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Make fajitas in no time with this fast and easy sheet pan chicken fajitas recipe! They’re perfect for busy weeknights when you want a delicious and nutritious meal without the hassle. My family loves them since everyone can customize them with their preferred toppings. Plus, they’re absolutely delicious! And if you’re more in a taco mood, don’t miss my Slow Cooker Chipotle Chicken Tacos.

❤️ Why You’ll Love This Sheet Pan Chicken Fajitas Recipe
Have dinner in an instant with these sheet pan fajitas.
- Quick: They cook in under 25 minutes.
- One Sheet Pan and Done: You only need one pan for the entire recipe.
- Minimal Cleanup: Line the sheet pan with parchment to make cleanup a breeze.
- Family-Friendly: This crowd-pleasing dinner is always a hit with kids and adults.
- Healthy Fajitas: Lean chicken breasts and veggies pack this meal with fiber, protein, vitamins, and minerals.
🌮 Chicken Fajitas Ingredients
- 🧂Homemade Chicken Fajita Seasoning: Chili powder, cumin, paprika, coriander, salt, black pepper
- 🍗 Chicken: Slice boneless, skinless chicken breasts into thick strips.
- 🧅 Onion and 🫑 Bell Peppers: It wouldn’t be fajitas without onions and peppers! Any color pepper will work, but using two colors adds a pretty pop of color.
- 🥑 Avocado Oil to coat the chicken and veggies
- 🌮 Tortillas: Use whatever kind you like. Siete’s almond flour tortillas are one of my favorites.
- 🍅 Chicken Fajita Toppings: The toppings are the best part! Serve them with whatever you prefer, such as shredded cheese, guacamole, salsa, and sour cream.
👩🍳 How to Cook Sheet Pan Chicken Fajitas
- Make the Chicken Fajita Seasoning: Mix all the spices in a small bowl.
- Season the Chicken and Vegetables: Line a sheet pan with parchment paper, and place the chicken in the middle with the bell peppers and onions on either side. Drizzle with oil and sprinkle with seasoning. Spread everything into an even layer.
- How Long to Cook Sheet Pan Chicken Fajitas: Bake at 400°F for 18 to 25 minutes in the oven until the chicken is cooked and the vegetables are tender.
- Assemble the Fajitas: Place the chicken in warm tortillas and add your desired toppings.
Watch me make these easy sheet pan chicken fajitas here.
🪄 Tips and Tricks
🫑 Check out my hack for how to slice bell peppers without getting the seeds everywhere.
🗒 Variations
- Protein: Swap chicken for another protein, like skirt steak or shrimp.
- Vegetarian Tacos: Skip the chicken and add other veggies, like sliced zucchini and mushrooms, to the sheet pan.
🗒 Substitutions
- Chicken: Substitute chicken thighs.
- Fajita Seasoning: Add onion or garlic powder to the seasoning. Or use a store-bought fajita or taco seasoning if you have a favorite.
- Onion: I used red onion, but white or yellow will also work.
🍽️ Best served with
Serve sheet pan chicken fajitas with rice and beans 🫘 or chips and salsa 🍅. For a veggie, make a simple green salad with romaine, avocado, and cherry tomatoes. 🥬
👝 How to Store Chicken Fajitas
Store the chicken, onions, and peppers in an airtight container in the refrigerator for four days. Keep the toppings and tortillas separate. To reheat, microwave the chicken and veggies and then assemble your fajitas.
You can also freeze the fajita mixture for up to four months. Thaw it in the fridge before reheating.
🤔 Common Questions
A fajita consists of chicken or steak with bell peppers and onions wrapped in a flour tortilla. They’re typically served with toppings like pico de gallo, sour cream, and cheese.
A fajita is grilled meat cooked with strips of bell peppers and onions and served on a sizzling platter at restaurants. Tacos, on the other hand, aren’t always grilled and aren’t served with cooked peppers and onions.
You can make fajitas with boneless, skinless chicken thighs or breasts cut into strips.
Sheet Pan Chicken Fajitas
Equipment
- Sheet pan
Ingredients
Chicken Fajita Seasoning
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground coriander
- Salt and freshly ground black pepper
Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breasts, sliced into ½-inch thick strips
- 2 bell peppers, any color, cored and sliced into strips
- 1 medium red onion, sliced
- 3 tablespoons avocado oil
- 8 taco-size almond flour tortillas, I like Siete Foods
- Optional Toppings: Sour cream, avocado slices or guacamole, diced tomatoes, hot sauce, salsa, Mexican cheese blend, lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- To make the fajita seasoning, whisk the chili powder, cumin, paprika, coriander, salt, and pepper in a small bowl, and set aside.
- Add the chicken to the center of the sheet pan. Put the onions on one side and bell peppers on the other. Alternatively, you can spread the bell peppers and red onion onto the baking sheet first, then add the chicken on top.
- Sprinkle with fajita seasoning and drizzle with avocado oil. Toss everything to evenly coat. Spread into an even layer..
- Roast in preheated oven for 18-25 minutes (Mine took 22 minutes). Toss once halfway through cooking. Vegetables should be tender and chicken cooked through.
- Warm the tortillas in the oven. Fill the tortillas with chicken and veggies and sprinkle with toppings like cheese, salsa, guacamole, hot sauce, and sour cream.