I’m a busy mom with a crazy schedule (who else can relate?), so when I find quick and easy meals that are still packed with flavor, I jump on them! My sheet pan chicken fajitas have become a go-to recipe since they’re so easy to make and always a hit. It all cooks up with a bomb spice blend on one pan so cleanup is a breeze. I love pairing them with tortillas, pinto beans, Mexican rice, guacamole and a little salsa verde for a kick of spice. Thanks to my amazing assistant for Lindsay for testing this recipe until it was perfect.
This post may contain affiliate links. Read our disclosure policy.
How to Make Sheet Pan Chicken Fajitas
Step 1: In a small bowl, add all of the spices and salt and whisk to combine.
Step 2: In a large bowl, add chicken, bell pepper and onion. Pour extra virgin olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
Step 3: Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer.
Step 4: Bake until chicken is cooked through and juices run clear, about 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking. Just before serving, toss chicken and vegetables with fresh lime juice and scallions.
Sheet Pan Chicken Fajitas Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Sheet pan
Ingredients
- 2 lbs boneless, skinless chicken tenderloins diced into 1 1/2 pieces
- 1 large red bell pepper sliced thinly (about 1/4 inch thick)
- 1 small yellow onion peeled and sliced thinly, about 1/4 inch thick
- 4 1/2 tsp ground chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 tbsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 tbsp scallions finely chopped
- flour or corn tortillas for serving
- sour cream for serving
- guacamole for serving
- salsa for serving
- cilantro-lime rice for serving
Instructions
- Preheat the oven to 375 F.
- In a large bowl, add chicken, bell pepper and onion
- In a small bowl, add all of the spices and salt and whisk to combine.
- Pour extra virgin olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
- Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, about 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.
- Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.
Notes
What to do with leftovers
- Fridge: Store leftover fajita fillings in an airtight container for 3-4 days.
- Freezer: Once cooled, you can freeze cooked fajita filling for up to 3 months.
- Reheating: Reheat leftovers in a skillet over medium heat until warmed through.
Nutrition
Recipe Tips
- Preheat: Don’t forget to preheat the oven for the most even cooking!
- Lined pan: For easier cleanup, line your pan with parchment paper or aluminum foil.
- Don’t overcrowd: Use a large pan to keep the fajitas in an even single layer. If you find the pan is overcrowded, it’s best to cook it in batches to prevent soggy vegetables and undercooked chicken.
- Stir halfway: At the halfway point, stir the veggies and chicken for even browning.
- Use a thermometer: Use an instant-read thermometer to ensure the chicken is cooked completely. It should reach an internal temperature of 160F.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yes, you can prepare the chicken and vegetables in a large skillet over medium-high heat until cooked through.
Absolutely! Feel free to add your favorite vegetables like mushrooms, carrots, or zucchini.
Yep! If you don’t have all the ingredients or prefer more convenience, just use about 3-4 tablespoons of fajita seasoning in place of the homemade blend.
Additional Chicken recipes
If you love this recipe, you need to try my Sheet Pan Steak Fajitas or Fajita Chili Recipe.
pinterest 
facebook 
twitter 
email
I have been craving chicken fajitas and your email popped in to my inbox. This is such a great recipe. My husband and I both enjoyed them. Thank you!!
You’re so welcome!
I never have chicken fajitas on a sheet pan and looking forward to making this, It looks YUM!
This is my new favorite way to make fajitas! Worked so well.
The chicken turned out so moist. Love that it is done on one sheet pan. I lined mine and had very little to wash up.
Sheet-pan meals are always a favorite in my household, and these Sheet-Pan Chicken Fajitas are definitely a winner!
I absolutely loved the combination of flavors in this dish! It was so easy to make and had just the right amount of spiciness.
Sheet pan meals are the best! Easy, delicious and the clean up is great! This was the perfect meal for our busy day.
Love this recipe! So easy to put together and always a huge hit!