Sheet Pan Chicken Fajitas Recipe

Sheet Pan Chicken Fajitas Recipe | Easy, Juicy & Flavorful

I love finding meals that are quick, easy, and still full of flavor, and these Sheet Pan Chicken Fajitas Recipe fit that bill perfectly! The first time I made them, I was amazed at how effortlessly the chicken and vegetables cooked together, filling my kitchen with the most irresistible aroma. Everything roasts on a single sheet pan, which means minimal cleanup and maximum taste.

I enjoy topping mine with fresh lime juice and a sprinkle of cilantro for that extra zing. You can also enjoy similar flavors in Coconut Crusted Mahi Mahi with Pineapple Beer Butter Sauce for a tropical twist on dinner. Trust me, this recipe has become a go-to weeknight favorite in my home.

Ingredients

Here’s everything you need to make these fajitas perfectly every time:

• 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch strips – slicing against the grain keeps the chicken tender.
• 3 bell peppers (green, yellow, red), cored and sliced into strips – fresh bell peppers roast beautifully and retain their sweetness.
• 1 yellow onion, thinly sliced – adds natural sweetness and depth.
• 2 cloves garlic, minced – fresh garlic gives a punchy, aromatic flavor.
• 3 tablespoons vegetable or canola oil – helps everything roast evenly without sticking.
• 1 lime, juiced – brightens flavors and adds a fresh citrus note.
• 1/4 cup fresh cilantro, chopped – for garnish and herbaceous freshness.
• 8–10 small flour tortillas – warm tortillas wrap all the roasted goodness.
• Desired fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese – customize to your liking.

Fajita Seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Note: Serves 5 generously.

Variations

You can tweak this recipe to suit your dietary preferences or flavor cravings:

• Dairy-free: Skip cheese and sour cream or use plant-based alternatives.
• Vegetarian: Replace chicken with black beans, mushrooms, or sweet potatoes.
• Spice boost: Add extra cayenne or a few dashes of hot sauce for heat.
• Low-carb: Swap flour tortillas for lettuce wraps or low-carb tortillas. You might also like Easy Ricotta Cheese Pasta with Chicken for a creamy, protein-packed dinner option.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes

Equipment You Need

• Sheet pan – essential for roasting chicken and vegetables evenly.
• Sharp knife – for slicing chicken and vegetables precisely.
• Mixing bowl – to combine fajita seasoning and toss ingredients.
• Tongs or spatula – for mixing and serving the roasted fajitas.

How to Make Sheet Pan Chicken Fajitas Recipe

Prepare the Ingredients

Start by slicing the chicken and vegetables into strips. Cutting the chicken against the grain ensures tenderness, while bell peppers and onions cook evenly. Keep everything roughly the same size for uniform roasting.

Make the Fajita Seasoning

Combine chili powder, paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. This seasoning is the secret to that classic fajita flavor that really makes this dish shine.

Assemble on the Sheet Pan

Place sliced vegetables on a sheet pan, add chicken on top, sprinkle seasoning evenly, and drizzle with oil. Toss gently so everything is coated. Spread into a single layer to ensure even roasting.

Roast to Perfection

Bake at 425°F for 15–20 minutes, or until the chicken reaches 165°F. The vegetables should be tender with slightly caramelized edges, giving you that perfect balance of flavors and textures.

Finish and Garnish

Squeeze fresh lime juice over the cooked chicken and vegetables, then sprinkle with chopped cilantro. Serve immediately with warm tortillas and your favorite toppings for a complete meal.

Additional Tips for Making this Recipe Better

From my experience, these tips make a noticeable difference:

• I always slice vegetables and chicken uniformly for even cooking.
• I like letting the chicken marinate in seasoning for 15 minutes to enhance flavor.
• I toast tortillas briefly in a dry pan to add extra warmth and softness.
• I add a bit more lime juice at the end for a refreshing finish.

How to Serve Sheet Pan Chicken Fajitas Recipe

Serving these fajitas is half the fun! Arrange the chicken and veggies on warm tortillas, drizzle with sour cream or guacamole, and sprinkle fresh cilantro. I love placing everything on a colorful platter for a visually appealing, family-style presentation. Add lime wedges for a pop of color and flavor.

Nutritional Information

Here’s a snapshot of what you’re enjoying with each serving:

• Calories: 424
• Protein: 38g
• Carbohydrates: 25g
• Fat: 18g

Make Ahead and Storage

Make Ahead

Slice vegetables and chicken in advance, and mix your fajita seasoning. Store separately in the fridge until ready to bake. This saves time on busy nights.

Freezing

Place raw chicken and vegetables with seasoning in a freezer-safe bag for up to 2–3 months. Thaw overnight in the refrigerator, then bake as directed for a fresh meal anytime.

Reheating

Reheat leftovers in the microwave or in a 350°F oven until warmed through. The veggies stay crisp if roasted briefly before serving.

Why You’ll Love This Recipe

Here’s why this dish is a staple for me:

• Super Easy: One pan, minimal prep, and quick cleanup.
• Flavorful: Homemade fajita seasoning packs bold, authentic taste.
• Customizable: Works for vegetarians, dairy-free, or low-carb diets.
• Fast: Ready in under 30 minutes, perfect for weeknight dinners.
• Family-Friendly: Everyone loves wrapping their own tortillas with toppings.

Ben Carraoli

Sheet Pan Chicken Fajitas Recipe

I love finding meals that are quick, easy, and still full of flavor, and these Sheet Pan Chicken Fajitas fit that bill perfectly! The first time I made them, I was amazed at how effortlessly the chicken and vegetables cooked together, filling my kitchen with the most irresistible aroma.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts sliced against the grain into 1/2-inch strips – slicing against the grain keeps the chicken tender.
• 3 bell peppers green, yellow, red, cored and sliced into strips – fresh bell peppers roast beautifully and retain their sweetness.
• 1 yellow onion thinly sliced – adds natural sweetness and depth.
• 2 cloves garlic minced – fresh garlic gives a punchy, aromatic flavor.
• 3 tablespoons vegetable or canola oil – helps everything roast evenly without sticking.
• 1 lime juiced – brightens flavors and adds a fresh citrus note.
• 1/4 cup fresh cilantro chopped – for garnish and herbaceous freshness.
• 8 –10 small flour tortillas – warm tortillas wrap all the roasted goodness.
• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Start by slicing the chicken and vegetables into strips. Cutting the chicken against the grain ensures tenderness, while bell peppers and onions cook evenly. Keep everything roughly the same size for uniform roasting.
2. Combine chili powder, paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. This seasoning is the secret to that classic fajita flavor that really makes this dish shine.
3. Place sliced vegetables on a sheet pan, add chicken on top, sprinkle seasoning evenly, and drizzle with oil. Toss gently so everything is coated. Spread into a single layer to ensure even roasting.
4. Bake at 425°F for 15–20 minutes, or until the chicken reaches 165°F. The vegetables should be tender with slightly caramelized edges, giving you that perfect balance of flavors and textures.
5. Squeeze fresh lime juice over the cooked chicken and vegetables, then sprinkle with chopped cilantro. Serve immediately with warm tortillas and your favorite toppings for a complete meal.

Notes

• I always slice vegetables and chicken uniformly for even cooking.
• I like letting the chicken marinate in seasoning for 15 minutes to enhance flavor.
• I toast tortillas briefly in a dry pan to add extra warmth and softness.
• I add a bit more lime juice at the end for a refreshing finish.