Serves: 4 | Total Time: 35 minutes
Hey there!
If you need a fast and flavorful dinner, this one’s for you. These Sheet Pan Chicken Fajitas are one of my go-to meals when I want something colorful, healthy-ish, and totally satisfying. It all comes together on one pan (hello, easy clean-up), and the roasted peppers, onions, and juicy chicken get that perfect char from the oven. Toss it all in a tortilla and dinner’s ready!
Why I Love This Recipe
I’ve made these fajitas more times than I can count. They’re just reliable, delicious, and so customizable. This is one of those dishes that never lets you down.
- Everything goes on one pan = fewer dishes to wash
- Full of flavor with just a few pantry spices
- Comes together in under 40 minutes
- Great for meal prep or feeding a crowd
- Super easy to tweak based on what you have
What You’ll Need
- 1 ½ lbs boneless skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- Flour tortillas, for serving
- Optional toppings: sour cream, avocado, chopped cilantro, shredded cheese
Pro Tips
- Slice everything thin and evenly so it cooks at the same rate.
- Don’t overcrowd the pan—spread everything out for max caramelization.
- Let the sheet pan sit under the broiler for 2-3 minutes at the end for extra char.
- Use parchment paper for easier clean-up.
- Warm tortillas in a damp towel in the microwave for 30 seconds to make them soft and flexible.
Tools You’ll Need
- Large sheet pan
- Mixing bowl
- Tongs
- Measuring spoons
- Cutting board and sharp knife
Substitutions & Variations
- Chicken thighs instead of breasts = juicier
- Use fajita seasoning mix if you’re short on spices
- Add zucchini or mushrooms for more veggies
- Swap chicken for shrimp or beef strips
- Try corn tortillas if you’re gluten-free
Make-Ahead Tips
- Slice veggies and chicken the night before—store them separately in airtight containers.
- Mix spices into a little jar ahead of time.
- You can even marinate the chicken and store it for up to 24 hours in the fridge.
Step-by-Step Instructions
Step 1: Preheat the oven to 425°F.
No ingredients for this step.
Step 2: Mix chicken and veggies with oil and spices.
In a large bowl, combine sliced chicken, red, yellow, and green bell peppers, red onion, olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Toss until everything’s well coated.
Step 3: Spread everything on the sheet pan.
Dump everything onto a large sheet pan and spread it out in a single layer.
Step 4: Bake for 20–25 minutes.
Bake until chicken is cooked through and veggies are slightly charred at the edges.
Step 5: Squeeze lime juice on top.
As soon as it comes out of the oven, squeeze fresh lime juice over the fajitas.
Step 6: Serve with tortillas and toppings.
Pile the fajita mix into warm flour tortillas and top with sour cream, avocado, shredded cheese, or whatever you like!
Leftovers & Storage
- Store leftover chicken and veggies in an airtight container for up to 3 days.
- Reheat in a skillet for best texture or microwave for convenience.
- Great for tacos, quesadillas, or over rice the next day!
Why This Recipe Works (Quick Science)
The high oven heat quickly cooks the thin slices of chicken and veggies, helping them caramelize without drying out. The oil and spices coat everything so the flavors really stick. Cooking everything together means the juices mix, making each bite flavorful and juicy.
Meal Plan Ideas
- Day 1: Chicken fajitas with tortillas
- Day 2: Fajita rice bowls with black beans and avocado
- Day 3: Quesadillas using leftover filling and cheese
- Day 4: Fajita-loaded nachos
Common Mistakes
- Cutting the chicken or veggies too thick—then they take forever to cook
- Overcrowding the pan—everything steams instead of roasts
- Not preheating the oven—then you miss that nice char
- Skipping the lime at the end—it really brightens everything up
What to Serve With
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Chips and guacamole
- Fresh corn salad
- A cold limeade or horchata
FAQ
Can I make this with frozen chicken?
Yes, but thaw it fully and pat dry first so it doesn’t get watery.
Can I use taco seasoning?
Totally! About 2–3 tablespoons will work.
How spicy is this?
Not very, but you can add crushed red pepper or jalapeños if you want heat.
Can I grill it instead?
Yes! Use a grill basket or skewers.
Let’s Wrap This Up
There you go—easy, flavorful Sheet Pan Chicken Fajitas that’ll make you look like a kitchen pro with very little effort. Try it out this week, and let me know how it went! Did you add anything fun? Have questions? Drop them in the comments—I’d love to hear from you. 🌮💛
