Sheet pan fajitas are great for busy weeknights and also great for bigger crowds! You’ll love this easy, hands-off approach to fajitas! This recipe is for chicken fajitas but you’ll also find tips for steak, vegetarian, and shrimp fajitas! 

Partial image of fajita makings on sheet pan, with uncooked veggies in background.

One of Ben’s favorite meals is fajitas. I love them, too. They’re healthy and fresh if you want them to be, or loaded up with cheese and sour cream if you’re in the mood for that.

They’re something that comes with all the toppings, which automatically makes them one of my favorite things. If we’re being honest, I’d be happy eating a bowl of just toppings – sour cream, guacamole, tomatoes, cilantro, cheese, green onions, I’ll take them all! Fajitas are similar to chili in that regard; I’m basically just there for the toppings.

PS: Speaking of chili, if you’re looking for a great chili recipe, I have you covered. This Instant Pot Chili is Whole30 compliant, but I give tons of tips to make it not-Whole30 compliant, as well as how to make it on the stove and in the slow cooker. It’s a great resource!

Partial image of sheet pan containing baked fajita ingredients, including foil wrapped tortillas.

Now, you may be asking yourself, what’s so great about sheet pan fajitas? Why can’t you just make them on the stovetop or the grill? Why a sheet pan? Well, it’s obviously no secret that I’m obsessed with sheet pan dinners, but that’s not the only reason for using this method.

The great thing about making sheet pan fajitas is that they’re completely hands-off when you’re cooking them. Use that time to prep the toppings. All the toppings! Shred the cheese, chop the tomatoes, make your guacamole, pluck the cilantro leaves from the stems, etc. You have plenty of time while the sheet pan fajitas cook in the oven.

Overhead of sheet pan fajitas, on sheet pan, with plates and forks alongside.

How to Make Sheet Pan Fajitas Your Own:

As always, cooking is meant to be fun and flexible! Make these your own by trying these ideas:

  • I use my homemade fajita seasoning because it’s easy and I always have it ready to go. If you don’t want to do homemade for some reason (you definitely should, though!), you can shortcut it by just using a combination of chili powder (1 1/2 teaspoons), cumin (1/2 teaspoon), salt (1/4 teaspoon) and black pepper (1/4 teaspoon). This spice combination won’t have the exact same flavor but it will work in a pinch. If you want to make it a little more interesting, add 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and as little or as much cayenne as you like.
  • Want to use steak? Go for it! I personally think chicken is better for this particular recipe – if I’m eating steak fajitas, I want a nice grilled flavor on that steak. It will work though – thinly slice it and cook it the same way.
  • Like shrimp fajitas? The recipe is very similar, except you add the thawed, peeled, deveined shrimp in the last 10 minutes of cooking, to avoid overcooking them.
  • Want to get some prep done ahead of time? Aside from making the fajita seasoning, you can also prep all the vegetables the night before. Pop them in a bowl or a zip-top bag and all you’ll have that much less chopping to do when you’re ready to make the recipe.

Partial image of sheet pan fajitas.

Serving Suggestion: These southwestern oven roasted sweet potatoes would be fantastic served alongside these fajitas, PLUS they cook at the same temperature in the oven and require about the same length of cooking time. Or try cilantro lime rice or easy sautéed fresh corn if it’s in season.

Closeup of sheet pan fajitas on sheet pan.

If you’re loving the idea of a southwestern feast cooking on a sheet pan in your oven, try my Vegetarian Nachos, Sheet Pan Chicken Quesadillas from The Cookie Rookie, Sheet Pan Chicken and Black Bean Nachos from The Baker Mama, or Huevos Rancheros Sheet Pan Nachos from Melanie Makes.

This taco pasta is also a huge crowd pleaser, and it’s made in ONE PAN in only 30 minutes.


Sheet Pan Fajitas - Easy Recipe for Chicken Fajitas!

4.54 from 13 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
Sheet pan fajitas are great for busy weeknights and also great for bigger crowds! You'll love this easy, hands-off approach to fajitas! This recipe is for chicken fajitas but you'll also find tips for steak, vegetarian, and shrimp fajitas!
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  • 1-1 ½ pounds boneless skinless chicken breasts, sliced thinly (about ¼ -inch)
  • 3 bell peppers, sliced into thin strips (red, green, yellow, or orange)
  • 1 red onion, sliced into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning (see note)
  • Tortillas and toppings (lettuce, tomato, salsa, avocado, sour cream, jalapeno, lime, cilantro)


  • Preheat oven to 400°F.
  • On a large rimmed sheet pan (approx. 18 x 13 inches), toss the sliced chicken, bell peppers, and onions with olive oil and fajita seasoning until everything is coated (I like to use my hands for this). If you prefer, you can use a bowl for this step, and then spread the seasoned chicken and vegetables on the sheet pan.
  • Place sheet pan in preheated oven and bake for 15 minutes. Stir and bake for 10 more minutes or until internal temperature of chicken reaches 165°F (check a thick piece of chicken with an instant read thermometer).
  • Serve immediately on tortillas with your favorite toppings.


  • You can purchase fajita seasoning or make my recipe for homemade fajita seasoning. This shortcut seasoning blend will work too: 1 ½ teaspoons chili powder, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and as little or as much cayenne as you like.
  • These are great if you’re serving a larger group. Double the recipe and use two sheet pans so they aren't overcrowded.
  • I love to use corn tortillas but flour tortillas are great, too. To warm them up, wrap them in foil and add them to the oven in the last 5 minutes of cooking time.
  • Nutrition information is calculated for 1 ½ lbs. chicken, peppers, onions, and seasoning. It does not include tortillas or toppings.



Calories: 292kcal, Carbohydrates: 9g, Protein: 37g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 303mg, Potassium: 858mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2963IU, Vitamin C: 119mg, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.54 from 13 votes (13 ratings without comment)

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  1. Beth says:

    I’m very interest in cooking all your recipes. They are all very healthy meals.

    1. Rachel Gurk says:

      I’m glad you like them!

  2. Stephanie W says:

    I have made this twice already because it is so easy and my kids LOVE it. Win-Win! My oldest loves to add your avocado dressing to the tacos

    1. Rachel Gurk says:

      That’s awesome! I always get so excited when one of my recipes is a win with the kids! :)

  3. Sarah says:

    These fajitas have become a family favorite!  I make them all the time-  so easy and delicious.  I will never go back to store bought fajita seasoning or cooking them in a skillet again!!

    1. Rachel Gurk says:

      Same! It’s so much more work in a skillet! I’m glad you love this recipe! :)

  4. Ann Guilland says:

    I want to make this recipe. What size sheet pan?

    1. Rachel Gurk says:

      11×17 – a standard half sheet pan. I hope you love the fajitas, Ann!

  5. Brooke says:

    I made your fajita seasoning and taco seasoning. The fajitas are in the oven now! It smells so good!!

    1. Rachel Gurk says:

      Yay! I hope you love them! I used my fajita seasoning this weekend too, but we grilled :)

  6. slope says:

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  7. Denise says:

    quick and easy on one sheet pan–what’s not to love

    1. Rachel Gurk says:

      Exactly! Thanks Denise :)

  8. Beth says:

    I made these last night for dinner and my family loved them! No complaints from my 8 year old or 6 year old twins! I also made your home made fajita season and it tastes just like something you would have at a restaurant. I will definitely be making these again. So quick and easy!

    1. Rachel Gurk says:

      Oh, I am so happy! Thanks for taking the time to come back and leave a comment. It means so much to me!