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These sheet pan chicken fajitas are super easy, packed with flavor, and on the table in 30 minutes. Just toss everything on a pan and let the oven do the work.
Weeknights are pretty chaotic around here with two little ones running around, so quick dinners are a must.
This sheet pan chicken fajita recipe is a total lifesaver – just toss everything on a pan, pop it in the oven, and you’re done. I mix the chicken, peppers, and onions in a quick blend of seasonings, but you can easily use your favorite store-bought packet or my homemade fajita seasoning if you’ve got it in your spice cabinet.
I usually serve it with homemade flour tortillas because everyone devours them, along with some guacamole, Mexican crema, and cheese. Seriously, so good!
5-Star Review ★★★★★
“These were legit best fajitas I’ve her had! And so simple and easy! I’m already planing on making them again.” -Chelsea
Ingredients You’ll Need
- Boneless skinless chicken breasts: I like using breasts for a leaner option, but thighs work great too if you want something a little juicier.
- Bell peppers: Use any color you like! I usually go with a mix of red, yellow, and orange for a nice sweet flavor and pop of color.
- Onion: I used a red onion for that perfect bit of tang and sweetness. White or yellow onions work too if that’s what you’ve got.
- White wine vinegar: Just a splash to help tenderize the chicken and add a little brightness. You could use apple cider vinegar or lime juice as well.
- Spices: A mix of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Basically my go-to Tex-Mex blend that makes everything taste amazing.
- Lime juice: A squeeze of fresh lime at the end brings everything to life.
- Cilantro (optional): Totally up to you, but I love throwing some on top for a fresh finish.
(See the recipe card below for a full list of ingredients and measurements.)
How to Make Sheet Pan Chicken Fajitas
Toss together the chicken, bell peppers, onion, seasonings, olive oil, and a splash of white wine vinegar in a large bowl.
Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.
Add a squeeze of fresh lime juice and chopped cilantro.
Bonus: This recipe is gluten-free if you serve it with corn tortillas, and it’s dairy-free as written so it works for a bunch of different diets without needing any swaps!
Sheet Pan Chicken Fajitas
Ingredients
- 3 tablespoons olive oil, plus more for greasing
- 1 ½ pounds boneless skinless chicken breasts, cut into thin strips
- 3 bell peppers, any color, cut into strips
- 1 red onion, sliced
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about 1 lime)
- ¼ cup chopped cilantro, optional
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray, and set it aside.
- In a large bowl, combine the chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper.
- Toss the ingredients together until everything is well combined and evenly coated.
- Transfer the mixture to the prepared baking sheet and spread it into an even layer to ensure even cooking.
- Place the baking sheet in the oven and bake for 20-25 minutes or until the chicken is fully cooked.
- Remove from the oven, then mix in the lime juice and cilantro.
- Serve immediately in warm corn tortillas, flour tortillas, or with Mexican sides.
Video
Notes
- Chicken: Boneless skinless chicken thighs also work great. Slice them into even strips.
- Onion: White or yellow also work.
- Vinegar: Apple cider vinegar or lime juice also works.
- Use two pans if needed. If your peppers and onions are on the larger side, don’t crowd everything onto one baking sheet – spread it out over two pans so everything roasts instead of steams.
- Storage, reheating, and freezing: Leftovers will keep in the fridge for up to 5 days in an airtight container. Reheat in the microwave or in a skillet over medium heat until warmed through. To freeze, let everything cool, then store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
- No need to flip! Once everything’s on the sheet pan, you can just let it bake—no stirring or flipping needed. Letting it sit undisturbed helps the peppers and onions get those golden, caramelized edges that add so much flavor.
- Don’t overcrowd the pan. Try to spread everything out in an even layer so the chicken cooks through and the veggies roast instead of steam. If your pan feels too full, use two! (Here are my favorite sheet pans that are the perfect size!)
- Cut everything about the same size. This helps everything cook evenly and finish at the same time, especially the chicken strips.
- Use what you’ve got. This recipe is super forgiving. Out of white wine vinegar? Use lime juice instead. No red onion? Yellow or white will work just fine.
- Make it your own. Add a little heat with sliced jalapeños or a sprinkle of crushed red pepper. Or toss in some sliced mushrooms or zucchini if you need to clean out the fridge.
Frequently Asked Questions
Yes! You can slice up the chicken and veggies and store them in the fridge a day or two ahead. I like to mix the spices together and keep them in a little container or baggie so everything’s ready to go. When it’s dinnertime, just toss it all together and bake.
Definitely. Thighs are a bit more forgiving and super juicy. Just make sure to slice them into similar-sized strips so they cook evenly.
If you’re missing a few, you can sub in a store-bought fajita or taco seasoning. It won’t be exactly the same, but it’ll still taste great.
I love them in homemade flour tortillas with a little Mexican crema, cotija cheese, and maybe some guac on the side. But they’re also great over Mexian rice or cilantro lime rice, in a burrito bowl, or on top of a salad.
More Sheet Pan Recipes
This post was originally published in January 2020 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Delicious! I used white onions, red bell peppers, and poblano peppers because that is what I had in my refrigerator. I omitted the cilantro because I cannot eat it. This is the great thing about this recipe, it is easily adaptable to real time life. I have since made a vegetable version with Portobello Mushrooms and Zucchini instead of chicken…Just as delicious and pairs well with Authentic Mexican Rice.
Easy and delicious dinner
Simple and delicious!
This was delicious. Very flavorful and easy!
I made these tonight with Spanish rice and it was so good. I add my 8 year old help prep the peppers and she had fun helping me. I will be using this recipe again!
These were legit best fajitas I’ve her had! And so simple and easy! I’m already planing on making them again.
Yay! I’m so happy you enjoyed them!