Delicious Sheet Pan Chicken Fajitas made with lean chicken breast, flavorful spices, and fresh bell peppers and onions! You’ll love how quickly this recipe comes together on one sheet pan and it’s perfect to meal prep for lunch or dinner!
Why You’ll Love These Sheet Pan Chicken Fajitas
They’re quick – these fajitas won’t take you a lot of time to put together which makes them perfect for a quick weeknight meal!
They’re easy to customize – add in extra veggies, customize the spices, and serve the fajitas however you like!
They’re great for meal prep – just a little work ahead of time makes whipping up these fajitas a breeze which is exactly what you need on a busy weeknight!
— Ashlea
Chicken Fajitas Sheet Pan Ingredients
Boneless, Skinless Chicken Breast: I like using quick cooking thinly sliced chicken breast for this recipe. It takes on the flavor of the spices perfectly and remains tender even after cooking.
Bell Peppers & Onions: The classic fajita veggie combo. Use any color bell peppers you have or prefer!
Oil: Any liquid oil will work here. A few great options are avocado oil, olive oil, or melted coconut oil. Just use whatever you have on hand.
Lime Juice: Adds brightness and a great citrus flavor to the chicken and veggies.
Dried Herbs and Spices: This recipe uses a combination of different dried herbs and spices to achieve that chicken fajita flavor that we know and love.
How To Make Sheet Pan Chicken Fajitas
Step One: Slice the chicken breast, bell peppers, and onion into thin strips and then add them to a mixing bowl.
Step Two: Add the oil, lime juice, dried herbs, spices, and salt to the chicken and vegetables in the mixing bowl. Stir until well combined and the chicken and veggies are completely coated in the marinade. Cover the chicken and veggies and place the bowl in the fridge to marinade. For the best results, let everything marinade for at least 20 minutes to an hour.
Step Four: Preheat your oven to 375 degrees. Once the oven is preheated, pour the chicken, veggies, along with the marinade, onto the sheet pan. Spread everything into an even layer on the sheet pan.
Step Five: Bake the chicken fajitas for 15-20 minutes until the chicken is completely cooked through. If you have a larger piece of chicken, test that to ensure that the chicken is completely cooked. If you want a little crispy char on the chicken and veggies, you can broil the fajitas on high for three to four minutes.
Tips for Perfect One Sheet Chicken Fajitas
- Cut the chicken into pieces that are around the same size so that it cooks evenly. Cutting the chicken into similar sized pieces will ensure that some pieces are not undercooked while others are overcooked.
- Do not slice the peppers and onions too thin. You want them to hold up in the oven and still be slightly crisp after cooking.
- Toss the chicken and veggies halfway through to ensure that everything cooks evenly.
- Finish the chicken fajitas with a squeeze of lime juice and fresh cilantro after they come out of the oven for even more flavor.
How to Store Sheet Pan Chicken Fajitas
Store any leftover fajitas in an airtight container in the fridge for up to 3 to 4 days.
Reheat the fajitas in a hot skillet until warmed through or in the microwave for 30 seconds at a time until hot.
Sheet Pan Fajitas FAQs
Do I need to line the sheet pan?
Nope! The oil in the marinade will ensure that the chicken and vegetables do not stick and slide right off. Of course, if you want to make cleaning up even easier, you can line your sheet pan with parchment paper.
How do I control the spice level?
This recipe calls for an optional addition of cayenne pepper or red pepper flakes. Both of these will add a little kick to your chicken fajitas. If you do not like spice, feel free to leave out the cayenne pepper or red pepper flakes. If you like more spice, do not hesitate to add a little more depending on your tolerance level.
Can I add extra veggies?
Bell peppers and onions are the traditional fajita veggies. If you would like to, you can also add in other quick cooking vegetables like zucchini, yellow squash, or mushrooms.
You can also add heartier vegetables to your sheet pan like broccoli. Just know that you may need to adjust your cooking time depending on how long the extra veggies take to cook.
How to Serve Sheet Pan Chicken Fajitas
Not only are these chicken fajitas easy, they are incredibly versatile when it comes to serving. The obvious option is to serve the chicken fajitas with your favorite tortillas.
If you are avoiding grains for any reason you could also serve these in your favorite grain free tortillas or large romaine or butter lettuce cups with all the toppings.
Here are a few great topping options:
- Fresh tomatoes
- Shredded romaine lettuce
- Sour cream
- Lime wedges
- Avocado slices
- Salsa
- Chopped cilantro
- Shredded cheddar cheese
If you do not want to go the traditional route, you can also turn the fajitas into chicken fajita veggie bowls. To serve them this way, place the fajitas over your favorite mixed greens and then pile on all of the toppings.
How to Make Sheet Pan Fajitas Ahead of Time
If you want to prep this recipe in advance there are a few great options that you can choose from that will help to make your life a little easier.
- Option One: Make the marinade in advance. Prep your marinade in advance and then store in an airtight container in the fridge until you are ready to use it.
- Option Two: Marinade the chicken and veggies overnight. Slice and prep the chicken and veggies the night before so you can just pour everything onto the sheet pan the next day.
- Option Three: Make the chicken fajitas in advance. If you just want to reheat and eat during the week, feel free to make the chicken fajitas in advance and store them in an airtight container in the fridge for up to four days.
How to Reheat One Sheet Chicken Fajitas
I have found that the best way to reheat these chicken fajitas is in a skillet. Just a few minutes in a hot skillet will ensure that both the chicken and veggies are evenly heated through and ready to cook.
Of course, you can always reheat your fajitas in the microwave. Just be careful not to leave them in there for too long.
More Recipe Ideas You Will Love
- Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Shawarma
- Pineapple Salsa
- Sheet Pan Chicken Sausage and Veggies
- Delicious Mexican Street Corn Salad
- How to Make Easy Quick Pickled onions
- Salmon Burrito Bowls
- Roasted Chipotle Cauliflower Tacos
- Salsa Verde Chicken Soup
- Chicken Enchilada Skillet
- Salmon with Avocado Salsa
- Slow Cooker Chipotle Beef Burrito Bowls
Chicken Sheet Pan Fajitas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten Free
Description
The best easy sheet pan chicken fajitas! This chicken fajita sheet pan meal is a delicious thirty minute recipe perfect for any day of the week.
Ingredients
- 2 pounds boneless skinless chicken breast, cut into strips
- 3 bell peppers (orange, green, and red), thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup avocado, olive oil, or melted coconut oil
- 1/4 cup lime juice
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 teaspoons salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or cayenne pepper (optional)
- Cilantro, for serving
- Lime wedges, for serving
Instructions
- Preheat the oven to 375 degrees.
- Add the chicken breast, bell peppers, and onion to a large mixing bowl.
- Add the oil, lime juice, dried herbs, spices, and salt to the chicken and vegetables in the mixing bowl. Stir until well combined and the chicken and veggies are completely coated in the marinade.
- Cover the chicken and veggies and place the bowl in the fridge to marinate for 20 minutes to an hour.
- After the chicken and veggies have marinated, pour them onto the sheet pan. Use your tongs to spread the chicken and vegetables into an even layer on the sheet pan.
- Bake the chicken fajitas for 15-18 minutes or until the chicken is completely cooked through. If you would like, you can broil the fajitas on high for three to four minutes to brown.
- Remove the pan from the oven and serve immediately. Enjoy!
Photography by: Sasha Hooper
So super easy and absolutely delicious!
Loved, loved, loved these fajitas. Such a quick and easy recipe with staple ingredients. I served this with lettuce, tomato, and homemade rice and beans. I will definitely be making again!
My whole family LOVED this recipe!! I loved it the most because it was SO easy to make! Definitely my new go-to for fajita night.
SO. GOOD. and so easy! I just quickly made this for dinner. I ended up using the chicken and veg in tacos, but will make a cauli rice bowl tomorrow. I added extra cayenne and threw in a jalapeño for extra slice! My husband also loved this recipe and he’s a tough critic. Will be making again for sure!
This was an easy and delicious weeknight meal. You could put this on a salad or just grab some corn tortillas. The spices are perfect, not overpowering (which I find cumin can be in most fajita recipes I’ve tried). Recipe was easy to follow and cleanup was a breeze after.
The flavors in this dish are amazing. Even though I didn’t have any chipotle powder or lime, it was still the perfect seasoning. I imagine it is even better with both of those. Made it one night with chicken and we loved it so much that I made it again the next night with shrimp.
We made this for dinner and it was delicious! I’ve tried many sheet pan fajita recipes and this was by far the best. I paired it with a Mexican brown rice, corn, black beans, greek yogurt sour cream sub, and a little cheese to make healthy fajita bowls. This recipe was so super simple and easy to make. This is great for any night you want a delicious meal, but need it quickly. I can’t wait to try other recipes of Ashlea’s – in fact, this whole week is going to be ATHT meals since this one was such a hit! Thank you Ashlea, you have a new fan!
What I love most about this recipe, besides it being super delicious, is that it was quick and easy to make! I didn’t have Chipotle powder so I did without and they still turned out amazing! My husband agreed!
This recipe comes together simply and cooks quickly. Great for a late night weeknight when you still want to put something healthy on the table. I was concerned the vegetables would be overly seasoned but everything came out perfect.
Made this for dinner last night – it was so easy and so delicious! I didn’t have chipotle powder or chili powder, so I substituted 1 tsp of burrito spice blend.
These are amazing! I used whole chicken breasts and thighs and grilled the meat and veggies. I make fajitas frequently and this will be my new go-to recipe! I can’t wait to try more of your recipes!
LOVED this recipe!! So easy and so flavorful—I’m excited for my leftovers! The tip not to cut the onions too thin was so helpful. Thanks so much Ashlea, I’ll be making this again ASAP!
This was so simple to make and my family and I loved it!!
This recipe is a keeper! It is amazingly delicious while also being easy and healthy -win, win, win! My family doesn’t like spicy food, so I left out the cayenne/red pepper and it was just the right amount of heat for us. This is definitely staying in the rotation for summer – and beyond!
So happy y’all loved it, Aimee! Thank you so much for taking the time to leave a review!
Really simple and delicious dinner. I love that it only requires one pan, and the marinade was just the right mix of spices. I had it over tortillas for the first night and will probably have the leftovers over some salad greens!
Love this recipe! So versatile, and perfect for batch cooking and meal prep. I had mine on a salad and my husband had his on a tortilla. Makes a ton – but I can’t wait to eat my leftovers!