Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 large bell peppers, thinly sliced; 1 large yellow onion, thinly sliced; 1–2 tablespoons olive oil; Salt, to taste; Pepper, to taste; Garlic powder, to taste; Paprika, to taste; 2 tablespoons chili powder; 2 teaspoons cumin; 1 teaspoon paprika; 1/2 teaspoon oregano; 1 teaspoon salt; 1/4 teaspoon pepper; 2 pounds chicken breast, sliced into thin strips; 1 tablespoon olive oil; Tortillas, for serving; Cheese, for serving; Sour cream, for serving; Avocado or guacamole, for serving; Cilantro or lettuce, for serving; Lime juice, for serving

I love making sheet pan chicken fajitas because they’re simple, flavorful, and come together in just one pan. The combination of tender chicken, roasted veggies, and warm tortillas makes this a weeknight dinner favorite that feels special without much effort.

Why You’ll Love This Recipe

I like how everything bakes together on one sheet pan, which means fewer dishes to wash. I enjoy customizing my fajitas with toppings like avocado, sour cream, or extra cheese, so everyone at the table can build their own. The smoky spices paired with sweet roasted peppers and onions make every bite satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Veggies:
4 large bell peppers, thinly sliced
1 large yellow onion, thinly sliced
1-2 tbsp olive oil
salt
pepper
garlic powder
paprika

For the Chicken:
2 tbsp chili powder
2 tsp cumin
1 tsp paprika
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
2 lbs chicken breast
1 tbsp olive oil

For Serving:
cheese
sour cream
lime juice
cilantro or lettuce
tortillas
avocado or guacamole

Directions

I preheat my oven to 400°F (200°C) and line a large sheet pan with parchment paper.
I toss the sliced bell peppers and onion with olive oil, salt, pepper, garlic powder, and paprika. Then I spread them evenly on one side of the sheet pan.
I slice the chicken breasts into thin strips, then coat them with olive oil, chili powder, cumin, paprika, oregano, salt, and pepper. I spread the chicken strips on the other side of the sheet pan.
I bake everything for about 20–25 minutes, stirring halfway through, until the chicken is fully cooked and the veggies are tender.
I remove the pan from the oven and squeeze fresh lime juice over the chicken and veggies.
I serve everything in warm tortillas with cheese, sour cream, avocado, and cilantro or lettuce.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 25 minutes to cook, so I usually have dinner on the table in about 35 minutes.

Variations

I sometimes swap the chicken for shrimp or beef strips when I want something different. For a spicier version, I add cayenne pepper or jalapeños. If I’m looking for a lighter meal, I serve the fajita mixture over lettuce as a salad instead of with tortillas.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and veggies in a skillet over medium heat until hot, or in the microwave for a quicker option. I like to keep the tortillas separate and heat them fresh when serving.

FAQs

Can I make these fajitas ahead of time?

Yes, I often prep the veggies and chicken with seasoning a day in advance and store them in the fridge until I’m ready to bake.

Can I use chicken thighs instead of breasts?

Yes, I like using boneless, skinless chicken thighs because they stay juicy and add more flavor.

What type of tortillas work best?

I usually use flour tortillas, but corn tortillas also taste great and give a more authentic flavor.

How do I make this recipe spicier?

I add cayenne pepper, red pepper flakes, or fresh jalapeño slices for extra heat.

Can I make this recipe dairy-free?

Yes, I skip the cheese and sour cream or replace them with dairy-free alternatives.

Do I need to marinate the chicken first?

It’s not required since the spices coat the chicken well, but marinating for a few hours can deepen the flavor.

Can I freeze the leftovers?

Yes, I freeze the cooked chicken and veggies in freezer bags for up to 2 months. I thaw them in the fridge overnight before reheating.

What toppings go well with fajitas?

I like using cheese, sour cream, guacamole, salsa, jalapeños, and shredded lettuce for variety.

Can I cook this on the grill instead of the oven?

Yes, I place the seasoned chicken and veggies in a grill basket and cook them until done for a smoky flavor.

How do I keep the tortillas warm?

I wrap them in foil and place them in the oven for the last few minutes of baking, or I warm them in a skillet before serving.

Conclusion

I enjoy making sheet pan chicken fajitas because they’re quick, customizable, and always satisfying. With just a handful of ingredients and one pan, I can create a colorful and delicious meal that everyone loves. It’s the kind of recipe I keep coming back to whenever I want an easy dinner that doesn’t sacrifice flavor.