Name: Sheet Pan Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ½ pounds chicken thigh tenders; 1 yellow bell pepper (sliced into ¼-inch strips); 1 red bell pepper (sliced into ¼-inch strips); 1 green bell pepper (sliced into ¼-inch strips); 1 small red onion (sliced into ¼-inch strips); 1 ½ tablespoons extra virgin olive oil; Salt and pepper (to taste); 2 tablespoons Mexican seasoning; Warm tortillas; Avocado; Fresh cheese; Pico de gallo; Lime wedges; Fresh cilantro (chopped)

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Sheet Pan Fajitas save me when I want classic fajita flavor in one pan without standing at the stove. The chicken gets perfectly seasoned and the peppers char and caramelize with sweet, smoky edges. It’s colorful, flavorful, and comes together fast. You’ll want this on repeat.

Three chicken Sheet Pan Fajitas tacos topped with diced avocado, tomatoes, peppers, cilantro, and crumbled cheese, served on a white plate with lime wedges. — Sheet Pan Fajitas. Photo Credit: Hungry Cooks Kitchen.

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I make them for family dinners, Taco Tuesday, and Cinco de Mayo. They’re also great for game days and potlucks when I need something quick that feeds a crowd. They work well for meal prep and store in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat them in the oven or microwave for easy lunches.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for Sheet Pan Fajitas arranged on a countertop: cilantro, olive oil, tortillas, pico de gallo, colorful bell peppers, lime, pepper, salt, chicken thigh tenders, red onion, cheese, seasoning, and creamy avocado. — Sheet Pan Fajitas Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Sheet Pan Fajitas with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making Sheet Pan Fajitas means you get all the flavor of traditional fajitas without the stovetop juggling act.

Preheat and Prep

Preheat your oven to 425°F (220°C) first, so it’s hot already once you’re ready. Slice the bell peppers and red onion into ¼-inch strips using a sharp chef’s knife or a mandoline slicer, so they cook evenly alongside the chicken.

Chicken thigh tenders are ideal here because they stay juicy in the oven and won’t dry out like skinless chicken breast might.

Season Everything

In a large bowl, toss the chicken thigh tenders and sliced vegetables with olive oil, salt, pepper, and Mexican seasoning until everything is evenly coated. The olive oil helps the seasoning stick and enhances caramelization in the oven.

Arrange on the Pan

Spray a half sheet pan with nonstick spray or line it with parchment paper to prevent sticking. Spread the seasoned chicken and vegetables in a single and even layer across the pan.

Avoid overcrowding so the ingredients roast rather than steam, which helps develop those charred edges.

Bake Until Cooked Through

Bake for about 20 minutes, or until the chicken is fully cooked and the vegetables have softened.

The chicken should reach an internal temperature of 165°F. I check this with an instant-read meat thermometer to make sure the chicken is done without cutting into it.

Sheet Pan Fajitas made with baked chicken strips and red, yellow, and green bell peppers on a parchment-lined baking tray. — Bake for 20 minutes, then switch to broil and cook for 1–2 minutes more.

Broil for Char

Switch your oven to broil and cook for 1–2 minutes to lightly char the edges of the peppers and onions.

Watch closely during this step because the broiler works fast, and you don’t want anything to burn. You’re looking for crispy, caramelized spots that mimic the flavor you’d get from a cast-iron skillet.

Finish and Serve

Remove the baking sheet from the oven and finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. The lime brightens all the smoky flavors, and the cilantro adds freshness.

Serve the chicken and peppers warm on tortillas with your favorite toppings like avocado, fresh cheese, Pico de Gallo, and extra lime wedges. I warm my tortillas in a tortilla warmer, though you can also warm them in the microwave.

Enjoy!

If you’re taking these sheet pan chicken fajitas to a potluck, picnic, or outdoor gathering, keep the chicken and peppers in an airtight container and keep them warm in an insulated carrier.

Pack the tortillas separately in a tortilla warmer, and transport any toppings in separate containers or a bento box-style container with compartments to keep everything fresh and organized without soggy from sitting with the filling.

Three soft tacos filled with grilled chicken, diced avocado, tomatoes, onions, cilantro, and crumbled cheese are served on a plate with lime wedges—perfect for fans of Sheet Pan Fajitas.

Sheet Pan Fajitas

Sheet Pan Fajitas became my go-to weeknight dinner when I realized the oven could do what a skillet does, but with way less work. The peppers and onions get caramelized and smoky, the chicken stays juicy, and a quick broil gives those crispy, charred edges that make fajitas so good. It's flavorful, colorful, and cleanup is just one pan. I make them for busy weeknights, Taco Tuesday, game day parties, potlucks, and Cinco de Mayo because they're quick and feed a crowd. They store well in the fridge for 3 to 4 days or freeze for up to 3 months, making them perfect for meal prep.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Sheet Pan Fajitas

Servings:

Calories: 284kcal

Author: Mandy Applegate

Ingredients

1 ½ pounds chicken thigh tenders
1 yellow bell pepper sliced into ¼-inch strips
1 red bell pepper sliced into ¼-inch strips
1 green bell pepper sliced into ¼-inch strips
1 small red onion sliced into ¼-inch strips
1 ½ tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons Mexican seasoning
Warm tortillas

Toppings:

Avocado
Fresh cheese
Pico de gallo
Lime wedges
Fresh cilantro chopped

US Customary – Metric

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the chicken and sliced vegetables with olive oil, salt, pepper, and Mexican seasoning until evenly coated.
1 ½ pounds chicken thigh tenders, 1 yellow bell pepper, 1 red bell pepper, 1 green bell pepper, 1 small red onion, 1 ½ tablespoons extra virgin olive oil, Salt and pepper, 2 tablespoons Mexican seasoning
Spray a sheet pan with nonstick spray or line with parchment. Spread the chicken and veggies in a single layer.
Bake for about 20 minutes, or until the chicken is fully cooked. Broil for 1–2 minutes to lightly char the edges, watching closely.
Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
Fresh cilantro
Serve warm with tortillas and your favorite toppings.
Warm tortillas, Avocado, Fresh cheese, Pico de gallo, Lime wedges

Video

Notes

I’ve gathered some helpful tips to make your Sheet Pan Fajitas turn out perfectly every time.

Slice vegetables evenly: Cut the bell peppers and onion into ¼-inch strips so they cook at the same rate as the chicken and develop caramelized edges.

Use chicken thigh tenders: They stay juicier and more tender than chicken breast when baked, and they won’t dry out during the high-heat roasting.

Don’t overcrowd the pan: Spread everything in a single layer with space between pieces so the chicken and vegetables roast instead of steam, which helps create those charred, flavorful edges.

Watch the broiler closely: Broiling adds great char in just 1–2 minutes, but it works fast and can burn quickly if you step away, so keep an eye on the pan during this step.

Warm tortillas before serving: Wrap tortillas in foil and heat them in the oven during the last 5 minutes of cooking, or warm them in a tortilla warmer in the microwave for softer, more pliable wraps.

Store properly: Refrigerate fully cooled chicken and peppers in airtight containers for 3 to 4 days or freeze for up to 3 months. Thaw overnight in the fridge, and reheat in a skillet or oven. Store tortillas and toppings separately.

Nutrition

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How to Store Leftovers

Store leftover chicken and peppers in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a skillet or the oven until warmed through. Keep tortillas and toppings stored separately so they stay fresh.

For longer storage, transfer the cooled chicken and vegetables to freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What to Serve With Sheet Pan Fajitas

They pair well with classic Mexican sides that round out the meal, like Mexican rice, black beans, or refried beans, for a hearty dinner. Tortilla chips with guacamole, salsa, queso, or sour cream make great appetizers, too.

A simple side salad with lime vinaigrette or elote (Mexican street corn) adds freshness and balances the smoky flavors. You can also serve them with cilantro lime rice, roasted sweet potatoes, or a quick cucumber tomato salad.

For drinks, margaritas, Mexican beer, or agua fresca complement the meal. If you’re feeding a crowd, set up a fajita bar with all the toppings and let everyone customize their own.

More Easy Recipes for You to Try at Home

I’ve got other easy sheet pan dinners perfect for weeknights and gatherings.

Greek Sheet Pan Chicken
Sheet Pan Quesadilla
Sheet Pan Beef Enchilada Nachos
Sheet Pan Mini Meatloaf and Veggies
Sheet Pan Parmesan Crusted Chicken Dinner

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Sheet Pan Fajitas

Ingredients You’ll Need