clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet Pan Chicken Fajitas by The BakerMama

Sheet Pan Chicken Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The BakerMama
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6


These easy Sheet Pan Chicken Fajitas are a no-fuss, one-pan dinner that’s big on Tex-Mex flavor. You’ll love how easy they are to make and they’ll love how delicious they taste!



  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper


  • 1 and 1/2 pounds boneless, skinless chicken breast, sliced into 1/4-inch thin slices
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 3 tablespoons olive oil

Serve with:

  • Warm flour tortillas
  • Shredded Monterey jack and cheddar cheese
  • Guacamole
  • Sour cream
  • Salsa
  • Chopped fresh cilantro
  • Lime wedges


  1. Preheat the oven to 400°F. Spray a large rimmed sheet pan with non-stick cooking spray.
  2. In a small mixing bowl, whisk together the fajita seasoning ingredients.
  3. Add the chicken, bell peppers and onion slices to the prepared sheet pan. Drizzle with olive oil and toss to coat evenly.
  4. Sprinkle the fajita seasoning over the chicken and veggies and toss to coat again. Arrange in an even layer on the pan, making sure the chicken slices are not overlapping.
  5. Roast in the oven, tossing halfway through the roasting time, until bell peppers are tender and chicken is cooked through, about 25-30 minutes.
  6. Serve on warm flour tortillas and with desired toppings.