These sheet pan chicken fajitas are an easy weeknight dinner made with tender chicken, colorful peppers, and bold fajita seasoning, all roasted together on one pan. This simple oven recipe is quick, customizable, and perfect for busy nights when you want big flavor without a complicated meal.
You can also make fajitas with steak or pork depending on what you have on hand.
Why You'll Love This Recipe
- Fast, flavorful, and perfect for busy nights
- Everything cooks on one pan for easy cleanup
- Simple pantry spices create bold Tex-Mex flavor
- Freezer-friendly and great for meal prep
If you are looking for easy weeknight recipes, you'll also want to check out my Instant Pot chicken and rice!
Ingredients
These simple ingredients come together to make flavorful homemade chicken fajitas without needing a marinade or complicated prep.
- chicken breast - cut into thin strips. You can also use boneless, skinless chicken thighs.
- onion - sliced into strips
- bell peppers - you can use any color you'd like. In the summertime when your garden is bursting with fresh peppers or onions, you can freeze batches for later.
- oil - you can use vegetable oil or olive oil
Homemade Fajita Seasoning - chili powder
- cumin
- black pepper
- dried oregano
- cayenne pepper
Or, you can use one packet store-bought seasoning if you prefer.
How to Make Sheet Pan Chicken Fajitas
- Step 1: Combine Ingredients. Add sliced chicken, peppers, onion, oil, and seasoning to a large zip-top bag.
Toss to Coat: Seal the bag and toss until the chicken and vegetables are evenly coated.
Marinate. Refrigerate for several hours or overnight to build flavor.
- Step 2: Spread on Pan. Spread the chicken and vegetables in an even layer on a greased sheet pan.
- Step 3: Bake. Bake at 400°F until the chicken is cooked through and vegetables are tender.
Spoon into tortillas and add toppings like salsa, sour cream, or avocado.
Other Ways to Cook Chicken Fajitas
Skillet Method
Chicken fajitas cooked in a skillet develop a quick sear and slightly smoky flavor. This method is best when you want dinner ready fast and like slightly caramelized edges on your meat and vegetables.
Slow Cooker Method
Slow cooker fajitas are extra tender and perfect for hands-off cooking days.
The oven method is still the easiest option (and my favorite method) for most weeknights because everything cooks together on one pan.
How Long to Bake Chicken Fajitas
Bake chicken fajitas at 400°F for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges. Cooking at a higher temperature helps the peppers and onions roast instead of steam, giving you better flavor and texture.
Variations
- Like spicy fajitas? Add a pinch of cayenne or sliced jalapenos. Remember - the more seeds in a pepper, the hotter it is!
- Serve in lettuce wraps for a low carb option.
- Make it extra smoky! Add smoked paprika to the mix.
- For creamy fajitas, drizzle with a little chipotle crema or seasoned sour cream.
Save This Recipe For Later
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What to serve with chicken fajitas
- corn or flour tortillas
- salsa
- sour cream
- shredded cheese
- lime wedges
Spanish rice, cilantro rice, or brown rice are all great side dishes to serve with fajitas.
For more ideas check out the best sides for fajitas.
Best Vegetables for Fajitas
Bell peppers and onions are the classic fajita vegetables because they roast beautifully and add natural sweetness. You can also use sliced mushrooms, zucchini, or poblano peppers for extra flavor and variety. For even cooking, cut all vegetables into similar-sized strips so they roast at the same rate on the sheet pan.
Can You Freeze Chicken Fajitas?
If there’s one piece of advice I can give you, it's make double batch. Make one for now, and one to stow in the freezer for later because it's going to take you literally only an extra five minutes.
Your future self will thank you!
Yes! Chicken fajitas freeze well before cooking and I do this all the time. Combine raw chicken, sliced vegetables, oil, and seasoning in a freezer bag and store for up to 3 months. When ready to cook, thaw overnight in the refrigerator, spread everything on a sheet pan, and bake as directed. Freezing after cooking is not recommended because peppers and onions can become soft once thawed.
This is a great freezer meal prep option for busy weeks or harvest season dinners.
Tips for the Best Fajitas
These simple tips will help your fajitas turn out tender, flavorful and perfectly cooked every time:
- rest meat before slicing
- slice meat against grain
- cook in a hot skillet or pan
- don’t overcrowd your pan
Storage and Reheating
Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the oven at 300°F until warmed through. Avoid microwaving too long so the chicken stays tender.
Leftovers are a great baked potato topping or easy breakfast with hash browns.
Or, how about chicken fajita pizza? Yum!
Want to mix up your menu? Try making these easy Pork Fajitas, too!
FAQ
Sure can! Boneless thighs work well and stay extra juicy. Cook until internal temperature reaches 165°F.
Crowded pans cause vegetables to steam instead of roast. Spread ingredients in a single layer for best results.
No. A quick seasoning coating provides plenty of flavor, but you can marinate for 30 minutes if you prefer.
More Sheet Pan Recipes
When you make these sheet pan chicken fajitas, give me a shout by commenting below. It helps others who make this easy recipe, too!
This is one of those recipes you’ll come back to again and again because it’s easy, reliable, and always a hit!
Recipe
Sheet Pan Chicken Fajitas
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I'll email it to you, so you can come back to it later!
Ingredients
- 1.5 pounds chicken breast cut into strips
- 1 onion sliced
- 3-4 bell peppers any color
- 2 teaspoons oil
Fajita Seasoning: (or buy a packet of seasoning – your choice)
- 2 teaspoons chili powder
- 4 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 4 teaspoons dried oregano
- 1 teaspoon cayenne pepper
Instructions
- Marinate: Combine chicken, peppers, onion, oil, and seasoning in a gallon-size zip-top bag. Seal and toss to coat. Refrigerate for several hours or overnight.
- Cook: Preheat oven to 400°F. Spread fajita mixture evenly on a lightly greased sheet pan. Bake about 20 minutes, or until chicken is cooked through and vegetables are tender.
Notes
- Slice chicken thinly for the most tender fajitas.
- Don’t overcrowd the pan or the vegetables may steam instead of roast.
- Serve with tortillas and toppings like avocado, salsa, sour cream, or Greek yogurt.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Milica Vladova says
Love everything low carb! Thank you for the suggestion!
Tisha says
Sheet pan meals are so perfect for a no fuss, busy night meal.
Chichi says
I love fajitas and I love sheer pan meals. Yayy to minimal cleanup.. never knew I could ask the butcher to cut the chicken into fajita strips. Thanks for the tip. I am sooo trying that.
Sally says
So colorful and yummy looking! My kind of dinner!
Mikayla says
Simple meals are such a time saver! I love the ease of this recipe, plus an extra freezer portion is perfect for a meal in a pinch.
Milica Vladova says
Love everything low carb! Thank you for the suggestion!
Tisha says
Sheet pan meals are so perfect for a no fuss, busy night meal.
Chichi says
I love fajitas and I love sheer pan meals. Yayy to minimal cleanup.. never knew I could ask the butcher to cut the chicken into fajita strips. Thanks for the tip. I am sooo trying that.
Mikayla says
Simple meals are such a time saver! I love the ease of this recipe, plus an extra freezer portion is perfect for a meal in a pinch.
Michelle says
i think i could do this. !! Thank you!
Deanne says
Yes, you can! Thanks for sharing your results 😉