Easy Sheet Pan Chicken Fajitas

Whenever I need a flavorful weeknight dinner recipe without a pile of dishes to clean afterward, I get out my sheet pan. Recipes like my sheet pan honey mustard chicken thighs, sheet pan chicken nachos, and today’s sheet pan chicken fajitas see a full serving of protein and veggies cooked all in one pan.

I love that these mouthwatering sheet pan chicken fajitas come together with minimal prep. You don’t even need a bowl to toss the ingredients! All I do is slice the veggies and chicken, toss them with oil and seasonings right on the sheet pan, and let the oven do the rest.

The kitchen smells amazing while these bake, and I have to stop myself from sneaking bites of crispy, seasoned chicken straight from the pan. It’s a very adaptable Tex-Mex dinner, too. You can easily swap the chicken to make sheet pan steak fajitas or shrimp fajitas.

We love to serve these oven chicken fajitas with my Instant Pot cilantro lime rice and a variety of toppings, like homemade guacamole and fresh pico de gallo, cheese, and sour cream. Let’s make them!

What Makes This Sheet Pan Fajitas Recipe a Family Favorite

• Even picky eaters love these fajitas. Made as-is, this recipe is boldly flavored but not super spicy. It’s very family-friendly and easy to adapt the spice levels to suit your tastes.
• All the flavor, none of the mess. Instead of dirtying multiple dishes on the stovetop, these sheet pan fajitas bake the juicy, seasoned chicken pieces and colorful fajita veggies in a single pan.
• Versatile. Tuck your sheet pan chicken fajitas into warm tortillas with your favorite fajita toppings. They’re also great for meal prep, fajita bowls, or I’ll add leftovers to a chicken fajita salad.

Recipe Ingredients

These one-pan chicken fajitas are made with chicken breast, peppers, onions, and a handful of seasonings. See the recipe card for the exact recipe amounts.

• Chicken breast – Cut into long, thin slices. For juicier chicken, you can use chicken thighs.
• Peppers – I used one each of a red pepper, green pepper, and yellow pepper. You can use any variation of the three; I just like the slight flavor difference and color all three types give to the dish.
• Onion – I used a yellow onion, but white or red onion will work, too.
• Seasonings – I made a homemade chicken fajita seasoning mix with garlic powder, cumin, chili powder, smoked paprika, ground coriander, chipotle chili powder, and salt.
• Avocado oil – Or your choice of cooking oil.

How to Make Sheet Pan Chicken Fajitas

It takes minutes to chop and then toss the chicken and veggies with the zesty seasoning, and just a little longer to bake in the oven. Here’s how to prepare chicken fajitas in one pan in 30 minutes or less:

• Prepare the spice blend. First, stir together the fajita seasoning and set aside.
• Add ingredients to the sheet pan. Add the sliced chicken, peppers, and onion to the sheet pan. Drizzle with avocado oil and top with the spice blend. Toss to coat and spread evenly on the pan.
• Bake. Bake for 12 minutes. Remove the pan to toss the ingredients, then return to the oven for an additional 12 minutes. Then broil for 2 to 4 minutes, until slightly charred.

Tips For the Best Sheet Pan Fajitas

• Cut everything into equal sizes. To ensure that the chicken and vegetables cook evenly, try to slice everything into equal slices.
• How to tell when the chicken is done. 24 minutes should be plenty of time to fully cook the chicken, but you can use an instant-read thermometer to double-check. Chicken is ready when the internal temperature reaches 165F.
• Keep a close watch when broiling. I love to pop my sheet pan fajitas under the broiler for just a few minutes to get that slightly charred texture and flavor. In my opinion, it really adds to the dish. Just be sure to keep a close eye on the pan as some broilers burn faster than others.

Easy Variations

Once you discover how easy sheet pan fajitas are to make, they’ll become a regular on your weeknight dinner table. While these homemade chicken fajitas are super tasty just as they are, these are more ways I like to switch up this recipe so it never gets old:

• Try different seasonings. I kept to a pretty traditional fajita seasoning mix for this recipe, but feel free to switch it up with any Tex-Mex spices of your preference. You can adjust the flavor to make it a little spicier or even more mild, use taco seasoning instead, or even change it up with something like a dry ranch seasoning for a different flavor.
• Different veggies. Bell peppers and onions are traditional fajita vegetables but that doesn’t mean they’re the only ones you can use. For extra spice, add in some jalapeño pepper slices. You can also add mushrooms, zucchini, or cauliflower florets.
• Vegetarian. Replace the chicken with extra veggies to make vegetarian fajitas.
• Swap the protein. You can substitute virtually any protein in place of the chicken in these sheet pan fajitas. I’ve already shared shrimp and steak sheet pan fajita recipes but pork, fish, and even chickpeas would also work. You may need to adjust the baking time accordingly.

Optional Chicken Fajita Toppings

There are a few different ways to serve up these sheet pan chicken fajitas. The most traditional way would be to load up a flour tortilla with the fajitas and lots of toppings (ideas below!), but you can also serve these up in jicama taco shells, or over a bed of rice and beans.

When it comes to fajita toppings, these are the ones I often serve:

• Guacamole or avocado slices
• Mango salsa 
• Pico de gallo
• Cheese (especially queso fresco or cotija cheese)
• Lime wedges
• Sour cream
• Drizzle of enchilada sauce
• Tomatoes
• Fresh cilantro

How to Store & Reheat Leftovers

• Refrigerate. Leftover fajitas will last in the fridge for up to 4 days. I think they’re even more flavorful the second day! Leftovers are perfect for adding to a salad or wrap or even dicing up to stir into scrambled eggs or sweet potato hash.
• Reheat. I recommend reheating leftover fajitas on the stovetop, which will help avoid any rubberiness in the chicken. You may need to add a splash or two of water to prevent them from drying out.

More Easy Sheet Pan Dinners

• Cheesy Sheet Pan Steak Nachos
• Sheet Pan Honey Mustard Chicken and Vegetables
• Sheet Pan Shrimp with Zucchini
• Sheet Pan Salmon
• Sheet Pan Mushroom Spinach Frittata