Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain 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; 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; Sour cream; Sliced avocado or guacamole; Pico de gallo; Shredded cheese

Jump to Recipe· 4.3 from 87 reviews

If you are looking for a wonderfully vibrant and easy-to-make dinner that will impress your family or friends, this Sheet Pan Chicken Fajitas Recipe is an absolute game-changer. Imagine juicy strips of chicken nestled among crisp, colorful bell peppers and onions, all roasted to perfection on one pan—that means less mess and maximum flavor. This recipe brings together smoky spices, zesty lime, and fresh cilantro to create a fiesta of tastes in every bite. Whether you’re a fajita fanatic or a weeknight cook craving simplicity without sacrificing taste, this Sheet Pan Chicken Fajitas Recipe is your new go-to for a crowd-pleaser that’s as fun to eat as it is to make.

Ingredients You’ll Need

A black baking tray is filled with four layers, each placed side by side: thin yellow pepper strips on the left, thin white onion slices next to them, thin red pepper slices in the center, and thin green pepper strips on the right. On top of all these colorful vegetables are light pink raw chicken strips scattered evenly. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Sheet Pan Chicken Fajitas Recipe lies in its simplicity and accessibility. Each ingredient plays a crucial role, from the juicy chicken breast strips providing protein and tenderness, to the colorful trio of bell peppers adding a juicy crunch and vibrant hues. The combination of spices gives that signature smoky, slightly spicy flavor that makes fajitas irresistible, while the fresh lime and cilantro bring brightness and freshness that balance every bite perfectly.

1 1/2 pounds boneless skinless chicken breasts sliced: Choose fresh chicken and slice it against the grain for tender strips that cook evenly.
3 bell peppers (green, yellow, red), sliced: Use a variety of colors for a visually stunning and flavorful mix.
1 yellow onion, thinly sliced: Adds a sweet and savory backbone to the dish when roasted.
2 cloves garlic, minced: Provides aromatic depth and enhances overall flavor.
3 Tablespoons oil (vegetable or canola): Helps everything roast evenly with a lovely crispness.
1 lime: Freshly squeezed lime juice adds a refreshing zing that brightens the whole dish.
1/4 cup fresh cilantro, chopped: A classic fajita garnish offering herbal freshness and color.
8-10 small flour tortillas: The perfect vehicle to wrap up your delicious fajita filling.
Fajita Seasoning:

1 Tablespoon chili powder: Core smoky spice essential for fajita flavor.
1 1/2 teaspoons paprika: Adds subtle sweetness and vibrant color.
1 1/2 teaspoons cumin: Deep earthy warmth that’s synonymous with Tex-Mex dishes.
1/2 teaspoon onion powder: Amplifies savory notes.
1/2 teaspoon garlic powder: Boosts garlicky essence for extra yum.
1/4 teaspoon dried oregano: Adds subtle herbaceous undertones.
1/4 teaspoon cayenne pepper (optional): Provides heat for those who love a kick.
Salt and freshly ground black pepper: Essential to season everything perfectly.

Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese add layers of creaminess and texture.

How to Make Sheet Pan Chicken Fajitas Recipe

Step 1: Prep the Sheet Pan and Ingredients

Start by lightly greasing a large sheet pan with non-stick cooking spray. Slice your chicken breasts against the grain into nice, even 1/2-inch strips to keep them tender. Core and slice the bell peppers and thinly slice the yellow onion so everything cooks evenly and beautifully. Lay the peppers and onions evenly across the pan, forming a colorful base, then place the sliced chicken on top.

Step 2: Mix and Season

Preheat your oven to 425 degrees Fahrenheit, ensuring it’s hot enough to roast everything quickly for perfect caramelization. In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne (if using), salt, and black pepper. Sprinkle most of this seasoning blend over the chicken, and toss some onto the veggies as well. Spoon the minced garlic over the chicken and drizzle oil all over the pan to help everything crisp up beautifully. Give it all a good toss—getting those spices to coat every strip and wedge—then spread everything evenly back across the pan.

Step 3: Roast to Perfection

Bake for 15 to 20 minutes until the chicken is cooked through, reaching an internal temperature of 165 degrees Fahrenheit if you use a thermometer. During the last five minutes, wrap your small tortillas in foil and warm them in the oven so they’re soft and ready for stuffing. The veggies will get deliciously tender while retaining just a bit of crispness, and the chicken will remain juicy and flavorful.

Step 4: Final Touches

Once out of the oven, squeeze fresh lime juice over your sizzling chicken and vegetables, then sprinkle with chopped cilantro for a fresh, herbal finish. This last step adds a wonderful brightness that contrasts perfectly with the deep, smoky spices.

How to Serve Sheet Pan Chicken Fajitas Recipe

Two soft white tortillas each hold several layers inside: the bottom layer is grilled brown strips of seasoned meat, followed by sautéed red, yellow, and green bell pepper slices, and fresh green cilantro leaves. On top of this is a layer of sliced, light green avocado. The tacos are placed side by side on a white plate resting on a white marbled surface. In the background, there is a small clear bowl of white sauce with lime wedges next to it, and a blurred tray of cooked vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

What truly takes this Sheet Pan Chicken Fajitas Recipe to the next level are the garnishes you pile on. A dollop of cool sour cream or creamy guacamole cushions the edges and adds luscious richness, while pico de gallo introduces a fresh burst of tomato and onion. Shredded cheese melts down just enough to become gooey and satisfying. Don’t forget extra cilantro or even thin slices of jalapeño if you like an extra jolt of heat!

Side Dishes

These fajitas are incredible on their own, but if you want to build a full Tex-Mex feast, consider easy side dishes like Mexican rice, refried beans, or a crisp green salad with a lime vinaigrette. The rice soaks up every bit of seasoning, while beans add comforting creaminess. Even simple tortilla chips and salsa can round out the meal beautifully.

Creative Ways to Present

Hosting friends or family? Serve these Sheet Pan Chicken Fajitas Recipe components family-style with warm tortillas in a basket, a big platter of chicken and veggies, and a little bar with all the toppings. Let everyone build their own fajitas—that interactive element is always a hit. Alternatively, serve the chicken and peppers over cauliflower rice for a low-carb meal or stuff the filling into toasted pita pockets for a fun twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your fajita feast, store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and veggies retain their flavor well but are best reheated gently to avoid drying out the chicken.

Freezing

This recipe freezes like a dream! Prepare the raw seasoned chicken and vegetables, then pack them into freezer-safe bags. They keep beautifully for 2 to 3 months. When you’re ready, thaw in the refrigerator overnight, spread on a sheet pan, and bake as usual for fresh-tasting fajitas in no time.

Reheating

For the best texture, reheat leftovers in the oven at 350 degrees Fahrenheit or on a skillet over medium heat rather than the microwave. This keeps the chicken juicy and veggies slightly crisp rather than mushy. Warm the tortillas separately wrapped in foil to keep them soft and pliable.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a little more fat and flavor, which can make the fajitas even juicier and richer. Just slice them into strips similar to breast meat for even cooking.

What if I don’t have all the fajita spices on hand?

You can improvise by using a pre-made taco or fajita seasoning blend from the store. Or simply combine chili powder, cumin, garlic powder, and paprika for a good backup. The fresh lime and cilantro will still brighten everything up wonderfully.

Can I make this recipe vegetarian?

Yes! Skip the chicken and use a colorful mix of veggies like mushrooms, sweet potatoes, black beans, or cooked Mexican rice. Season exactly the same way, and you’ll have a delicious meatless version that’s just as satisfying.

How spicy is this recipe?

The recipe balances smoky and mildly spicy notes, but the cayenne pepper is optional. Feel free to adjust the amount or omit it entirely depending on your heat preference. You can also add sliced jalapeños or hot sauce when serving if you want to amp it up.

Can I use corn tortillas instead of flour?

Definitely! Corn tortillas add a bit of traditional flair and a different texture. Just warm them gently wrapped in foil to avoid cracking. Both corn and flour tortillas work beautifully with this Sheet Pan Chicken Fajitas Recipe.

Final Thoughts

If you want a dinner that brings bold flavors, bright colors, and fuss-free cooking to your table, this Sheet Pan Chicken Fajitas Recipe is pure magic. It’s perfect for busy nights, casual gatherings, or anytime you crave that authentic Tex-Mex taste without hours of prep. I hope you enjoy making this recipe as much as I love sharing it—once you try it, it will definitely become a staple in your recipe collection!