These sheet pan chicken fajitas are easy to make with seasoned sliced chicken and bell peppers. Serve this one pan dinner with warm tortillas and your favorite toppings!

Sheet pan fajitas on a baking sheet.

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Easy Chicken Fajita Recipe

I don’t know what I would do without sheet pan dinners. They are a lifesaver on busy weeknights. Sheet pan chicken fajitas is a favorite sheet pan meal, as well as sausage and vegetables and balsamic chicken and veggies.

This chicken fajita recipe is seriously so easy to make and takes no time at all. If you line your pan with foil beforehand, you’ll have very few dishes. The thing I love about them is that both the fajita veggies and chicken are cooked in one pan. Sheet pan dinners the best, plus they make clean up a breeze!

I love sheet pan dinners! Other favorites we love include sheet pan chicken and veggies, sheet pan gnocchi and sheet pan quesadillas.

Recipe Ingredients

Sliced bell peppers on a cutting board.
  • Chicken: You’ll need about 1 pound chicken breast, sliced into strips. I used 2 large breasts.
  • Bell peppers: I use a mixture of red, green and yellow chopped bell peppers. Feel free to use pepper color of choice.
  • Fajita seasoning: To make it easier, I use store bought…however you could make your own homemade fajita seasoning too.
  • Oil: The oil helps the seasoning stick to the chicken and veggies. I use about 2 Tablespoons.
  • Tortillas: We typically use flour tortillas, but corn tortillas work great too.

How to Make Sheet Pan Chicken Fajitas

Raw chicken fajitas on sheet pan.
  • Prepare. Preheat the oven to 415°F and line your baking sheet with foil. This helps make clean up so much easier! Add the veggies to the pan and bake for 3-5 minutes while you slice the chicken.
  • Bake. Remove the pan from oven and add sliced chicken. Drizzle olive oil on top and sprinkle on seasoning. Toss to coat. Bake for 20-25 minutes (stirring halfway through), until the chicken is cooked through and veggies are tender.
  • Serve. Enjoy inside a tortilla, over a bed of rice or on top of a salad. Add your favorite toppings and dig in!
Sheet pan chicken fajitas.

Favorite Toppings

Don’t forget to load on all your favorite toppings! All optional, of course…but highly recommended. :)

  • Sliced avocado or guacamole
  • Red salsa or salsa verde
  • Pico de gallo
  • Fresh lime
  • Chopped cilantro
  • Sour cream
  • Jalapenos
  • Shredded cheese
  • Chopped onions
Chicken fajitas on a flour tortilla.

Helpful Tips

  • Line your pan with foil. Then you’ll have virtually no clean up!
  • Feel free to add in more veggies like mushrooms or zucchini.
  • Marinate chicken in my easy steak fajita marinade an hour before for more flavor.
  • You can use another type of meat (like shrimp or steak), however the cooking time may vary.
  • Stir the veggies halfway through to ensure all sides cook evenly.
  • Love cheese? Make this cheesy chicken fajita casserole instead!
  • If you like your veggies more brown, bump up the heat to 425°F half way through.
  • If serving with tortillas, wrap in foil and place on baking sheet the last 5 minutes to warm them up.
Plate of chicken fajitas in tortillas.

Serving Options

Keep it classic with tortillas or serve over a salad for a low carb option. It will be delicious no matter how you serve them!

Chicken fajitas over romaine lettuce wraps.

Love fajitas? Try these crockpot chicken fajitas, this recipe for shrimp fajitas or steak fajitas next!

More Easy Mexican Recipes

Sheet Pan Chicken Fajitas

5 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
These sheet pan chicken fajitas are easy to make with seasoned sliced chicken and bell peppers. Serve this one pan dinner with warm tortillas and your favorite toppings!
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Ingredients 

  • 3 bell peppers
  • ½ onion
  • 1 ½ pounds boneless skinless chicken breasts , sliced
  • 2 Tablespoons olive oil
  • 1-2 Tablespoons Fajita seasoning (or taco seasoning)
  • 8 small flour or corn tortillas (or lettuce wraps)
  • Salt & Pepper (to taste)

Optional toppings: Fresh limes, chopped cilantro, avocado slices or guacamole, shredded cheese, sour cream, salsa

Instructions

  • Preheat the oven to 415°F and line a large rimmed baking sheet with foil. Spray with nonstick spray.
  • Slice the peppers and onions and place onto the pan. Bake for 3 to 5 minutes, while you slice the chicken.
  • Then place the chicken on the pan and drizzle the olive oil over the top and sprinkle on the Fajita seasoning. Toss to coat.
  • Bake for 20 minutes, or until the chicken is cooked through and the vegetables are fork tender. I like to stir the vegetables half way through, and drain off any excess liquid from the pan around 15 minutes. If you like your vegetables a little more browned, bump up the heat to 425°F half way through. Add salt and pepper to taste.
  • Enjoy the fajita chicken inside a tortilla, on top of a bed of rice or salad if you’re watching your carbs. Top with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Marinate: If you have extra time, I like to marinate the chicken with the olive oil and Fajita seasonings for about an hour beforehand. You can also buy a fajita sauce (Frontera makes one) to marinate the chicken in. 
If you’d like to add more vegetables, feel free to add mushrooms and squash as well.
Wrap the tortillas in foil and place in the pan the last 5 minutes, to warm them up.

Nutrition

Calories: 262kcal, Carbohydrates: 28g, Protein: 20g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 366mg, Potassium: 541mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1969IU, Vitamin C: 78mg, Calcium: 131mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.