Sheet Pan Chicken Fajitas
This is one of those easy chicken fajita meals that cooks in one pan. It’s a great sheet pan dinner idea for busy evenings, and it’s ready in just 35 minutes. So, if you’re looking for an easy dinner recipe for your family, this is the perfect go-to.
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These easy oven-baked sheet pan chicken fajitas come together with chicken, bell peppers, red onion, and pantry spices—then roast in the oven. Serve them with warm tortillas and your favorite toppings like sour cream, cheese, and avocado.
Try serving these Sheet Pan Chicken Fajitas with my Avocado Salad for a light and fresh side dish. Or My Cheesy Tortellini Skewers with Olives & Pepperoni. They’re easy to grab, super satisfying, and make the meal feel extra special.
How to Make Sheet Pan Chicken Fajitas
Ingredients you’ll need for this recipe
Step by Step Guide
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the diced chicken with olive oil and all the spices. Add garlic, sliced peppers, and onion. Mix until everything is coated.
3. Spread the chicken and veggies on a greased or parchment-lined sheet pan in a single layer.
4. Bake for 30–35 minutes, or until the chicken is fully cooked and slightly browned.
5. Top with avocado, sour cream, shredded cheese, cilantro, and a squeeze of lime.
6. Warm tortillas, then fill each with the cooked chicken and veggies.
Serve and Enjoy!
Important Recipe Notes
- Make sure to slice your chicken and veggies into similar sizes so they cook evenly on the sheet pan.
- Don’t overcrowd the pan, spread everything out in a single layer for the best roast—this helps avoid steaming and gives you those slightly crispy edges.
- You can chop everything and mix the seasoning ahead of time. Just store it in the fridge and bake when ready.
- Warm the tortillas just before serving for the best texture—either in a pan, oven, or microwave with a damp paper towel.
Sheet Pan Chicken Fajitas
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas e.g., flour tortillas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the diced chicken with olive oil and all the spices. Add garlic, sliced peppers, and onion. Mix until everything is coated.
- Spread the chicken and veggies on a greased or parchment-lined sheet pan in a single layer.
- Bake for 30–35 minutes, or until the chicken is fully cooked and slightly browned.
- Top with avocado, sour cream, shredded cheese, cilantro, and a squeeze of lime.
- Warm tortillas, then fill each with the cooked chicken and veggies.
Check Out More Chicken Dinner Recipe Ideas!
One-Pot Chicken and Beef Taco Soup
Crockpot Soy Honey Garlic Chicken
