These Easy Sheet Pan Chicken Fajitas are a total game-changer for busy weeknights. With just one pan, minimal prep, and bold, sizzling flavors, this dish delivers everything you love about classic fajitas without the fuss. Juicy strips of seasoned chicken, vibrant bell peppers, and sweet onions roast together until perfectly caramelized, ready to be tucked into warm tortillas. It’s fast, delicious, and incredibly satisfying—basically, dinner perfection with barely any cleanup!

Why You’ll Love This Recipe

One Pan, Less Mess: Everything cooks together on a single sheet pan, which means fewer dishes and more time to relax after dinner.
Fast and Flavorful: From start to finish, you’ll have dinner ready in about 30 minutes, and the flavor is out of this world thanks to smoky spices and oven-roasted veggies.
Customizable: You can easily tweak the spice level, swap in different veggies, or switch up the protein—this recipe works for everyone.
Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week in wraps, bowls, or salads.

Ingredients You’ll Need

Here’s what you need to bring these sizzling fajitas to life:

Chicken breast or thighs: Boneless and skinless, sliced thinly so it cooks quickly and evenly. Thighs offer a bit more flavor and tenderness.
Bell peppers: Use a colorful mix—red, yellow, and green—for sweetness and crunch.
Onion: Sliced into strips; red or yellow onions both work well and add a slight sweetness once roasted.
Fajita seasoning: A bold blend of chili powder, cumin, garlic powder, and paprika—use store-bought or homemade for ultimate flavor.
Olive oil: Helps the seasoning stick and ensures everything gets beautifully roasted with slightly crispy edges.
Lime juice: A quick squeeze right after baking brightens up all the flavors.
Salt and pepper: Essential for bringing everything together. Season to taste.

Variations

Want to mix it up a little? Here are a few fun ideas to play with:

Make it Spicy: Add a pinch of cayenne pepper or slice a jalapeño to roast with the veggies.
Low-Carb Option: Serve the fajita mixture over cauliflower rice or in lettuce wraps.
Different Proteins: Try shrimp (roast for less time), beef strips, or tofu for a plant-based version.
Extra Veggies: Mushrooms, zucchini, or cherry tomatoes roast beautifully and add more texture and color.

How to Make Easy Sheet Pan Chicken Fajitas

Step 1: Prep the Oven and Ingredients

Preheat your oven to 425°F. Slice the chicken, peppers, and onions into uniform strips so they roast evenly.

Step 2: Season Everything

Place all the ingredients on a large baking sheet. Drizzle with olive oil, sprinkle the fajita seasoning over the top, and toss everything to coat well. Spread it out into a single, even layer.

Step 3: Roast to Perfection

Bake for about 20-25 minutes, or until the chicken is cooked through and the veggies are tender with caramelized edges. For a slight char, broil for the last 2-3 minutes.

Step 4: Finish with Lime Juice

As soon as it comes out of the oven, squeeze fresh lime juice over everything for that bright, zesty punch.

Step 5: Serve

Serve hot with warm tortillas and your favorite toppings—guacamole, sour cream, shredded cheese, salsa, or chopped cilantro.

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Use a large sheet pan or two smaller ones if needed. Crowding leads to steaming instead of roasting.
Slice Evenly: Try to cut all the ingredients the same size so they cook at the same rate.
Preheat Your Pan: For crispier edges, place the sheet pan in the oven while it preheats, then spread your ingredients onto the hot pan.
Use Parchment Paper: This makes cleanup a breeze and prevents sticking.

How to Serve

These fajitas are incredibly versatile and work well in all kinds of meals. Here are a few serving suggestions:

Classic Style

Spoon the chicken and veggies into warm flour or corn tortillas, and top with sour cream, salsa, shredded cheese, and fresh cilantro.

Bowl Version

Serve over rice, quinoa, or lettuce for a fajita bowl. Add black beans, avocado slices, and corn for extra heartiness.

Nacho Night

Spread tortilla chips on a tray, layer the fajita mix on top, sprinkle with cheese, and broil until melty. Add toppings and dig in!

Salad Topper

Throw the fajita mix over a bed of greens with a dollop of guac and a drizzle of lime vinaigrette for a fresh take.

Make Ahead and Storage

Storing Leftovers

Let the fajita mixture cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing

You can freeze the cooked fajita filling in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in a skillet over medium heat for best texture, or microwave in 30-second bursts until hot. Add a splash of water or oil if it seems dry.

FAQs

Can I use frozen vegetables for this recipe?
Yes, but keep in mind they may release more moisture, so your veggies might not caramelize as nicely. If using frozen, roast them separately for best results.

How do I keep the chicken from drying out?
Cut it into uniform strips and don’t overbake. Chicken thighs are also a great option if you’re worried about dryness—they’re naturally juicier.

Can I make this ahead of time?
Absolutely! Slice everything and toss it with the seasoning up to a day in advance. Store in the fridge and bake when ready.

What kind of tortillas should I use?
Flour tortillas are classic and sturdy, but corn tortillas offer great flavor too. Warm them up before serving to make them more pliable.

Final Thoughts

These Easy Sheet Pan Chicken Fajitas are everything a weeknight meal should be—quick, flavorful, and satisfying. With minimal prep and maximum flavor, this dish is sure to become a regular in your dinner rotation. Try it once and you’ll be hooked!

Easy Sheet Pan Chicken Fajitas Recipe