Looking for an easy, crowd-pleasing dinner that’s big on flavor but light on cleanup? These Sheet Pan Chicken Fajitas are the answer! With juicy, seasoned chicken, vibrant bell peppers, and onions all roasted together on one pan, this meal comes together in just 30 minutes. Pile it all into warm tortillas, add your favorite toppings, and dinner is served.
One-pan meals are a lifesaver on busy nights, and this fajita recipe is a favorite for good reason. (If you love easy sheet pan meals, try this Pesto Chicken too—it’s another winner with minimal mess.)
Why You’ll Love This Recipe:
- Quick & easy: Ready in under 30 minutes with simple ingredients.
- Minimal cleanup: One sheet pan, no hassle.
- Family-friendly: Even picky eaters will clean their plates.
- Make-ahead friendly: Prep the chicken and veggies in advance for a stress-free dinner.
Ingredients You’ll Need:
- Chicken: Boneless, skinless chicken breasts, sliced into strips against the grain for tenderness.
- Veggies: A colorful mix of red, yellow, and green bell peppers + thinly sliced yellow onion.
- Seasoning: A homemade blend of chili powder, cumin, paprika, and more—simple but bold.
- Olive oil & garlic: For roasting and flavor.
- Fresh lime & cilantro: Bright finishing touches.
- Tortillas: Flour or corn, warmed before serving.
- Toppings: Sour cream, guacamole, pico de gallo, shredded cheese, or hot sauce—choose your favorites!
How to Make Sheet Pan Chicken Fajitas:
1. Slice and Prep:
Cut the chicken and vegetables into thin strips. Lay the vegetables evenly on a large, greased sheet pan and place the chicken strips on top.
2. Season Everything:
Mix the fajita seasoning ingredients in a small bowl. Sprinkle most of it over the chicken and the rest over the veggies. Add minced garlic and drizzle the entire pan with olive oil. Toss until everything is evenly coated.
3. Roast:
Spread everything in a single layer and bake at 425°F for 15–20 minutes, or until the chicken is cooked through (internal temp: 165°F).
4. Finish & Serve:
Warm the tortillas (you can wrap them in foil and toss them in the oven for the last 5 minutes). Once out of the oven, squeeze fresh lime juice over the chicken and veggies and top with chopped cilantro. Serve hot with all your favorite toppings!
Make-Ahead and Freezer Tips:
- Make Ahead: Chop the chicken and veggies and store them separately in the fridge. Mix the seasoning ahead and store it in a small jar until you’re ready to cook.
- To Freeze: Combine raw chicken and veggies with the seasoning and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge, then roast as directed.
Variations:
- Crockpot Fajitas: Add half a can of diced tomatoes to the bottom of your slow cooker. Layer in the chicken, half the seasoning, then the veggies and the rest of the seasoning. Add remaining diced tomatoes and a small can of mild green chilies. Cook on high for 2 hours or low for 3–4 hours.
- Vegetarian Version: Replace chicken with black beans, sliced mushrooms, sweet potato, or cooked Mexican rice.
- Other Proteins: Try steak or shrimp for a different twist.
- Foil Packets: Perfect for grilling or camping—just wrap seasoned chicken and veggies in foil and cook until done.
Serve With:
- Mexican Rice (or Instant Pot Mexican Rice)
- Refried Beans
- Horchata
- Tres Leches Cake
Recipe Card
Sheet Pan Chicken Fajitas
⭐️⭐️⭐️⭐️⭐️ (5 from 346 reviews)
Prep Time: 10 minutes | Cook Time: 15 minutes | Total: 25 minutes
Servings: 5 | Calories: 424 per serving
Ingredients:
- 1½ lbs boneless skinless chicken breasts, sliced against the grain
- 3 bell peppers (red, green, yellow), sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp oil (vegetable or canola)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 8–10 small flour tortillas
For the Fajita Seasoning:
- 1 tbsp chili powder
- 1½ tsp paprika
- 1½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp cayenne (optional)
- Salt and pepper, to taste
Instructions:
- Preheat oven to 425°F. Lightly grease a large sheet pan.
- Arrange sliced peppers and onions on the pan. Place chicken strips on top.
- Mix fajita seasoning and sprinkle most over the chicken, a bit over the veggies. Add minced garlic and drizzle oil over everything. Toss to coat and spread in an even layer.
- Bake for 15–20 minutes, until chicken is cooked through. Warm tortillas in foil during the last 5 minutes of baking.
- Squeeze lime over the cooked chicken and veggies. Sprinkle with cilantro and serve with tortillas and toppings.