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; 1 teaspoon kosher salt; ¼ teaspoon black pepper (freshly ground); 3 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon coriander; ¼ teaspoon black pepper (freshly ground); 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced); 2 whole onions (peeled and thinly sliced); 4 tablespoons olive oil; 1 lime (sliced); Tortillas (Fajita-sized); Salsa (to taste); Shredded cheese (to taste); Green onion (freshly chopped) or cilantro for garnish

There’s something incredibly satisfying about the simplicity and flavor of this Sheet Pan Chicken Fajitas Recipe. One pan, vibrant veggies, juicy chicken, and that perfect blend of spices—you'll love how easy dinner can be without sacrificing taste or fun.

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 keep coming back to this sheet pan method because it just works. It saves time, minimizes cleanup, and gives you that classic fajita flavor all in one go—plus, your kitchen smells amazing, and your family will ask for seconds.

Effortless Cooking: Toss everything on one pan and let the oven do the work—it’s perfect for busy weeknights or when you want something fuss-free.
Bright, Fresh Flavors: The mix of sweet bell peppers and zesty lime juice balances the savory, smoky chicken beautifully.
Customizable: You can easily swap veggies or tweak spices to fit your taste buds or pantry supplies.
Healthy & Balanced: Lean chicken with fresh veggies makes a nourishing meal that feels indulgent but keeps you feeling great.

Ingredients & Why They Work

This recipe leans on straightforward, wholesome ingredients that complement each other and create layers of flavor without overwhelming your prep time. Let’s break down what you’ll need and why:

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: They cook quickly and evenly when pounded thin, which keeps the fajitas tender and juicy.
Sweet Bell Peppers: Using a colorful mix adds sweetness and crunch, plus they roast beautifully with a hint of caramelization.
Onions: Thinly sliced so they soften and develop sweetness but still maintain texture.
Olive Oil: Helps everything roast evenly and keeps the chicken moist with a subtle fruitiness.
Seasoning Mixture (Cumin, Garlic Powder, Oregano, Chili Powder, Paprika, Coriander): This blend brings smoky warmth, depth, and that classic fajita kick.
Kosher Salt & Black Pepper: Key to enhancing flavors without overpowering.
Lime: Brightens the dish right at the end, bringing fresh acidity that cuts through the richness.
Tortillas: Fajita-sized wraps are perfect for scooping and folding all those delicious roasted ingredients.
Salsa, Shredded Cheese, and Fresh Garnishes: These extras take your fajitas from good to wow—I’ll share my favorite combos below.

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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 the season or what’s in my fridge. This recipe is a fantastic base, and personalizing it makes every meal feel special without added stress.

Variation: I sometimes swap chicken breasts for thighs if I’m after richer flavor and a slightly juicier result—it still cooks beautifully on the sheet pan.
Veggie Swaps: Try adding sliced zucchini, mushrooms, or even cherry tomatoes to the mix for extra variety.
Spice Level: If you like heat, tossing in some cayenne powder or sliced jalapeños amps up the fajita kick.
Gluten-Free Option: Use corn tortillas or lettuce wraps—and you’ve got a naturally gluten-free feast ready to go.

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 Your Chicken Perfectly

Start by patting your chicken breasts dry with paper towels—this is key to ensuring they roast instead of steam. Then, I like to gently pound them to about half an inch thickness. This helps them cook evenly and stay juicy. Slice into strips about half an inch wide. Toss these with the pre-mixed seasoning blend, making sure every piece is well-coated; trust me, this step makes all the flavor magic happen.

Step 2: Prepare Your Veggies and Pan

Thinly slice your bell peppers and onions—thin slices ensure they cook quickly and get that perfect tender-crisp texture. Spread them out on your greased rimmed baking sheet and sprinkle with a little salt and pepper to enhance their natural sweetness. This simple seasoning makes a big difference.

Step 3: Layer and Drizzle

Arrange your seasoned chicken strips evenly over those colorful veggies, making sure they’re not crowded or overlapping—you want that roasting heat to circulate. Drizzle olive oil thoroughly over everything; I like to pour it slowly and then use my hands or a spatula to make sure each piece is lightly coated. This keeps the chicken moist and helps the veggies caramelize beautifully.

Step 4: Roast and Toss

Bake uncovered in your preheated 425°F oven on the upper middle rack for 10 minutes. Then, take it out, give everything a quick gentle toss to redistribute the juices and oil, and pop it back in for another 10 minutes. The chicken should be cooked through but still tender, and the peppers slightly charred and sweet.

Step 5: Finish with Freshness

Once it’s out of the oven, squeeze fresh lime juice over the top. That final bright, zesty touch lights up the whole dish. Serve immediately with warm tortillas and your favorite garnishes, which I’ll chat about next.

Top Tip

From trial and error, I learned these simple tips help keep your Sheet Pan Chicken Fajitas Recipe a home run every time, even when you’re in a hurry.

Dry Your Chicken Thoroughly: Moisture on your chicken can steam rather than roast it, so pat it dry really well before seasoning.
Pound for Even Cooking: Getting your chicken strips uniform thickness helps them cook evenly and stay juicy.
Don’t Crowd The Pan: Spread everything out so heat circulates, giving you those nice roasted edges.
Use Fresh Lime at the End: Adding fresh lime juice just before serving wakes up all the flavors and balances the richness.

How to Serve Sheet Pan Chicken Fajitas Recipe

sheet pan chicken fajitas - Serving Suggestion

Garnishes

For me, a simple handful of chopped fresh cilantro or sliced green onions adds a burst of freshness and color. Shredded cheese (try a sharp cheddar or pepper jack) melts beautifully on warm tortillas. A dollop of sour cream or creamy guacamole adds richness, and a side of your favorite salsa brings heat and tang. These touches transform your fajitas into a full-on fiesta.

Side Dishes

I like serving my fajitas with Spanish rice or a quick black bean salad. A crisp green salad with avocado and lime vinaigrette also pairs nicely to keep things light. For some crunch, homemade tortilla chips or pickled jalapeños are perfect.

Creative Ways to Present

Once, I plated a fajita spread family-style with small bowls of all the toppings—salsa, cheese, guacamole, lime wedges—and everyone built their own. It’s a fun way to get everyone involved and makes for a colorful, festive table. For a party, I’ve also served the chicken and veggies over Mexican street corn salad, which elevates it beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The chicken and veggies keep wonderfully for up to 3 days, making it a great lunch option. Just keep the tortillas and fresh garnishes separate so they don’t get soggy.

Freezing

I’ve frozen leftover fajita mix in portioned containers before. Just thaw overnight in the fridge and reheat gently in a skillet or oven. The texture stays surprisingly good, though peppers are a bit softer after freezing.

Reheating

To reheat, I prefer warming the chicken and veggies in a skillet over medium heat just until heated through, which helps keep the edges a little crisp. Microwaving works in a pinch, but tossing in a hot pan with a splash of water or broth restores some moisture and flavor better.

Frequently Asked Questions:

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

Absolutely! Chicken thighs add richer flavor and remain juicy during roasting. Just make sure to cut them into similar-sized strips to cook evenly.

What type of tortillas work best for these fajitas?

Fajita-sized flour tortillas are my go-to because they’re flexible and perfect for wrapping all those juicy fillings. For gluten-free options, soft corn tortillas or lettuce wraps work great too.

Can I make this Sheet Pan Chicken Fajitas Recipe vegan or vegetarian?

Definitely. Swap the chicken for hearty veggies like mushrooms, zucchini, or tofu strips and use the same seasoning and roasting method—it’s delicious! Just keep an eye on cooking times, as veggies cook faster than chicken.

How do I prevent the chicken from drying out during baking?

Make sure to pat the chicken dry, pound it to even thickness, and don’t overcrowd the pan. Also, tossing with olive oil and the seasoning mixture helps keep it moist, and pulling it out as soon as it’s cooked through avoids dryness.

Final Thoughts

This Sheet Pan Chicken Fajitas Recipe genuinely feels like a little kitchen victory every time I make it. It’s a dish that’s approachable, packed with that crave-worthy fajita flavor, and lets you spend less time hovering over the stove and more time enjoying the meal—and your company. I can’t recommend it enough for your next dinner; it’s like inviting a fiesta to your table with zero fuss and all the yum.