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Sheet Pan Chicken Fajitas require just a handful of simple ingredients and are made on sheet pans in the oven in 30 minutes. This easy weeknight dinner is packed with flavor and is delicious served with a variety of fun toppings!
Why you’ll love Sheet Pan Chicken Fajitas:
- Juicy, Flavorful Chicken – The chicken bakes in the oven to juicy, tender perfection, with the perfect blend of fajita seasonings.
- Easy Dinner – The veggies roast as the chicken cooks, making these easy sheet pan chicken fajitas a complete breeze.
- Limitless Toppings – These fajitas can be topped in countless ways! Use sour cream, cilantro, guacamole, cheese, lime wedges, pico de gallo, or any other toppings you like.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Spices – We’re using a mix spices for lots of flavor – salt, pepper, garlic powder, onion powder, chili powder, paprika, and cumin.
- Chicken Breast – Use boneless skinless chicken breasts.
- Bell Peppers – Use any color bell pepper you like. You can even add in some spicy peppers if you prefer.
- Onion – Use a yellow onion or red onion – its up to you!
- Olive Oil – Use olive oil or another neutral flavored oil.
- Toppings – Serve with your favorite toppings like warm tortillas (flour or corn tortillas!), fresh lime juice, fresh cilantro, avocado slices, sour cream, cheese, etc.
Recipe Substitutions & Variations:
- Gluten-free – This recipe is naturally gluten-free! Just be sure to serve with gluten-free tortillas.
- Dairy-free – This recipe is naturally dairy-free, not counting the toppings of course.
How to Make this Sheet Pan Fajitas Recipe:
Step 1: Prep. Mix up your seasonings. Slice your veggies. Preheat the oven.
Step 2: Cook the Veggies. Toss veggies with oil and spices. Start the veggies cooking while you cut your chicken.
Step 3: Cook the Chicken. Slice the chicken breast and rub with olive oil and spices. Add to a second sheet pan and roast alongside the veggies until both are done!
Serving + Storing:
Dig in once everything is cooked! Build yourself a big plate of fajitas with all the fixings! I like to top mine with guacamole, sour cream, lime juice, and cilantro, with a side of rice and beans.
Store leftovers in the fridge in an airtight container for 2-4 days. Try my Classic Taco Salad or my easy Cornbread Taco Casserole for your next family dinner!
Expert Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
FAQs:
Yes! You can double it if you’re okay baking 4 sheet pans worth of food. Or, you could do two sheet pans of either the chicken or veggies in the oven, while you cook batches of the other thing on the stovetop.
You could, however the seasoning blend would probably need some tweaks and the cook time would be shorter. I haven’t tested this with steak so I recommend sticking to this recipe as written for the best results (unless you already know how you like to cook your steak for fajitas and you’re just looking at the veggie portion!)
Special Tools:
- Sheet Pans – You’ll need two sheet pans to make this recipe, or one sheet pan and one skillet.
More Easy Dinner Recipes:
- Slow Cooker Honey Garlic Chicken
- BLT Pasta Salad
- Best Ever Slow Cooker Chili
- Honey Garlic Chicken Bowls
- Cheesy Sausage Pasta Bake
Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is by myself, Stephanie Simmons, unless otherwise credited.
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Sheet Pan Chicken Fajitas
Ingredients
For the Veggies:
- 4 large bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 1-2 tbsp olive oil
- salt
- pepper
- garlic powder
- paprika
For the Chicken:
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
- 2 lbs chicken breast
- 1 tbsp olive oil
For Serving:
- cheese
- sour cream
- lime juice
- cilantro or lettuce
- tortillas
- avocado or guacamole
Instructions
- Prep: Preheat your oven to 375℉. Mix all the chicken spices together in a small bowl. Get out one large baking sheet for the veggies, and a second for the chicken. Line them with parchment paper for easy clean-up, if you prefer.2 tbsp chili powder, 2 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/4 tsp pepper, 1 tsp salt
- Prep the Veggies: Add the sliced peppers and onion to a large sheet pan (or cookie sheet) and toss with olive oil and season with a few generous dashes of salt, pepper, garlic powder, and paprika. Pop into the oven and begin roasting, starting with 12 minutes. Prep the chicken during this time!4 large bell peppers, thinly sliced, 1 large yellow onion, thinly sliced, 1-2 tbsp olive oil, salt, pepper, garlic powder, paprika
- Prep the Chicken: Slice your chicken breast through width wise, so the breasts aren't in such thick pieces. These pieces can also be cut in half lengthwise if the breasts are partifcularly large. This helps the chicken cook faster & more evenly, so it's nice and juicy. Drizzle 1 tablespoon of olive oil over the chicken breast then rub the spices all over the chicken with clean hands.2 lbs chicken breast
- Cook the Chicken: Add the chicken to another sheet pan, and pop in the oven when the veggies initial time is up. Continue cooking both for 8-15 minutes more. Veggies are done when fork tender and browned. Chicken is done when it reaches an internal temperature of 165℉. Use an instant read meat thermometer to check for doneness. Let the chicken rest for 10 minutes (to preserve juiciness!) before slicing into thin strips.
- Serve + Store: Serve once everything is cooked, with desired toppings!Store leftover chicken and veggies in an airtight container in the fridge for 2-4 days.cheese, sour cream, lime juice, cilantro or lettuce, tortillas, avocado or guacamole
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best fajita recipe ever! I’ve been looking for keto dinner recipes and I can tell you, we are keeping this recipe in the rotation! Thank you so much!
So glad you enjoyed it, Jo! Thanks for your kind comment ❤️
I absolutely love the flavor in fajitas! Definitely going to be trying this recipe with vegan chicken! This just looks so tasty!
Vegan fajitas sound amazing!! Would you just swap tofu for the chicken?
Yum! Love fajitas and this a a solid easy recipe! Looks tasty! And I love using cast iron too!
Thanks Lisa! Isn’t cast iron the best ??
These look absolutely delicious! I rarely eat beef but love chicken and am constantly looking for new recipes
Pinning this to make it soon!
Thanks Erika! Hope you love it ?