Sheet Pan Chicken Fajitas are an easy, quick dinner with so much flavor that requires minimal cleanup. Delicious served with rice or in tortillas!Easy Homemade FajitasSheet Pan Chicken Fajitas are such an easy way to make fajitas. You dont have to stand by the stove and babysit the chicken and waiting for everything to cook up. You just pop it all onto a sheet pan and let the oven do the work. The veggies come out soft and tender and the chicken comes out tender and well seasoned! Serve with your favorite toppings!Frequently Asked QuestionsWhat to serve with Sheet Pan Chicken Fajitas? I show it served here on top of Spanish Rice or my favorite 3-Ingredient Mexican Rice with a little drizzle of warmed up queso. Almost like an Arroz Con Pollo. But you can obviously serve these Chicken Fajitas in tortillas. I like tossing them on a salad too!Additionally, I think spanish rice or cilantro lime rice or even plain rice would all work. Homemade or store bought rice like Knorr or Zatarains would be good options. Can I make this on the stovetop instead? Yes. If youd prefer, I already have this Chicken Fajitas recipe that is ready to go just for the stove. Can I make Crock Pot Chicken Fajitas instead? You sure can. Id just use my Crock Pot Chicken Fajitas recipe that Ive already tried, tested, and shared before. What are some toppings I can use? Some of my favorite toppings are sour cream, shredded cheese, avocado, cilantro, lime, diced tomatoes, pico de Gallo and salsa. When serving, I like to put a few options in separate bowls so everyone can grab whatever toppings they enjoy for their own fajitas. Can I make Beef Fajitas instead? Yes, but I already have a separate recipe for that. Just use thisBeef Fajitas recipeinstead. How do I keep the chicken and vegetables from steaming instead of roasting? Spread everything in a single layer on a large sheet pan and avoid overcrowding so the ingredients can roast and develop color. How to store leftovers? Store leftover sheet pan chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Leftovers can also be frozen for up to 3 months and thawed overnight in the refrigerator before reheating. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless, skinless chicken thighs Sliced chicken breasts can be used. Chicken breast shouldnt take quite as long to cook since it is a white meat (not sure how long though to be honest). I do think chicken thighs work beautifully here because they are less likely to dry out like white meat chicken does. They are also a cheaper cut of meat.red, green and yellow bell peppers I like to use one of each for color but you can use what you prefer. I know some people find green peppers too strong of a flavor for their tastes and prefer very ripe red peppers, that is fine here if that is what you refer. red or yellow onion both work great here.cumin, chili powder and garlic powder if you prefer, you can just grab a packet of fajita seasoning.fresh squeezed lime juice trust me when I tell you, you must use freshly squeezed juice. The stuff in the bottle just doesnt taste the same. To me its just straight aside without the great lime taste.How To Make Sheet Pan Chicken FajitasPreheat the oven to 400F. Spray a large 1813 sheet tray with cooking spray, set aside. Place the chicken, red bell pepper, green bell pepper, yellow bell pepper, olive oil, salt, pepper, cumin, chili powder, garlic powder, and lime juice. Toss well to combine.Place the ingredients on the prepared sheet tray in a single layer. Bake for 15 minutes, stir to redistribute, and bake for an additional 15 minutes until the veggies are soft and slightly charred.Serve immediately in tortillas or on top of Spanish rice with a little queso.Craving More Recipes?Sheet Pan Beef FajitasCrock Pot Chicken FajitasAir Fryer Steak FajitasChicken FajitasHomemade Fajita Seasoning PrintSheet Pan Chicken FajitasSheet Pan Chicken Fajitas are an easy dinner with seasoned chicken and vegetables baked until tender and perfect for serving in tortillas or over rice.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 4Calories 205kcalAuthor Brandie SkibinskiIngredients1 pound boneless skinless chicken thighs, cut into strips1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 red or yellow onion, thinly sliced1 Tablespoon olive oil1 teaspoon salt1 teaspoon pepper teaspoon cumin teaspoon chili powder teaspoon garlic powder1 Tablespoon fresh squeezed lime juiceOptional, for servingtortillas (flour or corn, warmed up)shredded cheesesour creampico de galloSpanish ricequesoInstructionsPreheat the oven to 400F. Spray a large 1318-inch sheet pan with cooking spray, set aside.Place the 1 pound boneless skinless chicken thighs, cut into strips, 1 red bell pepper, thinly sliced, 1 green bell pepper, thinly sliced, 1 yellow bell pepper, thinly sliced, 1 red or yellow onion, thinly sliced, 1 Tablespoon olive oil, 1 teaspoon salt, 1 teaspoon pepper, teaspoon cumin, teaspoon chili powder, teaspoon garlic powder, and 1 Tablespoon fresh squeezed lime juice into a large bowl. Toss well to combine. Place the ingredients on the prepared sheet tray in a single layer. Bake on the middle rack for 15 minutes, stir to redistribute, and bake for an additional 15 minutes until the veggies are soft and slightly charred.NOTE: Oven times can vary so go by doneness, not just by time. The chicken should reach an internal temperature of 165F degrees.Serve immediately in tortillas (flour or corn, warmed up) topped with shredded cheese, sour cream, and pico de gallo or on top of Spanish rice with a little queso drizzled on top! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 205kcal | Carbohydrates: 9g | Protein: 23g | Fat: 9g | Sodium: 693mg | Fiber: 2g | Sugar: 3g