I’m excited to share my Easy Oven Baked Sheet Pan Chicken Fajitas, ready in 30 minutes and loaded with bold, bright flavor.

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I love dinners that feel like you put in way more effort than you actually did, and these 30 Minute Sheet Pan Chicken Fajitas do exactly that. I toss thinly sliced chicken breasts with bright bell peppers and let the oven do the heavy lifting, so you end up with smoky edges and juicy bites.

Call it Easy Oven Baked Sheet Pan Chicken Fajitas or a quick Chicken Fajita One Pan Bake, either way it’s dinner magic that still tastes homemade. I swear this one saves my weeknight sanity, and every time I think there will be leftovers there never are.

Ingredients

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Lean protein, keeps you full, picks up fajita spices real good.
Sweet and crunchy, vitamin C boost, adds color and subtle vegetal sweetness.
Adds savory bite, caramelizes when roasted, brings fiber and sulfur compounds.
Brightens everything with acid, gives tangy zip and vitamin C punch.
Healthy monounsaturated fat, helps sear and carry flavors, don’t overdo it.
Punched up aroma, mellow when roasted, offers antioxidants and savory depth.
Soft carbs that wrap it all, pick flour or corn depending on mood.
Creamy fat that cools heat, adds richness and potassium, slices beautifully.
Fresh herb, bright and slightly citrusy, split opinions but totally lifts fajitas.

Ingredient Quantities

1 lb boneless skinless chicken breasts thinly sliced

3 bell peppers assorted colors thinly sliced

1 large yellow or red onion thinly sliced

3 tbsp olive oil

2 tbsp fresh lime juice about 1 lime

2 cloves garlic minced

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp cayenne pepper or red pepper flakes optional

8 small flour or corn tortillas

1/4 cup chopped fresh cilantro

1 avocado sliced

1/2 cup shredded cheddar or Monterey Jack cheese optional

lime wedges for serving

sour cream or Greek yogurt for serving optional

How to Make this

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1. Preheat oven to 425 F and line a sheet pan with parchment or foil for easy cleanup, let chicken sit at room temp while you prep if you can.

2. Slice chicken thin, slice bell peppers and onion into even strips, mince garlic and slice avocado, set tortillas and toppings nearby.

3. In a large bowl whisk 2 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper and cayenne if using, toss the chicken in that so every piece is coated, dont worry about long marinating, 10 minutes is fine.

4. Put the remaining 1 tbsp olive oil on the sliced peppers and onion, toss with a little salt and pepper and if you like a bit more heat add a pinch of chili powder.

5. Spread chicken, peppers and onion in one single layer on the prepared sheet pan, dont crowd them or they will steam instead of roast, use two pans if needed.

6. Roast on the middle rack 12 to 15 minutes until chicken reaches 165 F and veggies are tender with browned edges, for extra char switch oven to broil for 1 to 2 minutes but watch it close so nothing burns.

7. While the pan rests 5 minutes warm tortillas by wrapping in foil and putting them in the oven for the last 5 minutes or quickly heat them in a dry skillet until pliable.

8. Assemble fajitas by piling chicken and peppers into each tortilla, top with chopped cilantro, avocado slices, shredded cheese if using, a squeeze of lime and a dollop of sour cream or Greek yogurt.

9. Quick tips: slice everything evenly so it cooks at the same rate, dont crowd the pan, pat chicken dry before seasoning for better browning, and save a little lime juice to finish the fajitas for brighter flavor.

Equipment Needed

1. Sheet pan (or two) lined with parchment or foil, for roasting chicken and veggies
2. Sharp chef’s knife, for thinly slicing chicken, peppers and onion
3. Cutting board, keep raw chicken on one side if you can
4. Large mixing bowl, to toss chicken with the oil and spices
5. Whisk or fork, to blend the marinade quickly
6. Measuring spoons and a 1/4 cup measure, for spices, oil and lime juice
7. Tongs or a spatula, to spread and transfer the hot food
8. Instant read thermometer, to confirm chicken reaches 165 F
9. Skillet or extra sheet pan wrapped in foil, to warm tortillas
10. Oven mitts and a kitchen towel, for handling hot pans and finishing touches

FAQ

Q: How long do these sheet pan fajitas need to cook and what temp? A: Preheat oven to 425°F. Spread the sliced chicken, peppers and onion in one layer and roast about 12 to 18 minutes, tossing once halfway through. Thin slices finish faster, use a meat thermometer when you can, 165°F is done. Let rest 4 to 5 minutes before serving.

Q: How do I keep the chicken juicy and not dry? A: Slice the chicken thin and evenly so it cooks fast, pat it dry first, toss with the oil and lime so it gets a quick sear, don't overcrowd the pan or it'll steam. Pull it as soon as it hits 165°F and rest a few minutes, that'll keep it juicy.

Q: Can I make this ahead or freeze leftovers? A: Yes, cooked fajita mix keeps 3 to 4 days in the fridge in an airtight container. Freeze for up to 2 months but thaw in fridge overnight. Reheat in a skillet or oven (350°F for 8 to 12 minutes) so veggies dont get mushy. Store tortillas separately so they dont go soggy.

Q: Want it gluten free or dairy free, what do I change? A: Use corn tortillas or lettuce wraps for gluten free. Skip the cheese and sour cream or swap for dairy free alternatives. Check any packaged spices or sauces for hidden gluten.

Q: Can I swap proteins or use frozen peppers? A: Yep, boneless skinless thighs work great and stay more forgiving, shrimp cooks much faster so add later, tofu works if pressed first. Frozen peppers can be used if thawed and patted dry but they release more water so expect a softer texture and add a few extra minutes of roasting.

Q: How do I change the spice level? A: Cut or omit the cayenne for mild, add more for heat. Swap smoked paprika for chipotle powder for a smoky heat, or add crushed red pepper flakes. Serve with avocado or yogurt to cool it down if it gets too spicy.

Sheet Pan Chicken Fajitas Recipe Substitutions and Variations

1 lb boneless skinless chicken breasts: swap for boneless skinless chicken thighs (juicier, may need ~5 extra minutes), or firm tofu strips for a veg option (marinate well), or shrimp (cooks fast, about 6-8 minutes)
8 small flour or corn tortillas: use corn if you have flour and vice versa, or eat in large lettuce leaves for low carb, or stuff into small pita pockets
1/4 cup chopped fresh cilantro: if you hate cilantro use chopped flat-leaf parsley, or try chopped green onions for a milder fresh bite
1/2 cup shredded cheddar or Monterey Jack cheese optional: swap for crumbled queso fresco or cotija for a more authentic flavor, or skip cheese and add extra salsa or sliced avocado

Pro Tips

1) Partially freeze the chicken for 15-20 minutes before slicing so it firms up and you can cut super thin strips, they cook faster and look nicer. Pat the slices dry too, that little extra step gives better browning.

2) Don’t crowd the pan, ever. Spread everything in a single layer or use two pans, the goal is roast not steam. If you want extra char, pop it under the broiler for a minute or two but watch it closely or it’ll go from perfect to burned real quick.

3) Rest the meat for a few minutes after it comes out so the juices redistribute, and warm your tortillas just before serving so they stay pliable. Slice avocado and add cilantro right before you eat to keep them bright and fresh.

4) Boost the finishing flavor instead of longer marinating: save a squeeze of lime to finish, add a little extra salt at the end if needed, and make a quick crema with Greek yogurt, lime and chopped cilantro to bring everything together. If you ever want more sauce, never reuse raw marinade unless you boil it first.

Sheet Pan Chicken Fajitas Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m excited to share my Easy Oven Baked Sheet Pan Chicken Fajitas, ready in 30 minutes and loaded with bold, bright flavor.

Servings

servings

Calories

600

kcal

Equipment: 1. Sheet pan (or two) lined with parchment or foil, for roasting chicken and veggies
2. Sharp chef’s knife, for thinly slicing chicken, peppers and onion
3. Cutting board, keep raw chicken on one side if you can
4. Large mixing bowl, to toss chicken with the oil and spices
5. Whisk or fork, to blend the marinade quickly
6. Measuring spoons and a 1/4 cup measure, for spices, oil and lime juice
7. Tongs or a spatula, to spread and transfer the hot food
8. Instant read thermometer, to confirm chicken reaches 165 F
9. Skillet or extra sheet pan wrapped in foil, to warm tortillas
10. Oven mitts and a kitchen towel, for handling hot pans and finishing touches

Ingredients

1 lb boneless skinless chicken breasts thinly sliced
3 bell peppers assorted colors thinly sliced
1 large yellow or red onion thinly sliced
3 tbsp olive oil
2 tbsp fresh lime juice about 1 lime
2 cloves garlic minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper or red pepper flakes optional
8 small flour or corn tortillas
1/4 cup chopped fresh cilantro
1 avocado sliced
1/2 cup shredded cheddar or Monterey Jack cheese optional
lime wedges for serving
sour cream or Greek yogurt for serving optional

Directions

Preheat oven to 425 F and line a sheet pan with parchment or foil for easy cleanup, let chicken sit at room temp while you prep if you can.
Slice chicken thin, slice bell peppers and onion into even strips, mince garlic and slice avocado, set tortillas and toppings nearby.
In a large bowl whisk 2 tbsp olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper and cayenne if using, toss the chicken in that so every piece is coated, dont worry about long marinating, 10 minutes is fine.
Put the remaining 1 tbsp olive oil on the sliced peppers and onion, toss with a little salt and pepper and if you like a bit more heat add a pinch of chili powder.
Spread chicken, peppers and onion in one single layer on the prepared sheet pan, dont crowd them or they will steam instead of roast, use two pans if needed.
Roast on the middle rack 12 to 15 minutes until chicken reaches 165 F and veggies are tender with browned edges, for extra char switch oven to broil for 1 to 2 minutes but watch it close so nothing burns.
While the pan rests 5 minutes warm tortillas by wrapping in foil and putting them in the oven for the last 5 minutes or quickly heat them in a dry skillet until pliable.
Assemble fajitas by piling chicken and peppers into each tortilla, top with chopped cilantro, avocado slices, shredded cheese if using, a squeeze of lime and a dollop of sour cream or Greek yogurt.
Quick tips: slice everything evenly so it cooks at the same rate, dont crowd the pan, pat chicken dry before seasoning for better browning, and save a little lime juice to finish the fajitas for brighter flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.