Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: PT-485905H46M2S
Total time: PT-485905H46M2S
Cuisine: Tex-Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips; 3 bell peppers (red, yellow, green), sliced; 1 large red onion, sliced; 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1 lime; Optional: tortillas, sour cream, salsa, guacamole, shredded cheese, fresh cilantro

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Sheet Pan Chicken Fajitas are a fast, flavorful dinner where juicy chicken, bell peppers, and onions are all roasted together on one pan with smoky fajita seasoning. I toss everything together, let the oven do the work, and end up with sizzling, restaurant-style fajitas in under 30 minutes. It’s one of my favorite no-fuss meals that delivers bold Tex-Mex flavor every time.

Why You’ll Love This Recipe

I love this recipe because it’s a true weeknight lifesaver. Everything cooks together on one pan, cleanup is minimal, and the flavors are vibrant and satisfying. The chicken comes out tender, the veggies caramelize perfectly, and I can serve it all straight from the pan into warm tortillas. Plus, it’s endlessly customizable with my favorite toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (sliced into strips)
Bell peppers (red, yellow, green – sliced)
Red onion (sliced)
Olive oil
Chili powder
Ground cumin
Paprika
Garlic powder
Onion powder
Dried oregano
Salt
Black pepper
Lime juice
Optional: tortillas, sour cream, salsa, guacamole, shredded cheese, fresh cilantro

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
I place the sliced chicken, peppers, and onion on the sheet pan.
I drizzle everything with olive oil and sprinkle on all the seasonings. I toss it well to coat evenly.
I spread everything into a single layer and roast for 20–25 minutes, stirring halfway through, until the chicken is cooked and the veggies are tender with charred edges.
I squeeze fresh lime juice over the pan before serving.
I serve the fajita mixture in warm tortillas with my favorite toppings.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Sometimes I use shrimp or sliced steak instead of chicken. For extra flavor, I marinate the chicken in lime juice and spices for 30 minutes beforehand. I’ve also added mushrooms, zucchini, or cherry tomatoes to the pan. When I want a low-carb version, I serve the filling over salad or in lettuce wraps.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet or microwave until warmed through. The mixture also freezes well—perfect for quick future meals. I just thaw and reheat when ready.

FAQs

Can I use store-bought fajita seasoning?

Yes, I use about 1–2 tablespoons, but I like making my own because I can control the salt and spice.

Can I prep this ahead?

Absolutely. I slice everything and toss it with oil and spices earlier in the day, then just bake it when ready.

What’s the best way to warm tortillas?

I warm them in a dry skillet for about 30 seconds per side, or wrap them in foil and heat in the oven during the last 5–10 minutes of baking.

Can I cook this in an air fryer?

Yes, in batches. I cook at 375°F for about 10–12 minutes, shaking halfway through.

What toppings go well with these fajitas?

I love sour cream, guacamole, salsa, shredded cheese, jalapeños, and chopped cilantro—whatever I have on hand.

Conclusion

Sheet Pan Chicken Fajitas are one of my go-to meals when I need something quick, healthy, and full of flavor. With juicy chicken, crisp-tender veggies, and warm tortillas, they make dinner exciting without the hassle. Whether I’m feeding a crowd or just craving a Tex-Mex fix, this recipe always comes through with big flavor and easy cleanup.