Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 ½ lbs boneless skinless chicken breasts; 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced); 2 whole onions (peeled and thinly sliced); 4 tablespoons olive oil; 1 teaspoon kosher salt (for chicken seasoning); ¼ teaspoon black pepper (freshly ground, for chicken seasoning); 3 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 teaspoons kosher salt (for vegetables); 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon coriander; ¼ teaspoon black pepper (freshly ground, extra); 1 lime (sliced); Tortillas (Fajita-sized); Salsa; Shredded cheese; Green onion (freshly chopped) or cilantro for garnish

Nothing beats the sizzle and aroma of a colorful, perfectly seasoned Sheet Pan Chicken Fajitas Recipe straight from the oven. This one-pan wonder is not just vibrant and delicious but also a lifesaver when you want dinner on the table fast without the fuss.

A close-up view of a baking tray filled with a layer of green, red, and orange bell pepper slices at the bottom, topped with cooked brown pieces of seasoned chicken scattered evenly, and thinly sliced purple onion rings spread across the entire dish. The tray rests on a white marbled surface with a striped cloth partially visible underneath, showing vibrant, warm colors and varied textures of tender meat and crisp vegetables, creating a colorful and appetizing mix photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken Fajitas Recipe
Top Tip
How to Serve Sheet Pan Chicken Fajitas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken Fajitas Recipe

Why You'll Love This Recipe

I’ve made sheet pan chicken fajitas more times than I can count, and they never disappoint. The magic lies in the simplicity—where juicy chicken, sweet bell peppers, and savory spices all roast together, making cleanup a breeze.

All-in-One Cooking: You get perfectly cooked chicken and veggies on a single baking sheet, minimizing dishes and hassle.
Bold, Balanced Flavors: The seasoning blend packs a punch without overwhelming the natural sweetness of the peppers and mildness of the chicken.
Quick Weeknight Meal: Prep and cook times add up to just about 40 minutes — perfect for busy evenings.
Customizable & Crowd-Friendly: Easy to double, swap veggies, or add your favorite fajita fixings for everyone’s tastes.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Chicken Fajitas Recipe plays a vital role—fresh bell peppers bring sweetness and crunch, spices create warmth and depth, and simple olive oil ties everything together for even roasting. Here’s why they shine:

Flat lay of boneless skinless chicken breasts sliced into strips, a variety of whole sweet bell peppers in red, yellow, orange, and green, two whole peeled white onions, a small white bowl of ground cumin mixed with chili powder, paprika, coriander, oregano, garlic powder, kosher salt, and freshly ground black pepper, a small white bowl of olive oil, a whole fresh lime sliced, a stack of plain fajita-sized tortillas, a small white bowl of bright red salsa, a small white bowl of shredded cheese, and a few sprigs of fresh cilantro placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Breasts: Choosing breasts ensures tender chicken strips that cook evenly and absorb the spice mixture beautifully.
Bell Peppers: A colorful mix (red, yellow, green, orange) adds variety in flavor and visual appeal.
Onions: They caramelize slightly in the oven, lending sweetness and balancing the spices.
Olive Oil: Helps the chicken and veggies roast without drying out, plus it carries the seasoning flavors.
Seasoning Mixture (Cumin, Garlic Powder, Oregano, Chili Powder, Paprika, Coriander, Salt & Pepper): This blend delivers a warm, slightly smoky, and vibrant fajita flavor that’s not too hot but full of character.
Lime: Fresh lime juice squeezed over the finished fajitas brightens everything up with a zesty finish.
Tortillas & Garnishes: Warm tortillas, salsa, shredded cheese, and fresh green onions or cilantro complete the meal with creamy, tangy, and herbal notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on what’s in my fridge and who I’m cooking for. This Sheet Pan Chicken Fajitas Recipe is a great base for experimenting—you can easily make it yours with just a few tweaks.

Variation: Try swapping chicken breasts for thighs if you prefer juicier, more flavorful meat—I do this when I want a richer taste and don’t mind a bit more fat.
Dietary Adjustments: For lower carb, skip the tortillas and pile the fajita mix over cauliflower rice or leafy greens.
Spice Level: Adding a pinch of cayenne or your favorite hot sauce can kick up the heat—perfect for those who like more fire in their fajitas.
Seasonal Veggies: Bell peppers are fantastic, but I sometimes throw in sliced zucchini or mushrooms for extra texture and earthiness.

Step-by-Step: How I Make Sheet Pan Chicken Fajitas Recipe

A white plate with blue details holds a pile of thinly sliced raw light pink chicken pieces. A woman's hand wearing a black glove sprinkles a light brown spice mix evenly over the chicken. The background has a white marbled texture with blurred small bowls and ingredients around the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

This is where you set yourself up for success. I always start by drying the chicken breast pieces thoroughly—moisture is the enemy of proper roasting. Then, I pound them evenly to about ½ inch thick so they cook uniformly. Next, slice them into strips about ½ inch wide. While prepping, mix all the spices in a bowl; whisk them well so every bite has an even hit of flavor.

Step 2: Build Your Sheet Pan Flavor Base

After you’ve sliced your peppers and onions thinly, I toss them directly on a greased rimmed baking sheet. Sprinkle with salt and pepper, then arrange the seasoned chicken strips on top, trying not to crowd or overlap. Drizzle olive oil evenly over everything—it helps those lovely spices cling and ensures even roasting.

Step 3: Roast and Toss

Bake uncovered at 425°F on the upper middle rack for 10 minutes. Then take the pan out—it’s easy to forget this step, but trust me, tossing the mixture here re-coats the chicken and peppers in their juices and oil, ensuring every piece gets those lovely caramelized edges. Pop it back in for another 10 minutes or until the chicken is cooked through (no pink, juices run clear).

Step 4: Brighten and Serve

Once out of the oven, squeeze fresh lime juice over the whole sheet pan, giving it a fresh, tangy lift. Then serve immediately with warmed tortillas, salsa, shredded cheese, and chopped green onions or cilantro. I like to let everyone build their own fajita—it’s more fun and customizable.

Top Tip

After making sheet pan chicken fajitas several times, I learned a few tricks to elevate the results and keep things foolproof.

Dry Chicken Well: Always pat your chicken dry before seasoning to avoid steaming—it helps get that nice roasted crust.
Even Thickness Matters: Pounding chicken evenly not only ensures uniform cooking but keeps the meat juicy and tender.
Toss Midway: Don’t skip the halfway toss—it refreshes the seasoning and helps everything cook evenly without getting mushy.
Don’t Overcrowd: Give the chicken and veggies space on the pan to roast properly and caramelize instead of steam.

How to Serve Sheet Pan Chicken Fajitas Recipe

Sheet Pan Chicken Fajitas - Serving Suggestion

Garnishes

I’m a huge fan of topping fajitas with a mix of shredded sharp cheddar or Monterey jack cheese, a dollop of cool sour cream or Greek yogurt, fresh cilantro, and sliced green onions. A little salsa or guacamole on the side makes the whole experience that much better. These add-ons bring creaminess, freshness, and brightness that balance the smoky spices perfectly.

Side Dishes

I usually keep sides simple—Mexican rice, black beans, or a crisp green salad. Sometimes I like to throw together a quick corn salad with lime and chili powder. These sides complement the fajitas without stealing the spotlight.

Creative Ways to Present

For a fun twist at parties, I’ve set up a fajita bar with warm tortillas, different salsas, pickled jalapeños, and various cheeses. It lets everyone customize their tacos and makes the meal interactive. Wrapping individual fajitas in foil keeps them warm and portable for gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover fajita mix in an airtight container in the refrigerator for up to 3 days. Make sure it's cooled to room temp before sealing to keep the chicken juicy and veggies from getting soggy.

Freezing

Though fresh is best, I’ve frozen cooked sheet pan chicken fajitas successfully. Just cool completely, portion into freezer bags, and store up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers in a skillet over medium heat to refresh the sear and keep the chicken tender. A quick microwave zap will do in a pinch but be careful not to overcook and dry it out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for Sheet Pan Chicken Fajitas Recipe?

Absolutely! Thighs have more fat and flavor, which keeps them super juicy. Just slice them similarly and watch the cooking time, as they might take a minute or two longer.

How do I prevent the veggies from getting soggy?

Cut the vegetables into thin, even slices and avoid overcrowding your sheet pan. Tossing the pan halfway through cooking also helps them roast evenly without steaming.

Can I make this recipe gluten-free?

Yes! Simply serve the fajita mixture with gluten-free tortillas or wrapped in lettuce leaves for a totally gluten-free meal.

What sides pair best with Sheet Pan Chicken Fajitas Recipe?

Classic sides like Mexican rice, black beans, or a fresh green salad work beautifully. For a lighter option, I recommend a corn and tomato salad with a dash of lime and chili powder.

Final Thoughts

This Sheet Pan Chicken Fajitas Recipe is one of those dishes I keep coming back to because it’s endlessly satisfying but never complicated. It’s bright, juicy, and packed with flavor, and the fact that it all cooks on one pan makes weekday dinners feel less like a chore. I hope you enjoy making it as much as I do—it’s like a little fiesta you can pull together anytime with minimal effort!