Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 2.5 lbs chicken, diced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 orange bell pepper, sliced; 1 red onion, sliced; ½ tsp paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp Mexican chili powder; ½ tsp dried oregano; ½ tsp cumin; 1 tsp salt, or to taste; 1 tsp black pepper, or to taste; 2 garlic cloves, minced; 1 bunch cilantro, chopped; 2 tbsp olive oil; 12 tortillas (flour or corn); Optional for toppings: sour cream, avocado, shredded cheese, lime juice, hot sauce

Jump to Recipe

Sheet Pan Chicken Fajitas are a quick and delicious meal with a fast and easy clean up. Made with tender chicken and seasoned veggies, the entire meal cooks on one tray at the same time!

If you’ve never tried a sheet pan dinner, you’re in for a treat with this easy Sheet Pan Chicken Fajitas recipe. Sheet pan meals are one of my favorite busy weeknight dinners!

Anything that results in less mess and clean up for me after a meal is a huge win in my book. This delicious Sheet Pan Chicken Fajitas gives me just that. Unlike traditional fajitas that require a cast iron skillet to cook, the chicken and veggies in this recipe are tossed on the sheet, popped into the oven and served nice and hot with tortillas. Perfect!

This recipe is great for Taco Tuesday, or honestly any night of the week when you want to mix things up. I set up a whole countertop station for our family to assemble their own, with yellow rice, corn tortillas, flour tortillas, shredded cheese, pico de galo and our favorite guacamole. It’s always a hit, especially when we have some extra friends over.

This is also a great recipe to serve without any of the carbs, as Sheet Pan Chicken Fajitas make a great bowl, too. Just scoop directly off the sheet pan, or substitute lettuce wraps instead of tortilla wraps.

Some links may be affiliate links. That means I may make a commission if you use my links to purchase, at no extra added cost to you! I only recommend products that I personally love and believe in Full disclosure here.

Ingredients Need for Sheet Pan Chicken Fajitas

To make this delicious recipe, you’ll need a few simple recipes you can find at your local grocery store. You can also scroll to the end of the post for the printable recipe card with all of the measurements you’ll need.

Chicken, diced
Red bell pepper
Yellow bell pepper
Orange bell pepper
Red onion
Garlic
Paprika
Garlic powder
Onion powder
Cumin
Dried oregano
Mexican chili powder or cayenne pepper
Cilantro
Olive Oil
Flour tortillas or corn tortillas
Optional for toppings: sour cream, hot sauce, avocado, shredded cheese, lime juice, salsa, pico de gallo or salsa verde

You can use any kind of chicken to make this recipe as long as your chicken is skinless, boneless and diced. I’ve used boneless skinless chicken breasts before, as well as deboned and diced chicken thighs too. Both tasted great! You can even substitute other proteins, and use this recipe as a base for things like sheet pan shrimp fajitas.

I love the way the green bell pepper, yellow bell peppers and red bell peppers come together, but the three kinds of bell peppers aren’t a necessity if you only have one color or are on a budget. However, you do want to be sure you have pepper, onions and garlic, as those flavors come together to really lend to the yumminess of the fajitas.

Yes, you can use store bought fajita seasoning or Mexican spices if you would like instead of the seasoning blend I used. However, the flavor won’t be as bold, and be aware that the nutritional value of the meal changes as well, as the store bought seasoning is typically really high in sodium.

How to Make Sheet Pan Chicken Fajitas

Preheat your oven to 375 degrees Fahrenheit (190°C).

In a large mixing bowl, add the raw chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined.

Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.

Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.

Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven. Internal temperature of chicken should be 165 °F (73.9 °C) as measured with a food thermometer.

Once your chicken fajitas are cooked to perfection, it’s time to assemble your meal. Warm your tortillas according to package instructions or personal preference. Serve straight from the sheet pan!

ready to eat fully cooked chicken fajitas with toppings

Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded cheese, and a garnish of chopped cilantro.

Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days.

fully assembled chicken fajitas with toppings

You can also freeze chicken fajitas if you’re looking for freezer meals that the whole family will enjoy. Store the uncooked chicken and prepared veggies in two separate freezer bags, and defrost before cooking. You can also freeze the fully cooked chicken mixture in one ziplock bag. For best results, allow the fajita filling to fully cool before freezing.

Easy chicken fajitas go great with warm tortillas, chips, black beans, refried beans and yellow rice! This easy meal is sure to be a hit for your dinner table.