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Sheet Pan Chicken Fajitas

  • Serves: 6
Sheet Pan Chicken Fajitas

These Easy Sheet Pan Chicken Fajitas (aka the life saving dinner hack of the century) are the tastiest and simplest meal for weeknight dinners in a rush.

Easy Sheet Pan Chicken Fajitas

These Easy Sheet Pan Chicken Fajitas (aka the life saving dinner hack of the century) are the tastiest and simplest meal for weeknight dinners in a rush and the perfect last minute spread to serve to company.

Sheet Pan Chicken Fajita 1

In our house we are fajita and taco finatics. There’s just something about juicy chicken breast and tender veggies seasoned to perfection and ready for copious amounts of toppings, that my family and I constantly crave. But, for some reason I always made this recipe harder than need be. Imagine my surprise and excitement when I discovered a recipe for one of my favorite dishes that is fit for the lazy cook that I am.

Traditionally, I take my time marinating the meat and cook it, along with the veggies, separately in small batches to get that perfect char.

However!...and this is a big however… it turns out that spreading your chicken over a sheet pan and tossing it in the oven is not only way easier, it’s every bit as delicious! Who knew, right?

Sheet Pan Chicken Fajita 2

How do I season chicken for fajitas?

I like to season my chicken with our (almost) world famous taco seasoning, of course! Because fajitas aren’t technically authentic Mexican cuisine, there is a lot of room for creativity when it comes to a good chicken fajita recipe. For the sake of ease I usually pre-make our taco seasoning with the following ingredients:

  • Cumin
  • Smoked Paprika
  • Garlic Powder
  • Onion Powder
  • Salt
  • Pepper
  • Chili Powder
  • Oregano

We created a marinade using this taco seasoning spice combo by adding olive oil and lime juice. Marinating the chicken ahead of time gives it great flavor, but if time isn’t your friend at the moment a quick toss will give you equally delicious results!

Sheet Pan Chicken Fajita 3
Sheet Pan Chicken Fajita 5

What do I serve with Chicken Fajitas?

Corn tortillas are probably one of my favorite things about Mexican food, but there is a time and place for a good flour tortilla and that is with this meal right here. I like to fill my flour tortillas with the baked chicken fajita mixture and top it with guacamole, pico de gallo salsa, and sour cream. Allllll the good stuff.

Take your liberties here, you really can’t go wrong going overboard with the toppings.

Using this fajita chicken and peppers mixture in a salad is also a GREAT way to use up leftovers! It’s healthy and tastes great (which is why I almost always make a double batch)!

Sheet Pan Chicken Fajita 7
Sheet Pan Chicken Fajita 6

More Mexican Inspired Dinner Ideas

Slow Cooker Barbacoa Tacos

Chicken Street Tacos with Mango Slaw

Sweet Potato Tacos (vegetarian!)

Smokey Grilled Salmon with Avocado Salsa

Sheet Pan Chicken Fajitas

  • Serves: 6


  • 2 lbs Boneless skinless chicken breasts, cut into thin slices
  • 1/4 cup Taco seasoning
  • 1 tbsp Olive oil
  • 1 Lime, juiced
  • 1 Red onion, sliced thin
  • 1 Red bell pepper, sliced thin
  • 1 Yellow bell pepper, sliced thin
  • 1 Green bell pepper, sliced thin
  • Small flour tortillas
  • Avocado
  • Cilantro
  • Salsa or hot sauce


  1. In a large bowl make a marinade using the taco seasoning, olive oil and lime juice. Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.
  2. Preheat oven to 375°F.
  3. Spread ingredients across pan and allow to bake for 15 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes.
  4. Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.