Learn how to make chicken fajitas on a sheet pan in the oven! This is a really easy way to make delicious fajitas with onions and peppers with minimal clean-up. The chicken and veggies cook under the broiler, so they get a little char. Serve this sheet pan chicken fajitas recipe with flour tortillas and all of your favorite toppings.
Chicken fajitas are easy to make at home and taste just as good as a restaurant. We love to make a batch and add all of our favorite toppings. But instead of cooking them in a large skillet on the stove, you can cook everything on a sheet pan in the oven. It’s a great way to enjoy this Mexican dish.
Sheet Pan Chicken Fajitas Recipe
I also like this recipe because it’s not a heavy dish. The vegetables and chicken breasts are light and not cooked in a lot of oil. Sometimes I enjoy the fajitas as is for a low-carb meal or you can also make a fajita bowl with rice.
This is a great weeknight dinner, but it’s also fun to make for guests. You can cook a big batch of sheet pan chicken fajitas and make a fajita bar with all of the toppings for people to choose from.
This recipe is for chicken, but you can use the base recipe to make steak or shrimp fajitas, too.
- Cooking spray
- Sliced bell peppers – use your favorite color or a mix of bell peppers.
- Sliced yellow onion
- Olive oil
- Boneless, skinless chicken breasts
- Fajita seasoning – or use taco seasoning if that’s what you have on hand.
- Flour tortillas
- Shredded Monterey jack cheese
- Salsa, sliced avocados, and sour cream for toppings
How to Make Sheet Pan Fajitas
Position an oven rack in the top of the oven and turn on the broiler to preheat.
While the oven preheats, line a large baking sheet with foil and coat it with cooking spray.
Spread the sliced peppers and onions in an even layer on the prepared pan. Drizzle a tablespoon of oil over the top.
Place the pan under the broiler and cook the peppers and onions until they are softened for about seven to ten minutes.
While the vegetables cook, prep the chicken. First, slice the chicken into thin strips and then place them in a large bowl.
Sprinkle the fajita seasoning over the top, and then add the rest of the olive oil. Toss the chicken with the oil and seasoning, so it’s evenly coated.
When the vegetables are softened, take the pan out of the oven. Place the chicken strips in an even layer on top of the peppers and onions.
Put the pan back under the broil for five to seven minutes or until the chicken cooked through – the internal temperature should be 165°F.
Place the chicken fajitas on warm tortillas and add the cheese, avocado, and sour cream.
Other Sheet Pan Fajitas
Make steak fajitas with flank steak or skirt steak. Thinly slice the beef and cook it on top of the onions and peppers until it’s done to your liking.
Or, you can make shrimp fajitas. Use peeled and deveined shrimp, toss them in the seasoning, and cook them with the vegetables.
More Topping Ideas
Your favorite salsa, fresh pico de gallo, and guacamole are all great toppings for your fajitas. You can add some chopped cilantro, chopped jalapeno, and fresh lime juice, too.
The next time you get a craving for Mexican food, give these easy chicken fajitas a try. They have great flavor, are easy to make, and are great for weeknights. Enjoy!
Side Dishes for Your Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas Recipe
- 1 ½ pounds boneless skinless chicken breast
- 1 packet fajita seasoning approximately 1 ounce
- 2 large bell peppers sliced (any color. We used red and yellow)
- 1 large yellow onion sliced
- 6 8 ” flour tortillas
- 1-2 cups Monterey jack cheese shredded
- Salsa avocado, sliced and sour cream on the side
- 2 tablespoons olive oil
- Preheat broiler on high. Move rack up to the top. Line a large baking sheet with foil and spray with cooking spray. Arrange onions and peppers in an even layer on the baking sheet. Put 1 tablespoon of oil drizzled on the onions and peppers. Cook for 7-10 minutes or until peppers and onions are soft but not burned.
- Cut chicken into thin slices. Put them in a large bowl. Add the fajita seasoning and 1 tablespoon of oil. Mix well with the chicken.
- Once the peppers and onions are done add the chicken on top of the peppers and onions in a single layer. Return to the broiler for 5-7 minutes or until chicken is cooked through (internal temperature of 165°F)
- Serve with warm tortillas, salsa, avocado and sour cream.
- If you don’t have fajita seasoning you can use taco seasoning.
- You can substitute chicken with steak or shrimp.
- You don’t have to use the broiler. You can bake them instead. We used the broiler to get a little char.
- Cilantro, Jalapeno peppers and lime juice also go well with your fajitas
We love making these Sheet Pan Chicken Fajitas for the whole family. Serve them with flour tortillas and all of your favorite toppings.