I seriously can’t think of an easier or more delicious dinner than these Sheet Pan Chicken Fajitas! Everything cooks on one pan—seasoned chicken, colorful bell peppers, and onions—then gets tucked into warm tortillas with your favorite toppings. It’s quick, fuss-free, and always a family favorite.
If you’re a fan of one-pan dinners like I am, you’re going to love these. They’re perfect for busy weeknights, meal prep, or when you just need something flavorful and fast. Bonus: clean-up is minimal!
Why You’ll Love This Recipe
- One pan = less mess
- Ready in 30 minutes
- Kid-approved
- Great for meal prep or sharing
- Customizable with your favorite toppings
Ingredients You’ll Need
- Chicken – Boneless, skinless breasts sliced into thin strips
- Bell Peppers – Use a mix of red, yellow, and green for color and flavor
- Onion – Yellow or white, thinly sliced
- Garlic – Freshly minced for bold flavor
- Oil – Vegetable or canola oil works great
- Lime & Cilantro – For a fresh finish
- Flour Tortillas – Or corn, depending on preference
- Toppings – Think sour cream, guac, salsa, cheese, or hot sauce
Homemade Fajita Seasoning
Ditch the store-bought packets! This simple seasoning blend brings the heat and flavor without extra additives.
- Chili powder
- Paprika
- Cumin
- Onion powder
- Garlic powder
- Dried oregano
- Cayenne (optional for spice)
- Salt & black pepper
How to Make Sheet Pan Chicken Fajitas
- Prep Your Ingredients
Slice the chicken (against the grain for tenderness) and veggies into thin strips. - Season Everything
Combine the seasoning ingredients in a small bowl. Spread the veggies evenly on a greased sheet pan and lay the chicken strips on top. Sprinkle most of the seasoning on the chicken and a bit on the veggies. Add garlic and drizzle with oil. - Toss & Roast
Toss everything together right on the pan, then spread it into a single layer. Roast in a 425°F oven for 15–20 minutes, or until the chicken is fully cooked (internal temp of 165°F). - Warm the Tortillas
Wrap tortillas in foil and place in the oven during the last 5 minutes of baking. - Finish & Serve
Squeeze fresh lime juice over the pan, sprinkle with chopped cilantro, and serve it all in warm tortillas with your favorite toppings!
Tips for Success
- Slice against the grain to keep the chicken tender.
- Don’t overcrowd the pan—spread everything out for even roasting.
- Customize toppings to suit your taste or dietary needs.
Make Ahead & Freezing Tips
To Make Ahead:
Chop the chicken and vegetables in advance and store them separately in the fridge. The seasoning can be prepped days ahead and kept in a jar.
To Freeze:
Add raw seasoned chicken and veggies to a zip-top bag and freeze for up to 2–3 months. Thaw overnight, then bake as directed.
Variations
- Crockpot Version:
Add half a can of diced tomatoes to the slow cooker, then layer in chicken, veggies, the rest of the tomatoes, chilies, and seasoning. Cook on high for 2 hours or low for 3–4 hours. - Vegetarian:
Skip the chicken and add black beans, diced sweet potatoes, mushrooms, or even cooked rice. - Steak or Shrimp:
Swap the protein to switch things up!
What to Serve With Chicken Fajitas
- Mexican Rice or Instant Pot Mexican Rice
- Refried Beans
- Chips & Guacamole
- Horchata
- Tres Leches Cake for dessert!
These Sheet Pan Chicken Fajitas are the kind of dinner that keeps everyone at the table happy—easy to make, easy to customize, and packed with flavor. Whether you’re cooking for your family or prepping meals for the week, this recipe is a total win!