These Sheet Pan Chicken Fajitas are made with seasoned chicken, colorful peppers and onions all roasted together on one pan for an easy and delicious meal with minimal cleanup.

From the recipe collection of Tara Ippolito

Sheet pan dinners are always a good idea when you need something easy, filling and family friendly. These chicken fajitas come together with simple ingredients, barely any prep work and tons of flavor thanks to fajita seasoning, peppers, onions and a quick roast in the oven.

I love this recipe because everything cooks together on one pan which means less dishes and less stress at dinner time. The chicken gets tender and flavorful while the peppers and onions become perfectly roasted and slightly caramelized. Serve these fajitas in warm tortillas, over rice or even on a salad for an easy meal everyone can customize.

Why You’ll Love It

Easy Cleanup – Everything cooks together on one sheet pan for minimal dishes.
Packed With Flavor – Fajita seasoning, olive oil and a splash of vinegar make the chicken and vegetables extra flavorful.
Great For Meal Prep – The leftovers reheat really well for lunches throughout the week.
Customizable – Serve them in tortillas, over rice or however you like.

Ingredients

Here is everything you will need to make these delicious chicken fajitas. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Chicken Breast – Lean protein that cooks quickly and soaks up all the seasoning.
Bell Peppers – Add sweetness, color and classic fajita flavor.
Red Onion – Becomes slightly caramelized and adds great flavor.
Fajita Seasoning – Gives the chicken and vegetables that smoky, savory fajita taste.
Olive Oil – Helps everything roast evenly and keeps the chicken juicy.
Vinegar – Brightens the flavors and adds a little tang.

How To Make It

Here is how to make this delicious meal. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 425°F.

Slice the chicken breasts into thin strips and place them into a large bowl. Add the sliced red bell pepper, yellow bell pepper and red onion to the bowl. Sprinkle in both packets of fajita seasoning. Drizzle with olive oil and add the vinegar. Toss everything together really well until the chicken and vegetables are fully coated.

Spread the mixture onto a large sheet pan in an even layer. Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender. Serve immediately and enjoy!

PRO TIPS

Slice the chicken and vegetables evenly so everything cooks at the same rate.
Don’t overcrowd the sheet pan or the vegetables will steam instead of roast.
Stir everything halfway through cooking for even browning.
Broil at the end for extra charred fajita flavor.
Warm the tortillas before serving for the best texture.

Variations

Use Chicken Thighs – Boneless skinless chicken thighs stay extra juicy.
Make It Spicy – Add sliced jalapeños or crushed red pepper flakes.
Add More Veggies – Mushrooms, zucchini or poblano peppers work great.
Try Steak or Shrimp – Swap the chicken for sliced steak or shrimp and adjust the cook time as needed.
Low Carb Version – Serve over cauliflower rice or lettuce wraps.

What Should I Serve This With?

These sheet pan chicken fajitas are great served in warm flour or corn tortillas with toppings like sour cream, guacamole, shredded cheese or pico de gallo. They’re also delicious served over rice or even on top of a salad for a lighter option.

Can I Make These Ahead Of Time?

Yes. You can prep everything in the bowl ahead of time and refrigerate it until ready to bake.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or in a skillet over medium heat until warmed through. You can also reheat the fajitas in a 350°F oven for about 10 minutes.