Sheet-Pan Chicken Fajitas
These sheet-pan fajitas are a quick and easy twist on the classic Tex-Mex dish, made entirely in the oven—no grill required.
Juicy, seasoned strips of chicken roast alongside colorful bell peppers and onions, creating bold, smoky flavors with tender, slightly caramelized textures. Served hot with warm tortillas and your favorite Tex-Mex toppings, they’re perfect for busy weeknights when you need a flavorful one-pan meal without the fuss.
This recipe comes together in less than an hour, and makes enough for yummy leftovers the next day!
How to Make Sheet-Pan Chicken Fajitas
This easy sheet-pan recipe has all the flavor of traditional fajitas, but without the hassle. There’s no need to start up the grill or stand over a hot stove—just toss everything on a sheet pan, bake, and enjoy a flavorful, fuss-free meal.
Prep your ingredients
Heat the oven to 400°F and slice the chicken, bell peppers, and onions into thin strips. Set the veggies aside.
Cook the chicken and vegetables
Season the chicken with salt and bake for 15 minutes until it starts to brown. Add the veggies to the pan, drizzle with oil, and season with Old El Paso™ Fajitas Seasoning. Return to the oven until the veggies are tender and the chicken is fully cooked.
Add your toppings
Serve your sheet-pan chicken fajitas with your favorite Tex-Mex toppings, along with cilantro and lime wedges for extra fresh and zesty flavor. Check out the full recipe details below!
Storing and Reheating Sheet-Pan Chicken Fajitas
You can store leftover chicken fajitas in an airtight container in the fridge for up to 3 days—just make sure to keep the tortillas separate to prevent sogginess.
For the best flavor and texture, reheat the chicken and veggies in a skillet over medium heat for a few minutes until warmed through. If you're short on time, reheat in the microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
TIP FROM THEDoughboy
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Line your sheet pan with aluminum foil for easy cleanup!
Watch Video
Sheet-Pan Chicken Fajitas
- Prep Time 10 min
- Total 45 min
- Ingredients 11
- Servings 6
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons kosher (course) salt
- 2 red bell peppers
- 2 green bell peppers
- 1 large red onion
- 1 tablespoon vegetable oil
- 1 packet (1 oz) Old El Paso™ Fajitas Seasoning Mix
- 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), for serving
- 1 container (7 oz) Old El Paso™ Crema Mexicana, for serving
- Fresh cilantro, for serving
- Lime wedges, for serving
Instructions
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Step1
Heat the oven to 400°F and place an oven rack in the center of the oven.
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Step2
Cut off the tops and bottoms of the bell peppers, and cut away the sides from the seeds in the center. Discard the seeds and pith. Slice the peppers into 1/2-inch” wide strips. Peel the onion and cut in half. Slice the onion crosswise into 1/2-inch” wide strips. Set aside.
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Step3
Using a sharp knife, slice the chicken breast lengthwise into1/2-inch” wide strips.
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Step4
Place the sliced chicken breasts on a sheet pan and season with the salt. Bake on the center rack for 15 minutes until the chicken is just starting to brown.
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Step5
Remove the pan from the oven and arrange the sliced peppers and onions around the chicken. Drizzle the vegetables with the oil, and season with the fajitas seasoning.
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Step6
Return the pan to the oven and bake for another 20 to 22 minutes until the vegetables are tender and the chicken registers 165º F on an instant-read thermometer. Serve with Old El Paso Flour Tortillas, Old El Paso Crema Mexicana, cilantro, and lime wedges.
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Nutrition
Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
- tip 3
