Name: Easy Sheet Pan Chicken Fajitas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 ½ lbs boneless skinless chicken breasts; 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced); 2 whole onions (peeled and thinly sliced); 4 tablespoons olive oil; 3 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 teaspoons kosher salt (divided); 1 teaspoon kosher salt; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon coriander; ¼ teaspoon black pepper (freshly ground, divided); 1 teaspoon black pepper (freshly ground); 1 lime (sliced); Tortillas (Fajita-sized, for serving); Salsa (for serving); Shredded cheese (for serving); Green onion (freshly chopped) or cilantro (for garnish)

There’s something so satisfying about a colorful, easy dinner that comes together on just one pan — that’s exactly why this Easy Sheet Pan Chicken Fajitas Recipe has a special place in my weeknight routine. The aroma of spices roasting alongside juicy chicken and crisp veggies is pure magic, and you’ll love how simple yet impressive it feels to make.

The image shows a large baking sheet full of cooked chicken pieces mixed with slices of colorful bell peppers and red onions. The chicken pieces are browned and spread across the tray, sitting on a base layer of green, red, yellow, and orange pepper strips. Thin slices of red onion are scattered evenly on top and between the chicken and peppers. The baking sheet is rustic and placed on a white marbled surface with a striped cloth underneath. The colors are vibrant with warm tones from the chicken and fresh bright colors from the vegetables, making the dish look hearty and flavorful. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Sheet Pan Chicken Fajitas Recipe
Top Tip
How to Serve Easy Sheet Pan Chicken Fajitas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Sheet Pan Chicken Fajitas Recipe

Why You'll Love This Recipe

Honestly, Easy Sheet Pan Chicken Fajitas Recipe is one of those dishes that feels homey but also totally fresh. I love how everything cooks together, locking in those bold fajita flavors without any extra hassle. Here’s why this one’s a winner:

One-pan convenience: Toss all ingredients on a sheet pan and bake—no juggling multiple pots or pans.
Flavor-packed seasoning: The homemade spice blend brings that authentic fajita taste that’ll have you licking your fingers.
Customizable and flexible: You can easily swap bell peppers or add your favorite toppings to suit your mood.
Perfect weeknight meal: Ready in about 40 minutes, it’s healthy, filling, and mess-free, a great dinner win.

Ingredients & Why They Work

The ingredients here truly complement each other with simple, bold flavors. The chicken stays juicy thanks to pounding and seasoning, while a medley of sweet bell peppers and onions add crunch and color. Shopping tip? Grab a mix of red, yellow, green, and orange bell peppers for the prettiest plate.

Flat lay of boneless skinless chicken breasts, a mixture of sweet bell peppers in red, yellow, orange, and green, two whole peeled white onions, a small white bowl of olive oil, a small white bowl with a blend of ground cumin, garlic powder, oregano, chili powder, paprika, coriander, kosher salt, and freshly ground black pepper, one halved lime with bright green flesh, a stack of soft fajita-sized tortillas on a simple white ceramic plate, a small white bowl of chunky red salsa, a small white bowl of shredded pale yellow cheese, and a small white bowl of freshly chopped green onions, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Pound them for even cooking and juicy tenderness; no dried-out edges here.
Sweet bell peppers: Use a colorful mix for vibrant flavor and visual appeal.
Onions: Thinly sliced for caramelized sweetness under the broiler.
Olive oil: Helps the seasoning stick and promotes beautiful roasting.
Kosher salt and black pepper: Basic seasonings that elevate every bite.
Ground cumin: Adds warm earthiness, key for that fajita vibe.
Garlic powder: A convenient way to add garlic flavor without chopping.
Oregano: Brings a subtle herbal note that brightens the dish.
Chili powder: For a mild heat and smoky undertone.
Paprika: Enhances color and smoky flavor, especially if you use smoked paprika.
Coriander: Adds fresh citrus hints that balance the spices.
Lime: The acidic pop of fresh lime juice at the end is what ties everything together.
Tortillas, salsa, shredded cheese, green onions or cilantro: Optional, but essential for building your perfect fajita.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often like to switch things up depending on what’s in the fridge or what we’re craving. Throw in some sliced mushrooms or zucchini if you want more veggies, or spice things up with extra chili powder. This recipe is super forgiving — it basically welcomes your favorite tweaks.

Variation: One time, I swapped chicken breasts for tender thighs, which made it extra juicy and even more flavorful — highly recommend if you’ve got them on hand.
Make it vegetarian: Swap the chicken for thick slices of portobello mushrooms or cauliflower florets to keep that roasted goodness coming.
Heat level: Add a pinch of cayenne or diced jalapeño to the spice mix if you like a kick, or keep it mild and let the salsa do the talking.

Step-by-Step: How I Make Easy Sheet Pan Chicken Fajitas Recipe

A white plate holds many thin, raw light pink strips of chicken, spread out evenly to cover most of the plate. The chicken is sprinkled with a layer of light brown spice powder that mostly covers the top and middle parts of the meat. A woman's hand wearing a black glove is sprinkling more spice from above. The plate is on a dark surface with a small black bowl filled with red sauce nearby. The background has a few other blurred objects hinting at food ingredients. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Spice It Up

First things first, get that spice blend ready. I like whisking cumin, oregano, garlic powder, chili powder, paprika, coriander, salt, and pepper in a small bowl. This combo fills your kitchen with the best aroma and guarantees every bite bursts with flavor. While you’re at it, slice the chicken and veggies thinly and evenly — this helps everything cook uniformly so nothing’s underdone or overcooked.

Step 2: Layer on Your Sheet Pan

Grease your baking sheet lightly and spread out the peppers and onions evenly. Then, toss your chicken strips in the seasoning mix and arrange them over the veggies. I drizzle olive oil over the top to help everything roast nicely and get that slight crisp on edges. Make sure not to overcrowd the pan — give those pieces some space!

Step 3: Bake to Perfection

Bake at 425°F for 10 minutes, then take the pan out and gently toss everything to redistribute the juices and coat the chicken with any liquid that’s come out. Pop it back in for another 10 minutes until the chicken is cooked through and veggies are tender-crisp. You’ll know it’s done when the chicken registers 165°F internally and the peppers have that perfect roasted softness.

Step 4: Final Touches and Serve

Once out of the oven, squeeze fresh lime juice generously over the whole pan — that citrusy zip really brings the dish alive. Then, serve immediately with warm tortillas, salsa, cheese, and your preferred green garnish. This is when the fajita magic really happens!

Top Tip

From my many attempts making sheet pan fajitas, I’ve learned these tips really make a difference in how delicious and easy it turns out:

Dry and even chicken strips: Pat your chicken dry before slicing and pound to uniform thickness — it helps the seasoning stick and cooks evenly.
Don’t overcrowd the pan: Give the chicken and veggies room to roast properly; too crowded and they steam, missing out on that lovely crisp edge.
Mid-bake toss: Stirring halfway through redistributes juices and seasoning, keeping everything flavorful and moist.
Use fresh lime at the end: It brightens the whole dish and balances richness — don’t skip it!

How to Serve Easy Sheet Pan Chicken Fajitas Recipe

sheet pan chicken fajitas - Serving Suggestion

Garnishes

My go-to garnishes are chopped fresh cilantro or green onions, plus a dollop of sour cream or Greek yogurt for creaminess. I also love loading mine with shredded cheddar or Monterey Jack cheese and a spoonful of chunky salsa for that fresh tang.

Side Dishes

I often pair these fajitas with Mexican-style rice or a simple black bean salad. A crisp cabbage slaw on the side adds just the right crunch and zing to round out the meal without weighing it down.

Creative Ways to Present

For a party, try laying out all toppings buffet-style so everyone can build their own fajita masterpiece. Or, for taco night, wrap the fajita filling in lettuce leaves for a low-carb twist. I’ve even served the chicken fajita mixture over warm quinoa for a hearty salad bowl option.

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container and keep wonderfully in the fridge for up to 3 days. When I reheat, I add a splash of water or lime juice to keep the chicken moist and give it a quick toss in the pan or microwave.

Freezing

I’ve frozen cooked fajita chicken and veggies before with good results — just cool completely, pack into freezer-safe containers, and thaw overnight in the fridge before reheating. The texture stays surprisingly fresh if reheated gently.

Reheating

My favorite way to reheat leftover chicken fajitas is in a skillet over medium heat. Add a splash of water or chicken broth, cover, and warm until hot, stirring occasionally to avoid drying out. This keeps the veggies tender and the chicken juicy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicy and flavorful, and you can prep them just the same by slicing into strips and seasoning. They may take a minute or two longer to cook depending on thickness, so just keep an eye on them.

How do I prevent the chicken from drying out?

Patting the chicken dry before seasoning and pounding to even thickness ensures even cooking and prevents dry spots. Also, tossing everything with olive oil helps keep moisture locked in during baking. Don't overcook — check for doneness around 20 minutes.

Can this recipe be made gluten-free?

Yes! Just be sure to use gluten-free tortillas or serve the fajitas over rice or a salad instead of in a wrap. All other ingredients and seasoning are naturally gluten-free.

What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat with a splash of water or chicken broth, covered, stirring occasionally. This keeps the chicken moist and veggies tender. Microwave works in a pinch, but can dry things out.

Final Thoughts

This Easy Sheet Pan Chicken Fajitas Recipe has become one of those meals I recommend to friends when they want a fuss-free, flavorful dinner that doesn’t feel like just another weekday night meal. It’s forgiving, speedy, and most importantly, so delicious. Give it a try—you'll be amazed at how effortlessly it fills your kitchen with warmth and zesty, spicy goodness.