Sheet Pan Chicken Fajitas

overhead view of baked chicken fajita mixture on sheet pan

4.67 from 3 votes

These sheet pan chicken fajitas are a quick, flavorful dinner the whole family will love – all in one pan for easy cleanup! Perfectly seasoned chicken and veggies come together in just 30 minutes for a no-fuss meal that's sure to be a hit.

Prep Time10

Cook Time20

Total Time1

Course: Main Course

Cuisine: Tex-Mex

Difficulty: Easy

Servings: wraps

Calories: 251kcal

Author: Nora from Savory Nothings

Ingredients

3 tablespoons olive oil
1 (1.5oz) package fajita seasoning (or use homemade recipe in notes below)
1 ½ pounds chicken breast cut into ½-inch strips
4 large bell peppers sliced (any color works - green, red, orange, or yellow - I used a mix)
2 small onions cut into thin wedges (red, yellow or a mix)
2 cloves garlic finely minced
2 tablespoons fresh lime juice or to taste
2 tablespoons chopped fresh cilantro or to taste
flour tortillas for serving
favorite toppings for serving (avocado, sour cream, salsa extra lime...)

Instructions

Season: Add 3 tablespoons olive oil, 1 (1.5oz) package fajita seasoning, 1 ½ pounds chicken breast (cut into ½-inch strips), 4 large bell peppers (cut into strips) , 2 small onions (in thin wedges) and 2 cloves garlic (minced) to a very large ziploc bag. Close top and shake well. Marinate in the fridge for 30 minutes.
Bake: Heat oven to 400F (200C). Spread chicken mixture on rimmed baking pan (can line with aluminum foil for easier clean up). Bake 15-20 Minutes, until chicken is cooked and vegetables are soft, stirring once halfway through. Char under broiler for 2-3 minutes, if desired.
Finish: Toss chicken and vegetables with lime juice and cilantro. Serve in warmed tortillas with favorite toppings.

Notes

Please note: Nutrition calculation is for the seasoned chicken and vegetable filling ONLY - no toppings, wraps etc included; as those will be highly individual.

Ingredient notes

Chicken: Use chicken breast or thighs; slice thighs thinly for even cooking.
Bell peppers: Any color works; add zucchini, corn or mushrooms for variety.
Fajita seasoning: Store-bought or use the homemade mix below.
Tortillas: Flour is classic; swap for corn or lettuce wraps for gluten-free.
Lime juice & cilantro: Brightens flavor; parsley works if you skip cilantro.

Homemade fajita seasoning:

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
ground black pepper, to taste
Cayenne pepper, to taste

Recipe tips

Marinate for 30+ minutes for best flavor.
Slice chicken and veggies evenly for even cooking.
Use a large baking sheet to prevent steaming, or use 2 smaller pans.
Line the pan with foil for easy cleanup.
Broil for 2–3 minutes for charred edges.
Warm tortillas before serving for softer wraps.

Storage tips

Make-ahead: Prep chicken and veggies in marinade up to 24 hours in advance.
Leftovers: Store in an airtight container in the fridge for 2 days; reheat in a skillet or microwave.
Freezer: Freeze marinated mix in a labeled bag for up to 3 months; defrost overnight and bake as directed.

Nutrition