These sheet pan chicken fajitas are one of my favorite “toss it in a bag, dump it on a pan, and call it dinner” kind of meals. They’re fast, full of flavor, and way better than anything pre-made. I’ve made them more times than I can count—juicy, perfectly seasoned chicken, tender-crisp peppers and onions, and everything roasts together in under 30 minutes. Fewer dishes, happy family, no complaints.
This is the only way I make chicken fajitas on a weeknight now!
It’s quick to prep ahead, easy to toss on a pan while the kids are doing homework, and way less messy than frying everything on the stove. I’ve loved sizzling skillet fajitas ever since I discovered Jamie Oliver in college—but let’s be real, sheet pan > stovetop when I’m juggling real life.
- One pan, less mess: I’m all about recipes that don’t leave me with a mountain of dishes at the end of the night. Everything cooks together on one sheet pan, which means cleanup is a breeze – and let’s be real, that’s a huge win.
- Big flavor, no fuss: With just a quick marinade and a few easy steps, you get juicy chicken and perfectly roasted veggies that taste like you spent way more time in the kitchen than you actually did.
- Everyone’s happy: My kids love building their own fajitas, and I love how easy it is to customize. Whether you like extra lime, no cilantro, or a mountain of sour cream, this recipe makes it super simple to please everyone at the table.
If I have time, I’ll whip up a quick salsa or guacamole on the side. Plus, we love a good Mexican bean salad! Sometimes I’ll add shredded cheese for the last few mins of baking, or throw some chili powder into half the mix for the adults. But honestly, often it’s a “throw the sheet pan and warmed tortillas on the table, open a tub of sour cream and go” kind of night – and that’s totally fine, too!
What you’ll need (quick + flexible)
You need chicken breast (but thinly sliced boneless chicken thighs work – budget friendlier!), bell peppers, onions, garlic, lime juice, fajita seasoning, olive oil, and tortillas. That’s it. I like to toss everything in a zip-top bag and let it marinate for 30 minutes (or overnight if I’m on top of life). No fajita seasoning? I’ve got a quick homemade one in the recipe notes below!
Printable recipe
Sheet Pan Chicken Fajitas
Ingredients
Fajita chicken/veggies
- 3 tablespoons olive oil
- 1 (1.5oz) package fajita seasoning ((or use homemade recipe in notes below))
- 1 ½ pounds chicken breast (cut into ½-inch strips)
- 4 large bell peppers (sliced (any color works – green, red, orange, or yellow – I used a mix))
- 2 small onions (cut into thin wedges (red, yellow or a mix))
- 2 cloves garlic (finely minced)
To finish/serve
- 2 tablespoons fresh lime juice (or to taste)
- 2 tablespoons chopped fresh cilantro (or to taste)
- flour tortillas (for serving)
- favorite toppings (for serving (avocado, sour cream, salsa extra lime…))
Instructions
- Season: Add all ingredients for the chicken and veggie mix to a very large ziploc bag. Close top and shake well. Marinate in the fridge for 30 minutes.3 tablespoons olive oil, 1 (1.5oz) package fajita seasoning, 1 ½ pounds chicken breast, 4 large bell peppers, 2 small onions, 2 cloves garlic
- Bake: Heat oven to 400F (200C). Spread chicken mixture on rimmed baking pan (can line with aluminum foil for easier clean up). Bake 15-20 Minutes, until chicken is cooked and vegetables are soft, stirring once halfway through. Char under broiler for 2-3 minutes, if desired.
- Finish: Toss chicken and vegetables with lime juice and cilantro. Serve in warmed tortillas with favorite toppings.2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, flour tortillas, favorite toppings
Everything you may be thinking (but didn’t want to Google)
Do I really need to marinate the chicken?
It’s optional, but highly recommended. Even just 30 minutes in the fridge gives you way more flavor. If you’ve got extra time, let it sit for a few hours—the chicken gets juicier and the veggies soak up all that seasoning.
What if I forgot to marinate and need dinner now?
No problem. Just toss everything together and bake it right away. You’ll still get delicious results—marinating is a bonus, not a dealbreaker.
Why do my veggies steam instead of roast?
You’re probably crowding the pan! Use a large baking sheet, or split it between two if things look packed. You want space for those golden, roasted edges.
Should I broil at the end?
Yes, if you want crispy, caramelized bits (and trust me—you do). Just broil for 1–2 minutes at the end, but keep an eye on it so nothing burns.
Can I use chicken thighs instead of breasts?
Definitely. Just slice them thin so they cook quickly and evenly.
Do I have to use foil?
No—but your future self will thank you. Lining the pan makes cleanup so much easier. Use foil or parchment, whatever you’ve got (although parchment = less crispy edges).
Any tips for the tortillas?
Yes—warm them! A quick toast over a gas burner or in a dry skillet makes them way softer and more pliable. No sad, stiff tortillas allowed.
🧊 Freezer-Friendly + Leftovers
Make-ahead tip: You can also prep the bag up to 24 hours ahead and keep it in the fridge until dinnertime. Zero stress.
Leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best texture, or microwave until steaming hot (165°F). They’re amazing in quesadillas, salads, or fajita-style nachos (load the fajita mix onto tortilla chips, add cheese, broil, and top like nachos!)
Freezer meal alert: Toss the chicken, veggies, oil, and seasoning into a zip-top bag and freeze (uncooked) for up to 3 months. Defrost overnight in the fridge, then bake as usual. Perfect for meal prep or busy weeks!
Recipe video
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If these fajitas make it into your weekly dinner rotation, I’d love for you to leave a quick review/star rating on the recipe—it really helps! And don’t forget to pin it so it’s easy to find again on those “what’s for dinner?” nights.
Recipe first published on 04/19/2020. Updated with new photos and more helpful text on 01/13/2024.
Linda says
Quick, easy & very good. Not the same as those done in a cast iron pan, but totally worth doing when I don’t feel like fussing over the skillet. Will make regularly. Thank you for sharing your recipe.