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Easy Sheet Pan Chicken Fajitas
Roasted, perfectly seasoned chicken, colorful bell peppers, poblano peppers, and sweet onions—all cooked together on one sheet pan. Served fajita-style with a quick, creamy Mexican-style verde sauce and fire-charred tortillas. Everything is simple, flavorful, and comes together in no time. These fajitas are a fun, any-night-of-the-week dinner that feels extra special (but is secretly so easy!).
Sure, it’s called Taco Tuesday – but today, we’re making it Fajita Wednesday! Tacos and fajitas are kind of like cousins. Traditionally, fajitas are served sizzling hot on a skillet with grilled meat, peppers, and onions. Tacos are more grab-and-go, often with a wide range of fillings.
Honestly, maybe these are a little taco-ish. But my vision was fajitas—and I’m sticking with it. These are fresh, flavorful, and so perfect for summer nights.
I actually made this recipe a few weeks ago, just before Cinco de Mayo, but waited to share it because it felt a little more seasonal—bright and summery. I’ve been saving it for the right Tuesday!
And according to my cousin Abby, today is that day. She’s been asking for the recipe since she first saw the preview and said, “You need to post it already!”
So here it is! I’m really excited to finally share these. They’re simple to prep, especially when you use my homemade Mexican fajita/taco seasoning blend. Honestly, the most time-consuming part is just slicing the veggies!
Let’s jump into the details
Ingredients
- chicken breast
- salted butter – or olive oil, but I prefer butter
- garlic
- taco seasoning – I shared my mix in the notes
- yellow onions
- bell peppers
- poblano peppers
- flour tortillas – I love Caramelo Tortillas, charred them over a gas burner
- mashed avocados and lime – for serving
Ingredients – for the sauce
- plain Greek yogurt
- mayo – or you can use more Greek yogurt
- salsa verde
- pickled jalapeños
- cilantro
- Cotija or feta cheese
Special Tools
For these quick fajitas, you need a sheet pan and a mixing bowl. Plus a few other everyday kitchen tools.
Steps
Step 1: Roast the Chicken, Peppers & Onions
On a large sheet pan, toss the chicken with a few pats of butter, minced garlic, your favorite taco seasoning, sliced onions, bell peppers, and poblano peppers. Season everything generously with salt and pepper.
Spread everything out in an even layer and bake until the chicken is cooked through and the veggies are tender. The exact time will depend on how large or small you slice the chicken—just keep an eye on it!
Tip: If your sheet pan feels crowded (or you’re doubling the recipe), divide everything between two pans for even cooking. It’s perfect for meal prep too!
Step 2: Mix the Creamy Verde Sauce
While the chicken is roasting, whisk together the quick creamy verde sauce. It’s super simple but adds so much flavor.
In a small bowl, combine:
-
Greek yogurt
-
Mayo
-
Salsa verde
-
A few pickled jalapeños for heat
-
Fresh chopped cilantro for brightness
Stir it all together and set aside. That’s it!
Step 3: Assemble the Fajitas
Now for the fun part—building your fajitas!
I love to char flour tortillas over the gas burner for a little smoky flavor. If that’s not an option, just warm them in a dry skillet until they’re lightly toasted.
Here’s how I like to layer mine:
-
Start with smashed avocado, seasoned with lime juice and flaky sea salt.
-
Add the roasted peppers and onions.
-
Top with juicy, golden chicken.
-
Drizzle over that creamy verde sauce.
-
Finish with shredded cheese, fresh cilantro, and a good squeeze of lime.
So delicious. So easy. And such a fun dinner any night of the week!
The sides
When it comes to fajitas, the sides are just as important as the main event! I love serving these with a side of rice and homemade tortillas chips. I bake the chips in the oven using tortillas, olive oil, and sea salt. We love them!
Don’t forget the essentials:
-
Smashed avocado or guacamole
-
Fresh lime wedges for squeezing over everything
And of course, a margarita (or two!) makes it all feel like a summer celebration.
Looking for other quick Mexican recipes? Here are a few ideas:
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Lastly, if you make these Easy Sheet Pan Chicken Fajitas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Sheet Pan Chicken Fajitas
Servings: 6
Calories Per Serving: 402 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts, thinly sliced
- 3 tablespoons salted butter or olive oil
- 3 cloves garlic, chopped
- 3-4 tablespoons taco seasoning (homemade in notes)
- salt and black pepper
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed
- avocado, limes, and cilantro, for serving
Cotija Verde Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo or more Greek yogurt
- 3/4 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
Instructions
- 1. Preheat the oven to 425°F. 2. On a baking sheet, toss the chicken with butter/oil, garlic, taco seasoning, salt, and pepper.3. Add the bell peppers, poblano pepper, and onions. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers are beginning to char. 4. To make the sauce, combine all ingredients in a bowl. Season with salt.5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with avocado, verde sauce, cilantro, and cheese. Enjoy!
Notes
Seasoning: Mix 1-2 tablespoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 2 teaspoons dried oregano, and 1/2 teaspoon salt.
This post was originally published on June 4, 2025
Can I make these on the stove?
Hi Sam! Yes, you can definitely make these on the stove top if you’d like! xT
Another *fantastic* recipe! My kids and I demolished it! When my kiddo tried the sauce, they were speechless 😅 Definitely adding this to our weeknight rotation. Thank you!
Love to hear this, Nicole! Thank you so much for trying this recipe and your feedback:) Have a great Thursday!
Easy to make. My family loved it!
Hey Molly,
Fantastic!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
The sauce for this is soooo good. Loved this recipe. I used chicken tender cuts which made it so much faster than having to cut up chicken breasts. I didn’t have any poblano pepper but the bell peppers and onions were enough for me.
Hey there,
Awesome! Thank you so much for giving this recipe a try, I’m so glad to hear it was enjoyed! Have the best week:)
The Flavour of this was so good. It was quick, easy, and filling. The whole family liked it. I would be inclined to double it for lots of leftovers. I have saved this one to make again 🙂
Hey Christine,
Happy Sunday!! I’m so glad to hear this recipe turned out nicely for you, I appreciate you making it! xx
10/1o, Will make again! I swapped in thinly sliced ribeye for the chicken, and put the meat and veggies on two separate sheet pans so I could increase the amounts of both. It was in the upper 80s here, and I didn’t want to heat the house up by turning the oven on, so I popped both sheet pans on the grill and monitored the heat so it stayed between 400-450. The meat and veg turned out PERFECTLY – this is going to be a go-to recipe this summer!
Hey Rachael,
Fantastic!! I appreciate you giving this recipe a try and your comment, love to hear it was a winner! Thanks for sharing what worked well for you. xx
The flavors and textures came along so perfectly! Even my 2 year old liked it (I made hers less spicy). Great for summertime for sure! I had cut the raw chicken in thin strips and then saw the photos you shared – looks like it was cut into strips after cooking. I got nervous but it turned out amazing and perfectly cooked at 25 minutes. What way is intended for this recipe? Incase I should revise next time I make this which I most certainly will do. Thank you!!!
Hey Cait,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! You can do it either way:) xx
Easy and delicious! I sliced up everything earlier in the day, kept in refrigerator and pulled it all together at dinner time. Not spicy (great for me) and my husband could add tabasco to his. Made your seasoning mix, some guacamole and added salsa and cheese when serving. I did not make the sauce, next time. This will definitely be on the regular rotation of dinner options.
Hi Barbara,
Happy Monday!! I’m thrilled to hear this recipe turned out nicely for you, thanks a bunch for making it! xx
Easy recipe and it’s delicious! The chicken was so moist. My 5yo picky eater enjoyed them, so I know I have a winner on my hands. I didn’t have the jalapeños for the sauce but they still turned out amazing!! This recipe will be on repeat for sure in my house.
Hey Yevette,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
What if I wanted to substitute the chicken for shrimp…how would the preparation and cooking instructions change?
Thanks!
Hi Heather,
For best results, I would follow this recipe for cooking times and instructions for the shrimp:
https://fett-weg.today/fajita-shrimp-rice-bowls/%3C/a%3E%3Cbr /> I hope this helps, please let me know if you have any other questions! xx
Delicious & easy. Cotja cheese makes it really tasty!!
Hi Tina,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
Hi Thighan, I love making everything from scratch with my garden veggies and I noticed you have a lot of recipes with salsa Verde can you please share a homemade recipe for salsa verde? Homemade salsa is super easy to make I’m surprised you use store-bought! Thanks! Hoping to make this this weekend.
Thanks for sharing your feedback, Nan! I will definitely try to make a homemade salsa verde soon:)
The recipe calls for chicken breast, thinly sliced but the Instagram video looks like thighs (or maybe a mix of breasts and thighs?) And they don’t appear to be sliced until after cooking. Could you clarify please? I’d like to try this one. Thank you!
Hi Kelly,
Yes, you can use chicken breasts or thighs, or a combo of both:) You can also slice before or after cooking, whichever is easier for you! I hope you love this recipe! xT
These were so overcooked and bland. Followed recipe exactly.
Hey Ben,
Sorry to hear this. Thanks for giving the recipe a try! xx
Excellent recipe! Had to make it as soon as I saw it posted. Chicken had great flavor (used your taco seasoning recipe too) and loved the cotija verde sauce! My hubby couldn’t stop eating it while the chicken was in the oven and had to hide it from him. Thanks for another fabulous recipe.
Hey Col,
Fantastic! Love to hear this recipe turned out well for you, thanks so much for making it! xT