Some nights, you just need a meal that’s fast, packed with flavor, and requires minimal cleanup. That’s exactly why these Sheet Pan Chicken Fajitas are a lifesaver. Juicy, perfectly seasoned chicken with tender-crisp bell peppers and onions, all roasted together on one pan—this is a dinner you’ll come back to again and again.

Why You’ll Love This Recipe

One pan, no mess. Everything cooks on a single sheet pan for easy cleanup.
Full of bold flavors. The homemade fajita seasoning makes all the difference.
Customizable. Serve it in tortillas, over rice, or as a salad topping.

Ingredients

Here’s what you’ll need:

1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, and green), sliced
1 large onion, sliced
2 tablespoons olive oil
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
Warm tortillas, for serving
Toppings like avocado, sour cream, and cilantro

Full list of ingredients is below.

Directions

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prep the Ingredients

Slice the chicken, bell peppers, and onion into thin strips. Place them on the sheet pan.

Step 3: Season Everything

Drizzle with olive oil, then sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over everything. Toss well to coat.

Step 4: Bake to Perfection

Spread everything into an even layer and bake for 18-20 minutes, stirring halfway through. The chicken should be cooked through and the veggies slightly caramelized.

Step 5: Add a Fresh Finish

Squeeze fresh lime juice over the fajitas and give everything a final toss.

Step 6: Serve and Enjoy

Spoon the chicken and veggies into warm tortillas and add your favorite toppings.

Expert Tips and Tricks

Slice everything evenly so it all cooks at the same time.
Don’t overcrowd the pan. Use two pans if needed for better roasting.
For extra char, broil for 2-3 minutes at the end of baking.

Recipe Variations and Possible Substitutions

Swap chicken for shrimp, steak, or even tofu for a different twist.
Use store-bought fajita seasoning if you’re in a hurry.
Add sliced jalapeños for some heat.

Serving and Pairing Suggestions

These fajitas pair perfectly with Mexican rice, black beans, or a side of chips and guacamole. You can also serve them over a salad or in a burrito bowl for a low-carb option.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture, or microwave in short bursts.

4 FAQs

Can I make this ahead of time?
Yes! Prep everything and store it in a sealed bag or container in the fridge until ready to bake.
What’s the best way to warm tortillas?
Heat them in a dry skillet for a few seconds on each side, or wrap them in foil and warm them in the oven.
Can I freeze this?
The cooked chicken and veggies freeze well. Let them cool, then store in a freezer-safe bag for up to 2 months.
How do I make it spicier?
Add cayenne pepper to the seasoning mix or drizzle with hot sauce before serving.

Conclusion

These Sheet Pan Chicken Fajitas are proof that dinner doesn’t have to be complicated to be delicious. They’re simple, packed with flavor, and perfect for busy nights. Whether you pile them into tortillas, serve them over rice, or enjoy them straight from the pan, this recipe is always a hit. Give it a try—you won’t be disappointed!

Sheet Pan Chicken Fajitas – Easy, Flavorful, and Ready in No Time

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A quick and flavorful one-pan meal featuring tender strips of seasoned chicken, vibrant bell peppers, and onions, all roasted to perfection. Serve with warm tortillas and your favorite toppings for a delightful dinner that’s easy to prepare and clean up.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Sheet Pan / Oven-Baked
Cuisine: Mexican-American
Diet: Gluten Free

Instructions

Preheat the Oven: Set your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.
Prepare the Chicken and Vegetables:
- In a large bowl, combine the sliced chicken, bell peppers, and onion.
- Drizzle with olive oil and add the minced garlic.
Season the Mixture:
- In a small bowl, mix together all the fajita seasoning ingredients.
- Sprinkle the seasoning over the chicken and vegetables.
- Toss everything well to ensure an even coating of oil and spices.
Bake:
- Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
- Bake in the preheated oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Add Freshness:
- Once out of the oven, drizzle the juice of one lime over the fajita mixture.
- Sprinkle with chopped fresh cilantro.
Serve:
- Serve the chicken and vegetables with warm tortillas.
- Offer additional toppings such as sour cream, guacamole, salsa, shredded cheese, or extra lime wedges, if desired.

Notes

For a spicier kick, increase the amount of cayenne pepper or add sliced jalapeños to the vegetable mix.
To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.