Ready in only 30 minutes, this Easy Sheet Pan Chicken Fajitas recipe is perfect for fajitas, quesadillas, and tacos. Give everybody the Mexican dish they want with this versatile Mexican chicken.
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This Mexican chicken is perfect for an easy weeknight dinner. It comes together on one sheet pan quickly with pantry ingredients, and the oven does the works while you relax.
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.
🐓Ingredients
- Chicken - Skinless boneless chicken breasts trimmed well. Chicken thighs can be used. You will need about 1 to 1 ½ pounds—two breasts.
- Vegetables - Three bell peppers and some onion are used.
- Seasoning - Homemade seasoning individual spices is preferred, but you may use a package of taco or fajita seasoning mix.
- Olive oil
- Finishing ingredients - corn or flour tortillas, sour cream, cheddar cheese, cilantro, and more
👨🍳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 One Pan Roasted Pork Tenderloin with Potatoes and Carrots, 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 Crockpot 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.
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.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
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.
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.
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.
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.
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.
📖 Recipe
Easy Sheet Pan Chicken Fajitas
Ingredients
- 1- 1 ½ pounds skinless boneless chicken breasts
- 3 peppers - color of your choice
- 1 medium onion
- 2 tablespoons olive oil
Spices or use a package of fajita or taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder -
- ⅛-1/4 teaspoon cayenne pepper - optional
Serving
- 8 8-inch tortillas
- Toppings of your choice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- Cut the chicken cross-grain and only about ¼ inch thick. If the breast is thick, filet them first and lastly keep them about 1 inch or a little longer.
- Cut the veggies also about ⅜ inches wide.
- Use chicken thighs if you wish.
- This recipe can be cut down easily. Use two peppers and cut the chicken to ¾ to 1 pound. Cut back the spices, and you should be fine.
- Good refrigerated for 4 days. Reheat in the microwave, on the stovetop, or in an oven.
- Nutrition information only filling, not tortillas or other serving ingredients.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published June 25, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
The girls just got back from three days at the doggie spa. They are worn out from playing with all the other "guests." I wanted some action photos, but I could only get doggie smiles with dropping eyes.
Nancy
I can't wait to make these. They look delicious. My husband and I love the oven fried chicken in the iron skillet. My husband gave this chicken the highest rating possible. I look forward to your recipes.
You are much appreciated,
Nancy
Alicia Bland
Delicious! Thanks for an easy, tasty recipe!
Gloria
Dr. Dan I had to let you know how much we loved these fajitas!! I will NEVER make them
any other way! Followed your instructions with just a bit less chili powder, (husband is not
fond of too spicy). Peppers were cooked perfectly, we don't like them too crunchy. They were delicious. Sometimes my favorite part of your email is a toss up between your awesome doggies, or your "down to earth" great recipes! Love it all!
Gloria
Diann Ogren
This was fantastic, DrDan!
I substituted a shake of Tabasco across the recipe for the paprika.
Excellent, quick and clean recipe!
Kyle
Ingredient error - you left the 1 Tbsp of chili powder off of the ingredients list, but you listed it in the instructions. I just caught that after making this for the fourth week in a row since I've come across your recipes; much appreciated.
DrDan
Hi Kyle,
Thanks so much for the proofread. Fixed. At least I had it in the instructions.
Glad it works well for you. Thanks for the note.
Dan
Cathy Clark
I made this for dinner the other night and it was so easy and delicious. It will definitely become a regular in our home. I love your blog and all the wonderful recipes. Thank you!
Eileen
Yum
Jean Rawlings
Hi Dr. Dan,
Wonderful recipe. Easy to make and tremendous flavor. We loved it. My husband gave it a very high 5 and I agree. We had drummies last night, another outstanding recipe and your banana pancake for breakfast. Earlier this week we enjoyed your oven fried chicken. You have changed our go to menu and have broadened my cooking skills. Thank you. I appreciate you and love your site.
Warmly,
Jean
Kate Cone
These look delicious! I have company now, so I'll serve this tomorrow.
DrDan
Thanks Kate, Have a great weekend.
Dan