This classic Tex Mex recipe for sheet pan chicken fajitas makes the perfect weeknight dinner. It requires minimal prep, they are easy to make, flavorful, and juicy.
Seasoned chicken is roasted with onions, poblano, and bell peppers. It’s served with tortillas and a creamy cilantro lime sauce.
Why I love These Sheet Pan Chicken Fajitas
Sheet pan meals have minimal dishes and everything is cooked together right on the same pan. These chicken fajitas are easy to make and require minimal prep.
They make an excellent meal to prep in advance because they reheat well. You can make them for meal prep, or just have dinner ready earlier in the day for busy weeknights.
The leftovers are also versatile. You can turn them into burrito bowls or use them in quesadillas.
Sheet Pan Fajita Chicken Ingredients
- onion
- poblano pepper
- red bell pepper
- orange bell pepper
- boneless skinless chicken brerast
- fajita seasoning
- salt & pepper
- avocado oil
- lime (optional)
Ingredients for Creamy Cilantro Lime Sauce
- Plain, Nonfat Greek Yogurt
- Fresh Cilantro
- Juice from a Lime
- Honey
- Salt
How to Make Easy Sheet Pan Chicken Fajitas
Detailed instructions and measurements to make Sheet Pan Chicken Fajitas are listed in the recipe card at the bottom of this page.
- Preheat the oven to 425°F.
- Place the poblano, bell peppers and onions on a sheet pan. Spray with avocado oil (or drizzle) and sprinkle with salt and pepper.
- Place the sheet pan in the oven for 5 minutes.
- Remove the pan from the oven and move the vegetables over to place the chicken on the sheet pan.
- Spray the chicken with avocado oil spray (or drizzle on) and sprinkle generously with fajita seasoning.
- Place the sheet pan back in the oven and roast for 18-25 minutes, depending on the thickness of your chicken.
- Remove from the oven and allow it to rest 5 minutes.
- Once it has finished resting, remove the chicken from the sheet pan and slice. Squeeze lime juice over if you prefer.
- Serve them in warm corn or flour tortillas topped with creamy cilantro lime sauce.
To Make The Sauce
- Add all ingredients to a small bowl and stir to combine.
Chicken Fajita Sheet Pan Recipe Variations
- Onion – if you prefer red onion, you can use that in place of yellow or white.
- Poblano – The poblano can be replaced with green chiles or jalapenos.
- Bell peppers – use your favorite colors. I prefer red and orange, but green and yellow work great as well.
- Chicken breast – you can replace the chicken breast with chicken thighs. The cooking time will change, so be sure to adjust for that.
- Fajita seasoning – if you’re in a pinch, taco seasoning works well in this. I recommend just making your own though. Fajita seasoning is specifically paprika and cumin heavy which adds a nice flavor to this meal.
Chicken Fajita Sheet Pan Recipe Tips
- Make sure that your chicken breasts are of equal size. This will help them cook more evenly and you won’t have dry, overcooked chicken in areas.
- Try to keep your chicken thin to medium thickness. If your chicken is too thick, your vegetables will be overcooked by the time the chicken is done.
- You can sprinkle some of your fajita seasoning over the vegetables as well for extra flavor.
How to Serve Sheet Pan Chicken Fajitas
The Best Toppings for Fajitas
- Guacamole
- Pico de Gallo
- Creamy Cilantro Lime Sauce
- Cheese
- Sour Cream (or Greek Yogurt)
- Chimichurri Sauce
Side Dishes
Some great side dishes include:
- Chili con Queso
- Refried Beans
- Summer Corn Salad
- Avocado Corn Salsa
- Jalapeno Lime Rice
- Pineapple Pico de Gallo
- Chips and Salsa
Storing and Reheating Sheet Pan Fajita Chicken
This is an excellent meal to make ahead and store for later. Store the leftovers in an airtight container in the refrigerator for up to 5 days.
You can reheat your chicken fajitas in the oven. Set the oven to 350°F and spread the leftovers out on a sheet pan. Put them in the oven until heated through.
You can also reheat them in the microwave. Place them in a microwave-safe dish and cover with a moist paper towel. Heat on medium heat until heated through. Careful not to overcook the chicken.
Chicken Fajita Sheet Pan Recipe FAQs
Some great fajita toppings include cheese, salsa, guacamole, sour cream, onions, and bell peppers.
Using a fork, hold the chicken breast in place on top of a cutting board. Use a knife to slice the chicken into strips.
Traditionally, fajitas refer to the style of meat. Tacos often use shredded or ground meat, while fajitas are sliced meat.
The best cheese for fajitas is whatever you like best. My favorites are sharp cheddar, cotija, Colby Jack, and queso fresco.
The proper way to serve fajitas is with warm tortillas, sauteed onions & bell peppers, and your favorite toppings like shredded cheese, sour cream, guacamole, and pico de gallo.
Fajitas are often served with sauteed onions and bell peppers, lettuce, rice, sour cream, and pico de gallo.
shop this recipe
Buy Now → Other Mexican Recipes You Might Like
Chicken Fajita Sheet Pan Recipe
Equipment
Ingredients
Sheet Pan Chicken Fajitas
- 1 whole onion sliced
- 1 whole poblano pepper sliced
- 1 whole red bell pepper sliced
- 1 whole orange bell pepper sliced
- 1 pound boneless skinless chicken breast
- 4 tablespoons fajita seasoning store bought or this one
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- avocado oil spray
- 1 whole lime juiced
Creamy Cilantro Lime Sauce
- ½ cup plain nonfat Greek yogurt
- 1 handful fresh cilantro chopped
- 1 whole lime juiced
- 1 teaspoon honey
- ½ teaspoon salt
Instructions
Sheet Pan Chicken Fajitas
- Preheat the oven to 425°F.
- Place onion, poblano, and bell peppers on a sheet pan. Spray with avocado oil (or drizzle) and sprinkle with salt and pepper.
- Place the sheet pan in the oven for 5 minutes.
- Remove the pan from the oven and move the vegetables over to place the chicken on the sheet pan.
- Spray the chicken with avocado oil spray (or drizzle on) and sprinkle generously with fajita seasoning.
- Place the sheet pan back in the oven and roast for 18-25 minutes, depending on the thickness of your chicken.
- Remove from the oven and allow it to rest 5 minutes.
- Once it has finished resting, remove the chicken from the sheet pan and slice. Squeeze lime juice over if you prefer.
- Serve them in warm tortillas topped with creamy cilantro lime sauce.
Creamy Cilantro Lime Sauce
- Combine all ingredients in a bowl.
- Mix to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become a weekly staple in my house. So yummy!
I have made this a dozen times. So good ! I soak chicken in salt for an hour to brine then rinse to make chicken a bit more juicy this recipe is healthy and my family loves it !
I love the idea of brining the chicken first. I will definitely have to try that next time!