Sheet Pan Chicken Fajitas

$13.90 recipe / $3.48 serving
by Beth - Budget Bytes
4.95 from 280 votes
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These Sheet Pan Chicken Fajitas have been a Budget Bytes staple recipe since I first posted them eight years ago! I love fajitas, but they require a super hot griddle to get that nice smoky flavor, which also means a lot of smoky smell in my house and standing over a super hot stove. Not my favorite way to spend my evening. So I make baked fajitas instead. Is it exactly the same? No, BUT it’s almost completely hands-off (yay) and you get some nice caramelization on the edges of the peppers and onions, which gives you a similar char effect. I’ll save the real deal fajitas for when I’m at a restaurant and not doing the cooking. 😄 

A sheet pan full of fajita chicken, onions, and peppers

What Kind of Sheet Pan to Use

You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.

Make it Fit in your Budget

Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.

Make Your Own Fajita Seasoning or Buy Pre-Made

The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.

Toppings for Chicken Fajitas

I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings

Prepared chicken fajitas on a plate with sour cream and cilantro
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Sheet Pan Chicken Fajitas

4.95 from 280 votes
These easy Sheet Pan Chicken Fajitas are a simple hands-off way to get that smoky-sweet flavor of traditional griddle fajitas.
Sheet pan full of chicken fajitas with rice and tortillas on the side
Servings 4 (2 fajitas each)
Prep 15 minutes
Cook 40 minutes
Total 55 minutes




  • 2 small yellow onions (or one large) ($0.57)
  • 3 bell peppers, any color ($3.69)
  • 1 lb. chicken breast ($6.24)
  • 2 Tbsp cooking oil ($0.08)
  • 1 lime ($0.30)
  • 8 6-inch tortillas ($1.28)
  • 1/2 cup sour cream (optional) ($0.90)
  • 1/4 bunch cilantro (optional) ($0.22)


  • Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
  • Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
  • Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
  • Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
  • To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 483kcalCarbohydrates: 43gProtein: 31gFat: 21gSodium: 910mgFiber: 4g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Close up of baked chicken fajita meat and vegetables with wedges of lime.

How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:

Spices for fajita seasoning in a bowl

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.

Vegetables for chicken fajitas on a cutting board.

Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget. 

Sliced onions, peppers, and chicken on a baking sheet

Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.

fajita spices being sprinkled over the chicken and vegetables

Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.

Seasoned chicken and vegetables ready to go into the oven

Now that everything is coated in oil and spices, it’s ready to go into the oven. 

Baked chicken fajitas on the sheet pan.

Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.

lime juice being squeezed over the chicken and vegetables

Squeeze the fresh lime juice over the chicken and fajita veggies.

Sheet pan full of chicken fajitas with rice and tortillas on the side

Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like! 

Two fajitas on a wooden plate with toppings on the sides
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  1. I have been using this recipe for years now. I sometimes use beef instead of chicken. It always comes out great. Thank you for posting it!

  2. I made this for the second time today. I only have to cook for two so both times I used leftover chicken from a grocery store rotisserie chicken as well as chicken broth from cooking the carcass. I seasoned the chicken and sauteed it with the seasoning and a little oil instead. The first time I made it I chopped the rest of the bunch of cilantro and squeezed the leftover lime and zest and froze it so I could use it for today. I also made extra seasoning which was ready when I made it the second time. This recipe is easy and very tasty! Thank you!

  3. The chicken fajitas were pretty good. The chicken was a bit on the dry side, and not as flavorful as I expected. Additionally, the veggies were overcooked. I even cooked everything for 35 minutes and not 40 minutes. May give the recipe another try sometime. Thank you for sharing.

  4. Love this recipe which my mom has made for that i live in a remote mountain area..I no longer have easy access to take out Mexican food so ive started preparing this recipe often! Thanks so much

  5. I made this recipie for the first time on Tuesday night and it was great it is now going into the rotation. We used the soft street size net zero tortillas and it was hit with us! With most of the recipies with Budgetbytes I have to double the spices in the recipies (and I went ahead and did with this one) with this one I will not have to that or I will use the regular homemade taco seasoning that is on the website if I am in a hurry and just add lime juice. I did add about 1 1/2 t. of Badia Complete seasoning to it and it was just so yummy.

  6. Beth, funny story. I have been cooking your recipe for years. When our house flooded we stayed with my in-laws for a month. My sister in law asked if we had any meal requests. Not being able to cook them myself, I sent her the link to your recipe. I just love the simplicity and taste. Thanks

    1. You can use 1lb of chicken strips, but you’d still need to cut them into thinner strips, unless you prefer to eat the whole tender. In that case you’d need to cook them a bit longer.