Quick and easy chicken fajitas made on a single sheet pan for minimal cleanup — my new favorite way to prepare a family classic.
Mexican food is a weekly staple at our house — often the go-to when I’m deciding what to make for dinner. Even when we crave dishes that aren’t traditionally Mexican, like pasta, I’ll reach for a Mexican-inspired version instead. Tacos and fajitas are particular favorites because everyone can customize their own plate with the toppings they prefer.
My kids usually skip the peppers and onions, so we set out extra toppings like lettuce, tomatoes, cheese, and black olives for them. Adults in the house tend to keep it simpler: chicken, peppers, onions, a squeeze of lime, and a dollop of sour cream or salsa. Cheese isn’t a traditional component in some fajita recipes, but we often add shredded cheddar because it tastes great.
These sheet pan chicken fajitas are fast, simple, and perfect for weeknights — and you only have one pan to wash afterward. Below you’ll find the ingredient list and step-by-step instructions to make this easy meal for four.
How to make Sheet Pan Chicken Fajitas:
- If you prefer a single seasoning, substitute the chili powder, cumin, salt, and pepper with 2 teaspoons of a taco seasoning blend.
- Use a sharp knife to slice each chicken breast in half so you have six thinner pieces; thinner pieces cook faster and more evenly on the baking sheet.
- Serve with warm tortillas and any toppings you like: sour cream, salsa, shredded cheese, lettuce, tomatoes, or olives.
Sheet Pan Chicken Fajitas
Quick and easy chicken fajitas made on a single sheet pan for minimal cleanup — a convenient family favorite.
10 minutes
15 minutes
25 minutes
Ingredients
- 3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1/4 red onion, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Tortillas, sour cream, salsa, and any other taco fixings you like for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Slice each chicken breast in half lengthwise so you have six thinner pieces instead of three thick ones.
- Arrange the chicken pieces on one half of a rimmed baking sheet.
- Spread the sliced bell peppers and red onion on the other half of the baking sheet.
- Drizzle everything with olive oil, turn the chicken, and rub oil over both sides of the meat.
- In a small bowl, mix together the chili powder, cumin, salt, and pepper.
- Sprinkle the spice mixture over the chicken and rub it into both sides.
- Season the vegetables with a little salt and pepper and toss to coat.
- Bake for 14–15 minutes, or until the chicken is cooked through. Avoid overcooking to keep the meat juicy.
- Slice the cooked chicken across the grain into thin strips.
- Serve the chicken and vegetables on warm tortillas with salsa, sour cream, and your favorite toppings.
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- Baking Sheet
- Extra Virgin Olive Oil
- Measuring Cups/Spoons
- Mixing Bowl Set
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 337Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 85mgSodium: 487mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 33g
Nutrition information is an estimate based on the ingredients used and may not be exact.
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