These easy Sheet Pan Chicken Fajitas bake on one tray with peppers, onions, and a zesty homemade seasoning…and they’re ready in about 30 minutes! The oven does the work while you set out the tortillas and toppings, so weeknight fajita dinners come together with very little effort and just one pan to wash.
More easy fajita recipes:
Before You Get Started
A few things to keep in mind before you start. These are the details that make the difference between juicy, tender fajitas and a pan of dry chicken with crunchy vegetables:
- Slice the chicken thin, against the grain. Quarter-inch strips stay tender and finish at the same time as the veggies. Freeze the breasts for 15 minutes first to make slicing easier.
- Don’t crowd the sheet pan. Spread everything in a single layer with breathing room so it roasts and browns instead of steaming.
- Control the heat with the cayenne. The recipe is mild-medium as written. Halve or skip the cayenne for kids; double it for more kick.
How to Make Sheet Pan Chicken Fajitas
The whole meal comes together with about 10 minutes of prep and 20 minutes in the oven. Here’s how it goes:
Step 1: Make the Fajita Seasoning
In a small bowl, stir together the paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder, and cayenne.
This homemade blend is similar to a packet of store-bought fajita seasoning but lets you control the salt and heat. If you make fajitas often, mix a triple or quadruple batch and stash it in a jar for next time.
Prefer the grill or skillet?
My Flank Steak Fajitas use the same seasoning blend with a cast iron pan or outdoor grill.
Step 2: Prep the Chicken and Vegetables
Slice the boneless, skinless chicken breast into ¼-inch strips, working a very sharp knife against the grain. Thicker pieces will leave you with mushy vegetables before the chicken cooks through, so don’t skip the thin slicing.
Slice the bell peppers and onion into similar-sized strips so everything cooks at the same rate.
⇢ Want to use chicken thighs? Boneless, skinless thighs work great here and stay even juicier than breasts. Slice them the same way and add a couple of extra minutes to the cook time.
Step 3: Season and Toss
Lightly oil a large rimmed baking sheet, or line it with foil or parchment for easy cleanup. Arrange the chicken, bell peppers, and onion in a single layer on the pan. Drizzle with olive oil and toss to coat.
Sprinkle the seasoning over everything and toss again until the meat and veggies are evenly coated.
Step 4: Bake
Bake at 425°F for 18 to 20 minutes, stirring once halfway through to ensure even cooking. The chicken is done when it reaches 165°F on an instant-read thermometer and the vegetables are crisp-tender with a little char around the edges.
If your chicken strips are thicker than ¼-inch, add 2 to 3 minutes and check with a thermometer.
Step 5: Finish with Lime and Warm the Tortillas
Drizzle fresh lime juice over the hot pan and serve immediately.
To warm the tortillas, wrap the stack in foil and slide them into the oven during the last 5 to 10 minutes of baking. You can also microwave them on a plate under a damp paper towel until soft and pliable.
Serving Suggestions
Pile the chicken and peppers into warm flour tortillas, spoon them over rice, or pile them on a bed of greens for a fajita salad.
For toppings, set out a little build-your-own bar so everyone can customize. The classics: shredded cheese, sour cream, salsa, guacamole, fresh cilantro, and lime wedges. Diced tomatoes, sliced jalapeños, pico de gallo, and sliced green onions are all great extras.
Make it a Mexican feast:
Storage & Reheating
Make Ahead. Mix the fajita seasoning up to 3 months in advance and store in an airtight container in the pantry. You can also slice the chicken and vegetables up to 24 hours ahead and refrigerate them in separate airtight containers, then toss everything onto the pan and bake when you’re ready.
Store. Leftover cooked fajitas keep in an airtight container in the refrigerator for about 3 days.
Freeze. The cooked chicken freezes well for up to 2 months when wrapped tightly. I don’t recommend freezing the cooked vegetables, since they get watery and soft when thawed.
Reheat. Warm leftovers in a skillet over low heat for about 5 minutes, or microwave for 30 to 60 seconds until heated through.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, and they’re a great option. Boneless, skinless chicken thighs stay extra juicy and forgiving on a sheet pan. Slice them into ¼-inch strips the same way you would breasts, and add 2 to 3 minutes to the cook time. Several readers have made the swap with great results.
What’s the best way to slice chicken breast for fajitas?
Use a very sharp knife and cut against the grain into ¼-inch strips. Popping the chicken breast in the freezer for about 15 minutes firms it up just enough to make clean, even slices much easier. Thin, uniform strips are what keep the chicken tender and help it cook through in the same time as the vegetables.
Can I use a packet of store-bought fajita seasoning?
Yes. Skip the spice blend in the ingredient list and use about ¼ cup of any store-bought fajita seasoning packet instead. The flavor will vary slightly by brand, and store-bought blends often run saltier than this homemade version, so taste and adjust before adding extra salt.
More Easy Mexican Dinners
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sheet Pan Chicken Fajitas
Ingredients
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne (omit for a mild seasoning)
- 1 ½ lbs. boneless, skinless chicken breast, sliced into ¼-inch thick strips
- 2 sweet bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- Juice from 1 lime (plus extra lime wedges for serving)
- Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment or foil, or coat with oil or nonstick spray.
- In a small bowl, stir together the paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder, and cayenne.
- Arrange the chicken, bell peppers, and onion in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat.
- Sprinkle the seasoning blend over everything and toss again to coat evenly.
- Bake for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through (165°F on an instant-read thermometer) and the vegetables are crisp-tender.
- Drizzle with fresh lime juice and serve immediately with warm tortillas and your favorite toppings.
Notes
- Chicken thighs. Boneless, skinless chicken thighs work great in place of breasts. Slice the same way and add 2 to 3 minutes to the cook time.
- Slicing trick. Freeze the chicken breast for 15 minutes before slicing. It firms the meat just enough to cut clean, even ¼-inch strips against the grain.
- Tortilla choice. Flour, corn, or rice (skip the tortillas and serve as bowls) all work. Warm flour or corn tortillas by wrapping the stack in foil and tucking it into the oven during the last 5 to 10 minutes of baking.
- Store-bought seasoning. Substitute about ¼ cup of any packet of fajita seasoning for the homemade blend. Taste before adding extra salt, since store-bought blends tend to run saltier.
- Spice level. As written, this seasoning is mild-medium. Halve or omit the cayenne for kids, or add more (plus sliced jalapeños on top) for extra heat.
- Smaller batch. Halve all the ingredients to feed 2. Cooking time stays the same.
- Storage. Refrigerate leftovers in an airtight container for up to 3 days. The cooked chicken freezes for up to 2 months; the vegetables don’t freeze well.
- Reheating. Warm in a skillet over low heat for about 5 minutes, or microwave for 30 to 60 seconds.
Nutrition
Originally published in August, 2021, this post was updated in June, 2026.
OMG, Blair, GREAT recipe! So simple, quick and delicious. I left out the cayenne, and my spice-sensitive 5-year-old gobbled up the chicken. I served the chicken and veggies over brown rice and topped it with salsa and sour cream. This will definitely be in the weekday rotation! Thank you!
Oh, good! I’m so glad to hear that! Thank you for letting me know, Meredith. 🙂 My kids love this one, too. I need to make it again soon!
This recipe sounds so good. I will definitely be trying it. Also curious if same recipe could be used for beef strips. Would I need to change any of the instructions?
Hi, Carol! You can definitely use beef strips instead of the chicken. I don’t think you’d really need to change much, except maybe cook the beef for a shorter amount of time so that it doesn’t get overdone and tough or chewy. 🙂
Made this tonight with lean pork instead of chicken (just because we are having chicken tomorrow) and it was a hit with me and the hubs. He had come home with a bag of limes so we put some of them to good use. The fajita seasoning was very tasty and easy to mix since we always have those seasonings. Tomorrow we try your white chicken chili. My MIL made a great one but the recipe has disappeared. I will be making your Scottish shortbread soon, too; we have enjoyed several of your recipes.
Merry Christmas and have a blessed day.
That’s so great to hear, Michele! Thanks for taking the time to leave such a kind note. I hope that you enjoy the chili and cookies, too! 🙂
Another great and easy to prepare recipe! Used thighs instead of breasts as that’s what I had on hand. The seasoning mix is perfect: flavorful with just the right amount of heat. We typically pile the toppings on, but this was so good that we just used a bit of sour cream. Leftovers are great too. This is a perfect recipe for a healthy and simple to make recipe with big flavor! It’s definitely going in our regular rotation!
Thank you, Norma! I’m so glad that you enjoy this one as much as we do! 🙂
Yum! The whole family loved it!
Loved this recipe!! Our whole family enjoyed it! It was easy to prepare and made great leftovers the next day. Will be adding to our weekly rotation!
Thank you so much, Kim! We’re glad it was a hit.
WOW! I used to make these in my crockpot. I tried this because I didnt have 6 hours. The flavor is amazing, and the whole meal was done in an hour. Hubby loved it, too!
We’re so glad you enjoyed it! Thank you for trying it out, Kimberly.