Sheet Pan Chicken Fajitas


Sheet Pan Chicken Fajitas have quickly become a regular on my dinner rotation! These easy fajitas are brimming with those Mexican flavors we crave, they’re a breeze to throw together, and clean up couldn’t be easier. They’re sure to be a crowd favorite!

Chicken fajita mixture on a sheet pan with a side of tortillas. Fajita mixture includes seasoned chicken strips, bell peppers, onions and cilantro.

Sheet Pan Chicken Fajitas

You know I love my easy dinner recipes, especially when they turn out to be something my whole family loves! This easy fajita recipe is definitely one to add to your recipe book.

Even though these baked chicken fajitas aren’t seared in a flaming hot cast iron pan, they are still packed with flavor and will leave you craving more! I love that this makes a big batch, because we all love these oven fajitas!

This is definitely the perfect lazy dinner. It has all those delicious southwestern flavors and only requires minimal effort. Lazy Monday night meal here we come.

Try these incredibly delicious Sheet Pan Chicken Fajitas this week — you likely won’t find a single piece leftover in the pan by the time dinner is done. In other words, I have the feeling your family will really love these too.

Want to see how easy this chicken fajita recipe is? Watch the video!


Close up image of chicken fajita mixture on a dark sheet pan.

Chicken Fajita Ingredients

  • Spices (chili powder, ancho chili powder, cumin, paprika, coriander, S&P)
  • Chicken breasts
  • Veggies (bell peppers, onion, garlic, cilantro)
  • Olive oil
  • Lime
  • Flour tortillas

How to Make Chicken Fajitas in the Oven

You don’t even need a mixing bowl here, I’m telling you you’ll love these sheet pan fajitas! Here are the simple steps:

  • Place the chicken and veggies on rimmed baking sheet.
  • Sprinkle over homemade fajita seasoning.
  • Drizzle with olive oil and toss well.
  • Bake until chicken is cooked through, tossing once halfway through.
  • Serve in warmed tortillas.

Chicken Fajitas on baking sheet with cilantro and limes

Can I Use Different Fajita Vegetables?

Of course! Onion and bell peppers are the most traditional veggies included in fajitas, but you can include anything you have on hand. Just keep in mind that you may have to adjust the cook time slightly if you want to include heartier veggies.

Should I Line the Sheet Pan?

Nope! The chicken and veggies slide right off the sheet pan, so there’s no need to line it with foil or parchment paper.

How to Reheat Chicken Fajitas

If you have leftover sheet pan fajitas, I recommend heating the leftovers in a skillet on the stove. This will prevent the chicken from becoming rubbery and the peppers from turning to mush in the microwave.

Chicken Fajitas wrapped in tortillas served with limes and sour cream on brown plate.

Tips for the Best Chicken Fajitas

  • You’ll know when the chicken is finished cooking when it’s 165 degrees F in the center.
  • Make sure to toss the fajitas halfway through the baking time to ensure everything cooks evenly.
  • Toppings are optional, but my family loves these easy fajitas with sour cream, avocado, shredded cheese and tomatoes.

More Easy Fajita Recipes You’ll Love:

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Sheet Pan Chicken Fajitas

4.79 from 42 votes

Chicken breasts strips, bell peppers and onions are all tossed together on a baking sheet with spices and oil and baked in the oven until cooked through. It doesn't get any easier than this! 

Servings: 4 servings
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes



  • 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
  • 1 1/2 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper

Fajita filling

  • 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
  • 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
  • 1 medium yellow onion , halved and sliced from top to root
  • 2 cloves garlic , minced
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 3 Tbsp chopped cilantro

For serving

  • 8 taco size flour tortillas
  • Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)


  1. Preheat oven to 400°F (200°C). Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

  2. For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

  3. For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. 

  4. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. 
  5. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. 
  6. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).

  7. Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

  8. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. 
  9. Serve filling warm in warm tortillas with desired toppings.

Recipe Notes

Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas

You don't need to line your sheet pan with foil or parchment paper, non-stick spray does the job! 

Nutrition Facts
Sheet Pan Chicken Fajitas
Amount Per Serving
Calories 518 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 1510mg 63%
Potassium 1002mg 29%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Sugars 7g
Protein 42g 84%
Vitamin A 71%
Vitamin C 146.9%
Calcium 9.9%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Tex-Mex
Keyword: oven fajitas, sheet pan dinners
Calories: 518 kcal
Author: Jaclyn


  • Shala: Best fajitas ever !!!!!. Forget how many times have made this. Delish !!! June 3, 2019 at 6:55pm Reply

  • Nancy: Can this be all put together a day before? May 16, 2019 at 6:26pm Reply

    • Jaclyn: That should be fine. May 16, 2019 at 7:12pm Reply

  • Cherie: This was excellent! Halfway through cooking I removed the pan and drained the liquid. Would be a good step to add to this recipe April 16, 2019 at 10:26pm Reply

  • Melissa: Easy to make March 7, 2019 at 10:15pm Reply

  • Susan: Great recipe! Marinated the chicken in the spice/olive oil/lime juice for a couple of hours. I increased the oven temp to 425 so as not to overbake the chicken and give it a grilled look. Removed the chicken when temp reached about 190. Drained liquid in pan, increased oven to broil until vegetables had crispy edges, similar to grilling. Turned out perfectly. Added ancho canned peppers, therefore, decreased the ancho chili spice and extra lime juice to marinade. It really is better than any restaurant in our area. February 24, 2019 at 8:09pm Reply

  • Robin: Really didn’t turn out. Watery, then they dried out when I drained the water out. Had to dump them. I followed the instructions so I don’t know what went wrong. Just awful. February 5, 2019 at 7:27pm Reply

  • Koki Niehaus: It says 518 calories but I missed where it says the serving size? January 19, 2019 at 1:51pm Reply

  • Billie King: DELISH. My kids were sneaking the chicken before I could get it into the tortillas! I did not have peppers in the fridge, so I subbed with zucchini and carrots. Thank you! January 16, 2019 at 7:54pm Reply

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