Sheet Pan Chicken Fajitas is a meal loaded with peppers and onions, juicy chicken, and the perfect seasonings for chicken fajitas (from the homemade fajita seasoning 🙌🏼). Serve the fajitas as-is or top it with some easy Pico de Gallo and healthy guacamole for extra flair and flavor.

If you’re looking for a great side dish to go with this chicken fajita bake, try my Mexican street corn casserole or sweet boiled corn. We all need more sheet pan recipes in our life. Make sure you try my sheet pan shrimp fajitas and my chili lime salmon recipe. 

A sheet pan chicken fajita on a plate.

Why This Recipe Works

  • I’m a big advocate for quick meals with vegetables, protein and as few dishes as possible! Enter this amazing fajita tray bake. This recipe works because it’s easy to make, requires few ingredients, requires no standing at the stove babysitting food and tastes amazing. This happens to be one of my favorite meals. Not like my favorite meal in the past 6 months, but like the past 16 years.
  • This oven fajitas recipe is easily customizable. You can use frozen chicken or fresh chicken or frozen peppers or fresh peppers. 
  • This recipe incorporates my homemade fajita seasoning which really hits home the flavors. It’s the best combination of seasonings for chicken fajitas — you’ll love it!

Ingredients

Ingredients used to make sheet pan chicken fajitas on a light background.
  • Bell Peppers: 3 total. I like things colorful and pretty so I chose a red, yellow, and green bell pepper. If the green is cheaper (it always is) then just buy 3 green bell peppers! No big deal.
  • Chicken: You’ll need 1 1/2 lbs of boneless, skinless, chicken breasts. I found this was about 3 medium sized chicken breasts.
  • Onion: I used a yellow onion, but a sweet onion will work too.

How to make Sheet Pan Chicken Fajitas

  1. Slice the peppers, onions, and chicken.
  2. Place everything on a baking sheet. Make sure you sprayed the sheet with cooking spray. 
  3. Drizzle the oil overtop of the sliced peppers, onion, and chicken. Toss to coat. Then sprinkle the fajita seasoning over everything, and using your hands, toss to coat so that everything is evenly covered in the seasoning.
  4. Spread everything in an even layer, making sure the chicken isn’t overlapping one another.  A baking sheet with sliced chicken, peppers, and onions on it.
  5. Roast (at 400°F) for 25-30 minutes or until chicken is cooked through (reaches an internal temp of 160°F and the veggies are tender.
  6. Serve the chicken fajita bake in a flour tortilla with toppings of your choice.
A baking sheet with cooked sliced peppers, chicken, and onions on it.

Recipe Tips

For an even quicker dinner trick, use a seasoning packet from the store. That’s totally fine. However, I’d encourage you to make the homemade mix of mine and double or triple it and keep some on hand for later! 

Fajita Toppings

  • Sour cream (use a low fat sour cream or even Greek yogurt for a healthier option.)
  • Cilantro
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Fresh diced tomatoes
  • Shredded lettuce
  • Spinach
  • Shredded cabbage (for a crunchier texture)
  • Squeeze of lime

Storing

Store leftovers in an airtight container in the fridge for up to 5 days. (Note, this recipe makes about 4 servings, 2 fajitas per person.)

FAQs

Are chicken fajitas healthy? 

Yes, if you make this recipe as written you’ll be eating a hearty and healthy meal.

Can I use a fajita seasoning packet?

While pre-packaged fajita seasonings are convenient to use (yes, you can use them for this recipe if you’d like), I prefer my homemade fajita seasoning recipe.

What condiments do you serve with fajitas?

Some of my favorite options are a dollop of sour cream and a spritz of lime. However, other delicious fajita toppings include: Sour cream (use a low fat sour cream or even Greek yogurt for a healthier option), cilantro, guacamole, pico de gallo, shredded cheese, fresh tomatoes, shredded lettuce, spinach, shredded cabbage (for a crunchier texture), and squeeze of lime.

What makes a fajita a fajita? 

Fajitas are a Texan-Mexican American dish that has meat cut in strips.

Can I use taco seasoning for fajitas?

While the seasoning mixes contain similar herbs, the ratios are different between fajita seasoning mix and taco seasoning mix. Taco seasoning has more of the chili powder emphasis while fajita seasoning has more of the cumin emphasis. The fajitas will taste like chicken tacos instead of chicken fajitas if you use taco seasoning, so keep that in mind.

A hand holding a flour tortilla loaded chicken fajita.

More delicious chicken recipes:

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there.

A sheet pan chicken fajita on a plate.
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4.75 from 4 votes

Sheet Pan Chicken Fajitas

An easy 40 minute meal that's loaded with juicy chicken, sliced pepper, and onions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings (2 fajitas per person)

Ingredients
 

  • 3 tablespoons homemade fajita seasoning
  • 1 1/2 lbs boneless skinless chicken breasts - cut into strips
  • 1 red bell pepper - sliced into strips
  • 1 yellow bell pepper - sliced into strips
  • 1 green bell pepper - sliced into strips
  • 1 yellow onion - sliced into strips
  • 3 tablespoons vegetable oil - can use olive oil (see notes)

For serving

  • sour cream
  • flour tortillas
  • fresh cilantro
  • guacamole
  • cheese (Mexican cheese blend is my favorite)

Equipment

Instructions
 

  • Preheat oven to 400°F. Spray a baking sheet with cooking spray. 
  • Place the sliced peppers, onions, and sliced chicken on the baking sheet. Drizzle the olive oil over everything, then sprinkle the fajita seasoning overtop. Using your hands, toss so that everything is evenly coated. Spread into an even layer (don’t want chicken overlapping). 
  •  Roast in the oven for 25-30 minutes, tossing halfway through baking time. The veggies will be tender and chicken cooked through. Before removing from the oven cut a chicken in half (or use an instant read thermometer to make sure the chicken has reached an internal temp of 165°F). 
  • Remove from the oven. Serve the filling inside warm tortillas, topped with your desired toppings. 

Notes

You can use olive oil if you’d like. Olive oil doesn’t have as high of a smoke point as vegetable oil, but we are only roasting the veggies and meat at 400°F which is safe enough for olive oil usage. 
For an even quicker dinner trick, use a seasoning packet from the store. That’s totally fine. However, I’d encourage you to make the homemade mix of mine and double or triple it and keep some on hand for later! 
Fajita Toppings:
  • Sour cream (use a low fat sour cream or even Greek yogurt for a healthier option.)
  • Cilantro
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Fresh diced tomatoes
  • Shredded lettuce
  • Spinach
  • Shredded cabbage (for a crunchier texture)
  • Squeeze of lime
Storing: Store leftovers in an airtight container in the fridge for up to 5 days. (Note, this recipe makes about 4 servings, 2 fajitas per person.)

Nutrition

Calories: 319kcal (16%)Carbohydrates: 8g (3%)Protein: 37g (74%)Fat: 15g (23%)Saturated Fat: 10g (50%)Cholesterol: 109mg (36%)Sodium: 201mg (8%)Potassium: 847mg (24%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 1152IU (23%)Vitamin C: 121mg (147%)Calcium: 21mg (2%)Iron: 1mg (6%)
author: Whitney Wright
Course: Main Course
Cuisine: Mexican
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