one as everyone’s peppers/onions are going to be slightly different in size. But the nutrition facts are based on 6 servings. So if you divide the finished dish into 6 equal servings of chicken and veggies that will match up with the nutrition facts provided. Those are always an estimate as well.
Made this for dinner tonight and it was so good! Can’t wait to make it again. Thanks for sharing the recipe…it’s gonna make it onto my regular rotation for sure!
So simple and so delicious! Didn’t change a thing!
Absolutely loved this. SO easy and my husband and son loved it! Doubled the recipe to have leftovers (didn’t double peppers – just all other ingredients- and it was perfect for us) Used a larger sheet pan to do this. Homemade fajita mix nice too – loved that it wasn’t too spicy! Will definitely make this again !! But will chop peppers, onion, chicken ahead to just streamline the prep process.
An easier and more economical option. I take frozen chicken breasts that have been slightly thawed and slice them with a sharp knife into thin pieces. These can be used in this recipe or frozen for future recipes.
I have made this several times. I add three additional peppers and I cheat and use a packet of fajita seasoning mix. This is extremely easy and is a big hit at our house. Sometimes I sauté some rice with black beans to add to the fajita. I highly recommend this recipe.
how much fajita seasoning did you use
I think she used a packet which is usually around 1 oz. I believe. You can eyeball it though if you don’t have a packet of seasoning or just use the spice blend in the recipe card. Great question, Lin!
Winner! Winner! Chicken Dinner!!! It was delicious!
This quick recipe is delish, so easy to follow directions, and is a go-to meal for my family. Love this 😃
This recipe was phenomenal!! I made cilantro lime rice and topped it with the fajita chicken and veggies, and it was better than the rice bowls I order at a restaurant.
Thank you so much!
This is my go-to fajitas recipe now! Thanks for sharing! We’ve made it multiple times and like to add a lime crema for a little creaminess.
Hi Kylie, should I use parchment on the sheet pan or use oil on it? I cannot eat bell peppers of any kind so I was thinking about using zucchini, yellow squash and mushrooms with the chicken and onions. Any time adjustments for these items? I can’t wait to make this for my hubby. It sounds amazing and doesn’t have all that sodium that packaged seasonings have! He would eat Fajitas 365 days a year! I will let you know how it goes!
I like to just put the veggies right on the bare sheet pan. There should be enough oil on the veggies and chicken that they won’t stick and I think the bare sheet pan helps with getting everything a little crispy as well! I think your veggie substitutes sound DELICIOUS. I think those veggies have similar cook times, so just make sure they’re all cut uniformly and you should be good to go! Can’t wait to hear how it turns out, Shelia! I could eat fajitas every day too – especially when they’re this easy to make 🙂
This was so easy and delicious! I couldn’t believe how moist and flavorful the chicken was and the veggies were cooked to perfection. I loved that I could prep everything beforehand and it was such a simple meal and easy clean up! Couldn’t ask for anything better for a busy mom!
I am SO glad to hear that you enjoyed these fajitas, Kimmy! I could not agree more – they are so easy and delicious with such little effort 🙂 Thanks for leaving a review – I really appreciate it 🙂
I just made this dish. It was great. All the spices were perfect. I will definitely make this again. Thanks
I’m so glad that you enjoyed this chicken fajitas recipe, Carol. Thanks for leaving a review!
I’ve made this several times. It’s so easy to make and we’re just love it. I use low carb tortillas and for toppings I add shredded lettuce, tomatoes and sour cream. Making it again this weekend. Yum!