Weeknight Sheet Pan Chicken Fajitas use a handful of simple ingredients and roast in the oven on sheet pans in about 30 minutes. This straightforward dinner is full of flavor and fun to serve with a variety of toppings.
Why you’ll love Sheet Pan Chicken Fajitas:
- Juicy, flavorful chicken – The chicken roasts until tender and juicy with a simple, well-balanced fajita seasoning.
- Easy weeknight dinner – The vegetables roast while the chicken cooks, making this a fast, low-effort meal.
- Endless topping options – Serve with sour cream, cilantro, guacamole, cheese, lime wedges, pico de gallo or any favorites.
Ingredient overview:
The full recipe with measurements and directions is in the recipe card below.
- Spices – A blend of salt, pepper, garlic powder, onion powder, chili powder, paprika and cumin provides plenty of fajita flavor.
- Chicken breast – Use boneless, skinless chicken breasts for even cooking.
- Bell peppers – Any color works; add spicy peppers if you like heat.
- Onion – Yellow or red onion both work well.
- Olive oil – Use olive oil or another neutral oil to coat the ingredients.
- Toppings – Warm flour or corn tortillas, lime juice, cilantro, avocado or guacamole, sour cream and shredded cheese are great choices.
Substitutions & variations:
- Gluten-free – Naturally gluten-free; just choose gluten-free tortillas if needed.
- Dairy-free – The main recipe contains no dairy; add dairy toppings only if desired.
How to make these sheet pan fajitas:
Step 1: Prep. Mix the spice blend, slice the vegetables, and preheat the oven.
Step 2: Cook the veggies. Toss the sliced peppers and onion with oil and spices, then roast on a sheet pan to start while you prepare the chicken.
Step 3: Cook the chicken. Slice or halve the chicken breasts so pieces are uniform, rub with oil and spice, and roast on a second sheet pan alongside the vegetables until cooked through.
Serving and storing:
Serve once the chicken and veggies are cooked. I like to build fajitas with warm tortillas, guacamole or avocado slices, sour cream, lime juice and cilantro, and sometimes a side of rice and beans.
Store leftovers in an airtight container in the refrigerator for 2–4 days. Reheat gently to preserve moisture.
Expert tips:
- Oven temperature – An oven thermometer helps ensure your oven is running at the temperature you set; ovens can vary and accurate temperature gives more reliable results.
FAQs
Yes. You can double the ingredients and cook across multiple sheet pans, or halve them for fewer servings. If oven space is limited, cook one component at a time.
You can use steak, but cook time and seasonings may need adjustment. Steak typically cooks faster than chicken and benefits from small changes in timing and spice balance.
Special tools:
- Sheet pans – Two sheet pans are helpful, or one sheet pan plus a skillet if you prefer to cook one component on the stovetop.
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 Stephanie Simmons unless otherwise credited.
Did you make this recipe? Leave a comment and rating below.
Click the stars in the recipe card to leave feedback—ratings help small food blogs a lot!
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 oven to 375°F. Mix the chicken spices in a small bowl. Line two baking sheets with parchment if desired.
- Prep the veggies: Toss sliced peppers and onion with 1–2 tbsp olive oil and season with salt, pepper, garlic powder and paprika. Roast for 12 minutes, then prepare the chicken while they start to cook.
- Prep the chicken: Slice breasts crosswise or halve lengthwise for even cooking. Drizzle with 1 tbsp olive oil and rub with the spice mix.
- Cook the chicken: Add chicken to a second sheet pan and place in the oven when the veggies have had their initial 12 minutes. Roast both for another 8–15 minutes until the veggies are fork-tender and the chicken reaches 165°F. Let chicken rest 10 minutes before slicing.
- Serve and store: Assemble fajitas with toppings and tortillas. Store leftovers in an airtight container in the refrigerator for 2–4 days.
Notes
Stovetop option: You can cook the veggies and/or chicken in a large skillet on the stovetop. Vegetables will sauté in 7–10 minutes over medium-high heat in 1–2 tbsp oil. Cook chicken pieces 3–5 minutes per side in 1–2 tbsp oil until they reach 165°F.
Nutrition: Nutrition info excludes tortillas and toppings, which will change totals.
Nutrition
Nutrition information is an approximation.