Sheet Pan Chicken Fajitas Recipe

I can’t tell you how many times this Sheet Pan Chicken Fajitas Recipe has saved me on a busy weeknight. It’s my go-to meal when I want something incredibly flavorful without a mountain of dishes to wash afterward.

The aroma of the spices, chicken, and sizzling peppers filling my kitchen is just unbeatable. What I love most is how simple it is to throw everything on one pan and let the oven do all the work. It comes out perfect every single time, and my family absolutely devours it.

Ingredients

Here are the simple ingredients you will need to create this delicious and easy weeknight meal.

• 1 ½ pounds boneless, skinless chicken breasts: Slicing them into ½-inch strips against the grain is my key to ensuring they stay tender and juicy.
• 3 bell peppers (a mix of red, yellow, and green): Using a variety of colors not only looks beautiful but also adds different levels of sweetness to the dish.
• 1 yellow onion: Thinly sliced, it caramelizes beautifully in the oven.
• 2 cloves garlic, minced: Freshly minced garlic provides a much better flavor than the jarred kind.
• 3 tablespoons vegetable or canola oil: This helps everything cook evenly and get a nice char.
• 1 lime: A fresh squeeze at the end brightens up all the flavors.
• ¼ cup fresh cilantro, chopped: I add this right before serving for a fresh, citrusy note.
• 8-10 small flour tortillas: Warming them up makes them soft and pliable, perfect for wrapping.

For the Fajita Seasoning:

• 1 tablespoon chili powder
• 1 ½ teaspoons paprika
• 1 ½ teaspoons cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional for a little heat)
• Salt and freshly ground black pepper, to taste

Note: This recipe makes enough for about 5 servings.

Variations

One of the best things about this recipe is how easy it is to adapt to your tastes or dietary needs.

• Make it vegetarian: You can easily swap the chicken for a can of drained and rinsed black beans, sliced mushrooms, or even cubes of sweet potato for a hearty vegetarian version.
• Change up the protein: This recipe works wonderfully with steak strips or shrimp. If using shrimp, add them during the last 5-7 minutes of cooking so they don’t overcook.
• Add more spice: If you like things hot, add a sliced jalapeño to the pan with the other vegetables or increase the amount of cayenne pepper in the seasoning mix.

Cooking Time

This meal comes together in no time, making it perfect for any night of the week.

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

You don’t need much for this recipe, which is part of its charm.

• Large Sheet Pan: This is essential for spreading the ingredients in a single layer to ensure they roast instead of steam.
• Sharp Knife and Cutting Board: For slicing the chicken and vegetables uniformly.
• Small Bowl: To mix your homemade fajita seasoning.

How to Make Sheet Pan Chicken Fajitas?

This one-pan wonder simplifies your dinner routine without sacrificing any of the classic fajita flavor.

Prepare the Pan and Oven

First things first, preheat your oven to 425°F (220°C). I lightly grease a large sheet pan to prevent sticking and make cleanup even easier. While the oven heats up, slice your chicken, bell peppers, and onion into uniform strips. Spread the vegetables evenly across the pan and then place the chicken strips on top of them.

Season Everything Generously

In a small bowl, combine all the fajita seasoning ingredients: chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne, salt, and pepper. Sprinkle most of this amazing spice blend over the chicken and the rest over the vegetables. Add the minced garlic on top of the chicken and drizzle the oil over the entire pan. Now, use your hands or tongs to toss everything together until it’s all evenly coated.

Roast to Perfection

Spread the chicken and veggie mixture into a single, even layer on the sheet pan. This is crucial for getting that lovely roasted char on everything. Place the pan in the preheated oven and cook for 15-20 minutes. You’ll know it’s done when the chicken is cooked through and the vegetables are tender-crisp. During the last 5 minutes of cooking, I like to wrap the tortillas in foil and place them in the oven to warm up.

Finish and Serve

Once everything is cooked, carefully remove the sheet pan from the oven. Squeeze the juice from one fresh lime all over the chicken and vegetables, then sprinkle with the chopped fresh cilantro. This final touch really makes the flavors pop. Serve immediately with the warm tortillas and your favorite toppings.

Additional Tips for Making this Recipe Better

Over the years, I’ve picked up a few tricks that take these fajitas from great to absolutely amazing.

• Don’t crowd the pan. I can’t stress this enough. If you overload your sheet pan, the ingredients will steam instead of roast, and you’ll miss out on the delicious caramelized edges. If you’re doubling the recipe, use two separate sheet pans.
• Cut everything to a similar size. This ensures that the chicken and vegetables cook at the same rate. You want tender chicken and perfectly cooked veggies, not one or the other being overdone.
• Make a double batch of the fajita seasoning. I always do this! It stores well in an airtight container for months and is great to have on hand for seasoning other dishes like grilled chicken or roasted potatoes.

How to Serve Sheet Pan Chicken Fajitas?

Sheet Pan Chicken Fajitas are best served hot and sizzling straight from the oven. Place the chicken, peppers, and onions on a large platter or keep them on the sheet pan for a casual family-style meal. Set out warm tortillas in a basket lined with a cloth to keep them soft. 

Offer toppings like sour cream, guacamole, salsa, shredded cheese, and lime wedges so everyone can build their own fajita. Pair with Mexican rice, beans, or a simple side salad for a complete meal.

Nutritional Information

Here is a general look at the nutritional profile for a serving of this dish.

• Calories: Approximately 424 kcal
• Protein: 34g
• Carbohydrates: 34g
• Fat: 16g

Make Ahead and Storage

This recipe is fantastic for meal prep and leftovers are just as delicious the next day.

Make Ahead: To get a head start, you can slice the vegetables and chicken and store them in separate airtight containers in the refrigerator for up to two days. You can also mix the fajita seasoning well in advance and keep it in a sealed jar at room temperature.

Storage: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more overnight.

Reheating: I find the best way to reheat leftovers is in a skillet over medium heat until warmed through. You can also microwave them, but the skillet helps retain some of the original texture.

Why You’ll Love This Recipe?

Here are a few reasons why I think this recipe will become a staple in your home, just like it is in mine.

• Incredibly Easy: With minimal prep and one pan, it’s a true set-it-and-forget-it kind of meal. The cleanup is practically nonexistent, which is a huge win on busy evenings.
• Packed with Flavor: The homemade seasoning blend is so much better than store-bought packets. It creates a smoky, savory, and slightly spicy flavor that coats every bite.
• Perfect for Meal Prep: This recipe is a lifesaver for planning meals. You can prep the components ahead of time or cook a batch on Sunday to enjoy for lunches throughout the week.
• Family-Friendly and Customizable: It’s a dish everyone loves. Kids enjoy building their own fajitas, and you can easily adjust the spice level and toppings to suit everyone’s preferences.