Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 large bell peppers, thinly sliced; 1 large yellow onion, thinly sliced; 2 lbs chicken breast, sliced widthwise and halved if large; 2 tbsp chili powder; 2 tsp cumin; 1 tsp paprika; 1/2 tsp oregano; 1 tsp salt; 1/4 tsp pepper; 1 tbsp olive oil; 1-2 tbsp olive oil; Salt, to taste; Pepper, to taste; Garlic powder, to taste; Paprika, to taste; Cheese, as desired; Sour cream, as desired; Lime juice, to taste; Cilantro or lettuce, for garnish; Tortillas; Avocado or guacamole

Jump to Recipe·Print Recipe

If you’re craving a delicious, fuss-free dinner that’s bursting with flavor, this Sheet Pan Chicken Fajitas Recipe is exactly what you need. One of the best things about it is how it puts the power of a full meal on just a couple of sheets — meaning minimal cleanup and maximum taste. Plus, it’s ready in about 30 minutes, making it perfect for those busy weeknights when you want something satisfying but can’t spend hours in the kitchen.

I love this recipe because the roasted veggies and perfectly spiced chicken come together to create those bold fajita flavors everyone loves, but without the need for stovetop juggling or making a mess. If you’ve been searching for an easy Sheet Pan Chicken Fajitas Recipe that your whole family will enjoy (including picky eaters, trust me!), you’re going to fall in love with how simple and tasty this is.

Ingredients You’ll Need

The ingredients in this recipe really complement each other — fresh, crisp veggies paired with juicy, well-seasoned chicken make a perfect team. When you pick your peppers, go for a mix of colors for both visual appeal and a nice balance of sweetness. And for the spices, having them freshly measured out helps keep every bite flavorful.

Bell peppers: I like using a combination of colors—red, yellow, green—for a vibrant dish and that natural sweetness when roasted.
Yellow onion: It adds a lovely caramelized flavor when roasted that balances the spices beautifully.
Olive oil: Both for roasting veggies and coating chicken; it helps everything brown perfectly and keeps things juicy.
Salt and pepper: Simple but essential to bring out all those roasted flavors.
Garlic powder: Adds a subtle punch without overpowering the dish.
Paprika: Gives a smoky warmth that’s key to authentic fajita flavor.
Chicken breast: Slice thinly and evenly to ensure quick, uniform cooking.
Chili powder: Brings just the right amount of heat and earthiness.
Cumin: Must-have for fajitas; it’s the spice that ties everything together.
Oregano: Adds a little herbaceous note that complements the smokiness.
Cheese: Use your favorite—cheddar, Monterey Jack, or even queso fresco for melting on top.
Sour cream: Cool and creamy, it’s a nice contrast to the spiced chicken and veggies.
Lime juice: A fresh squeeze brightens every bite and brings the flavors alive.
Cilantro or lettuce: For garnish—cilantro’s my go-to because it adds that fresh, zesty finish.
Tortillas: Soft and warm, these are what you’ll use to wrap up all those goodies.
Avocado or guacamole: Creamy texture and richness that rounds out the dish perfectly.

Variations

I love how flexible this Sheet Pan Chicken Fajitas Recipe is, so I often tweak it depending on what’s in my fridge or what everyone’s in the mood for. Don’t hesitate to make it your own—it’s all about what you enjoy!

Spicy kick: Sometimes I add a diced jalapeño or a dash of cayenne to the spice mix when we want more heat. It really wakes up the flavors!
Veggie swap: Try adding sliced mushrooms or zucchini with the peppers if you want a veggie boost. It works surprisingly well roasted alongside the others.
Grain bowl style: Instead of tortillas, I’ve served everything over rice or quinoa for a low-carb twist.
Gluten-free option: Use corn tortillas or lettuce wraps if you’re avoiding gluten—just as tasty and fresh.
Different protein: I’ve used shrimp or thin-sliced flank steak in place of chicken before, and it’s a fun variation when you want something different.

How to Make Sheet Pan Chicken Fajitas Recipe

Step 1: Prep Your Oven and Veggies

First things first, get your oven heating to 375℉. While it’s warming up, slice your bell peppers and onion thinly and spread them out on one of your parchment-lined baking sheets. Toss the veggies with olive oil, then sprinkle with salt, pepper, garlic powder, and a bit of paprika—that’s your base seasoning to deepen the roasted flavor. Pop this pan in the oven to roast for 12 minutes—this gives the peppers a nice softening head start while you get the chicken ready.

Step 2: Season the Chicken Perfectly

While the veggies roast, slice your chicken breasts widthwise into thin pieces, and halve them lengthwise if they’re large so everything cooks evenly. Mix your chili powder, cumin, paprika, oregano, salt, and pepper in a bowl, then drizzle olive oil over the chicken slices and rub the spice blend all over with clean hands. Make sure each piece is coated well—not only does this build flavor, but it’ll help the chicken get that golden color as it bakes.

Step 3: Roast Both Layers to Perfection

When the veggies have had their 12-minute head start, slide the chicken sheet pan in beside them. Depending on your oven and the thickness of your slices, bake for another 8-15 minutes. The goal is fork-tender veggies and chicken that reaches 165℉ internally—you can’t go wrong with an instant-read thermometer here. Once the chicken’s out, let it rest for 10 minutes to keep juiciness locked in before slicing thinly. Trust me, that rest time is worth it.

How to Serve Sheet Pan Chicken Fajitas Recipe

This image shows fresh cooking ingredients arranged neatly on a white marbled surface. There are two raw light pink chicken pieces on the right side, with a stack of round light brown tortillas slightly above them. Four brown eggs are placed near the center, surrounded by colorful vegetables including one red bell pepper and two bright yellow bell peppers near the top. Below the eggs, there is a shiny dark green avocado and a bunch of fresh green cilantro. Several small white bowls hold different items: shredded pale yellow cheese, mixed herbs in golden oil, red and brown spices, white salt, and creamy white sour cream. A halved bright green lime is positioned at the bottom right. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I’m serving these fajitas, I love topping them with a handful of shredded cheese melting over the warm chicken and veggies. A dollop of sour cream cools the spices down nicely, and a generous squeeze of fresh lime juice adds that bright, tangy zip. Cilantro chopped right on top is a must for me—it adds freshness and an herbal punch that really rounds out the dish.

Side Dishes

On the side, I usually grab some warm tortillas so everyone can build their own fajitas, but I’ve also served this with Mexican rice or even a simple black bean salad when I want some extra variety. Guacamole or sliced avocado is an absolute must on the side for creaminess and richness—honestly, it just makes the meal feel a little more special.

Creative Ways to Present

For a dinner party or a casual weekend gathering, I’ve laid out all the components taco bar style on the table—warm tortillas, a bowl of cheese, sour cream, lime wedges, fresh cilantro, and guacamole—letting everyone customize their own fajitas. It’s a fun way to make the meal interactive and ensures every guest gets exactly what they want without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into airtight containers and into my fridge, where they keep nicely for up to 4 days. I always make sure the chicken and veggies cool completely before storing so they stay fresh. Having leftover fajitas on hand means you’ll have a quick, tasty meal ready to go when life gets busy.

Freezing

I’ve frozen leftovers in single-serving portions a couple of times with good results. Just wrap well or use freezer-friendly containers, then thaw in the fridge overnight before reheating. It’s not quite as crispy as fresh, but still delicious and convenient when you need a fast meal without cooking from scratch.

Reheating

For reheating, I prefer popping the leftovers in a skillet over medium heat with a splash of water to steam them gently and prevent drying out. You can also microwave, but I find the stovetop method keeps the chicken juicier and the veggies tender without getting soggy. Just heat until warmed through and you’re good to go.

FAQs

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

Absolutely! Chicken thighs are a great option if you prefer juicier, more flavorful meat. Just slice them similarly and keep an eye on cooking time since thighs may cook a bit faster or slower depending on thickness. Use the instant-read thermometer to ensure they reach 165℉ for safety.
What type of tortillas work best with this recipe?

Flour tortillas are the classic choice for fajitas because they’re soft and pliable, but corn tortillas are a fantastic gluten-free option. For an even lighter meal, you can try lettuce wraps or low-carb tortillas—whatever suits your taste and dietary preference!
How do I prevent the chicken from drying out?

The key is slicing the chicken thinly and evenly so it cooks quickly and uniformly. Don’t overcook it—use a meat thermometer to pull the chicken out as soon as it hits 165℉. Also, letting it rest before slicing locks in the juices, keeping every bite tender.
Can I use other vegetables in this Sheet Pan Chicken Fajitas Recipe?

Definitely! While bell peppers and onions are traditional, mushrooms, zucchini, or even cherry tomatoes can be great roasted alongside. Just make sure to cut them so they cook at roughly the same rate as the peppers and onions.
Is this recipe freezer-friendly?

Yes! You can freeze the cooked chicken and veggies after they’ve cooled completely. Store in airtight, freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently in a skillet for the best texture.

Final Thoughts

This Sheet Pan Chicken Fajitas Recipe holds a special place in my weeknight dinner rotation because it’s just so effortless to pull together and every time it comes out perfectly. If you want a recipe that’s consistently flavorful, quick, and forgiving, this one’s for you. Give it a try soon—grab those sheet pans, mix those spices, and get ready for some seriously tasty fajitas that’ll have everyone asking for seconds (or thirds!). Enjoy cooking, friend!