Sheet Pan Chicken Fajitas
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These Sheet Pan Chicken Fajitas are baked in the oven for a flavorful meal loaded with tender chicken, bell peppers and onions with traditional fajita seasonings. This easy one pan meal will be on your table in 30 minutes!
These baked fajitas are possibly our favorite weeknight dinners! All you need to do is cut up some chicken and veggies, add to the sheet pan, sprinkle on some seasoning and bake in the oven. Serve them straight out of the pan with sour cream, guacamole or other toppings!
You can also get the table ready while they’re baking, so that everyone can assemble their own. Since the tortillas warm on the sheet pan during the last 5 minutes of baking, you don’t need to settle for cold tortillas. This oven-to-table recipe is a true family favorite!
How to Make Sheet Pan Chicken Fajitas
To make them, start by mixing the fajita seasonings in a bowl. You can always use about 1 1/2 tablespoons of storebought seasoning as a substitute, although I recommend making your own.
Fajita Seasoning: Combine cumin powder, chili powder, paprika, cayenne, garlic powder, salt and pepper:
Next, cut the chicken and vegetables into 1/2-inch wide slices. For the chicken, you may wish to freeze for 30 minutes to firm up the meat for easier slicing. For the bell peppers, you can use red, yellow, orange or green capsicum varieties, or a combination!
Scatter the chicken and veggies across a large sheet pan. Then drizzle olive oil on top and sprinkle on the fajita seasoning. Use tongs to mix and toss the ingredients to distribute evenly. Bake at 400°F for 15 minutes.
Remove from the oven and use a spatula to slice the ingredients over to free up 1/4 of the sheet pan. Mop up any excess juices with paper towels and add the tortillas to warm. Note: You can also wrap the tortillas in foil to keep them dry.
Bake for 5 minutes more. Then serve warm with fresh cilantro and a sprinkle of fresh lime juice and if desired. Here’s what the process looks like from start to finish:
How to Serve Sheet Pan Fajitas
We love to serve them with a dollop of sour cream, avocado slices and sometimes hot sauce too. Some other variations include:
- Yogurt: You can use a creamy Greek yogurt instead of sour cream or a lighter option.
- Lettuce: Serve on lettuce wraps instead of tortillas for a low-carb option that’s also keto.
- Tortillas: For a healthier version, try using whole wheat or quinoa tortillas.
Other toppings include cooked corn, black beans, salsa, shredded cheese. The possibilities are endless, so serve them the way you want!
Watch Recipe Video
The video tutorial will show you how to make them:
Frequently Asked Questions
- What the best sheet pan to use? A large rimmed baking sheet about 13×18 inches is ideal for quick cooking. You can also use two smaller baking sheets in a pinch.
- Can I marinate the chicken? Yes! For extra flavor, mix the chicken with the seasonings and store in a ziptop bag for several hours up to overnight.
- Can I make it ahead of time? Yes! You can either prep the ingredients in advance and store in resealable plastic bags for up to 24 hours in the fridge (or up to 3 months in the freezer). Or, you can bake the fajitas according to the recipe, cool completely and store in airtight containers in the fridge for up to 3 days for quick reheating before serving.
More fajita recipes:
Sheet Pan Chicken Fajitas
Ingredients
Fajitas
- 1 1/2 lbs boneless skinless chicken breasts, or boneless skinless chicken thighs
- 3 bell peppers, red, yellow or green, seeds removed
- 1 medium onion
- 1 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder, or minced garlic
- 2 tsp paprika
- salt and pepper to taste
- 1 tbsp vegetable oil
- 8 flour tortillas, 8 inch size
Garnishes - optional
- lime, wedges
- fresh cilantro, chopped
- sour cream
- avocado
Instructions
- Preheat oven to 400°F. Set aside a large baking sheet.
- Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Next, cut the chicken into 1/2-inch wide strips. Note: You may find it helpful to freeze the chicken for 30 minutes to firm the meat up for easier slicing.
- Scatter the chicken, peppers, onions and peppers evenly across the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
- Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
- Bake for 15 minutes.
- Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
- Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
- Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado.
Notes
- Fajita Seasoning: Use 1 1/2 tablespoons if you're using storebought or premade seasoning.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days (see how long cooked chicken lasts in the fridge for more details).
Please read our nutrition disclaimer.
Recipe tools:
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I’ve made these several times and they are so simple and delicious.
Hi Stephanie, Wonderful to hear and thanks for your comment!
I’ve made this once and am making it again tonight. We all loved it and it’s soooo easy. Plus, it’s great for a fajita-loving family to have them through the winter when the barbecue’s covered in snow!
Hi Kelley, Thanks so much for your comment and I couldn’t agree more when the BBQ is snow-covered! Hope you have a great fall and winter.
Delicious and SO EASY! I think next time I will sear my veggies beforehand, just to get that crispiness. So easy to quickly prepare and throw together on a busy night! I made pico de gallo for the side and it made it that much tastier. Great base recipe!
Hi Rochelle, Sounds like an amazing meal! Thanks for your review and so glad you enjoyed.
Made this recipe a few times now and love it! Super easy, fresh and flavorful but I do add a bit more seasoning and definitely marinate the chicken and veggies a few hours ahead of baking. I also wrap my flour tortillas in aluminum foil and bake for 5-10 min at the end just to warm them up. I never have room on my pan with all the chicken and veggies and this way they don’t soak up any juices from the pan. This recipe will for sure go in our regular rotation and can easily substitute beef or shrimp as well.
Hi Liz, Thanks so much for your feedback and glad you enjoy them! Hope you’ll try some other recipes on the site too.
I sauté my vegetables before putting it in the oven. I think it makes it a lot better. More like restaurant fajitas. Super good though!
Hi Casey, Thanks for your review and feedback! That’s certainly an option although a good hot oven should wilt the veggies. Glad you enjoyed! 🙂
Hi! Going to make this recipe this week. What do you think about Portobello mushrooms on half, to make it entirely vegetarian?
Hi there, Awesome – as for the mushrooms, I think it could work 🙂 Let me know how it turns out!
Hi! I love this recipe and have been using it for a while. Can I substitute olive oil instead of vegetable oil? Thanks!
Hi Jouline, Thanks and so glad to hear that 🙂 🙂 Olive oil works perfectly fine, so feel free. Enjoy!
I love the ease of this recipe, but it was a little bland to us. What could we add to amp up the flavor without amping up the heat? We followed the instructions exactly.
Hi Marti, Thanks for your feedback and glad you liked the ease of the recipe! You can definitely add a bit more of each seasoning if you like the existing flavors. If you want it spicier, add more cayenne pepper or chili powder. 🙂
I’d like to try this! I made the fajita seasoning you recommended in a mason jar. But now how much of it should I use in this recipe?
Hi Tara, Thanks so much for asking – it’s 6 teaspoons of homemade fajita seasoning, or 1 1/2 tablespoons. I’ve updated the recipe notes to include this. Let me know how it goes 🙂
Once this is cooked, can leftovers be frozen?
This was so amazing! I made it for my family amd they loved it! We put it in burritos. Super easy to make as well 👍😃
Awesome to hear Molly, so glad you enjoyed it! 🙂
Love this and so do my kids and husband!!! It’s a keeper!
Thanks Kelly, so glad to hear that!
How would you recommend reheating in the oven?
Hello – This says 6 servings and 320
Calories. Is that per serving or for all 6? I plan to make it this week but my husband and I are counting calories so that is why I am asking 🙂 Thank You!
Hi Jenn, Thanks for asking. It’s 320 calories per serving, which is quite light for a main course. Hope you make it!
Does the serving include the fajita?
Hi Amanda, Yes it includes the fajita 🙂
Does it include the tortillas as well?
Hi Daisy, Thanks for asking – yes it absolutely does! 🙂
Very easy and delicious dish for parties. Everyone was asking for the recipe
Thanks for your review Sabrina and so glad it worked out. Tell them where to find the recipe 🙂
How spicy is this dish in terms of heat my daughter is anti heat should I leave the chili powder out?
Hi Jeri, Thanks for your question. It’s mildly spicy and you can reduce the heat by cutting the chili powder in half. Hope that helps 🙂
Made this last night. Great flavor!
I gave the recipe a 3; my fiance gave the recipe a 5, thus the 4 rating.
Can this be made ahead of time, like a day before and just reheated? Or even frozen and then thawed?
Hi Shen, thanks for your question. It’s a bit difficult, as it’d probably take more time to thaw and reheat than to make it from scratch…
Easy and amazing!
Great recipe! Easy and delicious!
My new favorite way to do fajitas!
Made this tonight for dinner. Everything turned out great except leaving the tortillas in the oven for 5minutes was too long. Maybe I will keep a closer watch on them the next time.
I made this last night with store bought frozen peppers and onions that I always have in my freezer. I thawed the bag in the microwave, but I am not sure that was necessary. I had to dump a lot of liquid after cooking, but it was still good My whole family enjoyed the meal and we added a little cheese to the fajitas.
I LOVE Mexican food and I LOVE these fajitas. I started making this last year and has become one of the regulars in our household. My husband and I both really enjoy it. Everything is so easy and delicious.
Thanks Alex, so glad to hear that!! 🙂
Hi-
This looks awesome! I was wondering though, could this be prepared ahead of time and then reheated in the oven? I don’t have a microwave but would like to make this in advance. Thanks!
I should have watched video first. Your ingredients don’t list chili powder but your video does.
Hi Melisa, So sorry about that – we’ve added the chili powder to the list to be consistent with the video.
Can I use shrimp in place of chicken
Hi Joan, You can definitely do that. The baking time will vary based on shrimp size so check for doneness partway through. Good luck 🙂
Easy one pan meal that pleased everyone and could easily be added to burrito stuff like beans and rice as well.
Thanks Jenn glad you liked it!
Very easy meal, we really enjoyed this. Will make a again. I did’nt put my shell in with it. Next time well try it thst away also making beans and mexican rice to go along. Thank you for sharing.