We all have those nights. You’re hungry, tired, and the thought of cleaning up multiple pots and pans is just… nope. That’s exactly where these Sheet Pan Chicken Fajitas come in. They’re everything you love about fajitas—zesty chicken, colorful bell peppers, that smoky spice blend—all cooked together in the oven with minimal fuss. Just one pan, one oven, and one delicious, stress-free dinner.
Whether you’re cooking for the whole family or just want to meal prep something bold and satisfying, this easy fajita recipe checks all the boxes. You get juicy chicken and veggies with those just-charred edges that scream “sizzling skillet” without actually needing a skillet.
Let’s make weeknight dinner simple again, shall we?
Why You’ll Love These Sheet Pan Chicken Fajitas
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One pan = less cleanup. Can we get an amen?
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Ready in under 30 minutes. Because life is busy.
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Customizable toppings. Everyone can build their own.
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Oven-baked for convenience—no standing at the stove.
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Packed with flavor but light on effort.
Sheet Pan Chicken Fajitas
- Total Time: 25–30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Sheet Pan Chicken Fajitas are the ultimate one-pan dinner — oven-baked, easy to prep, and packed with zesty flavor. Juicy chicken, colorful bell peppers, and bold fajita spices roast together in the oven for a delicious, low-mess meal that’s perfect for busy weeknights.
Ingredients
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1 lb chicken breast tenders, cut into bite-sized pieces
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1 medium red onion, thinly sliced
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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2 tbsp olive oil
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1 tbsp chili powder
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1 tbsp ground cumin
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried oregano
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½ tsp onion powder
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Kosher salt and cracked black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
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Spread the chicken and vegetables evenly across the pan.
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Drizzle olive oil over the mixture to help everything roast evenly.
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In a small bowl, combine chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper.
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Sprinkle the seasoning mix over the pan, then toss everything well to coat evenly.
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Bake for 10 minutes, stir, then continue baking for 5 more minutes or until chicken is fully cooked.
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Broil on HIGH for 2–3 minutes to add a beautiful charred edge.
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Serve hot in warm tortillas with your favorite toppings like sour cream, cheese, guacamole, and lime wedges.
Notes
Cut chicken and vegetables into similar sizes for even cooking.
Broiling at the end gives that signature “sizzling skillet” flavor.
Double the recipe to meal prep for lunch bowls or wraps.
Use boneless chicken thighs for a juicier result.
Leftovers are great over rice, salad, or in a burrito bowl.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dinner
- Method: Oven-Baked / Sheet Pan
- Cuisine: Mexican
Ingredients
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1 lb chicken breast tenders, cut into bite-sized pieces
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1 medium red onion, thinly sliced
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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2 tbsp olive oil
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1 tbsp chili powder
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1 tbsp ground cumin
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried oregano
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½ tsp onion powder
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Kosher salt and cracked black pepper to taste
How to Make Sheet Pan Chicken Fajitas
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
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Spread chicken and veggies evenly across the pan.
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Drizzle with olive oil so everything roasts up golden.
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Mix your spice blend in a small bowl, then sprinkle it generously over the pan.
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Toss everything to coat evenly (use your hands or tongs—no judgment).
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Bake for 10 minutes, then give everything a stir.
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Return to the oven for another 5 minutes, until the chicken is cooked through.
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Broil for 2–3 minutes on HIGH to get that irresistible char on the edges.
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Serve hot in warm tortillas with your favorite toppings.
Topping Ideas for the Ultimate Fajita Night
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Sour cream or Greek yogurt
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Fresh guacamole or sliced avocado
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Shredded cheese (cheddar, Monterey Jack, or pepper jack)
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Salsa or pico de gallo
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Fresh lime wedges
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Chopped cilantro
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Pickled jalapeños for a little kick
Make it a taco bar night and let everyone customize their own fajita masterpiece.
Tips for the Best Oven-Baked Fajitas
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Cut chicken and veggies into uniform sizes so they cook evenly.
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Don’t skip the broil step—it adds authentic fajita flair.
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Double the batch and save some for lunch tacos or fajita bowls.
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If using frozen chicken, thaw it completely before baking.
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Toss leftovers over rice or a salad for a next-day fajita remix.
This recipe is truly a game-changer when you need dinner fast but still want it to taste amazing.
A Little Dinner Story
I first made these oven-baked fajitas on a night when I was juggling laundry, school lunches, and a toddler who refused to nap. I needed something fast, healthy-ish, and that my whole family would actually eat. I threw everything on a sheet pan, prayed to the dinner gods, and 20 minutes later—bam. My husband thought I’d ordered takeout. My kids? They asked for seconds (AND thirds).
Since then, it’s been a go-to on our busiest nights. And the best part? Hardly any dishes. That’s my kind of dinner win.
What to Serve with Sheet Pan Chicken Fajitas
Want to round out your fajita night? Try pairing with:
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Cilantro lime rice or Spanish rice
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Black beans or refried beans
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Tortilla chips and salsa or queso
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Simple side salad with lime vinaigrette
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Fresh fruit or mango slices for a sweet finish
How to Store and Reheat
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Refrigerate: Store leftover chicken and veggies in an airtight container for up to 4 days.
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Reheat: Warm in a skillet or microwave until heated through.
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Freeze: Cooked chicken and peppers freeze well! Store in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
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Meal prep tip: Keep tortillas separate and just reheat the filling when ready to eat.
This one’s perfect for lunches, quick dinners, or throwing into a bowl with rice the next day.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs are juicier and just as flavorful. Adjust cook time slightly if needed.
Can I make this low-carb?
Absolutely—just skip the tortillas and serve over lettuce wraps or cauliflower rice.
What if I don’t have all three colors of bell pepper?
Use whatever you have! Even just one type will still taste great.
Can I prep this ahead of time?
Yes! Slice everything and store in the fridge. When you’re ready, just toss it on the sheet pan and bake.
When life feels like a whirlwind, Sheet Pan Chicken Fajitas bring back a little calm to your kitchen. It’s an easy fajita recipe that delivers bold flavor, beautiful color, and blissfully few dishes. Perfect for weeknights, meal prep, or when you just need dinner that works as hard as you do.
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