Sheet Pan Chicken Fajitas
- Rate us if you are a Food Lover (

$13.90 RECIPE / $3.48 SERVING

I enjoy Chicken fajitas, they require a very hot griddle to achieve that lovely smoky flavor, which means a lot of smoky scent in my house and standing over a boiling burner.

Not my idea of a good time. So instead, I prepare baked fajitas. Is it the same?

No, but it’s almost wholly hands-off, and the peppers and onions caramelize well, giving you a similar char look. I’ll save the authentic chicken fajitas for when I’m not cooking.


Chicken Fajitas
Food: Chicken Fajitas
Source: Foodie Crush

This recipe calls for the largest sheet pan (or baking dish) you can locate.

If the chicken and vegetables are too packed on the baking pan, the steam will be trapped and you won’t achieve that nice caramelization that only occurs in a dry heat environment. In the original version of this recipe, I used a 13×15 inch glass baking dish.


Although red, yellow, and orange bell peppers are often more expensive than green bell peppers, you can choose any combination that matches your budget.

To keep prices down, I used more veggies than meat, although utilizing a couple of more expensive colorful peppers.

After everything had been cooked down, the meat to veggie ratio was ideal. Try this Chipotle Portobello Oven Fajita recipe to make these Sheet Pan Chicken Fajitas vegetarian.


Although the ingredient list below appears to be lengthy, the majority of it is the fajita seasoning mix. You can just use a packet of store-bought fajita seasoning if you’re searching for a quick fix or your spice closet is depleted.


I like to keep my chicken fajitas basic, with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream on top, but there are so many other toppings you could use. Toppings to try:

  • Shredded cheese
  • Cotija cheese
  • Green onions
  • Salsa
  • Guacamole or sliced avocado
  • Pickled red onion
  • Pico de Gallo


These simple Sheet Pan Chicken Fajitas are a hands-off way to obtain the smoky-sweet flavor of conventional griddle fajitas without the hassle.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4 (2 fajitas each)



  • 1 Tbsp. chili powder ($0.30)
  • 1/2 Tbsp. paprika ($0.15)
  • 1/2 tsp onion powder ($0.05)
  • 1/4 tsp garlic powder ($0.03)
  • 1/4 tsp cumin ($0.03)
  • 1/8 tsp cayenne pepper ($0.02)
  • 1 tsp sugar ($0.02)
  • 1/2 tsp salt ($0.02)


  • 2 small yellow onions (or one large) ($0.57)
  • 3 bell peppers, any color ($3.69)
  • 1 lb. chicken breast ($6.24)
  • 2 Tbsp. cooking oil ($0.08)
  • 1 lime ($0.30)
  • 8 6-inch tortillas ($1.28)
  • 1/2 cup sour cream (optional) ($0.90)
  • 1/4 bunch cilantro (optional) ($0.22)


  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set aside a small bowl containing all of the spices for the fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
  2. 1/4-inch-wide slices of onion and bell pepper Make thin strips out of the chicken breasts. In a large baking sheet or casserole dish, put the chicken and vegetables.
  3. Pour the cooking oil over the chicken and vegetables, then season with the fajita seasoning mix. Toss the items in the oil and seasoning with your hands until everything is well coated. The chicken and vegetables should be uniformly distributed around the baking sheet.
  4. Cook for 35-40 minutes in a preheated oven, stirring halfway through. After the meat and vegetables have been removed from the oven, squeeze the juice from half a lime over them.
  5. To serve, fill each tortilla with a tiny amount of meat and vegetables. If preferred, garnish with cilantro sprigs, sour cream, and a squeeze of lime.


  • Serving: 1 Serving
  • Calories: 483 kcal
  • Carbohydrates: 43 g
  • Protein: 31 g
  • Fat: 21 g
  • Sodium: 910 mg
  • Fiber: 4 g


Sheet Pan Chicken Fajitas Recipe
Food: Sheet Pan Chicken Fajitas Recipe Source: Foodie Crush
  1. Preheat the oven to 400°F. 1 tablespoon chili powder (not hot red chilies), 1/2 tablespoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, 1/8 teaspoon cayenne, 1/2 teaspoon salt, and 1 teaspoon sugar in a small bowl. The sugar helps the vegetables caramelize and adds a slight sweetness to the dish.
  2. 3 bell peppers and 2 small onions (or 1 large onion) sliced into thin 1/4-inch broad strips Because red, yellow, and orange bell peppers are typically more expensive than green bell peppers, choose a pepper mix that meets your budget.
  3. 1 pound boneless, skinless chicken breast, cut into thin strips On a big sheet pan (13/16-inch), arrange the sliced bell peppers, onion, and chicken. To avoid the contents stewing in their fluids in the oven instead of browning, use the largest dish available. If you don’t have a large sheet pan, an additional large casserole dish would suffice.
  4. Toss the meat and veggies in 2 tablespoons of cooking oil, then the fajita spice mix, so everything is well coated in oil and spices.
  5. It’s time to put it in the oven now that everything is coated with oil and spices.
  6. Roast the chicken and vegetables for 35-40 minutes at 400°F, stirring halfway through, or until the fajita vegetables have softened slightly and are browning on the edges.
  7. Fresh lime juice is squeezed over the chicken and fajita vegetables.
  8. Serve immediately with tortillas, extra lime wedges, sour cream, cilantro, or any other fajita toppings you choose!