I’m so excited to share my Sheet Pan Chicken Fajitas recipe with you! This isn’t just dinner — it’s a colorful, flavorful, and super easy meal. Imagine tender strips of chicken roasted with sweet bell peppers and onions, all coated in a homemade fajita seasoning, then served warm with tortillas and your favorite toppings. It’s quick, satisfying, and perfect for busy weeknights or meal prep for the week.
Level: Easy
Total Time: 33 minutes
Prep Time: 10 minutes
Cook Time: 23 minutes
Yield: 4 servings (8 fajitas)
Course: Dinner, Main Course
Cuisine: Mexican
I remember the first time I made sheet pan chicken fajitas — the aroma of roasted peppers, onions, and seasoned chicken filled my kitchen, and I couldn’t wait to dig in. The best part is how simple it is. We don’t need multiple pans, complicated steps, or long cooking times. Everything cooks together on one sheet pan, making it perfect for quick dinners without the fuss.
This recipe is beginner-friendly and packed with flavor. I’ll guide you step by step, showing how to slice the chicken and vegetables evenly, mix a simple yet flavorful fajita seasoning, roast everything perfectly, and serve with your favorite toppings for a complete meal.
How to Make Sheet Pan Chicken Fajitas
This recipe is all about letting your oven do the hard work while you prep the ingredients. Here’s what we’re doing:
• Cutting chicken and vegetables into even strips for uniform cooking
• Tossing everything in a homemade fajita seasoning
• Roasting on a sheet pan until the chicken is juicy and veggies are slightly charred
• Warming tortillas and serving with toppings like lime, sour cream, guacamole, and fresh cilantro
It’s a one-pan meal with minimal cleanup and maximum flavor.
Ingredients
Chicken & Veggies
• 1½ lb boneless, skinless chicken breasts, cut into ½-inch strips (or chicken tenders)
• 3 bell peppers (red, yellow, orange, or green), cored and cut into ½-inch wide strips
• 1 medium onion, peeled and cut into ½-inch thick slices
• 2 Tbsp olive oil
Fajita Seasoning
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt (plus extra to taste)
• ½ tsp freshly ground black pepper
To Finish & Serve
• 8 small flour or corn tortillas, warmed
• Lime wedges for squeezing
• Fresh cilantro leaves
• Optional toppings: sour cream, pico de gallo or salsa, guacamole, shredded cheese, sliced jalapeños, jalapeño ranch, hot sauce
Directions
- Prep the Oven and Seasoning
- Position your oven rack in the top third of the oven and preheat to 425°F.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Prep the Chicken and Vegetables
- Cut chicken breasts into ½-inch strips so they cook evenly.
- Slice the bell peppers and onion into ½-inch wide strips for uniform roasting.
- Toss Everything Together
- Spread the chicken and vegetables evenly on a rimmed sheet pan.
- Drizzle with olive oil.
- Sprinkle the seasoning mixture over everything.
- Toss with your hands or tongs until the chicken and veggies are evenly coated.
- Let it rest for 10 minutes at room temperature or refrigerate up to 2 hours to let flavors meld.
- Bake the Fajitas
- Place the sheet pan in the preheated oven and bake for 18-20 minutes.
- Switch the oven to broil and broil for 2-3 minutes until edges are lightly charred and the chicken reaches 165°F.
- Warm the Tortillas
- During the last 5 minutes of baking, wrap the tortillas in foil.
- Place in the oven to warm.
- Serve
- Remove the sheet pan from the oven.
- Squeeze fresh lime juice over the chicken and veggies.
- Sprinkle fresh cilantro on top.
- Serve with warm tortillas and your favorite toppings.
Process Details
• Even Cuts: Slicing chicken and veggies the same size ensures everything cooks at the same rate.
• Roasting vs. Steaming: Leaving space on the sheet pan prevents the ingredients from steaming and helps them roast for extra flavor.
• Broil Finish: A short broil adds light charring, mimicking restaurant-style sizzle.
• Warm Tortillas: Heating tortillas just before serving keeps them soft and perfect for wrapping.
Tips for Success
• Slice chicken and veggies evenly for consistent cooking.
• Do not overcrowd the sheet pan; leave some space between ingredients.
• Let the chicken rest briefly after seasoning to absorb flavors.
• Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness.
• Meal prep: Marinate chicken and veggies ahead and freeze for up to 3 months.
Serving Ideas
• Fajita Bar: Let everyone build their own with tortillas, sour cream, guacamole, pico de gallo, and cheese.
• Side Pairings: Serve with cilantro lime rice, Mexican street corn, or a fresh Mexican salad.
• Light Option: Serve chicken and veggies over lettuce instead of tortillas for a low-carb version.
• Protein Swap: Replace chicken with beef, shrimp, or tofu for variety.
Storage & Freezing
• Refrigerator: Cool leftovers to room temperature and store in an airtight container for up to 4 days.
• Freezing: Place uncooked marinated chicken and veggies in a freezer bag for up to 3 months. Thaw in the fridge overnight before baking.
• Reheating: Reheat in a skillet, oven at 350°F, or microwave in short intervals until warmed through.
Nutrition Info (Approximate per Serving)
• Calories: 515
• Protein: 45g
• Carbohydrates: 40g
• Fat: 19g
• Fiber: 4g
• Sodium: 950mg
• Sugar: 5g
My Sheet Pan Chicken Fajitas recipe is the perfect combination of simplicity and flavor. Juicy chicken, roasted bell peppers, and onions seasoned perfectly make this an easy weeknight dinner or a meal prep favorite. Add tortillas and your favorite toppings, and you have a vibrant, Mexican-inspired feast ready in under 35 minutes. I hope you enjoy making and sharing this recipe as much as I do. Once you try it, it will likely become a go-to in your kitchen.