Ditch the dishes with this sheet pan chicken fajita recipe. Slice up the chicken and veggies, toss with oil and fajita seasoning, then broil.
As a mom and business owner, time is my most valuable resource when it comes to managing my never ending to-do list. Sheet pan meals are my secret, especially those that take only 10 minutes of prep and 20 minutes to cook (like these fajitas!). I can’t express how much I love to serve my family a dinner that requires so little effort to make, tastes SO good, and leaves barely any dishes to wash.
Even though my blood is Ukrainian, I’m convinced my soul has a touch of Mexican in it. I’m not exaggerating when I say I love the flavor of these fajitas (FYI: the secret is in my homemade fajita seasoning made with a mix of chili powder, cumin, garlic powder, paprika, and more!). Every bite satisfies my Mexican spirit!
Hot tip: On days when I don’t want to fire up the oven but am still craving fajitas, I make my skillet chicken fajitas instead!
Sheet Pan Chicken Fajitas Video
How To Make Sheet Pan Chicken Fajitas
30 minutes is all it takes to make these fajitas from start to finish. Can you think of what you can do with all the extra time you’ll be saving? Maybe watch an episode of your favorite show?
- Prep the oven: Preheat the oven to 450°F or low broil.
- Cut the chicken and veggies: Slice the boneless skinless chicken breasts into strips. Then, cut the onions into half rings and and julienne the bell peppers. Toss with the olive oil and fajita seasoning
- Spread the mixture on a sheet pan and broil: Arrange the chicken and veggies in a single layer on a sheet pan and broil for 15-20 minutes.
- Serve: Once the chicken is cooked through and the veggies are tender, drizzle a bit of fresh lime juice on top.
Hot tip: I like to serve the fajitas with warm flour tortillas, creamy tomatillo dressing, sour cream, salsa, and/or guacamole. I fill my warm tortillas straight from the pan for even less cleanup. Or, for a low-carb option, make a chicken fajita bowl loaded with black bean rice, corn, cheese, fresh cilantro, and any more of your favorite toppings.
Flamin’ Fajita Tips & Tricks
I’ve got all the hacks to help you save time, make dinner prep super easy, and master the flavor of these restaurant-quality fajitas.
- Use homemade fajita seasoning: Trust me, homemade fajita seasoning tastes so much better than store-bought. I’m not sure what it is, but the flavors of this seasoning mixture make the fajitas taste AMAZING.
- Use a meat thermometer: Check that the chicken is cooked through with my favorite instant read meat thermometer. The internal temp should reach 165°F when fully cooked. Avoid overcooking, as the chicken will dry out.
- Broil for a few minutes to char: Occasionally, I like to char the chicken and veggies a tiny bit before serving. Once they’re done baking, turn on the broiler for a couple minutes — but keep watch so it doesn’t burn!
- Opt for a large baking sheet: You may think you can get by with a smaller baking sheet and just cram all the veggies and chicken in, but I strongly advise against this (or your meat and veggies may not cook evenly!). Use a baking sheet that’s 13×18 inches or larger to make sure there’s space for all the delicious fajitas.
- Add extra seasoning to taste: If you want an even stronger kick of flavor, add additional salt and pepper to taste. You’ll be surprised how these two simple spices elevate the flavor so much with just a small sprinkle.
Hot tip: Cover the sheet pan with foil for an even easier after-dinner cleanup!
Storing & Reheating Sheet Pan Fajitas
Another reason why sheet pan dinners are amazing is that one large batch produces leftovers for days to come! Here are my storage and reheating guidelines to get the best flavor out of your leftovers.
- Refrigerator: Store leftover cooled chicken fajitas in the fridge for 3-4 days in an airtight container (these are seriously my favorite storage containers!).
- Reheating: For the best taste, reheat your leftovers on the skillet with a few tablespoons of oil. Or, zap them in the microwave for an uber fast reheat.
More Sheet Pan Dinner Recipes
- Sheet Pan Shrimp & Veggies — A simple mix of fresh veggies, raw shrimp, and garlic parsley salt
- Shrimp Boil — The classic coastal dinner from the comfort of home
- Sheet Pan Steak Fajitas — A sizzling sheet pan meal perfect for Taco Tuesday
- Sheet Pan Chicken Thighs with Veggies — A hands-off chicken and veggie meal
- Sheet Pan Salmon and Veggies — Healthy and easy sheet pan dinner with salmon and your favorite veggies
- Sheet Pan Chicken and Potatoes — Checks all the boxes for a nutritious, filling dinner
Recipe
Ingredients
- 3 lbs chicken breast boneless, skinless
- 2 tbsp olive oil
- 4 tbsp Fajita seasoning
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 1 lime juiced
Instructions
- Preheat the oven to broil at low or 450°F. Cut the chicken into 1/4-1/2 inch thick strips.
- Julienne the bell peppers and cut the onions into half rings. Place the chicken and veggies onto a sheet pan. Toss the with the olive oil and fajita seasoning.
- Bake for 15-20 minutes, or until the chicken is cooked through and the veggies are tender. Drizzle lime juice over the chicken and vegetables. Serve and enjoy!
Very easy, made this for dinner this evening 😋. Only sub I did was chicken tenders since I had them on hand. Breeze to clean up after supper. Even used paper plates. Will be making this again. I also made your homemade fajita seasoning mix. Never go back to store bought again. Thanks for sharing
So glad to hear it was a hit! Love that it made cleanup easy too! And I’m thrilled you tried the homemade fajita seasoning—once you go homemade, it’s hard to go back, right? Thanks so much for sharing your feedback!
Can I use frozen peppers? Don't have a fresh one on hand 😬
Hey, you sure can. However, the texture may differ slightly when using frozen vs fresh.