Discover a burst of zesty Mexican flavors with this quick and easy sheet pan chicken fajitas recipe, ready in just 25 minutes. Succulent chicken strips marinated in a harmonious blend of spices, teamed with crunchy bell peppers and onions, all roasted to perfection on a baking pan. Elevate your weeknight dinner game with this easy-to-make, colorful, and mouthwatering Tex-Mex delight.
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Chicken fajita is my go-to dinner entree whenever I visit my favorite Mexican restaurant. That special sizzle working its way down the restaurant to the table is one of my absolute favorite sounds. I feels so festive!!
Over the years I figured out an effortless and quick technique to get restaurant-style fajitas at home. The proper seasoning combined with high-heat cooking is key to delicious fajitas in under 30 minutes. That's right! This oven chicken fajitas dinner is ready in under 25 minutes.
I like to meal prep and make a double batch of charbroiled chicken and veggies, then use them in a variety of dishes like burritos, tacos, enchiladas, tostadas, and salads.
Let's get started on this easy recipe for oven baked chicken fajitas!
Another Easy Fajita Recipe: Air Fryer Chicken Fajitas
Ingredients - Notes & Substitutions
Here's what you need to make these juicy and delicious sheet pan fajitas:
- Chicken: I prefer chicken tenders since they require minimum prep and are the right size for this recipe. If they are too thick, cut them in half 'length-wise'. If using boneless, skinless chicken breasts, cut each breast lengthwise into ½-inch thick pieces, and if those slices are too wide, cut them in half.
- Veggies: Peppers and onions are the classic Mexican fajita vegetables. While filming this recipe, I used one red and one yellow pepper, but any color assortment will do. For a bit more spice, replace one bell pepper with a poblano pepper instead.
- Taco Seasoning: I like to make a homemade blend of fajita seasoning since I can customize the salt and heat levels. To make that, you will need salt, ground cumin, ground coriander, garlic powder, Mexican chili powder, paprika, dried oregano, and cayenne. Alternatively, use 2 to 3 Tablespoons of your favorite store-bought taco seasoning (I prefer Trader Joe's brand).
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Sheet Pan Chicken Fajitas
This recipe is as simple as season, cook and serve! Here are the step-by-step instructions and photos:
Step 1: Prepare Homemade Taco Seasoning
In a small bowl combine salt, ground cumin, ground coriander, garlic powder, Mexican chili powder, paprika, dried oregano, and cayenne.
This recipe for homemade fajita seasoning is good for 1 to 1.5 pounds of protein plus veggies. Skip this step if using store-bought taco seasoning.
Step 2: Season Chicken, Onions & Peppers
In a large mixing bowl or a gallon-size ziplock bag (easy clean-up), add chicken tenders, sliced peppers, and onions.
Add avocado or canola oil and toss well using tongs. Coating with oil first allows the spices to stick evenly.
Now add salt and seasoning and toss until everything is coated evenly. If using a ziplock bag, seal the ziplock bag and shake the bag till well coated.
Step 3: Roast in the Oven
Turn the oven on HIGH Broil mode. Spread the seasoned chicken, peppers, and onions evenly on an aluminum foil-lined baking sheet. Avoid using parchment paper as the edges might burn.
Place the baking sheet on the top layer, making sure there's a 2.5 to 3-inch clearance from the broiler plates, or else the chicken will burn.
Broil for 10-12 minutes, or until chicken is cooked through. Check the chicken at the 10-minute mark.
Serving Suggestions
This sheet pan fajitas chicken recipe is incredibly versatile. Feel free to serve it as follows:
- The Best Fajita Topping Sauces: Drizzle a generous portion of one or more of the following topping sauces, such as Pico De Gallo, Creamy Avocado Dressing, Guacamole, Restaurant-Style Salsa, or Mango Salsa.
- Burritos: Warm flour tortillas over the stovetop or wrap them in foil and warm in the oven while the chicken is broiling. Fill and top with your favorite condiments and gently roll into a flavor-packed burrito.
- Tacos: Place crispy yellow or blue corn taco shells onto a baking sheet and toast in the oven during the last 2 minutes of cooking time. Fill, dollop, and drizzle to enjoy as crunchy tacos.
- Enchiladas: Microwave corn tortillas in the microwave on HIGH for 30 seconds. Lightly oil a 13 x 9-inch casserole dish and coat the bottom with a ladle of enchilada sauce (a 12-oz store-bought jar will do).
- Dip each tortilla in the enchilada sauce, then scoop ¼ cup of the chicken mixture into each tortilla, gently roll, and place in the pan, seam side down.
- Top with remaining enchilada sauce and 1 cup shredded Cheddar, Monterey Jack, or a blend of Mexican cheeses.
- Bake for 15 minutes in a preheated 350-degree oven and garnish with cilantro, sour cream, or your favorite toppings!
- Tostadas: Spread 8 corn tortillas out on a foil-lined baking sheet. Lightly spray with oil, and season with salt. Bake in preheated 400-degree oven for 8 minutes, flipping halfway through. Top with the chicken fajita mix and your favorite toppings.
- Serve with accompaniments: Serve with a side of Mexican rice or Mexican quinoa, and Creamy Black Beans for a simple weeknight meal.
- Low-Carb Fajitas: Serve the fajitas in almond flour tortillas, or over a bed of greens or crisp lettuce cups, such as romaine, baby spinach, or butter lettuce.
How to Store
Store chicken fajitas in an airtight container and refrigerate for up to 5 days. To reheat, simply heat in the microwave for 30 to 45 seconds.
I do not recommend freezing chicken fajitas as the onions and peppers become extremely soggy after defrosting and do not taste good.
Recipe Tips & Notes
- Substitute chicken tenders with 1-lb boneless, skinless chicken breasts or thighs. Cut each breast lengthwise into ½-inch thick pieces, then cut that in half, width-wise. If you prefer dark meat, use an equal amount of boneless, skinless chicken thighs, following the same slicing guidelines.
- Taco seasoning: I prefer the flavor and aromatic quality of homemade fajita seasoning, so highly recommend it. Alternatively, use 2 to 3 tablespoons of your favorite store-bought seasoning packet instead. I like Trader Joe's brand.
- Bake in one even layer. For even cooking, use a large enough sheet pan so the chicken and vegetables can be spread into a single layer.
- Air Fryer Instructions: To make fajitas in the air fryer, follow the detailed instructions listed here: air fryer chicken fajitas.
- Meal Prep and use in a variety of meals: Make a double batch and transform the fajitas into burritos, tacos, enchiladas, or tostadas. Follow the instructions above to create a fun and creative Mexican meal.
- For low-carb fajitas, serve the chicken mixture in almond flour tortillas, or over a bed of greens or crisp lettuce cups, such as romaine or butter lettuce.
Frequently Asked Questions
As per this recipe, each serving of chicken fajitas contains about 240 calories. This does not include any condiments, accompaniments, or toppings.
If using chicken breast or thighs, cut the chicken into strips before cooking. If you are using chicken tenders, like in this recipe, you can leave them whole while cooking.
To cut chicken breasts for fajitas, cut each breast lengthwise into ½-inch thick pieces, and if those slices are too wide, cut them in half.
When cooking fajitas on the stove, I sear the meat first to brown the edges, then add the sliced veggies and stir-fry them together until the meat is cooked through.
Broil the chicken fajitas in the oven for 10-12 minutes at high temperature, or until the chicken is cooked through. Check the chicken at the 10-minute mark.
No, you do not need to cook the chicken before putting it in the sheet pan. You can cook it along with the onions and peppers in one go.
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📖 Recipe
Easy Sheet Pan Chicken Fajitas
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Equipment
- Oven
Ingredients
- 1 pound chicken tenders see recipe tips for alternatives
- 2 bell peppers sliced, any color (I used 1 red + 1 yellow)
- 1 large onion sliced (red/ yellow/ white)
- 2 tablespoons avocado oil or olive oil
Spices (or use 2-3 tablespoon Fajita/Taco Seasoning)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 2 teaspoon Mexican chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne (optional)
For Serving
- Tortillas, tacos, salad or lettuce cups
- Salsa, sour cream, guacamole, avocado sauce, pico de gallo
Instructions
Prepare Taco Seasoning (skip step if using store-bought)
- In a small bowl combine salt, ground cumin, ground coriander, garlic powder, Mexican chili powder, paprika, dried oregano, and cayenne.
Season Chicken, Onion & Peppers
- In a large mixing bowl or a gallon size ziplock bag (easy clean-up), add chicken tenders, sliced peppers and onions. Add oil and toss well using tongs.
- Add salt and all dry spices and toss till everything is coated evenly.
Roast in the Oven
- Turn the oven on HIGH Broil mode. Spread the seasoned chicken, peppers and onions evenly on an aluminum foil lined baking sheet (no parchment).
- Place the baking sheet on the top layer, making sure there's a 2-inch distance from the broiler plates. Broil for 10-12 minutes, until chicken is cooked through.
Serve
- Serve chicken fajitas with your favorite condiments in tortilla wraps, tacos, salad or with a side of Mexican Rice.
Notes
- Substitute chicken tenders with 1-lb boneless, skinless chicken breasts or thighs. Cut each breast lengthwise into ½-inch thick pieces, then cut that in half, width-wise. If you prefer dark meat, use an equal amount of boneless, skinless chicken thighs, following the same slicing guidelines.
- Taco seasoning: I prefer the flavor and aromatic quality of homemade fajita seasoning, so highly recommend it. Alternatively, use 2 to 3 tablespoons of your favorite store-bought seasoning packet instead. I like Trader Joe's brand.
- Bake in one even layer. For even cooking, use a large enough sheet pan so the chicken and vegetables can be spread into a single layer.
- Air Fryer Instructions: To make fajitas in the air fryer, follow the detailed instructions listed here: air fryer chicken fajitas.
- Meal Prep and use in a variety of meals: Make a double batch and transform the fajitas into burritos, tacos, enchiladas, or tostadas. Follow the instructions above to create a fun and creative Mexican meal.
- For low-carb fajitas, serve the chicken mixture in almond flour tortillas, or over a bed of greens or crisp lettuce cups, such as romaine or butter lettuce.
Nutrition
This recipe has been recently updated with clear instructions and process shots.
Marsha Cordts says
Delicious. Added a little salsa and sour cream and left over sweet corn. Yum
Aneesha says
Great additions Marsha! I'm so glad you enjoyed this recipe. Thanks for taking the time to rate it!