Sheet Pan Chicken Fajitas are the ultimate solution for busy nights when you crave juicy, zesty Tex-Mex flavors without spending hours in the kitchen. Everything—tender chicken, vibrant bell peppers, onions, and homemade fajita seasoning—cooks together in one pan, making dinner prep and cleanup blissfully easy!
Why You’ll Love This Recipe
- Effortless Cleanup: Everything bakes on a single sheet pan, so you spend less time cleaning and more time savoring each bite.
- Perfectly Juicy & Flavorful: Chicken and veggies soak up homemade fajita seasoning and roast to perfection for authentic, restaurant-worthy flavor.
- Rainbow of Veggies: Crisp bell peppers and onions add color, crunch, and a veggie-packed boost to every fajita wrap.
- Customizable for All: Whether you’re cooking for picky eaters or adventurous foodies, everyone can pile on their favorite toppings and serve themselves just how they like it.
Ingredients You’ll Need
The ingredient list for Sheet Pan Chicken Fajitas is simple and straightforward, but each item is essential for the fajitas’ irresistible texture and flavor. Let’s break down what you’ll need to make every bite bold, juicy, and satisfying.
- Boneless skinless chicken breasts: Cut into 1/2-inch strips, chicken is the protein star—slice against the grain for maximum tenderness.
- Bell peppers (green, yellow, red): A trio of peppers creates gorgeous color and natural sweetness. Swap for your favorites!
- Yellow onion: Thinly sliced, it caramelizes slightly as it roasts, adding savoriness and a hint of sweetness.
- Garlic cloves: Freshly minced garlic infuses every bite with rich, robust aroma and flavor.
- Oil (vegetable or canola): Helps everything roast evenly and develop those lightly crispy edges.
- Lime: Squeeze over the finished fajitas for a pop of brightness that wakes up all the flavors.
- Fresh cilantro: Sprinkle at the end for a fresh, herbal lift; if cilantro’s not your thing, try a little parsley instead.
- Small flour tortillas: Soft, warm tortillas are the perfect vessel for scooping up all the chicken and veggies. Corn tortillas also work for a gluten-free option!
- Fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, and shredded cheese let everyone build their dream fajita.
- Fajita seasoning (chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne, salt & pepper): This bold blend is the magic that unites every single component with a chorus of Tex-Mex flavor.
Variations
One of my favorite things about Sheet Pan Chicken Fajitas is how endlessly customizable they are! Don’t be afraid to play around with the ingredients to suit your mood, dietary needs, or whatever you have on hand.
- Vegetarian Fajitas: Skip the chicken entirely and swap in black beans, sliced mushrooms, sweet potato, or even strips of grilled tofu for plant-powered protein.
- Steak or Shrimp Fajitas: Switch chicken for thinly sliced flank steak, or toss peeled shrimp with seasoning for a surf-and-turf flare.
- Crockpot Fajitas: Want zero-prep at dinnertime? Layer chicken, veggies, diced tomatoes, and seasoning in your slow cooker and let it do all the work.
- Foil-Pack Fajitas: Portion ingredients into foil packets for grilling or camping—fun, fuss-free, and great for outdoor meals!
How to Make Sheet Pan Chicken Fajitas
Step 1: Prep the Chicken & Veggies
Begin by slicing the chicken breasts into even, 1/2-inch strips (always cut against the grain for tender bites!). Core and slice your bell peppers and onion into strips, so they roast evenly and mingle beautifully with the chicken in every tortilla.
Step 2: Season & Toss on the Pan
Oil up a large baking sheet, then scatter all your onions and bell peppers in a snug, colorful pile. Top with the sliced chicken. Mix together your fajita seasoning in a small bowl, then sprinkle most over the chicken and some on the veggies. Finish with minced garlic and a drizzle of oil, then use your hands or tongs to toss everything until nicely coated. Spread into an even layer.
Step 3: Roast to Perfection
Slide the pan into a preheated 425°F oven. Roast for 15–20 minutes, or until the chicken is cooked through (165°F if you’re checking the thickest pieces) and everything is just beginning to get delicious, caramelized edges. For extra flavor, wrap flour tortillas in foil and warm them in the oven during the last five minutes of roasting.
Step 4: Add Freshness & Serve
Remove the pan from the oven, then squeeze the juice of a fresh lime over the chicken and veggies. Scatter chopped cilantro on top for a burst of color and freshness. Pile into warm tortillas, top with all your favorites—think sour cream, avocado, salsa, cheese—and dig in!
Pro Tips for Making Sheet Pan Chicken Fajitas
- Slicing Against the Grain: When prepping your chicken, always slice against the grain—this ensures the pieces stay juicy and bite-tender, not tough or stringy.
- Crowding Is Your Friend—Up to a Point: Pack the veggies and chicken close together so they steam and stay moist, but don’t pile them too deep or you’ll miss out on those coveted, caramelized edges.
- Customize the Heat: If your family loves spice, add extra cayenne or swap in a sliced jalapeño. For milder palates, simply skip the cayenne for kid-friendly flavor.
- Pre-Warm Your Tortillas: Warm tortillas directly in the oven (wrapped in foil) for softer, more pliable wraps that won’t crack as you fill them.
How to Serve Sheet Pan Chicken Fajitas
Garnishes
For stunning Sheet Pan Chicken Fajitas, go big with fresh garnishes—chopped cilantro, extra lime wedges for squeezing, creamy slices of avocado or dollops of guacamole, and perhaps a spoonful of cool sour cream. Fresh jalapeño slices, pickled onions, and a shower of shredded cheese add crunch, zest, and creaminess that bring it all together.
Side Dishes
Pair your fajitas with a bowl of warm Mexican rice or fluffy cilantro-lime rice for a hearty plate. Refried beans, black beans, or a simple side salad with a tangy dressing make for a lovely, balanced meal. And don’t forget chips and salsa for snacking before or after!
Creative Ways to Present
Hosting a crowd? Serve Sheet Pan Chicken Fajitas “bar-style”—lay out tortillas, toppings, and garnishes buffet-style and let everyone build their own. For family dinners, try slicing the finished chicken and veggies over salad greens for a fajita salad. Or pack leftovers into a quesadilla or breakfast burrito for a creative twist the next day.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover chicken fajitas, simply let everything cool, then spoon into an airtight container and refrigerate for up to 3 days. Keep tortillas and toppings separate to prevent sogginess, and lunch (or a second dinner!) is halfway done.
Freezing
To meal prep or freeze leftovers, combine raw chicken and veggies with seasoning and freeze flat in a zip top bag for up to 2–3 months. When ready, thaw overnight, then bake as usual for fresh-from-the-oven Sheet Pan Chicken Fajitas with zero last-minute stress!
Reheating
For best results, reheat chicken and veggies on a sheet pan in a 350°F oven for 8–10 minutes, or until hot. The microwave is a speedy backup, but oven reheating helps preserve the caramelized edges and prevents sogginess.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great substitute—they stay juicy when roasted and add even more flavor. Just be sure to slice them into strips and adjust the cook time, as they may take a few extra minutes.
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How do I know when the chicken is done?
The easiest way is to check the thickest piece with a meat thermometer; it should register 165°F. If you don’t have a thermometer, slice into the thickest piece—the juices should run clear and the meat should have turned opaque white.
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Can I meal prep Sheet Pan Chicken Fajitas in advance?
Yes! Slice the chicken and veggies up to a day ahead, and store separately in the fridge. You can also prep the seasoning mix in advance. When you’re ready, simply combine everything on your sheet pan and bake.
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What are the best tortillas for this recipe?
Small flour tortillas are classic and super soft, but corn tortillas make it gluten-free and add a deliciously toasty flavor. Be sure to warm your tortillas for the best texture!
Final Thoughts
If you’re looking for an easy, crowd-pleasing meal, Sheet Pan Chicken Fajitas are sure to become a staple at your table. They’re big on flavor, fast to make, and endlessly customizable. Try them out and let your taste buds—and your dinner guests—celebrate all the vibrant Tex-Mex goodness!
Print
Sheet Pan Chicken Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: Mexican
Description
Delicious and easy sheet pan chicken fajitas recipe that’s perfect for a quick weeknight meal. Tender chicken strips, colorful bell peppers, and onions seasoned with a flavorful blend of spices, all cooked on a sheet pan for a simple and satisfying dinner.
Ingredients
For the Fajitas:
- 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons oil (vegetable or canola oil)
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8–10 small flour tortillas
For the Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Sheet Pan: Lightly grease a large sheet pan with non-stick cooking spray.
- Preheat Oven: Preheat the oven to 425 degrees F.
- Prepare Chicken and Vegetables: Cut chicken and vegetables into strips. Place vegetables on the sheet pan and top with chicken.
- Seasoning: In a small bowl, combine all the fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and some over the vegetables. Add minced garlic and drizzle with oil. Toss to coat evenly.
- Cook: Bake for 15-20 minutes or until chicken is cooked through. Warm tortillas in the oven during the last 5 minutes of cooking.
- Finish: Squeeze lime juice over the chicken and vegetables, sprinkle with cilantro. Serve in warm tortillas with desired toppings.
Notes
- Slice the chicken against the grain for tenderness.
- Prepare ingredients ahead for convenience.
- For freezer meal, season raw chicken and vegetables, freeze, then thaw and bake.
- Try crockpot fajitas or vegetarian options.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 6g
- Sodium: 519mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 87mg
