These easy Sheet Pan Chicken Fajitas are one of my favorite recipes for boneless chicken thighs. They take only 30 minutes to make and have minimal clean-up because you make them on a single sheet pan.
Sheet Pan Chicken Fajitas are easy, quick and delicious. Additionally, there is minimal clean up. It is the perfect meal to have on a crazy day.
Think that fajitas are a product of Mexico? However, it is a truly a Texas Cattle Round up invention from the 1930s. Find out more here.
- 30 Minute Meal: This includes prep time!
- Easy Ingredients: All easy ingredients you have on hand, plus it is economical.
- Family Friendly: Everyone loves to build their own fajitas. It is fun.
- Adaptable: Use chicken thighs, chicken breast, or even precooked chicken.
- Makes Great Leftovers: Leftovers are great for lunch the next day.
What You Need to Make Sheet Pan Chicken Fajitas
Ingredients
- boneless skinless chicken breasts or thighs
- diced tomatoes with green chilies
- onion
- bell peppers
- vegetable oil
- Homemade Taco Seasoning Blend
- tortillas
Equipment
- Cutting Board
- Rimmed Baking Sheets
- Tortilla Warmer
- Sheet Pan
- Bowl
How to Make Oven Baked Fajitas – Step by Step
- Cut chicken into strips: First, slice the chicken into strips about 1/2 inch thick.
- Slice Peppers: Second, slice bell peppers into strips. I like to use a variety of peppers in different colors, repeat with onions. Next, arrange on the sides of a rimmed baking sheet.
- Season: Third, arrange the chicken in a single layer down the center of the baking sheet and then season chicken with Taco Seasoning Blend.
- Tomatoes: Pour tomatoes on top of the chicken and vegetables. (Photo 8 below)
- Bake: Finally, bake for 25 minutes or until chicken is cooked through
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LOOKING FOR MORE SHEET PAN RECIPES? TRY THESE FAVORITES
- Sheet Pan Shrimp Fajitas
- Balsamic Chicken Sheet Pan Recipe
- Sheet Pan Korean Chicken
- Instant Pot Steak Fajitas
Looking for more? Check out all of the these 25 Sheet Pan Suppers on It Is a Keeper.
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Common Questions About Sheet Pan Chicken Fajitas
You know the chicken is cooked through when the juices run clear or it has an internal temperature of 165 degrees F. I always use a meat thermometer 
to test meat for doneness.t the answer here.
Absolutely, just adjust the amounts to the appropriate size for your needs.
When you remove the sheet pan from the oven, squeeze some fresh lime juice over the entire pan and add some chopped cilantro to add a fresh taste and wake up the flavors.
>Sour cream
>Guacamole
>Pico de Gallo
>Cheese
Truly, I like to serve with Easy Mexican Rice and my Restaurant Style Black Beans.
Here’s a great tutorial on how to make chicken fajitas on the stove. Alternatively, here is a tutorial will show you how to make grilled chicken fajitas.
Expert Tips for Making Sheet Pan Chicken Fajitas
- Different proteins. Feel free to swap out the chicken thighs for any protein you like. Depending on what you choose, you may have to adjust the cooking time, though.
- Meat thermometer. Never wonder if you’re chicken is cooked through. Use a meat thermometer to be absolutely sure. This is my favorite one.
- Speed up the recipe by preparing everything ahead of time. If you’re short on time, you can easily chop all of the veggies and chicken ahead of time and keep them in the fridge until you’re ready.
- Switch up the Veggies: Peppers and onions are traditional but throw in some mushrooms, spinach (at the end to wilt)asparagus.
- Homemade Tortillas: This is a great quick tortilla recipe.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into strips
- 1 10 oz can diced tomatoes with green chilies (such as Ro*Tel), drained
- 1 medium onion, sliced
- 2 large bell peppers, seeded and sliced
- 2 tablespoons vegetable oil
- 2 teaspoons Homemade Taco Seasoning Blend
- 12 flour tortillas, warmed to serve
Instructions
- Preheat the oven to 400 degrees.
- Coat a sheet pan with non-stick cooking spray.
- Spread chicken and vegetables on a large rimmed sheet pan in an even layer.
- In a small bowl combine the oil and seasoning blend.
- Drizzle the spice mixture over the chicken and veggies and toss to coat.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Expert Tips
- Different proteins. Feel free to swap out the chicken thighs for any protein you like. Depending on what you choose, you may have to adjust the cooking time, though.
- Meat thermometer. Never wonder if you’re chicken is cooked through. Use a meat thermometer to be absolutely sure. This is my favorite one.
- Speed up the recipe by preparing everything ahead of time. If you’re short on time, you can easily chop all of the veggies and chicken ahead of time and keep them in the fridge until you’re ready.
- Switch up the Veggies: Peppers and onions are traditional but throw in some mushrooms, spinach (at the end to wilt)asparagus.
- Homemade Tortillas: This is a great quick tortilla recipe.
So nice and easy and such a crowd pleaser. I love these baked chicken fajitas!
An easy to make, delicious, low-cardb recipe anyone can enjoy!
This is really easy to make and tasted really delicious! Thank you so much for sharing this amazing baked chicken fajitas recipe! Will surely have this again! Highly recommended!
Thanks for this simple, delicious recipe! It’s great for my family because my husband is on a low carb diet. He can just skip the tortilla and eat the rest of it.
One of my family’s favorites! I love how easy it all comes together.
Such an easy weeknight meal idea! Looking forward to making these!
This is so delicious and easy with minimal cleanup. Love the roasted flavors that come through!
Give me all the sheet pan meals! I am obsessed and this one looks so dang yummy! Who doesn’t love a good fajita!? Can’t wait to try!
You had me at dinner in 30 minutes! Love how colorful and easy these fajitas are!
My family LOVES chicken fajitas! I can’t wait to try this recipe!
Will you put back the baked fajita recipe? I make it weekly. You’d think I’d know it by heart after all this time but I always refer to the recipe. I’m distraught to see it replaced with the sheet pan fajita recipe.
It’s pretty much the same recipe — just add a can of diced tomatoes to the pan. 🙂
I was wondering if I need to cook the chicken partially or completly before adding the vegetables to it? Also can this be done in crock pot instead of oven? Thanks:)
I bake everything together in the oven. I don’t partially cook the chicken first.
I was wondering if I need to cook the chicken partially.or.completely before.adding to the vegetables? Thanks:)
Also could this be done in the crockpot instead of oven ? Thanks
I’m sure it could…I’ve never tried it though.
Yum. I hadn’t thought of chicken instead of Hamburg. This one might have to be on a future dish.