Making Sheet Pan Chicken Fajitas for dinner is one of the easiest and tastiest one-pan meals I’ve ever tried. The seasoned vegetables and chicken roast together on a sheet-pan, filling the house with a nice smoky flavor and subtle smell that instantly makes you hungry. I love to prepare the entire meal ahead of time, chopping veggies in advance and mixing the homemade fajita seasoning so that when it’s time to bake, everything just tosses together effortlessly. The flour tortillas stay warm, and with your favorite toppings, it’s a great dish that brings peace to the table while kids eat happily and hungrily.
Over the years, this staple recipe has become my favorite, first posted twelve years ago, and it continues to shine in my kitchen. It’s a quick, easy meal that cooks perfectly in the oven in less than 20 minutes, requiring almost no hands on time. The baked fajitas caramelize beautifully at the edges of the peppers and onions, giving a char effect similar to the real deal at a restaurant, but without standing at a super hot griddle or stove all evening. Whether you’re making it for moms, family, or just a convenient weekday meal, the one-pan preparation makes cleaning up a breeze and every bite tastes exactly the same, delicious, smoky, and totally satisfying.
Why You’ll Love This Recipe:
You’ll definitely fall in love with this recipe because it is one of the easiest and tastiest One-Pan meals. Secondly it is versatile as you can add vegetables of your own choice. And one of the top reasons that makes you fall in love with this recipe is it requires only 20-30 minutes.
Ingredients You’ll Need To Make Sheet Pan Chicken Fajitas:
Here are some Ingredients You’ll need to make this Sheet Pan Chicken Fajitas:
- Chicken
- Chicken breast, about 1 lb boneless, skinless breasts. Some readers have subbed thighs or beef steak depending on cooking time or what they intend to use.
- Chicken breast, about 1 lb boneless, skinless breasts. Some readers have subbed thighs or beef steak depending on cooking time or what they intend to use.
- Bell Peppers & Onions
- Bell peppers (yellow, red, green) and onions roast sweet and caramelized on the sheet pan, giving a colorful variety.
- Bell peppers (yellow, red, green) and onions roast sweet and caramelized on the sheet pan, giving a colorful variety.
- Oil
- 2 tablespoons of avocado, olive, or vegetable oil to coat the vegetables and prevent sticking and browning.
- 2 tablespoons of avocado, olive, or vegetable oil to coat the vegetables and prevent sticking and browning.
- Lime Juice
- A squeeze of fresh lime juice adds flavor and brightness to the party.
- A squeeze of fresh lime juice adds flavor and brightness to the party.
- Tortillas
- 6-inch flour tortillas for extra serving, filled with the seasoned vegetables and chicken.
- 6-inch flour tortillas for extra serving, filled with the seasoned vegetables and chicken.
- Fajita Seasoning
- The ingredient list may look long, but a fajita seasoning mix or a shortcut using store bought chili powder, paprika, onion powder, garlic powder, cumin, cayenne, pepper, sugar, and salt works perfectly.
- The ingredient list may look long, but a fajita seasoning mix or a shortcut using store bought chili powder, paprika, onion powder, garlic powder, cumin, cayenne, pepper, sugar, and salt works perfectly.
- Toppings (Optional)
- Sour cream, cilantro, or any assembled ideas make the filling optional yet delightful, something everyone will love.
What Kind of Sheet Pan to Use:
For the best results in Sheet Pan Chicken Fajitas, always use the largest sheet pan you have, whether it’s a baking dish or a glass pan, so the chicken and vegetables aren’t too crowded. If the ingredients are packed tightly, steam gets trapped, preventing proper caramelization and leaving some parts dry instead of evenly roasted in a hot heat environment. I like using my 13×16 inch sheet pan, though the original version of this recipe called for a 13×15 inch glass baking dish, and both work beautifully if you adjust the spacing so everything bakes evenly.
How to Make Sheet Pan Fajitas:
Here is how you can make this Sheet Pan Fajitas:
Step 1: Prep Chicken and Vegetables
Cut the chicken and vegetables into strips and slice chicken against the grain so it stays tender and not chewy. Place the veggies on the sheet pan and layer the chicken slices on top.
Step 2: Make Fajita Seasoning
In a small bowl, combine all fajita seasoning ingredients including chili powder, paprika, onion, garlic, cumin, cayenne, salt, and sugar. Sprinkle the mixture over the chicken and vegetables and spoon minced garlic over everything.
Step 3: Add Oil and Toss
Drizzle olive oil over the entire pan, then toss everything together to coat evenly. Spread the chicken and veggies into an even layer for proper cooking and browning.
Step 4: Bake the Fajitas
Preheat the oven to 400ºF (or 425F when baking) and bake for 15-20 minutes until cooked through (165 degrees on a thermometer). Let the chicken and vegetables caramelize slightly for subtle sweetness and brown edges.
Step 5: Serve and Add Toppings
Serve with a squeeze of fresh lime juice, cilantro, warm flour or corn tortillas, salsa, sour cream, guacamole, hot sauce, and any extra toppings you like.
Step 6: Store Leftovers
Store leftovers in the refrigerator for 2-3 days and reheat in the microwave when needed.
Step 7: Tips for Veggies
Use three bell peppers (red, yellow, orange) and add green for color variety. Slice thin (1/4-inch) so they cook evenly. Avoid piling too deep to let juices stew and browning occur naturally. A 13×16-inch sheet pan or extra large casserole dish is ideal for the largest available cooking space.
Toppings for Sheet Pan Chicken Fajitas:
To make your chicken fajitas extra delicious, keep the toppings simple and fresh by adding a squeeze of lime, fresh cilantro, and a small dollop of sour cream on top. For more texture and flavor, sprinkle shredded cheese, cotija cheese, green onions, or salsa over your fajitas. You can also add creamy guacamole, sliced avocado, and even pickled red onion for a tangy twist that brightens the dish. These easy additions bring out the best in your chicken fajitas and make each bite exciting.
What to Serve with Sheet Pan Chicken Fajitas:
To complete your sheet pan chicken fajitas meal, serve them with authentic Mexican rice or instant pot Mexican rice, along with refried beans for a classic touch. I also like pairing fajitas with horchata or a slice of tres leches cake for a sweet finish. On the side, add a mix of tomato, sweet corn, salsa, and chips for extra crunch. You can also enjoy homemade nachos or a fresh pico de gallo. These easy, delicious sides make the veggies and chicken even more satisfying straight from the oven, perfect for a favorite, larger pack of breasts or a good deal from the store.
Make Ahead and Freezing Instructions:
Making Ahead:
To save time, you can make ahead by slicing the veggies and cutting the chicken, then store them separately in the refrigerator until ready to bake. Mix the seasoning several days in advance and keep it in a jar at room temperature.
Freezing:
For freezing, use raw vegetables and chicken, season well, then place in freezer safe ziplock bags for 2-3 months. Thaw overnight, arrange on a sheet pan, and bake as instructed.
Storing Leftovers:
Leftovers can be stored in the fridge for 3-4 days, assemble the fajitas just ahead of time, serve hot, and reheat in the microwave, stovetop, or oven covered with foil. I personally recommend this method to keep peppers and onions from becoming watery when thawed, ensuring every dish stays perfectly heated and flavorful.
Variations and Add-Ons:
If you want to switch things up, try crockpot fajitas by adding a 14.5oz can of diced tomatoes at the bottom of the pot, then layer the chicken, fajita seasoning, and vegetables on top, adding the remaining diced tomatoes and small mild chilies. Cook on high for 2 hours or low for 3-4 hours and serve as directed. For a vegetarian twist, omit chicken and use drained black beans, sweet potato, sliced mushrooms, and cooked Mexican rice. You can also try traditional steak or shrimp fajitas, or go foil-pack style for easy cleanup and even cooking.
Budget-Friendly Tips:
To keep Sheet Pan Chicken Fajitas budget-friendly, choose a mix of red, yellow, orange, and green bell peppers and focus on more vegetables than meat to lower costs while keeping the veggie ratio perfect. Even when cooked in the oven, this sheet pan fajita recipe stays flavorful and satisfying. For a vegetarian option, try chipotle portobello mushrooms instead of chicken to save money without losing taste.
More Chicken Recipes:
Here are some other chicken recipes you should also try:
- Chicken Fried Rice
- Chicken Sausage and Cabbage Skillet
- One-Pan Chicken and Rice
- Pan-Fried Chicken Breasts
Notes:
Here are some recipe tips and notes:
- Slice the chicken against the grain to keep it tender and avoid chewy or dry meat.
- Make-ahead by cutting veggies, storing chicken in the refrigerator, and baking later with seasoning prepared several days in advance in a jar at room temperature.
- For freezing, use freezer-safe ziplock bags, arrange raw chicken and vegetables, and freeze for 2-3 months, then thaw overnight before placing on a sheet pan and baking as instructed.
- For crockpot fajitas, layer 14.5oz diced tomatoes at the bottom, add chicken, remaining vegetables, and mild chilies, then cook on high for 2 hours or low for 3-4 hours.
- For vegetarian versions, omit chicken and use drained black beans, sweet potato, sliced mushrooms, or Mexican rice.
- Other options include traditional steak, shrimp, or foil-pack fajitas.
- Store bought seasoning blends can replace listed seasonings for convenience.
