Why You’ll Love This Recipe

Easy Sheet Pan Chicken Fajitas are a fast, flavorful, and fuss-free way to enjoy a Tex-Mex favorite with minimal cleanup. Juicy strips of seasoned chicken, bell peppers, and onions roast together on one pan, creating a sizzling, colorful meal that’s perfect for busy weeknights. Just load up your tortillas, add your favorite toppings, and dinner is served.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighsbell peppers (red, green, yellow)red onionolive oillime juicechili powderground cuminpaprikagarlic powdersaltblack pepperflour tortillas

Optional toppings:
sour creamguacamaletomatofresh cilantroshredded cheddarpickled jalapeñossalsa

directions

Easy Sheet Pan Chicken Fajitas Recipe 10 Easy Sheet Pan Chicken Fajitas are a fast, flavorful, and fuss-free way to enjoy a Tex-Mex favorite with minimal cleanup. Juicy strips of seasoned chicken, bell peppers, and onions roast together on one pan, creating a sizzling, colorful meal that’s perfect for busy weeknights. Just load up your tortillas, add your favorite toppings, and dinner is served.

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

Slice chicken, bell peppers, and red onion into thin strips.

In a large bowl, toss the chicken and veggies with olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.

Spread everything out evenly on the prepared sheet pan.

Bake for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender.

Warm tortillas in foil in the oven during the last 5 minutes.

Serve the fajita mixture in tortillas with your favorite toppings.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use steak or shrimp instead of chicken.

Make it spicy with chipotle powder or cayenne.

Add sliced mushrooms or zucchini for extra veggies.

Swap flour tortillas for corn or low-carb options.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave until warm.
Fajita mix can be frozen for up to 2 months—thaw and reheat before serving.

FAQs

Can I use frozen chicken?

Yes, just thaw fully before slicing and seasoning.

Do I need to marinate the chicken?

Not necessary, but you can marinate for 30 minutes to deepen flavor.

What’s the best pan to use?

A large, rimmed sheet pan works best to prevent spillage and allow even roasting.

Can I make it dairy-free?

Yes, just skip cheese and sour cream or use plant-based alternatives.

Can I cook everything on foil?

Yes, foil helps with easy cleanup, but parchment paper works too.

Is this meal prep friendly?

Absolutely—make ahead and portion into containers with rice or tortillas.

What kind of oil works best?

Olive oil is classic, but avocado oil is great for high-heat roasting.

Can I broil at the end?

Yes, broil for 2–3 minutes for slightly charred edges.

What sides go well?

Try Mexican rice, black beans, or a fresh salad.

Can kids eat this?

Yes, it’s mild and colorful—just control spice level as needed.

Conclusion

Easy Sheet Pan Chicken Fajitas are a no-fuss, flavor-packed way to bring bold Tex-Mex flavors to your dinner table. With quick prep, easy cleanup, and endless topping options, this recipe is a weeknight hero you’ll return to again and again.