Sheet Pan Chicken Fajitas

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

Why You’ll Love This 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! Here are just a few reasons to love this recipe:

  • Quick and Easy: One pan and the entire dish is done in 30 minutes. Does it get any better than that?
  • Maximum Flavor: Just because it’s a simple recipe, doesn’t mean these chicken fajitas lack in the flavor department! Tender chicken strips, roasted veggies, and our favorite chicken fajita marinade. Heaven!
  • Budget Friendly: Chicken fajitas are an impressive and tasty recipe that doesn’t break the bank. In fact, you can probably do most of your ‘shopping’ in your own fridge and pantry!

Loving the idea of fajitas this week? Check out our air fryer chicken fajita salad and our classic chicken fajita recipe for some other great ideas!

Ingredients for chicken fajitas.

What You’ll Need

Are those pictures making you hungry yet? I’m right there with you. Here’s what we’ll need to get started. Scroll down to the recipe card for exact amounts.

  • Veggies: Grab a red onion and an orange, red, and yellow bell pepper for great flavor and color!
  • Olive Oil
  • Chicken: We’re using boneless skinless chicken thighs, but chicken breast works too.
  • Taco Seasoning: Try making your own using the tips below. But a store brand works fine too.
  • Fajita Fixings: We love corn tortillas, pico de gallo, fresh cilantro, jalapeno, limes, and sour cream. But feel free to use any fixings you love!

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.

Baked chicken fajitas on a plate.

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.  

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! Check out the recipe card at the end of this post for detailed instructions.

  • Prepare: Preheat your oven to 400 degrees.
  • Veggies: Place sliced vegetables onto a sheet pan and toss them with olive oil and taco seasoning. . Cook for about 5 minutes.
  • Chicken: While the veggies are cooking, slice the chicken into ¼ inch slices and then toss them with olive oil and taco seasoning. When the 5 minutes are up, remove the pan from the oven and place chicken onto the sheet pan. Place the sheet pan back in the oven for 15 more minutes or until an instant read thermometer registers 165 degrees.
Baked chicken and vegetables.

Tips and Tricks

Now that you know what to do, here are some useful tips on making the best sheet pan 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: Make 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.
Baked chicken fajitas on a plate.

What to Serve With Sheet Pan Chicken Fajitas

Wondering what to serve with these sheet pan chicken 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 enjoy leftovers if there are any left.

  • Store: Preserve them for 3-4 days in an airtight container in the fridge.
  • Reheat: 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. 
  • Freeze: We don’t recommend freezing leftovers since the cooked veggies will get really soft.
3 sheetpan chicken fajitas lined up.

More Easy Mexican Recipes

3 chicken fajitas with toppings.
4.8 from 4 votes
Print Pin Recipe
Yield: 4 servings

Sheet Pan Chicken Fajitas

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 Time10 minutes
Cook Time20 minutes
Total Time30 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 

  • Preheat oven to 400°F.
  • 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.
    Pouring olive oil over cut veggies.
  • 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
  • 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

Video

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

Serving: 1, Calories: 475kcal, Carbohydrates: 37g, Protein: 37g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 14g, Cholesterol: 135mg, Sodium: 617mg, Fiber: 4g, Sugar: 4g

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.