Forget the sizzling skillet—these fajitas come straight out of the oven! Sheet pan chicken fajitas use a hands-off oven-roasting method for tender chicken and deliciously caramelized veggies. 

Overhead view of sheet pan chicken fajitas with green onions

There are so many things to order at Mexican restaurants, but darn it, I always end up ordering fajitas. (And a Classic Margarita, of course.) Can you relate? Because I’ve come up with a solution: Make fajitas at home so you can free yourself up for other foods when you’re at a Mexican restaurant. (Chimichangas, I’m looking at YOU!)

I do love my Shrimp Fajitas and Sheet Pan Steak Fajitas, but lately these easy sheet pan chicken fajitas have been stealing my heart—the oven is perfect for creating the caramelization that makes fajitas so good and this dinner comes together with minimal effort. And if your favorite fajitas are the ones where the bell peppers and onions get so caramelized that they’re almost jammy, well, you’re in luck there too—as you can see from the photos, they are fantastically tender. This is, by far, one of my favorite sheet pan meals.

You can serve these sheet pan chicken fajitas the traditional way, on tortillas, but I think they’re also excellent alongside Spanish Rice or made into a meal bowl with Cilantro Lime Rice, some crumbled cotija, and a drizzle of crema. Or wrap the chicken and veggies in tortillas with rice and The Best Refried Beans for burritos. So many options!

Overhead view of ingredients for sheet pan fajitas

Ingredients for Sheet Pan Chicken Fajitas

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Chicken Breasts – I use boneless skinless chicken breasts, but you can use boneless skinless chicken thighs if you prefer them. Just note that they take a little longer to cook.
  • Bell Peppers – I use orange bell peppers and yellow bell peppers. If you like green bell peppers or red, you can swap those in!
  • Red Onion – Yellow onion or white onion will also work; white onion has a little more bite.
  • Fajita Seasoning – I use my Homemade Fajita Seasoning. If you want to add more spice, you can mix in a little chili powder, onion powder and ground cayenne pepper.
  • Olive Oil – Or another neutral oil you like to use for cooking such as canola oil or avocado oil.
  • Lime Juice and Water – The liquids for the marinade. Use fresh lime juice, not bottled!
  • Corn Tortillas – Or flour tortillas if that’s what you prefer. I like to serve warm tortillas with my fajitas, you can heat them up in the microwave or in the oven.
  • Cilantro and Lime Wedges – For garnish. We also love avocado slices, too.
Overhead view of sheet pan fajitas on plate with tortillas

How to Make Sheet Pan Chicken Fajitas

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Marinate the chicken and veggies. Whisk the fajita seasoning, oil, lime juice, and water in a small bowl, then dump it into a zip-top bag with the chicken and vegetables. Press out the air and refrigerate for at least an hour or up to overnight.
  2. Cook. Use tongs to remove the chicken and veggies from the marinade and place them on a large baking sheet in a single layer. Discard the marinade. Bake at 375ºF for 20-25 minutes, or until the chicken is cooked through. It should register 165˚F on an instant-read thermometer or meat thermometer. (For easy clean up, you can line your baking sheet with aluminum foil or parchment paper.)
  3. Serve. Transfer the chicken fajitas to a platter or plates, season with kosher salt and black pepper, and serve with the tortillas and your favorite toppings like sour cream, fresh cilantro and jalapeños.

I love these warp-proof ceramic coated sheet pans for just about everything. They clean up easily after baking due to the non-toxic, non-stick coating. They’re great for baking, sheet pan dinners and using as a charcuterie tray!

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Tips for Making Chicken Fajitas

Follow these pointers and your sheet pan chicken fajitas will turn out perfect!

  • Don’t crowd the pan. You want everything in a single layer, as spread out as possible. Unlike with Roasted Vegetables, you WILL get some steaming in this recipe thanks to the marinade, but that’s okay; it’s what makes the veggies so jammy. Cooking in an even layer helps ensure that once that liquid bakes off, the veggies get that nice caramelization.
  • Cut even slices of the vegetables. This way, they’ll all be done cooking at the same time. Nothing’s more disappointing than getting crunchy onions in your fajitas, right?
  • Avoid over-marinating. Leaving the chicken in the acidic marinade for too long will start to break down its proteins, giving it an unappetizing texture. If, for some reason, you can’t cook it when you originally planned, you can freeze it in the marinade.
Sheet pan chicken fajitas on plate with green onions and lime wedge for garnish

Variations and Substitutions

If you’re in the mood to switch things up a little bit, here are some ideas.

  • Make your fajitas spicy. Add sliced jalapeños or poblanos to the fajita mixture if you want a little extra heat. Cayenne or red pepper flakes will spice things up too.
  • Add more vegetables. If you love extra veggies in your fajitas, feel free to add sliced portobello mushrooms, zucchini, and yellow squash to the marinade mixture. I recommend baking some of the veggies on a second sheet pan if you add a lot. (You may also want to double the marinade.)
  • Try another cooking method. I’ve got you covered with these traditional Easy Chicken Fajitas and Grilled Chicken Fajitas.

How to Store and Reheat Leftovers

Transfer leftover sheet pan chicken fajitas to an airtight container in the refrigerator and store for up to 4 days. I like to divide it into smaller containers with rice for an easy meal prep lunch. Reheat in the microwave or in a skillet set over medium heat.

While it’s safe to freeze this recipe, I don’t think it would do well in the freezer. The veggies would go from delightfully tender to unpleasantly mushy after a trip to the freezer and back.

Overhead view of sheet pan chicken fajitas

What to Serve With Sheet Pan Chicken Fajitas

Overhead view of sheet pan chicken fajitas with green onions

Get the Recipe: Sheet Pan Chicken Fajitas Recipe

Sheet pan chicken fajitas use a hands-off oven-roasting method for tender chicken and deliciously caramelized veggies. 
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Ingredients

  • 3 boneless skinless chicken breasts
  • 1 orange bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 red onion, sliced thin
  • 2 tablespoons Fajita Seasoning Mix
  • 1 tablespoon canola oil
  • 2 tablespoons lime juice
  • ¼ cup water
  • 8-10 corn tortillas
  • chopped cilantro
  • lime wedges, for serving

Equipment

  • 1 sheet pan preferable made for high heat and is warp proof

Instructions 

  • Place the chicken, peppers and onion in a large zip top bag. In a small bowl, whisk together the fajita seasoning, oil, lime juice and water.
  • Pour the mixture into the bag and press out the air. Seal the bag and refrigerate for 1 hour or overnight.
  • Preheat oven to 375 degrees.
  • Using tongs, remove the chicken and vegetables from the bag. Arrange in a single layer (the best you can) on a baking sheet and discard the marinade.
  • Roast the fajita mixture in the oven for 20-25 minutes or until the chicken is cooked.
  • Serve with tortillas topped with chopped cilantro, sour cream and jalapeños, if desired.

Notes

Leftover can be stored in an airtight container for up to 4 days in the refrigerator.
To make this a low-carb dinner, swap the tortillas for lettuce wraps. 
Calories: 386kcal, Carbohydrates: 35g, Protein: 41g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 108mg, Sodium: 226mg, Potassium: 992mg, Fiber: 8g, Sugar: 3g, Vitamin A: 1173IU, Vitamin C: 99mg, Calcium: 182mg, Iron: 4mg

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