Nothing beats these Sheet Pan Chicken Fajitas when you need a simple dinner that makes everyone happy! Tender, juicy chicken breasts roast together with well-seasoned veggies. Scoop everything into warm tortillas with your favorite toppings for a quick, satisfying one-pan meal.

Quick and easy Mexican food is always a good idea on busy nights! Try these chipotle lime-flavored sheet pan shrimp fajitas or the world’s fastest black bean tacos next.

Sheet pan filled with fajita-seasoned chicken and veggies, surrounded by tortillas and small bowls of avocado and salsa.

Easy dinner recipes are where it’s at, especially when they’re still packed with popular flavors. And I love the simplicity of a sheet pan meal: easy prep, hands-off cooking, and minimal clean-up.

While admittedly these chicken fajitas don’t come off a sizzling hot skillet, they do have bold Tex-Mex flavor, thanks to a quick marinade of olive oil, lime juice, and spices. And with a simple hack, you can still get tender chicken and those beautiful little charred bits on the edges of the peppers and onions.

Ingredients & Common Substitutions

  • Chicken breasts. I don’t really recommend using chicken thighs here, because they will take longer to cook and be out of sync with the veggies.
  • Bell peppers. Any color. Using a mix adds nice visual variety. Red, orange, and yellow bell peppers tend to be sweeter than green peppers, and are often the most popular choice.
  • Onion. I prefer using a red or sweet onion for fajitas, but would not hesitate to use a yellow onion if that’s what I had on hand.
  • Lime juice. Fresh is best here, especially because you’ll love having a few leftover lime wedges for garnish!
  • Olive oil & seasonings: chili powder, garlic powder, cumin, salt, cayenne pepper.
  • Tortillas. Use store-bought flour or corn tortillas to keep things ultra simple, or go all out and make your own. Or serve the chicken and veggies in bowls with extra toppings for a tasty low-carb option.
  • Toppings: sliced avocado, guacamole, salsa, sour cream, lime wedges, cilantro leaves, you name it.

How To Make Sheet Pan Fajitas

  1. Make a quick marinade.
  2. Add chicken and veggies, turn to coat.
  3. Roast everything on high heat. This is a great time to prep toppings, if needed.
  4. Remove and slice chicken.
  5. Return veggies to broil and let them get those blackened bits.
  6. Combine everything back on the sheet pan or on a serving platter, garnish with a little more lime juice, and dig in!
Chicken breasts and sliced peppers and onions marinating in fajita seasoning.

Tips and Tricks

  • Don’t pre-slice the chicken into long strips! Allowing the chicken breasts to cook whole guarantees a much more tender result.
  • But DO ensure the chicken breasts are not too thick. You want them to be relatively thin, both so that they absorb maximum flavor from the marinade, and so that they don’t take too long to cook. You can buy “thin-sliced” chicken breasts or butterfly them yourself. Watch this video if you need to learn how. (I skip the pounding step.)
  • Slice the peppers and onions into long strips of even thickness. This ensures even cooking.
  • Move the pan up to the top rack of your oven to maximize the effect of the broiler. But watch closely! My broiler takes about 2 minutes to deliver nice charred edges. If I left the pan in much longer than that, it’d go quickly from charred to straight-up burned.
  • Warm tortillas in the oven while the veggies finish for a quick fix, or toast them one by one over a gas flame (worth the effort!).

What To Serve With Fajitas

Fajitas make a well-rounded meal in their own right, so don’t feel obliged to go crazy with sides, especially for a weeknight family meal! That said, if you want to stretch things out, serve fajitas with some seasoned black beans, cilantro-lime rice, or a fresh Mexican salad.

Whatever you do, don’t forget chips and salsa — this 5-minute blender salsa is our obsession. And if you really want to go all out, make homemade tortillas! Surprisingly easy and incredibly satisfying.

Feeling fancy? Add a skinny margarita!

Cooked sheet pan chicken fajitas.

Make-Ahead and Freezer Meal Tips

To Make Fajitas Ahead: Slice peppers and onions. Store in the refrigerator until ready to cook. You can also mix together the seasoning paste and store that in the refrigerator as well. The chicken and veggies can sit in the marinade for up to 2 hours before cooking. The flavor will intensify the longer they sit.

Freezer Meal Fajitas! Combine chicken, veggies, and seasoning as directed, then transfer the mixture into a freezer-safe ziplock. Flatten it out and remove excess air, then store in the freezer for up to 6 months. Transfer bag to the fridge the day before you want to cook the fajitas, then arrange the mixture on a sheet pan and bake as directed.

If you try this Chicken Fajita Sheet Pan dinner, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 1 vote

Sheet Pan Chicken Fajitas

Nothing beats these sheet pan chicken fajitas when you need a simple dinner that makes everyone happy! Tender chicken, flavorful veggies!


  • 3 tablespoons olive oil
  • 2 tablespoons lime juice from 1 large lime
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 and 1/2 pounds boneless, skinless chicken breasts thin-sliced
  • 2 bell peppers any color, sliced into strips
  • 1 large red or sweet onion sliced into strips
  • tortillas
  • toppings: avocado, cilantro, lime wedges, salsa, sour cream, etc.


  • Preheat oven to 375 degrees F. Line a large, rimmed sheet pan with parchment for easier clean up. Set aside.
  • In a large bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and cayenne pepper. Stir into a loose paste, then add the whole chicken breasts, sliced peppers, and sliced onion to the bowl. Toss and turn with kitchen tongs to coat the chicken and veggies evenly. Set aside. (This step can be done up to 30 minutes in advance, if you have time, but that is not critical.)
  • Transfer chicken and veggies to the sheet pan in an even layer and drizzle marinade from the bowl on top. Bake for 15-20 minutes, until chicken is fully cooked. Remove chicken from the pan to a cutting board.
  • Return peppers and onions to the oven on the broil setting for 2-3 minutes, watching carefully, just until the edges have a slight char. (If you want to warm tortillas in the oven, this is also a great time to do that.)
  • Slice chicken into strips, return to the sheet pan (or a serving platter) with the veggies, and squeeze a bit more lime juice over everything. Assemble fajitas with toppings as desired.


  • Use thin-sliced chicken, or butterfly your pieces, for the maximum amount of exposure to the marinade and therefore maximum flavor. This also helps ensure the pieces cook in the estimated amount of time.

Nutrition Estimate

Calories: 495 kcal, Carbohydrates: 36 g, Protein: 42 g, Fat: 19 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 109 mg, Sodium: 920 mg, Potassium: 896 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 2273 IU, Vitamin C: 80 mg, Calcium: 86 mg, Iron: 4 mg
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