Easy Sheet Pan Chicken Fajitas Recipe (+ Seasoning)

Chicken fajitas in a blue bowl.




Sheet pan chicken fajitas are so easy to make, and will be so much better with a homemade fajitas seasoning! All made in one pan (or one sheet), and you’ll get deliciously flavorful and moist pieces of chicken, green, yellow and red bell pepper and onions. And chicken fajitas are perfect in a big tortilla with homemade guacamole.


Chicken fajitas are actually quite healthy too, and they’re quick and easy – making them the perfect weeknight dinner. However, they are also delicious enough to be served during the weekend, or a date night. You get the best of both worlds with this recipe!


Another quick and easy and pretty healthy dish are these caramelized onion, mushroom and spinach quesadillas. They are vegetarian, but also vegan friendly. Perfect for meatless Monday!


Close-up of cooked chicken fajitas on the baking sheet.


What are fajitas and where do they come from?


In Spanish, fajita is a form of the word ‘faja’ which means ‘belt’, and it is referring to the cut of meat originally used in fajitas – the beef skirt steak. Today, you can pretty much put anything in a flour tortilla and call it fajitas. To me, fajitas aren’t fajitas without the bell pepper and onion with all the spices from Mexico.


Texans would probably want to take credit for the invention of the fajitas (I sure wish it was me!), but it is Mexican ranch workers that lived in Texas in the 1930s and 40s that actually get the credit. These workers were given the worst cut of meat as partial payment for their work on the ranches. Because the meat is so tough, they cut it into strips.


You can call fajitas the ultimate Tex-Mex dish!


Chicken fajitas, baked, on a sheet pan. Blue background.


Homemade seasoning for chicken fajitas


You will use all of the fajita seasoning in this recipe. If you want to have anything left over, I would definitely double or triple the seasoning! There is no funky business, only ingredients that you should have in your pantry. If you read Ginger with Spice on a regular basis, you know me and my spices, and you should definitely get the spices you don’t already have.


Ingredients in this fajitas spice blend:

  • Cornstarch
  • Smoked paprika (or regular paprika for less smokey)
  • Chili powder
  • Salt
  • Sugar
  • Onion powder
  • Garlic powder
  • Cumin
  • Ground ginger
  • Cinnamon
  • Ground coriander
  • Pepper
  • Cayenne pepper (optional)


To make homemade seasonings is so epicly easy and much better tasting, just mix and store in an airtight container. So if you want to try your hands at other homemade spice mixes; I can recommend za’atar, baharat, Italian seasoning, shawarma seasoning, Jamaican jerk and curry spice.


Ingredients to make fajitas marinade.


Why cornstarch in a spice mix?


So you can omit the cornstarch if you like. Mixed with the oil and the fat from the chicken, the cornstarch will be a barrier for the chicken when cooking on high heat. This will make a more juicy chicken as the barrier keeps the juices inside the chicken. It does not alter the flavor in any way though, so it can be omitted.


The best chicken fajitas marinade


So most of the job is already done, as the spice mix above is the marinade. But I like to mix it with a little neutral oil, like vegetable oil or canola oil, to make it easier to blend with all the chicken and vegetables. I use 3 to 4 tbsp of canola oil to make a perfect chicken fajitas marinade. Juice 1 lime into this mix for extra fresh flavor.


You don’t need to let it marinade for long, I just let it marinade while I pre-heat the oven. You can cover the chicken and vegetables and let them marinate in the fridge for about 1 hour for maximum flavor, but it’s not that important in this recipe.


Fajitas marinade mixed. Blue background.


Sheet Pan Chicken Fajitas Recipe


Baked chicken fajitas are easier, as you don’t have to fry a zillion batches on the stovetop. But there’s no harm in using a skillet on a stovetop for this recipe either.


Bell peppers, onion and chicken before mixing with marinade.


To make sheet pan chicken fajitas in the oven, you need to begin with a sheet pan/baking sheet or large pan of any kind. Use parchment paper for easier clean-up. Pre-heat oven to 400F (200C), if using fan mode turn it down to 350F (180C).


Slice your chicken, bell peppers and onion any way you like. I prefer slices, but cubes or any other shape work too. Really small pieces may need less time in the oven. Mix homemade seasoning with neutral oil, and lime juice if using, and pour it over the chicken and vegetables. Mix well. At this point you can let it marinade in the fridge for 1 hour, but it’s ok to bake immediately too.


Steps to bake chicken fajitas in the oven.


I prefer using two baking sheets for this recipe, to avoid overcrowding the sheet. I mix everything on one sheet pan, and then transfer about half to another prepared sheet pan (5-6).


Bake for about 20-25 minutes or until chicken juices are clear and the peppers soft (7). Because you have two sheets in the oven at the same time, you will get a more even baking if you switch position for the sheets midway through cooking. To be even more sure it’s even, you can also bake with fan mode for the same amount of time.


Serve with guacamole, sour cream, cilantro and flour tortillas.


Serving suggestion for fajitas with tortillas, sour cream and guacamole.


Did you like this sheet pan chicken fajitas recipe? Here’s more I think you will like:



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Chicken fajitas in a blue bowl, blue background.
Print Recipe
5 from 9 votes

Easy Sheet Pan Chicken Fajitas Recipe (+ Seasoning)

Juicy and flavorful sheet pan chicken fajitas are so easy to make, and will be so much better with a homemade fajitas seasoning. All made in one pan!
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: chicken fajitas, easy fajitas recipe, fajitas, sheet pan chicken fajitas
Servings: 6 people
Calories: 237kcal
Author: Stine Mari | Ginger with Spice


Fajitas Spice Blend

  • 1 tbsp cornstarch
  • 1 tbsp smoked paprika or regular paprika for less smokey
  • 2 tsp chili powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground pepper optional
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger optional
  • 1/4 tsp cayenne pepper optional, for extra heat

Chicken Fajitas

  • 1 batch fajitas spice blend see above
  • 3-4 tbsp neutral oil like canola or vegetable oil
  • 1 lime juice only, optional
  • 1 1/2 lb chicken breast cut into strips. 700g
  • 2 bell peppers 1/2 green and yellow, and 1 red, cut into 1/4" strips
  • 2 medium yellow onions cut into 1/4" strips


  • Mix fajitas spice blend ingredients together. If you want to have anything left over after this recipe, double or triple, and store in an airtight container.
  • Mix 1 batch fajitas spice blend with 3-4 tbsp neutral oil and lime juice to make the marinade.
  • Prepare two baking sheets with parchment paper. Pre-heat oven to 400F(200C) or if using fan, down to 350F (180C).
  • Place all the sliced chicken and vegetables on one sheet pan, pour over the marinade. Mix well. To avoid overcrowding the sheet, transfer about half of the chicken and vegetables over to the other baking sheet.
  • Bake for about 20-25 minutes or until chicken juices are clear and the peppers soft. Because you have two sheets in the oven at the same time, you will get a more even baking if you use fan mode and switch position for the sheets midway through cooking.
  • Serve with flour tortillas, guacamole, sour cream and fresh cilantro.


Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
Nutrition: Calories: 237 | Fat: 10.4g | Saturated Fat: 0.6g | Protein: 25.9g |  Carbohydrate: 9.6g |  Fiber 2.4g |  Cholesterol: 75mg | Sodium: 459mg | Vitamin D: 0mcg | Calcium: 27mg | Iron: 1mg | Potassium: 610mg. Estimate for informational purposes only.

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