Sheet Pan Chicken Fajitas

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I can eat sheet pan chicken fajitas all day and every day. They are super easy to make and you can add different ingredients to give them some variety.

If you love Mexican food and like making it at home, grab some flour tortillas, and a few easy ingredients and spices and make these amazing sheet pan fajitas. If I can do it, you can do it! Let’s get started.

Step 1: Gather the ingredients

To make these chicken fajitas you need the following ingredients and some optional ingredients:

• Salt
• Chili pepper
• Black ground pepper
• Ground cumin
• Paprika
• Bell peppers – I like to use a green bell pepper, orange bell peppers, and a red bell pepper.
• Jalapeños (optional)
• Onion (Sweet, white, red onion, etc.)
• Fresh garlic
• Oil (Olive oil, vegetable, etc.)
• Fresh Lime juice (optional)
• Cheddar cheese (optional)
• Cilantro (optional)
• Flour tortillas or you can use corn tortillas
• Chicken – I always use chicken tenderloins or chicken tenders but skinless chicken breast cut up into smaller pieces will work great too. You can also use chicken thighs.
• Other things you might like: chili powder, cayenne pepper, garlic powder for more garlic flavor, onion powder, etc.

How to make easy sheet pan chicken fajitas

Begin by preheating the oven to 400 F/205 C. In a small bowl add all of the spices, salt, chili pepper, ground black pepper, ground cumin, and paprika. There are also other spices that you may want to add as well. Mix them well with a fork and whisk.

Prepare the veggies

Take the bell peppers and Jalapeños (optional) wash them and cut them however you like. I like to slice them lengthwise. Remove the skin from the onion and slice it however you like. Add them all to a large glass bowl. You can certainly add other veggies, these are the classic veggies used.

Prepare the chicken for the fajitas

If you are using frozen chicken remove it from the freezer ahead of time and allow it to thaw. I prefer to use chicken tenderloins, but you can certainly use skinless chicken breasts, chicken thighs, etc. With the tenderloins, I like to slice them into thirds lengthwise.

You can use more chicken if you like and more or less veggies if you like. Feel free to make these your own. The ratio of veggies to chicken is totally up to you. I really like lots of veggies in mine.

Add the fajitas mixings to the sheet pan

Add the sliced chicken to the bowl of veggies and also add the minced fresh garlic, oil, and spices. Next, add a lid and shake it to coat the ingredients evenly. You can also use a large ziplock bag if you like.

You can also use tongs to mix everything together.

Add the chicken fajitas toppings to a sheet pan lined with a silicone mat or parchment paper or you can even spray the pan with kitchen spray. Put them in a single layer as much as possible. It is okay if they are piled up a little bit because they will be turned and moved around as they are cooked. It will also shrink as it cooks too.

Cook the sheet pan chicken fajitas

Place the sheet pan in the oven and bake the ingredients for 10 minutes. Then stir them around with tongs or a wooden spoon. The idea is to make sure everything, specifically, the chicken cooks evenly.

Then replace the pan in the oven and continue cooking it for 10 to 15 minutes longer. 20 to 30 total minutes should be enough to cook everything thoroughly. Allow the pan to cool for a few minutes while you prep the additional toppings.

It is important that the middle of the chicken is at least 165 F. If you don’t have a meat thermometer you can also check the chicken by cutting it in half and making sure there is no pink, and any juice comes out clear.

Take warm flour tortillas or corn tortillas and add the fajitas toppings to it. You can also add other things like avocado, sour cream, cheddar cheese, cilantro, fresh lime juice, hot sauce, black beans, and any other favorite toppings, etc. Take a big bite out of those sheet pan chicken fajitas.

Or if you prefer you can also serve it in a rice bowl with white rice or brown rice instead of using warm tortillas. I always like using tortillas but I know some people prefer their fajitas with rice instead. Enjoy!

How long do chicken fajitas last?

You can save any leftover chicken fajitas in an airtight container for up to 4 to 5 days in the fridge. This meal works wonderfully as a food prep dish for the week.

Can I use shrimp instead of chicken?

Yes! You can easily make sheet pan shrimp fajitas this way as well, however, shrimp cooks much faster than chicken. So start cooking the veggies first and when you have about 9 to 11 minutes left you can add your shrimp.

Here are a few more recipes you may like:

Easy Breakfast Burrito

Easy French Toast

Crispy Onion Rings

Easy Homemade Sour Cream

Do you like this chicken fajita recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.