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Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas is zesty, bright, and perfect for busy weeknights! With minimal prep and a single pan, you’ll get a dish loaded with tender juiciness and great flavor.

Chicken fajitas on a baking sheet with peppers and onions.
This healthy version for sheet pan chicken fajitas is zesty, bright, and oh-so-welcome on a busy weeknight.


Why This Recipe Stands Out

There’s something incredibly satisfying about a meal that’s both delicious and easy to make. That’s exactly what you get with these Sheet Pan Chicken Fajitas:

  • Simple: This recipe uses simple, fresh ingredients that you likely already have in your kitchen, like our 15-minute Spaghetti Aglio e Olio.
  • Healthy: Loaded with lean protein and colorful veggies, this is a meal you can feel good about eating, just like our Chicken Fajita Pasta.
  • Versatile: Serve with your favorite toppings and sides for a meal that can be customized to your liking.
  • Easy Cleanup: Since everything cooks on one sheet pan, cleanup is a cinch like our other delicious one-pan recipes.
  • Tasty Leftovers: If you’re lucky enough to have leftovers, they make a great next-day lunch.

Key Recipe Ingredients

Overhead shot of sheet pan chicken fajita ingredients on a black countertop.
  • Boneless Skinless Chicken Breasts – The star of our fajitas, these chicken breasts provide a lean, protein-packed base.
  • Sweet Bell Peppers – We use a mixture of colors. They add a sweet, slightly tangy flavor that complements the chicken beautifully.
  • Onions – Thinly sliced onions bring a touch of sweetness and crunch to our fajitas.
  • Spices – A blend of ground cumin, garlic powder, oregano, kosher salt, chili powder, paprika, and coriander infuse our fajitas with a robust flavor.
  • Fajita-sized Tortillas – These are the vessels for our fajitas. They’re soft, pliable, and perfect for holding all the delicious fillings.
  • Salsa and/or Guacamole – These add a fresh, zesty kick and a creamy, rich contrast to our fajitas, respectively.
  • Shredded Cheese – A sprinkle of shredded cheese adds a creamy, salty element that ties all the flavors together.

Substitutions And Variations

We love the vibrant flavors of these sheet pan chicken fajitas. Here are some variations and substitutes you might also enjoy:

  • Protein: While this recipe calls for boneless skinless chicken breasts, feel free to substitute with chicken thighs or beef strips for a different protein option.
  • Spicier: The seasoning mix is quite flexible. If you prefer a smokier flavor, try adding some chipotle powder. For a spicier kick, up the quantity of chili powder or add some red pepper flakes as we do in our popular Penne with Vodka Sauce.
  • Vegetarian: For a vegetarian version, replace the chicken with portobello mushrooms or a mix of your favorite veggies like zucchini and eggplant.
  • Cheese: Swap out shredded cheese with a dollop of sour cream or a sprinkle of cotija cheese for a different flavor profile which is similar to the classic Mexican Street Corn Salad.

Step-By-Step Recipe Instructions

  1. Combine all seasoning ingredients in a small bowl and whisk well.
  2. Dry and pound the chicken to an even thickness, then slice it into strips. Toss the chicken in the seasoning mixture.
  1. Arrange vegetables on the baking sheet and season. Place chicken on top and drizzle with olive oil. Bake for 10 minutes, toss, then bake for another 10 minutes.
  2. Drizzle lime juice over the cooked fajitas and serve immediately with your choice of garnishes.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Sheet pan chicken fajitas are a crowd-pleaser, and they can be even easier to make with a little prep work. Take a look at our best prep-ahead tips for this recipe:

  • Seasoning Mixture: Pre-mix the dry seasonings together and keep them in an airtight container, up to several weeks in advance.
  • Season the Chicken: You can slice and season the chicken breasts ahead of time. Simply mix all the ingredients for the seasoning mixture, coat the chicken well, and store it in the fridge. This can be done up to a day in advance. It’s a great way to prep the lunch beforehand.
  • Prep the Veggies: The bell peppers and onions can be sliced and stored in the fridge a day ahead. This will save you time on the day of cooking and make the process smoother.
  • Meal Prep: This entire dish is perfect for weekly meal prep! Make a big batch and divide into meals for the week.
Sheet pan chicken fajitas on tortilla with lime wedges and fresh cilantro on a plate.
This sheet pan chicken fajitas is loaded with tender juiciness, great flavor, and is happily mess-free. 

What To Serve With Chicken Fajitas

Rice and Grains

  • Our Cilantro Lime Rice is a refreshing and tangy side that complements the flavors of the fajitas beautifully. It’s easy to make and packed with flavor.
  • If you’re looking for a healthier grain option, try quinoa. It’s high in protein and fiber, and it absorbs the flavors of the fajitas wonderfully.

Guacamole, Salsa, and Dips


Commonly Asked Questions

Why do I need to pound the chicken to an even thickness?

Pounding the chicken to an even thickness ensures that it cooks evenly. This prevents some parts from being overcooked while others are still raw.

What type of chicken is best for this recipe?

For this sheet pan chicken fajitas recipe, we recommend using boneless skinless chicken breasts or thighs. Both are lean, tender, and easy to slice into strips for even cooking.

Why should I avoid overlapping the chicken pieces on the baking sheet?

Overlapping the chicken pieces can result in uneven cooking. It’s best to lay them out in a single layer on the baking sheet so they all cook at the same rate.

How long do chicken fajitas keep?

Sheet pan chicken fajitas can be kept in the refrigerator for up to 3 days. Be sure to store them in an airtight container to maintain their freshness and flavor.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Sheet Pan Chicken Fajitas

4.98 from 40 ratings
Sheet Pan Chicken Fajitas are super easy, brightly flavorful, and mess-free. It's a weeknight dinner dream! Healthy, to boot!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Amy Dong


For the Fajitas:

  • 2 ½ lbs boneless skinless chicken breasts
  • 4 whole sweet bell peppers, mixture of colors, seeded and thinly sliced
  • 2 whole onions, peeled and thinly sliced
  • 4 TB olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper, freshly ground

For the Seasoning Mixture:


  • 1 lime, sliced
  • tortillas, Fajita-sized
  • Salsa , and/or Guacamole
  • Shredded cheese
  • green onion, Freshly chopped, or cilantro for garnish


  • In a small bowl, combine all Seasoning Mixture ingredients and whisk to incorporate well. Set aside.
  • Preheat oven to 425F, with rack on upper middle position. Lightly grease a large rimmed baking sheet.
  • Thoroughly towel-dry the chicken pieces and pound to an even thickness (1/2″ thick.) Slice into strips 1/2″ wide. Be sure chicken doesn’t contain excess moisture. Toss chicken with seasoning mixture to coat well.
  • Place bell peppers and onions onto greased baking sheet. Sprinkle top of veggies evenly with 1 tsp kosher salt and 1/4 tsp black pepper. Place chicken slices evenly on top; try not to overlap pieces. Evenly drizzle olive oil over the chicken to coat as evenly as possible.
  • Bake uncovered for 10 minutes, remove from oven and give it a quick toss to evenly re-coat, and place back in oven for another 10 minutes or until chicken is just cooked.
  • Drizzle desired amount of lime juice over the fajitas and serve immediately with garnishes of your choice.


  • To ensure your chicken is juicy and tender, make sure to towel-dry the chicken pieces thoroughly before seasoning. This helps the seasoning stick better and prevents the chicken from steaming instead of brownimg.
  • Pounding the chicken to an even thickness before slicing into strips ensures even cooking. 
  • When arranging your chicken and veggies on the sheet pan, try not to overlap the pieces. Overlapping can lead to uneven cooking and can also cause the ingredients to steam rather than roast.
  • Drizzling olive oil over the chicken and veggies not only adds flavor but also helps them roast nicely in the oven. Be sure to coat as evenly as possible for the best results.
  • Don’t skip the step of tossing the ingredients halfway through cooking. This helps to re-coat the chicken and veggies in the pan juices and ensures they cook evenly.
  • Cilantro Lime Rice or Avocado Black Bean Dip are a fantastic accompaniment to this dish.
  • For gluten-free serving, use corn tortillas or serve with rice instead of flour tortillas. 
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 313kcal | Carbohydrates: 3g | Protein: 41g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1391mg | Potassium: 766mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 233IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
Course: Dinner
Cuisine: Mexican American, Tex-Mex
Diet: Gluten Free, Low Fat
Method: Bake

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