Chicken Fajitas – A Quick and Easy Sheet Pan Dinner

These chicken fajitas are perfect if you’re looking for an easy dinner the whole family will love.

fajita chicken and peppers to serve

This sheet pan dinner has quickly become one of my favorites. First, it comes together in less than 30 minutes and clean up is a breeze. Second, flavorful chicken is always a hit with my family (check out the tips for tender chicken below the recipe).  Third, the ingredients are usually part of my staples and the toppings can vary based on what’s in the fridge. And finally, leftovers are equally delicious and make a great wrap for lunch the next day – my kids don’t even bother reheating anything – they just fill their tortilla and go!

rolled fajita

And in case you didn’t notice, this meal fits beautifully with Canada’s new Food Guide – plenty of colorful veggies, high quality, lean protein and whole grains. What’s not to love?!

Recipe for Sheet Pan Chicken Fajitas

chicken fajitas on sheet pan
Print Recipe
5 from 3 votes

Quick and Easy Sheet Pan Chicken Fajitas

A tasty, easy to prepare, one pan dinner the whole family will love.
Prep : 15 mins
Servings: 4 people


  • 2 Tbsp canola oil
  • 1 Tbsp lime juice
  • 1 1/2 Tbsp taco seasoning
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper or hot pepper flakes optional
  • 3 chicken breasts, sliced into thin strips about 1 lb or 454 g
  • 1 red or yellow onion, sliced
  • 3 sweet bell peppers, sliced (any color combination)
  • 12 small whole wheat or corn tortillas

Optional Fresh Toppings

  • 1/2 cup thinly sliced cabbage (red, white or any combo)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup Queso Fresco, Cotija or Feta
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup avocado lime sauce
  • 1 avocado, sliced
  • 1 lime, quartered


  • Preheat oven to 425°F/218° degrees. Place large, rimmed baking sheet in oven to preheat.
  • In large bowl, whisk together oil, lime juice, taco seasoning, salt and cayenne pepper or hot pepper flakes.
  • Add chicken strips, onions and peppers to bowl and mix well to coat all ingredients evenly.
  • Carefully remove hot baking sheet from oven. Use a spatula to spread chicken and vegetables evenly on the hot pan. Return to oven and bake for 15-20 minutes until meat thermometer reads 165°F/74°C. To check, slide tip of thermometer into the thickest part of the thickest piece of chicken. If ready, remove from oven and let stand 5 minutes. If not ready, continue baking for 5 minutes and check temperature again.
  • To warm tortillas, wrap in foil and place in oven during the last five minutes of cooking.
  • Transfer to serving platter or serve right off the baking sheet to save even more dishes!
  • Let everyone assemble their own fajitas with optional fresh garnishes like shredded cabbage, shredded lettuce, shredded carrots, sliced radishes, sliced avocado, chopped cilantro, sour cream, shredded cheddar, Queso Fresco, Cotija or Feta cheese, avocado lime sauce, salsa, guacamole and lime wedges. Whatever you have on that looks appealing to you!


Leftovers taste great hot or cold! Store in a covered container in the fridge for 3 to 4 days.
Taco Seasoning Substitute: Mix together 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp paprika, 1/4 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp black pepper, dash cayenne pepper.
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How to Get Tender Chicken Fajitas

I like using boneless, skinless chicken breasts for this recipe because they make ideal fajita strips. Boneless, skinless chicken breasts are also a staple ingredient in my house – I always keep some in my freezer. Ideally, I would thaw frozen chicken breasts the night before – but sometimes I don’t know what I’m making until 2 minutes before supper! Just in case that ever happens to you, I’ve included instructions for thawing chicken breasts in the microwave in the tips below. If you’re using thawed or fresh chicken breasts for this recipe, go directly to Step 2.

Step 1 – Thawing Frozen Chicken Breasts

  • If you remember, thaw frozen chicken breasts the night before by placing the wrapped chicken in a container on the bottom shelf of your fridge for 12-16 hours.
  • For last minute thawing, use your microwave to thaw frozen chicken breasts. To ensure you don’t end up with partially cooked chicken – use the defrost setting or 30% power. Place chicken breasts on a large plate and defrost for 2 minutes per breast (e.g. 6 minutes for 3 breasts). Remove chicken from microwave, take off any packaging and separate breasts if possible. Continue using the defrost setting for 2 minute/breast intervals until chicken is thawed.
  • Always follow safe chicken handling practices. Thawing chicken on the counter or the sink is not an option.

Step 2 – Prepping the Chicken Breasts

  • Use a sharp knife and a cutting board that can go in the dishwasher and is dedicated to just the chicken. Do not cut chicken and veggies on the same board – ever!
  • Remove the filet from the breasts (if present) and trim any excess fat or tendons from the chicken as you desire.
  • Even out the thickness of the chicken breasts. Place a breast on a cutting board and cover with plastic wrap. Use a rolling pin, heavy glass or the flat side of a meat mallet to gently but firmly even out the thickness of the chicken breast. You want a nice even thickness across the breast – not a pancake so don’t pound too hard and don’t use the pointy tenderizer side of the meat mallet.

side of meat mallet to even out chicken breast

Step 3 – Cutting the Chicken Breasts

  • Place a chicken breast on cutting board so the long side of the breast is parallel to the long side of the cutting board.
  • Hold the chicken firmly in place with your free hand (curl under your finger tips), then use long even strokes to cut 1/4 to 1/2 inch (.6 to 1.2 cm) slices across the breast at a slight angle.
  • Place slices on clean plate and repeat with remainder of the chicken.

sliced chicken

In no time at all, you’ll have your chicken fajitas on the pan, ready to go in the oven.

chicken fajitas before oven

How To Use a Meat Thermometer for Tender Chicken Pieces

Another way to ensure your chicken is nice and tender is to use a meat thermometer. Not only is using a meat thermometer good for making sure meat is cooked to a safe temperature, it can help prevent you from overcooking your chicken. For boneless chicken strips and pieces, Manitoba Chicken Producers recommend an internal temperature of 165°F or 74°C.

meat thermometer in chicken pieces

They also recommend letting chicken rest for 5-10 minutes before serving.

Serve your fajitas direct from the sheet pan or get fancy and serve on a platter – your call.

Chicken fajitas after the oven

I just love all the colors of this dish!

fajita chicken and peppers to serve

The fresh toppings we serve with our fajitas changes every time we make them. Sometimes we add salsa and sour cream, other times it’s refried beans and fresh slices of avocado and sometimes, as shown below it’s shredded cabbage and avocado lime sauce.

chicken fajitas ready to roll up

What’s your favorite way to dress up your chicken fajitas?

If you make these chicken fajitas, please take a photo and tag #getgettys and @ManitobaChicken so we can see it and like it!

This recipe was written in paid partnership with the Manitoba Chicken Producers. As always, opinions are my own and a sincere reflection of life in my home.

Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas.  She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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