Sheet pan chicken fajitas with bell peppers and onions are just 5 ingredients and ready in about 30 minutes. These baked fajitas are great for a hands-off dinner the whole family will love!

Quick note to say that I am SO excited because the kids have spring break next week and we are headed to Disney World!

We’ll have three days there followed by a day at Universal. Then we’ll thankfully be able to round out the week at the beach for a couple of days of relaxation, which is always much needed after a visit to Disney.

My in-laws are coming too, and I’m just really looking forward to this week of family fun. Granted, I'm a wee bit stressed with the novel coronavirus concerns, but we're prepared and planning to be as smart and safe as possible. (Update - the trip got cancelled. We were still able to visit with my in-laws though, and that was really fun.)

So let’s talk food.

Fajita week here on the blog continues.

Earlier this week I shared homemade fajita seasoning, which I promise is crazy easy to make. You measure, mix and done!

And yesterday I shared our go-to chicken fajitas, which are cooked in a skillet on the stove. They take just 20 minutes, so they're really quick and easy.

(You might also want to check out fajita chicken pasta for a different twist on fajita night!)

So of course I had to follow that up with our favorite hands off way to make this dish, which really comes in handy on a busy night.

Sheet pan chicken fajitas take about 10 minutes to prep and then you just pop them in the oven and you’re all set!

You can fix your sides and toppings and have dinner ready to go, stress-free.

(Instant Pot chicken fajitas are another great hands-off version, if you want to try them that way. But you really can't beat the roasted flavors here!)

Plus, these baked chicken fajitas are just 5 ingredients and they are ready to eat, from start to finish, in about 30 minutes. Perfect for a weeknight dinner!

And they are so flavorful! You’ll be stuffing tortilla after tortilla and happily chowing down.

Now, I’ve got some notes, tips and FAQs coming up below on how to make roasted chicken fajitas. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on sheet pan chicken fajitas:

• Be sure to slice your chicken thin enough, about ½-inch thick or so. (They should really be smaller than I did in these photos. ) You’ll want them to be thin and easy to bite into when you stuff them into your tortillas.
• Similarly, make sure your onions and peppers are about the same size so they roast evenly in the oven.
• Using a variety of different colored bell peppers adds some great flavor and color interest. When possible, it’s nice to have some green, yellow, red and orange in there, but you only need two bell peppers worth for the recipe. So it’s definitely OK to buy one red and one yellow, for instance, and just go with that. (Or use some mini sweet peppers from a mixed bag.)
• As mentioned, we love homemade fajita seasoning, but you can certainly use a store-bought mix.

Disclaimer: It’s important to use two separate sheet pans, one for the chicken and one for the veggies.

If you try to cram them all together on one pan, they will steam, not cook through as evenly and the juice released from the chicken can make the onions and peppers soggy.

Not exactly good eats.

(I do the same thing for other sheet pan dinners, like my southwest sheet pan chicken and veggies.)

You can, at least, line the baking sheet for the chicken with some aluminum foil and spray with cooking spray for easy clean up.

I don’t recommend that for the sheet pan with the onions and peppers because they won’t brown as much if they aren’t right against the pan.

Moving on.

One of my favorite parts of just about any meal is the opportunity for toppings. Gimme all the toppings.

So I wanted to share the love.

Topping ideas for chicken fajitas:

• Shredded lettuce
• Diced avocado or guacamole
• Shredded cheddar or Monterey Jack cheese
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Pickled red onions
• Pickled jalapeños
• Fresh chopped cilantro
• Lime wedges

Ah, so many options! Everyone can fix theirs just like they want.

And now we just need to bring this dinner home.

What to serve with chicken fajitas?

- Chicken fajitas, when served with warmed tortillas and plenty of toppings, make a great all-in-one meal.

- You can also serve them with steamed rice and black beans to make a more hearty fajita or to have rice and beans as a side.

- Mexican coleslaw would be amazing as a side dish with this, as would just a simple green salad for something light and fresh.

Flour tortillas are perfect for fajitas, and you can use regular, whole wheat or a gluten-free version.

They come in a variety of sizes, so pick your favorites, being sure you have enough room to add all your fajita fixings.

And if you’ve wondered about the best way to warm tortillas, I’ll share our favorite method.

How to warm tortillas:

- If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly.

- If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.

- Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Last but not least, let’s talk leftovers.

No need to throw them out, they will reheat great and you can make the extras into something new if you like.

How to store leftover chicken fajitas:

- The leftover fajita chicken and peppers and onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days.

- Reheat in the microwave or in a skillet to warm them back up.

How to use leftover chicken fajitas:

- You can of course make more fajitas another night or for lunch.

- Or use the fajitas for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings.

- You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious!

Finally, if you love sheet pan meals like I do, check out these 10 delicious sheet pan chicken dinners.

And there you have it. Another fajita night success!

I hope you give these sheet pan chicken fajitas a try soon.

Enjoy!

XO,

Kathryn

P.S. Stay tuned because I have some more delicious ways to make fajitas coming up for you soon. (Update: Check out these crock pot chicken fajitas and Instant Pot chicken fajitas.)

You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Continue to Content

Yield: 4 servings

Sheet pan chicken fajitas

Print

Sheet pan chicken fajitas with bell peppers and onions are just 5 ingredients and ready in about 30 minutes. These baked fajitas are great for a hands-off dinner the whole family will love!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 (6 oz.) boneless, skinless chicken breasts, cut into ½-inch wide strips
• 2 bell peppers, mixed colors, sliced ¼-inch thick
• 1 onion, sliced ¼-inch thick
• 2 tablespoons fajita seasoning, divided
• 2 tablespoons extra-virgin olive oil (or canola oil), divided

For serving:

• Warmed tortilla shells

Optional toppings:

• Diced avocado or guacamole, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, pickled red onions, pickled jalapeños, fresh chopped cilantro, lime wedges

Other optional fillings or sides:

• Shredded lettuce, steamed brown or white rice, black beans

Instructions

1. Preheat the oven to 425.
2. Toss the chicken strips with 1 tablespoon of oil and 1 tablespoon of the fajita seasoning until well coated. Place the chicken on a sheet pan. (You can line this one with aluminum foil and spray with cooking spray for easy clean-up, if desired.)
3. Place the onion and bell peppers on a second sheet pan and toss with the remaining tablespoon each of oil and fajita seasoning mix. Spread in an even layer. (It’s best not to line this sheet pan so the onion and peppers char a little bit on the bottom.)
4. Place both sheet pans in the oven and roast at 425 for 20-25 minutes, until the chicken is cooked through and the veggies are tender.
5. Serve the chicken fajitas in warmed tortilla shells with desired toppings. Enjoy!

Notes

Be sure to slice your chicken thin enough, about ½-inch thick or so. (They really should be thinner than I did in these photos.) You basically want them to be thin enough to be easy to bite into when you stuff them in your tortillas.

Similarly, make sure your onions and peppers are about the same size so they roast evenly in the oven.

Using a variety of different colored bell peppers adds some great flavor and color interest. When possible, it’s nice to have some green, yellow, red and orange in there, but you only need two bell peppers worth for the recipe. So it’s definitely OK to buy one red and one yellow, for instance, and just go with that. Or use some mini sweet peppers from a mixed bag.

We love homemade fajita seasoning, but you can certainly use a store-bought mix.

Disclaimer: It’s important to use two separate sheet pans, one for the chicken and one for the veggies. If you try to cram them all together on one pan, they will steam, not cook through as evenly and the juice released from the chicken can make the onions and peppers soggy.

How to warm tortillas:

• If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly.
• If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.
• Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Leftover chicken fajitas:

• The leftover fajita chicken and peppers and onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days.
• Reheat in the microwave or in a skillet to warm them back up.
• You can of course make more fajitas another night or for lunch.
• Or use the fajitas for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings.
• You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 332mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 10g