With all the busyness of life, there’s nothing better than a  delicious home-cooked meal that takes less than an hour and little to no prep time. These sheet pan chicken fajitas combine the delicious Mexican flavors of restaurant-style fajitas served as an easy one-pan dinner! This meal comes out so delectable, you would never guess how easy it was – almost as quick as our crockpot chicken fajitas

You can use the leftover fajitas mixture in a chicken fajita quesadilla served in homemade pitas!

Baked chicken with vegetables on a baking sheet with tortillas.

Enjoy your favorite authentic Mexican flavors right at home with this simple recipe. We combine tender strips of chicken with flavorful veggies and bake them to a crispy and juicy finish. The best part of this sheet pan chicken fajitas recipe is that it’s made in one pan minimizing cleanup.

Serve the fajitas with a side of baked white rice, or even our quick hibachi fried rice recipe to complete the meal.

Why You’ll Love This Recipe

  • Cheaper alternative. These fajitas are an easy restaurant favorite and cost so much less to recreate at home. 
  • Customizable. You can easily make this meal fit your preferences by adding different veggies or omitting them altogether! 
  • Kid-friendly. This dinner is perfect for adults and children, as it offers a fun interactive meal that can appeal to everyone. 
  • Authentic. The seasoning and flavors of this recipe are authentic to what you would find at your favorite Mexican restaurant, just like the homemade steak fajitas
Slices and cut vegetables with chicken and seasoning on a baking sheet.

Ingredients for Chicken Fajitas

  • Chicken breasts – cut into thin, even strips. 
  • Peppers and onions – a mix of red and green bell peppers, and onion, cut into thin strips. 
  • Mushrooms – cleaned and cut into quarters. 
  • Tomatoes – finely chopped, medium tomatoes. 
  • Seasoning – a mix of salt, garlic powder, paprika, chili powder, and cumin. 

For a full list of ingredients and quantities, see the recipe card below.

Toasted tortillas: Chicken fajitas taste best when enveloped in a fluffy tortilla. Warm up the tortillas on a skillet for a minute on each side, or longer for crunchy tortillas. 

Substitutions and Variations

This recipe can be customized to fit your needs and preferences. 

  • Protein: You can easily swap out the chicken for your favorite protein. Steak and shrimp fajitas are both great options, but their cooking times will vary. 
  • Spice: Take your fajitas to the next level by adding some heat! You can add cayenne pepper to the seasoning mix and sliced jalapeño to the veggies or even use taco seasoning as the seasoning.
  • Cheese: Top the chicken with shredded cheese before baking for a cheesy fajita! 
  • Healthier alternative: Use the chicken fajitas to make lettuce wraps for a taco that’s lower in calories!

How to Make Baked Chicken Fajitas

Easiest step-by-step instructions to make sheet pan chicken fajitas.

A pan of all the chicken fajita ingredients.

Step 1 – Slice, julienne and quarter the vegetables and chicken. Combine the ingredients for the seasoning. Then, in a large bowl or a baking sheet, toss everything and season (minus tomatoes).

All the ingredients for chicken fajitas, seasoned, on a baking sheet.

Step 2 – Evenly spread the mixture on a baking sheet and bake in the oven 425°F, bake for 15 minutes. Then add the tomatoes and mix. Finally, bake for an additional 15-18 minutes.

Serving Suggestions

Resting Matters!

Let the pan of fajitas sit for a couple of minutes when out of the oven to preserve the juices!

Baked chicken fajitas served in tortillas with sour cream, avocado.

Fajita Toppings:  

 Elevate your fajitas by adding your favorite toppings. We love ours topped with classic pico de gallo, shredded cheddar cheese, fresh cilantro, salsa, sour cream, avocado, corn, and lettuce. 

Recipe FAQs

Can I use chicken thighs instead of chicken breast? 

You can substitute chicken breast for chicken thighs! Just cut into strips the same way. 

How to know the chicken is done?

Since the chicken is sliced thin you can tell it is done just by the exterior. However, you can also use a meat thermometer to be sure. Chicken should reach an internal temperature of 165°F. 

Can I use frozen vegetables?

Fresh vegetables are best for getting a crispy and tender finish, but you can use frozen veggies if in a pinch. Be aware that frozen veggies may release excess moisture. 

Store & Reheat 

  • Storage. Leftovers can be stored in an airtight container, in the fridge for up to 3 days. 
  • Reheat. Warm fajitas on a skillet over medium-low heat until warm throughout. 
  • Freeze. You can freeze cooked fajitas by sealing them in a freezer-safe container and storing them for up to 3 months. Reheat: Let fajitas thaw in the fridge overnight before warming on a skillet over medium heat. 

More Mexican Recipes

If you enjoyed this chicken fajita recipe, be sure to try our other popular homemade mexican recipes, here are some of our favorites:

If you tried this Sheet Pan Chicken Fajita Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we really appreciate it!

Sheet Pan Chicken Fajitas Recipe

Author: Valentina
5 from 9 votes
Sheet pan chicken fajitas are incredibly easy to make and taste so delicious. Tender cuts of chicken, and perfectly cooked vegetables, all to be enjoyed in a warm tortilla.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings


fajitas –

  • 1 ½ lbs chicken breast 3 chicken breasts
  • ½ red bell pepper thin strips
  • ½ green bell pepper thin strips
  • 2 medium carrots thin strips
  • ½ sweet onion sliced
  • 6 oz mushrooms quartered
  • 2 medium tomatoes finely chopped

seasoning –


  • Preheat the oven to 425°F.
  • Prep your chicken by slicing and chopping the peppers, carrots, onion, and mushrooms. In a small bowl combine the seasoning.
  • In a large bowl mix together chicken and vegetables and coat thoroughly with seasoning.
  • Evenly spread everything onto a baking sheet.
  • Bake for 15 minutes, then mix in tomatoes, and bake for an additional 15-18 minutes.
  • Serve while hot in some flour tortillas with your favorite toppings, and enjoy!


  • Cut chicken and vegetables into uniform pieces for even cooking. 
  • Don’t overcrowd the baking sheet to prevent the chicken and veggies from steaming.
  • Store leftover fajitas in the fridge for up to 3 days. 


248kcal Calories8g Carbs26g Protein12g Fat2g Saturated Fat2g Polyunsaturated Fat7g Monounsaturated Fat0.01g Trans Fat73mg Cholesterol737mg Sodium764mg Potassium2g Fiber5g Sugar4336IU Vitamin A31mg Vitamin C29mg Calcium1mg Iron
Nutrition Facts
Sheet Pan Chicken Fajitas Recipe
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 737mg32%
Potassium 764mg22%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 26g52%
Vitamin A 4336IU87%
Vitamin C 31mg38%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)