Easy Sheet Pan Chicken Fajitas

Name: Easy Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1- 1 1/2 pounds skinless boneless chicken breasts; 3 peppers (color of your choice); 1 medium onion; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/8-1/4 teaspoon cayenne pepper (optional); 8 8-inch tortillas; Toppings of your choice

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Time: 30

Ready in only 30 minutes, this Easy Sheet Pan Chicken Fajitas recipe is perfect for fajitas, quesadillas, and tacos.

This Mexican chicken is perfect for an easy weeknight dinner. It comes together quickly with pantry ingredients, and the oven does the works while you relax.

🐓Ingredients

Chicken—breasts or thighs
Vegetables—bell peppers, onion
Seasoning—chili powder, cumin, garlic powder, onion powder, salt, pepper, cayenne pepper. Or packaged taco or fajita seasoning mix.
Olive oil
Serving ingredients - corn or flour tortillas, sour cream, cheddar cheese, cilantro, and more

chicken fajita tortilla with sour cream.

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🐓Ingredients
👨‍🍳How to Make Sheet Pan Chicken Fajitas
Tips to get it right every time
How to serve sheet pan fajitas
📖More sheet pan and fajita recipes
Making chicken fajitas ahead
What to do with leftover chicken fajitas?
Food Safety
FAQs
Step-by-Step Photo Instructions
📖The Recipe Card with Step-by-Step Instructions

Featured Comment from Jean:
"Wonderful recipe. Easy to make and tremendous flavor. We loved it. My husband gave it a very high 5 and I agree."

Use not only for fajitas but also excellent chicken quesadillas and chicken tacos. Vary the spicing to your taste and serve as a bar with build-your-own fajitas, tacos, or any dish the family wants.

For sheet pan fajitas, trim chicken, beef, or pork—or leave vegetarian. Add some chopped vegetables, then season and bake. Serve on warm tortillas with guacamole, sour cream, salsa, or other toppings.

You can do 10 minutes of prep ahead and refrigerate until for a few days and bake later—almost the perfect easy home dinner.

👨‍🍳How to Make Sheet Pan Chicken Fajitas

Trim chicken by cutting the chicken cross-grain and only about ¼ to ⅜ inch thick. If the breast is thick, filet them first. Finally, trim the length to keep them about 1 inch or a little longer.
Prep the three bell peppers by cutting into ⅜ inches wide. Cut a medium onion into ¼ inch wide pieces.
Coat the chicken and vegetables in a large bowl with olive oil and seasoning.
Spread over a large prepared baking sheet or sheet pan and bake in a preheated 425°F oven (or 400° convection) for 20-25 minutes. The vegetables need to be tender and chicken at least 165°. Broil for a few minutes to brown more if needed.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for full instructions.

Tips to get it right every time

You can use either chicken thighs or breasts. Both are safe cooked to 165°, but thighs will be more tender if cooked to 180°, but that will dry out breast meat.
Some recipes will cook whole chicken breast after a fajita marinade and then slice it. I prefer to cut raw chicken into strips and cook. It provides more surface area for seasoning. It will tend to dry more, but it will not be an issue if you watch the internal temperature.
You may use my simple homemade fajita seasoning, or commercial fajita or taco seasoning may be used. The packaged seasoning will have fillers and much less flavor. The homemade can be adjusted to your taste and level of heat.
Make a lettuce wrap with an iceberg or romaine leaf for a low-carb keto diet.
Use parchment paper on the sheet pan to help clean up.

How to serve sheet pan fajitas

Fajitas are usually served with warm corn or flour tortillas and topped with cheese, fresh lime juice, fresh cilantro, and sour cream. Common sided-dishes are guacamole, sliced avocado, pico de Gallo, salsa, refried beans, Mexican rice, and black beans.

For a group, serve as a food bar so guests can make what they want their way—not only fajitas, but great for quesadillas, tacos, nachos, bowls, or salad topping.

📖More sheet pan and fajita recipes

Sheet pan recipes are super easy. Check out Roasted Pork Tenderloin with Potatoes, Sheet Pan Chicken Breasts with Carrots and Potatoes, or Sheet Pan Apple Pork Chops.

If you love fajitas, check out these great recipes, like Easy Chicken Fajitas, Beef Steak Fajitas, Pork Fajitas, and Slow Cooker Chicken Fajitas.

Making chicken fajitas ahead

To make fajita chicken and vegetables ahead, trim and cut the vegetables and chicken, but do not season due to the salt. But the seasoning can be made ahead and sealed airtight. Cover the chicken and vegetables with plastic wrap and refrigerate for 2 days.

What to do with leftover chicken fajitas?

Freshly cooked is always better, but to store leftovers, use an airtight container and refrigerate for 4 days. You may also freeze them for 3 months.

Reheat in the microwave, stovetop, or oven.

Food Safety

Chicken must be cooked to 165° minimum for safety measured by an instant-read meat thermometer.

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When severing, warm food must be kept above 140°F, and refrigerated foods should not be under 40°F for over 2 hours. If they exceed 2 hours, the food should be discarded.

FAQs

Is it best to slice the chicken before of after marinading?

Many will marinade the breast, then cook and slice or shred. But by slicing before marinating, more flavor will penetrate the meat.

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Step-by-Step Photo Instructions

chicken breasts with spices and peppers.

Preheat oven to 400°F convection or 425°F conventional with the rack in the middle of the oven. Prep a 13 by 18 sheet pan with a good spray of PAM.

chopped peppers and onion on a black board.

Trim three bell peppers into slices about ⅜ inches thick. I suggest green bell pepper, yellow bell pepper, and red bell pepper. Cut one medium yellow or red onion into slices.

trimmed chicken with knife on a red board.

Trim two skinless boneless chicken breasts (1 to ½ pound total) and slice about ¼ inch thick across the grain. Cut the longest of them in half to make it more bite-size. Boneless chicken thighs would work fine, also.

adding spices to bowl of veggies and chicken.

Combine the vegetables and chicken in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Add ⅛-1/4 teaspoon cayenne pepper if you wish. Mix well. Refrigerate at this point if using later.

pouring vegetables and chicken onto sheet pan.

Spread evenly on the prepared sheet pan. Bake until the internal temperature of the chicken is at least 165°F, and the peppers are tender—about 20-25 minutes. If you want more color, turn on the broiler for a few minutes.

Serve with warm tortillas with toppings and side dishes of choice.