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These Sheet Pan Chicken Fajitas are a favorite Mexican weeknight dinner recipe that’s ready in only 30 minutes. Seasoned chicken breast, bell peppers, and onions are baked on one sheet pan all at the same time!
Say hello to the easiest way to make chicken fajitas ever – on a sheet pan! Whether you make them for taco night or incorporate them into your weekly meal prep routine, these fajitas will not disappoint.
Highly seasoned with my favorite blend of Tex-Mex spices like ground cumin, chili powder, garlic powder, and smoked paprika, this sheet pan dinner is packed with flavor and requires very minimal effort. It’s also low in carbs, high in protein and packed with veggies.
It’s pretty much everything you could ever want in an easy dinner recipe!
How to Make Sheet Pan Chicken Fajitas
To make this recipe, all you need is one large mixing bowl and one large baking sheet.
- Add sliced chicken, bell peppers and onions to a mixing bowl.
- Toss together with fajita seasoning, olive oil and a splash of white wine vinegar.
- Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.
That’s it! No need to flip the chicken and veggies halfway through cooking. Leaving them in the oven undisturbed really helps to caramelize the peppers and onions, which adds a beautiful rich and deep flavor.
Once out of the oven, sprinkle some fresh lime juice and cilantro on top for extra flavor. Then eat up!
Serving Suggestions
I love serving these sheet pan fajitas in corn tortillas with a drizzle of Mexican crema and cotija cheese. They make for a super quick and easy taco night during the week that is always welcome in my house.
If you’re making them as a healthy meal prep recipe to eat throughout the week, here are a few side dishes that would pair perfectly:
- Authentic Mexican Rice
- Cilantro Lime Cauliflower Rice
- Mexican Cauliflower Rice
- Easy Refried Beans
- Black Bean and Corn Salsa
- Guacamole
More Sheet Pan Recipes
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 3 medium bell peppers, cut into strips
- 1 medium red onion, sliced
- 3 tablespoons olive oil, plus more for greasing
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
- Toss together until everything is combined and evenly coated.
- Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
- Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
- Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and everyone loved it. My son never gushes over the food I make but he told me “ This is really good, you can make this again”
The BEST chicken fajitas!!! I’ve made them with and without lime and they’re good both ways. I usually use a cast iron skillet in the oven and it gives it the perfect crisp! I often make these for my lunch for the week.
Made this on a whim tonight and it is amazing! Great flavor and easy to make!
We had these last night and they were fantastic!
loved it. I had 1# of boneless/skinless thighs and vidalia onions so that is what I used. I also had large peppers so I took your advise and used 2 sheets and baked separately. I baked at 425 convection first batch and I did not get much carmalization so 2nd batch I cranked the convection temp to 450 and baked for 25 minutes. 2nd batch was more carmalized but overall both batches were very tasty. This recipe was a big hit. Thank you!
Hello! Thank you so much! We’re glad you enjoyed this recipe.
Made this for my family and my mom said “this is an award winning recipe”. 😅
Your recipes are always a family hit!
Can this recipe be done as a quick stir fry?
Hello! Yes, you can!
Scrumptious! Fantastic recipe, incredibly easy to make and super flavorful. I really enjoyed this recipe! I added extra chili powder to give it a little spicy because I’m a huge fan of spicy meals. This is my go-to recipe for chicken breasts. I served it with Isabel’s Authentic Mexican Rice. Yummy! Can’t wait to explore other Mexican recipes on this site. Thank you so much for sharing your recipe with us.
Hello! Thank you so much! We are glad you enjoyed this recipe
I Love this recipe so easy to make! This is our go-to recipe for chicken breasts. Leftovers are fantastic. I love all your recipes!
Delicious and easy, even for a non-cook like me. I used a bag of frozen sliced bell peppers, thawed which made it even easier. Thank you Isabel!