Easy Sheet Pan Chicken Fajitas

If you’re after easy, flavorful Sheet Pan Chicken Fajitas, you’ve found it. This one-pan recipe delivers juicy chicken, blistered peppers, and a zesty marinade with minimal cleanup. Perfect for busy weeknights or weekend meal prep, it bakes on a single sheet pan and comes together in minutes. The aroma alone will have your family eager to dig in, with a bright squeeze of lime and fresh cilantro finishing every bite.

Why You’ll Love Sheet Pan Chicken Fajitas

• One-pan convenience, minimal dishes.
• Quick and effortless prep.
• Bursting with authentic Mexican flavor.
• Highly customizable for dietary needs.
• Family-friendly and a crowd-pleaser.

This approach keeps weeknights calm while still giving you tasty, colorful meals that everyone can enjoy.

Ingredients + Notes/Substitutions

This Sheet Pan Chicken Fajitas lineup uses simple pantry staples you likely already have. Gather everything before you start for a smooth, stress-free cook.

• Chicken: 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips.
• Vegetables: 3 bell peppers (green, yellow, red), cored and sliced; 1 yellow onion, thinly sliced; 2 cloves garlic, minced.
• Oil: 3 tablespoons vegetable or canola oil.
• Fresh: 1 lime, chopped cilantro (1/4 cup).
• Serving: 8–10 small flour tortillas; toppings (sour cream, avocado or guacamole, pico de gallo, shredded cheese).
• Fajita Seasoning (Homemade Blend): 1 tablespoon chili powder, 1 1/2 teaspoons paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional), salt, black pepper.

Notes & Substitutions:

• Chicken: use thighs for more flavor and juiciness, ensure even slicing.
• Bell Peppers: any color works; use what’s on hand.
• Onion: red onion adds a sharper bite if you prefer.
• Oil: olive oil or avocado oil are great alternatives.
• Spice Level: adjust cayenne; jalapeño adds heat.
• Tortillas: corn tortillas or lettuce wraps for a low-carb option.

Instructions

1. Prep Oven & Pan: Preheat oven to 425°F (220°C). Lightly grease a large sheet pan or line with parchment.
2. Slice Ingredients: Cut chicken breasts and bell peppers into 1/2-inch strips. Thinly slice the yellow onion. Mince garlic.
3. Combine Seasoning: In a small bowl, mix all fajita seasoning ingredients.
4. Season & Toss: Place chicken and vegetables on the prepared sheet pan. Sprinkle seasoning over everything, add minced garlic, and drizzle with oil. Toss until fully coated.
5. Spread Evenly: Arrange chicken and vegetables in a single, even layer on the sheet pan. Avoid overcrowding; use two pans if needed.
6. Roast: Bake for 15–20 minutes, or until chicken is cooked through (165°F/74°C) and vegetables are tender-crisp.
   

   The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (73.9°C) to ensure safety and doneness.
7. Warm Tortillas: During the last 5 minutes, wrap tortillas in foil and add to the oven to heat.
8. Finish & Serve: Remove from oven, squeeze lime juice over, and sprinkle cilantro. Serve in warm tortillas with desired toppings.

Pro Tips & Troubleshooting

• Don’t overcrowd the pan; use multiple sheets if needed for even roasting.
• Cut ingredients evenly to ensure uniform cooking.
• Roast at high heat to develop a light char and tender peppers.
• Check internal temperature to prevent dry chicken.
• Parchment paper makes cleanup a breeze.
• If veggies get soggy, increase oven heat slightly and avoid overcrowding.

Serving, Storage, and Variations

Serving Suggestions

• Classic: warm tortillas with sour cream, guacamole, pico de gallo, and shredded cheese.
• Sides: authentic Mexican rice, refried beans, black beans, and corn salsa.
• Fresh: lime wedges, extra cilantro, and a quick pico de gallo on the side.

Storage & Reheating

• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze seasoned, raw chicken and vegetables separately; thaw overnight and bake as directed. Cooked leftovers freeze well for up to 2 months.
• Reheat in a skillet over medium heat or in the microwave until heated through.

Variations

• Crockpot fajitas: Slow cook with diced tomatoes and chilies.
• Vegetarian fajitas: Swap in black beans, sweet potato, mushrooms, or tofu.
• Steak or shrimp fajitas: Use thinly sliced steak or shrimp instead of chicken.
• Foil-pack fajitas: Great for grilling or camping.
• Spicy fajitas: Add extra cayenne, jalapeños, or a splash of hot sauce.

Nutrition

This section reflects a single serving of the recipe as prepared with standard toppings.

FAQ

Conclusion

Sheet Pan Chicken Fajitas offer a quick, delicious solution for busy parents and beginners alike. With minimal notes, one-pan convenience, and the flexibility to customize, it’s easy to make a weeknight delight or a make-ahead meal. Give this recipe a try, rate it, and share your experience in the comments so others can find the same satisfying, time-saving solution.

Easy Sheet Pan Chicken Fajitas

This easy sheet pan chicken fajitas recipe brings flavorful chicken and colorful bell peppers together with aromatic spices, all cooked on a single pan for a quick and simple meal. Serve in warm tortillas with your favorite toppings for a delicious weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 people

Calories 424 kcal

Equipment

• sheet pan
• Non-stick cooking spray
• Small Bowl
• Foil
• Meat thermometer

Ingredients

  

Main Ingredients

• 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips
• 3 bell peppers green, yellow and red, cored and sliced into strips
• 1 yellow onion thinly sliced
• 2 cloves garlic minced
• 3 Tablespoons oil vegetable or canola oil
• 1 lime
• 1/4 cup fresh cilantro chopped
• 8-10 small flour tortillas

Fajita Seasoning

• 1 Tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Dried oregano
• 1/4 teaspoon cayenne pepper optional
• Salt and freshly ground black pepper

Optional Toppings

• Sour cream
• sliced avocado or guacamole
• pico de gallo
• shredded cheese

Instructions

 

Preparation

• Grease a large sheet pan. Slice chicken and vegetables into strips, then arrange vegetables on the pan with chicken on top.

Cooking

• Preheat oven to 425°F (220°C).
• Mix all seasoning ingredients in a small bowl. Sprinkle most of the seasoning and minced garlic over the chicken and vegetables, then drizzle with oil. Toss thoroughly to coat everything and spread into an even layer on the pan.
• Bake for 15-20 minutes, or until the chicken reaches 165°F (74°C). During the last 5 minutes, warm the tortillas by wrapping them in foil and placing them in the oven.

Serving

• Remove from oven, squeeze fresh lime juice over the fajitas, and sprinkle with chopped cilantro. Serve immediately in warm tortillas with your preferred toppings.

Notes

For an extra kick, increase the amount of cayenne pepper or add a dash of hot sauce before serving. Make sure not to overcrowd the sheet pan to ensure the chicken and vegetables cook evenly and get a nice char.