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!
PrintSheet Pan Chicken Fajitas – Easy, Flavorful, and Ready in No Time
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.
- 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
Ingredients
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For the Fajitas:
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 bell peppers (red, yellow, and green), cored and sliced into strips
- 1 large red onion, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- 8–10 small flour or corn tortillas, warmed
-
For the Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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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.
Nutrition
- Serving Size: 1½ cups of the chicken and vegetable mixture with 1 tortilla
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 73mg