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Sheet Pan Fajitas

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close up overhead shot of a sheet pan of Sheet Pan Fajitas garnished with lime
Simple to make all on one pan, these sheet pan fajitas are packed with flavor and make dinner time—as well as clean-up—a breeze.
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Table of Contents
  1. Sheet Pan Fajitas Ingredients
  2. How To Make This Sheet Pan Fajitas Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This recipe for sheet pan fajitas is flavorful and simple with all of the yummy fresh ingredients getting baked in the oven together on one pan. The result is delicious, home-cooked chicken fajitas that are ready in 30 minutes for an easy weeknight dinner.

Who doesn’t love a sheet pan meal? Sheet pan stir fry and sheet pan quesadillas are two more great recipes that make easy dinner ideas.

close up overhead shot of a sheet pan of Sheet Pan Fajitas garnished with lime

Sheet Pan Fajitas Ingredients

Sheet Pan Fajitas raw ingredients that are labeled

You’ll need:

For the Chicken and Veggies

  • Three large boneless skinless chicken breasts (about 2 pounds), cut into thin strips, cut against the grain
  • Salt & black pepper, to season the chicken
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 red onion, cut into thin strips

For the Seasonings

  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper (optional for extra spiciness)

For Serving and Garnish

  • 1 lime, cut into wedges and/or slices
  • 6 (8-inch) tortillas, flour or corn
  • Optional toppings: fresh cilantro, roughly chopped, sour cream, salsa, pico de gallo, guacamole, shredded cheddar or Mexican cheese blend

SUBSTITUTIONS AND ADDITIONS

PEPPERS: These easy chicken fajitas work well with any bell peppers — feel free to substitute what you have on hand instead of a red, yellow, and green pepper. If you only have three green bell peppers or red bell peppers, that will work fine.

ONIONS: This recipe calls for a red onion, but white and yellow onions are also great options.

MEAT: One of the best parts of this recipe is that you can make it with your favorite protein. Swap out the chicken for 2 pounds of steak or shrimp for a tasty alternative.

TORTILLAS: As an alternative, if you want to avoid bread products, you could also serve these in lettuce wraps or even on top of a salad.

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How To Make This Sheet Pan Fajitas Recipe

PRO TIP:

If you don’t have a large baking sheet, you can also cook this recipe in a 9×13 glass baking dish.

STEP ONE: Preheat the oven to 425°F.

STEP TWO: Place the raw chicken, seasoned with salt and pepper, and chopped up bell pepper, garlic, and red onions on a large baking sheet.

PRO TIP:

If you’re short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you’re ready to make the rest of the recipe.

Sheet Pan Fajitas process shot of ingredients on a sheet pan

STEP THREE: In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne pepper. Sprinkle this fajita seasoning mixture evenly over the chicken and veggies on the pan.

Sheet Pan Fajitas process shot of seasonings added to the vegetables and chicken on a sheet pan

STEP FOUR: Drizzle olive oil over your pan. Then toss together the ingredients on the pan so that they are coated in olive oil and spices. Spread chicken and veggies into one even layer.

Sheet Pan Fajitas process shot of ingredients mixed around on a sheet pan

STEP FIVE: Place the lime wedges around the pan.

STEP SIX: Bake for 20 minutes, or until the chicken is completely cooked through.

PRO TIP:

Chicken is fully cooked when the internal temperature reaches 165°F.

Sheet Pan Fajitas process shot after chicken and vegetables are baked

STEP SEVEN: Wrap the tortillas in foil and then add them to the oven to warm up during the last 5 minutes of the sheet pan cooking. Alternatively, heat your tortillas in a pan on the stove.  

How To Serve

Serve this delicious dish in warm tortillas and don’t forget to offer all your favorite toppings on the side. We love to pair these fajitas with Spanish rice and taquitos for a meal that mimics our favorite Mexican restaurant.

Storage

IN THE FRIDGE: Store leftovers from this easy meal in an airtight container for 2 to 3 days.

IN THE FREEZER: You can freeze leftovers in an airtight container for up to a month but the peppers may be soggy when defrosted. You can also prepare the raw chicken and raw veggies and season them before storing them in a Ziploc bag in the freezer for 2-3 months.

close up overhead shot of Sheet Pan Fajitas on a skillet

This sheet pan chicken fajitas recipe is easy to make and full of flavor. Chicken, veggies, and seasonings get mixed and cooked together on one single sheet pan for a bold taste and a simple, no-mess dinner for busy weeknights.

FREQUENTLY ASKED QUESTIONS

How do you cut chicken breasts for fajitas?

To cut your chicken breast for fajitas, slice it in thin strips against the grain. Slicing your chicken against the grain is key to it staying tender as it cooks. For example, if the grain in your chicken breast runs horizontally slice it in thin strips up and down.

Should I use corn tortillas or flour tortillas for this recipe?

Either type of tortilla works fine in this recipe. Just make sure to warm them a bit before serving to make them more pliable.

Could I use boneless skinless chicken thighs instead?

If you prefer, chicken thighs will work just fine in this delicious recipe.

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close up overhead shot of a sheet pan of Sheet Pan Fajitas garnished with lime

Sheet Pan Fajitas

5 from 1 vote
Simple to make all on one pan, these sheet pan fajitas are packed with flavor and make dinner time—as well as clean-up—a breeze.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 3 large skinless chicken breasts (about 2 pounds, cut against the grain into thin strips)
  • salt and pepper, to season the chicken
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 red onion, cut into thin strips
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper, optional for extra spiciness
  • 1 lime, cut into wedges or slices
  • 6 tortillas (8-inch), flour or corn
  • Optional toppings: fresh cilantro, roughly chopped, sour cream, salsa, pico de gallo, guacamole, shredded cheddar or Mexican cheese blend

Instructions
 

  • Preheat oven to 425°F.
  • Place the chicken (seasoned with salt and pepper) and all the chopped bellpeppers, garlic ,and onion slices on a large baking sheet.
  • In a small bowl, combine the chili powder, cumin,paprika, oregano and cayenne pepper. Sprinkle this over the veggies and chickenon the pan.
  • Drizzle with olive oil. Then mix all of the ingredients around right on the pan then spread the ingredients out into asingle layer.
  • Place the lime wedges around the pan.
  • Bake for 20 minutes or until the chicken is completely cooked.
  • Wrap the tortillas in foil and place in the oven to warm up during the last 5 minutes of the sheet pan cooking. Or if you prefer your tortillas heated in a pan that, works too.

Video

Notes

Note: If you’re short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you’re ready to make the rest of the recipe.
 
Note: If you don’t have a large baking sheet, you can also cook this recipe in a 9×13 glass baking dish.
 
Note: Chicken is fully cooked when the internal temperature reaches 165°F.

Nutrition

Sodium: 298mg | Calcium: 65mg | Vitamin C: 83mg | Vitamin A: 1378IU | Sugar: 4g | Fiber: 3g | Potassium: 458mg | Cholesterol: 36mg | Calories: 253kcal | Saturated Fat: 2g | Fat: 11g | Protein: 16g | Carbohydrates: 24g | Iron: 2mg
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  1. DeAnne A. Johnson says

    5 stars
    This recipe is excellent. The time is used on cutting the veggies, but so worth it and so easy to serve at family gathering. Very tasty! Thank you.

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