This easy-to-make recipe of tender, juicy strips of seasoned chicken with roasted sweet bell peppers and onions, baked in the oven on a single sheet pan, is sure to become a big family-pleasing favorite.
Chicken fajitas are one of my meals. It is well-balanced, hearty, and healthy. It also falls into many dietary categories including being gluten-free and dairy-free. By omitting the tortillas, you’ll also have a low-carb, paleo, and keto-friendly meal.
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In addition to chicken, this fajita recipe will work well with shrimp or steak (check out my foolproof way to make steak).
The homemade seasoning is a simple mix of spices you likely already have in your cupboard. You can even use a fajita seasoning packet if you prefer.
I love the ease of making – and cleaning – meals made with just one pan or pot, like this one. If you do too, be sure to check out some of my other one-pot or sheet pan recipes:
Mozzarella Chicken Thighs
Lemon Garlic Shrimp with Asparagus
Sheet Pan Roasted Vegetables
Sicilian Fish Stew
Easy Oven Baked Chicken Fajitas
This easy meal serves 4. These sheet pan chicken fajitas are loaded with flavor and allow you to have a hearty dinner on the table in less than 30 minutes.
1½ lbs chicken breasts, cut into strips
2 large bell peppers, sliced
1 onion, sliced
1 red onion, sliced
2 tbsp olive oil
2 tsp chili powder
½ tsp paprika
½ tsp cumin
½ tsp cilantro
salt & pepper, to taste
soft tortillas, warmed
Large sheet pan
2 large food storage bags
A must for keeping things quick in the kitchen is to have items prepped beforehand. This recipe is a perfect example of that. By having your peppers and onions sliced ahead of time, you’ll be ready to get cooking (and eating!) a lot faster.
If you aren’t already prepped, slice your peppers and onions while your oven preheats to 400°F. For the easy cleanup, line a large baking sheet with foil. I have used parchment and a reusable baking mat in the past and they will work great, too.
Place all the sliced vegetables inside a large food storage bag. Add in one tablespoon of olive oil, and half of the chili powder, paprika, and cumin. Seal the bag well and shake until the vegetables are well coated with seasoning.
Now place your chicken strips into another food storage bag. Add in the remaining olive oil and seasonings. Seal the bag and shake until the chicken is well coated.
Spread the vegetables onto the lined baking sheet. I sprinkle the veggies with coarse sea salt and cracked pepper before placing them in the oven. Roast the peppers and onions for about 8 minutes.
Remove the sheet pan from the oven and spread your chicken onto the pan with vegetables. Salt & pepper the chicken, as desired, then return the pan to the oven for 20 minutes.
Sprinkle with the cilantro and serve on soft tortillas with your favorite toppings. Some of my favorites are:
Pico de gallo
Sliced chili peppers
I know you will enjoy the ease of making this delicious family meal of chicken fajitas baked on a sheet pan in the oven.
Did you try this recipe? Let me know in the comments below!
Sheet Pan Chicken Fajitas
- 1½ lbs chicken breasts cut into strips
- 2 large bell peppers sliced
- 1 onion sliced
- 1 red onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp cilantro
- salt & pepper to taste
- Preheat oven to 400°F. Line large baking sheet with foil or parchment.
- Place the sliced vegetables in a large food storage bag. Add one tbsp of olive oil, and half the chili powder, paprika, and cumin. Seal bag and shake well until the vegetables are well coated.
- Place chicken strips into another food storage bag. Add remaining olive oil and seasonings. Seal bag and shake until chicken is well coated.
- Spread the vegetables onto the lined baking sheet. Salt & pepper, to taste. Place in oven for 8 minutes. Remove from oven and spread chicken onto baking sheet with vegetables. Salt & pepper chicken, as desired. Return to oven for 20 minutes.
- Sprinkle with cilantro and serve on flour tortillas with your favorite fajita toppings.