Sheet Pan Chicken Fajitas

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Sheet Pan Chicken Fajitas are an easy Mexican-style one pan dinner recipe, made with chicken thighs and homemade taco seasoning. These tender, baked fajitas are so flavorful and filling, and you’ll only have to wash one dirty dish if you make them! 

3 chicken fajitas with toppings.

An Easy 30-Minute Chicken Fajita Recipe

I love cooking and baking, but there are some nights when I just don’t have that much time to spend in the kitchen or at the sink. Sheet Pan Chicken Fajitas are one of my go to one pan recipes in those cases!

These baked chicken fajitas are full of healthy, chopped veggies, tender chicken strips, and whatever toppings your heart desires. Start toasting some tortillas, because you don’t want to miss out on this colorful, one-pan-serves-all meal! 

Recipe Ingredients

Are those pictures making you hungry yet? I’m right there with you. Here’s what we’ll need to get started:

For the Fajitas:

  • Yellow Pepper
  • Orange Pepper
  • Red Onion
  • Olive Oil
  • Boneless Skinless Chicken Thighs: chicken breast can be used too, if you’d like.
  • Taco Seasoning: try making your own! Scroll down a little for some tips.

For the Fajita Fixings:

  • Tortillas: flour or corn, use whichever one you like better.
  • Pico de Gallo
  • Cilantro
  • Jalapeno
  • Limes
  • Sour Cream
3 sheetpan chicken fajitas lined up.

How to Make Your Own Fajita Seasoning

Ready-made seasoning is totally fine if you’re in a rush, but I strongly recommend making your own if you have a little extra time!

Plus, if you make a big batch, it will last you through multiple Taco Tuesdays. To make the seasoning use a combination of the following spices:

  • Chili Powder (1 tbsp)
  • Onion and/or Garlic Powder (1 tbsp)
  • Sea Salt (1 tsp)
  • Dried Oregano (1/2 tsp)
  • Ground Cumin (1 tbsp)
  • Smoked Paprika (1 tbsp)
  • Black Pepper (1 1/2 tsp)
  • Red Pepper Flakes (optional)

This will provide you with around 1/3 cup of seasoning.

Note: you may want to adjust the amount of each ingredient to suite your preferences.

Ingredients for chicken fajitas.

How to Slice the Chicken and Vegetables

Cutting chicken and vegetables into slices can be a bit tricky, so here are a few tips to help you out:

  • For the Vegetables: carefully slice the onion and peppers in half, and then slice the halves into 1/4 inch pieces.
  • For the Chicken: cut the chicken against the grain (the tiny white fibers) in one clean motion, so that the strips will be perfectly tender when cooked.  
Chopped onions and peppers for fajitas.

How to Make Sheet Pan Chicken Fajitas

Here’s what you’ll need to do to put it all together. Dinnertime has never been so easy! 

Preheat: Preheat oven to 400 degrees.

Cook: Place sliced vegetables onto a sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon of taco seasoning over vegetables. Toss to coat. Place in the oven and cook 5 minutes.

Taco seasoning and chopped vegetables.
Chopped chicken with chopped vegetables on a pan.

Slice Chicken: Meanwhile, slice the chicken into ¼ inch slices. When the 5 minutes are up, remove the pan from the oven and place chicken onto the sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon seasoning over chicken, toss to coat and spread around.

Cook Chicken: Place sheet pan back in the oven for 15 more minutes or until an instant read thermometer registers 165 degrees.

Baked chicken and vegetables.

Quick Tips for the Best Fajitas

Now that you know what to do, here are some useful tips on making the best chicken fajitas:

  • Chicken Thighs vs Chicken Breasts: Chicken thighs are so forgiving as they do not get dry if a little overcooked, but you could use chicken breasts instead.
  • Line Sheet Pan: Line your sheet pan with foil for an even easier clean up.
  • For Crunchy Vegetables: The vegetables in this recipe get nice and soft, if you like your vegetables with more crunch do not precook them.
  • Spread Out Vegetables and Chicken Strips: Mmake sure you spread them out on the pan so that everything cooks evenly. Also, make sure your chicken gets to 165 degrees before you take the pan out of the oven to avoid undercooked chicken.
Chicken fajitas with toppings.

What Goes with Fajitas?

Wondering what to serve with these oven-baked fajitas? These are a few of my favorite sides:

  • Cheesy Taco Beer Dip: A fun appetizer served with chips!
  • Grilled Corn: juicy corn on the cob would go great with the other veggies.
  • Salad: throw some greens on the side of those fabulous fajitas!
  • Sweet Plantains: I know, I know; these are fajitas and fajitas are Mexican. I am from Texas and Jorge is from Puerto Rico and sometimes we mix those backgrounds…and trust me, it’s a delicious mix!

How to Store and Reheat Leftovers

Fajitas are best when eaten warm from the oven on the day they are made, but you can preserve them for 3-4 days in an airtight container in the fridge. To reheat them, toss the chicken and vegetables in a pan until warm again, or simply heat everything up in the microwave for 30 seconds. 

Baked chicken fajitas on a plate.

This recipe for Sheet Pan Chicken Fajitas is a favorite weeknight meal around here. The chicken is tender, flavorful and perfectly paired with the vegetables. Once they are wrapped up in a tortilla with your favorite toppings, you won’t be able to eat just one!

If you try out this easy dinner recipe, please let me know how it turns out in the comments below. You can even leave a photo now to share how it turns out!

Looking for more Mexican recipes? Check out this reader favorite for homemade Enchilada Sauce, some restaurant style (but still easy!) Cheese Enchiladas, my favorite Sour Cream Chicken Enchiladas or this delicious Mexican Casserole!

Yield: serves 4-6

Sheet Pan Chicken Fajitas

3 chicken fajitas with toppings.

Sheet Pan Chicken Fajitas are an easy Mexican-style one pan dinner recipe, made with chicken thighs and homemade taco seasoning. These baked fajitas are so flavorful and delicious, and they'll leave you with just one pan to clean! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the Fajitas:

  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 1 red onion, sliced
  • 2 Tablespoons olive oil, divided
  • 4 boneless skinless chicken thighs
  • 1 Tablespoon of your favorite taco seasoning, divided

For the Fajita Fixings:

  • tortillas, flour or corn
  • pico de gallo
  • cilantro
  • jalapeno
  • limes
  • sour cream

Instructions

1. Preheat oven to 400°F.

2. Place sliced vegetables onto a sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon of taco seasoning over vegetables. Toss to coat. Place in the oven and cook 5 minutes.

3. Meanwhile, slice the chicken into ¼ inch slices. When the 5 minutes are up, remove the pan from the oven and place chicken onto the sheet pan. Pour 1 tablespoon olive oil and sprinkle ½ tablespoon seasoning over chicken, toss to coat and spread around.

Oil being drizzled over raw chicken, peppers and onions on a baking sheet with fajita seasoning

4. Place sheet pan back in the oven for 15 more minutes or until an instant read thermometer registers 165°F.

A sheet pan of chicken fajita filling

Notes

Notes: Chicken thighs are so forgiving as they do not get dry if a little overcooked, but you could use chicken breasts instead.

Line your sheet pan with foil for an even easier clean up.

The vegetables in this recipe get nice and soft, if you like your vegetables with
more crunch do not precook them.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 475Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 135mgSodium: 617mgCarbohydrates: 37gFiber: 4gSugar: 4gProtein: 37g

Want to Save This Recipe?

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks