Sheet Pan Chicken Fajitas – WellPlated.com

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This easy Sheet Pan Chicken Fajitas recipe gives you the taste of sizzling fajitas, without the fuss of standing over the stove! Toss chicken, bell peppers, and onions together with lime and an easy seasoning blend, bake everything together, then pile into tortillas with your favorite toppings for a quick weeknight meal.

A restaurant favorite in convenient sheet pan dinner form!

cookbook author erin clarke of well plated

You know that feeling when the table next to you orders fajitas, and you crave them the moment they arrive in their sizzling glory? Now you can create the experience at home, but without all the spatters at the stove!

While traditional fajitas are pan-fried, that’s certainly not the only way to enjoy them. In the summer, I love Grilled Chicken Fajitas, and the rest of the year, I’m all about the convenience of this oven version.

  • This recipe clocks in at 30 minutes, with just 10 minutes of prep time. And the rest is hands-off cooking in the oven!
  • Fajitas are family-friendly because everyone can assemble them however they like. Cheese and more cheese for the kids, a generous dollop of Guacamole for you!
  • The thing I love most about this sheet pan chicken fajitas recipe, though, is its versatility. Stuff the veggies and chicken into burritos, use it in a Burrito Bowl, or add it to quesadillas with lots of melty cheese. (The same goes for Shrimp Fajitas and this Steak Fajita Recipe!)
Two sheet pan chicken fajita tacos with peppers, cheese, sour cream, and cilantro on a plate, with lime and half an avocado nearby.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Chicken. Use boneless, skinless chicken breasts to keep it easy.
  • Vegetables. We’re going traditional here with bell peppers (any colors that strike your fancy) and red onion. 
  • Limes. The bright hit of acidity that makes the flavor of fajitas pop.
  • Seasonings. Chili powder, garlic powder, ground cumin, kosher salt, onion powder, and cayenne pepper if you’d like.
  • For Serving. Tortillas, sour cream or plain Greek yogurt, Cilantro Lime Crema, shredded cheese, diced avocado or guacamole, and fresh cilantro.
Sheet pan chicken fajitas with red and yellow bell peppers, onions, lime wedges, and cilantro on a tray.

What to Serve with Sheet Pan Chicken Fajitas

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With roasted onions and peppers and tender chicken, easy sheet pan chicken fajitas are a family-friendly weeknight meal done in 30 minutes!

  • 2 small/medium boneless, skinless chicken breasts lightly pounded into an even thickness (about 1 1/4 pounds)
  • 2 large bell peppers red, yellow, green, or orange, seeded and sliced into ½-inch strips
  • 1 red onion halved and sliced into ½-inch strips
  • 2 small limes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon onion powder
  • ⅛ to ¼ teaspoon cayenne pepper optional

For Serving

  • Flour or corn tortillas
  • Sour cream or plain Greek yogurt
  • Shredded cheese
  • Diced avocado or guacamole
  • Fresh cilantro

  • Preheat your oven to 425°F. Lay the chicken breasts on a large work surface and cover with plastic wrap or parchment to keep things tidy if you like. With a mallet (or your fist) gently pound the breasts into an even thickness so they’re around ½- to ¾-inch thick.

  • Lay the sliced bell peppers and red onion on one side of the baking sheet and the pounded chicken breasts on the other.

  • Juice one of the limes over the chicken and the other lime over the vegetables.

  • Drizzle the vegetables with 1 tablespoon of the olive oil and the chicken with the other.

  • In a small bowl, stir together the chili powder, garlic powder, cumin, salt, onion powder, and cayenne (if using). Sprinkle evenly over the chicken and veggies. Toss until everything is evenly coated, rubbing the chicken on both sides with oil and spices.

  • If the pan is very crowded (which, unless you are using an oversize pan, it probably will be), move about two-thirds of the vegetables over to a second sheet pan. Spread the vegetables into an even layer and ensure the chicken breasts aren’t touching.

  • Roast the chicken and vegetables for 15 to 25 minutes, until chicken is cooked through and registers 165°F on an instant read thermometer (the timing will vary based on how thin you’ve pounded the chicken). With tongs, toss the vegetables once halfway through.

  • During the last 5 minutes of baking, wrap the tortillas in foil and pop them into the oven with the chicken to warm.

  • Let the chicken rest a few minutes, then cut into thin slices. Serve the filling inside the tortillas with fresh cilantro and any desired toppings.

  • TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
  • TO REHEAT: Warm the fajitas in a skillet coated with nonstick spray over medium-low heat, or heat in the microwave until warmed through.
  • TO FREEZE: Freeze sheet pan chicken fajitas in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.

Serving: 1 of 4Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.3mgSodium: 913mgPotassium: 309mgFiber: 3gSugar: 5gVitamin A: 3204IUVitamin C: 112mgCalcium: 32mgIron: 1mg



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