These Sheet Pan Chicken Fajitas are an easy, flavor-packed dinner that comes together on one pan with minimal cleanup. Tender strips of chicken roast alongside peppers and onions, all coated in a bold blend of spices that create that classic fajita flavor. Everything cooks quickly in the oven, then gets a quick broil at the end for just the right amount of char. Serve them in warm tortillas with your favorite toppings for a simple meal that feels fresh, colorful, and satisfying.
Why This Recipe Works
Cooking everything on one pan allows the flavors to blend while keeping the process simple and efficient. The spice mixture adds warmth and depth without being overpowering, and the quick broil at the end helps mimic that slightly charred, skillet-cooked texture.
Tips for the Best Chicken Fajitas
- Slice the chicken into thin, even strips so it cooks quickly and evenly.
- Spread everything in a single layer on the pan to avoid steaming and ensure proper roasting.
- Don’t skip the broil step, it adds extra flavor and texture.
- Toss the chicken and vegetables halfway through cooking so they cook evenly.
What to Serve with Chicken Fajitas
These fajitas are easy to customize and pair well with a variety of sides and toppings. Some great options include:
- Pico de gallo or salsa
- Sour cream or guacamole
- Shredded cheese
- Cilantro lime rice or refried beans
- Homemade tortilla chips
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or oven until heated through. Avoid microwaving if possible to keep the texture from getting soft.
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 medium yellow onion, thinly sliced
- 1 small green pepper, thinly sliced
- 1 small red pepper, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon granulated sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Arrange the chicken, onion, and peppers in a single layer on the prepared baking sheet.
- In a medium bowl, whisk together the olive oil, chili powder, cumin, salt, paprika, sugar, garlic powder, and onion powder.
- Drizzle the seasoning mixture over the chicken and vegetables, then toss to coat evenly.
- Bake for 10 minutes, then stir everything on the pan.
- Return to the oven and bake for another 5 minutes, or until the chicken is nearly cooked through.
- Turn the oven to broil and cook for 2-3 minutes, until the edges are slightly charred and the chicken reaches an internal temperature of 165°F.
- Serve in warm tortillas with your favorite toppings.
This recipe is inspired by the Sheet Pan Chicken Fajitas from iamhomesteader.com.
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