Go Back
Olivia

Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are the ultimate weeknight win! Tender chicken strips, caramelized peppers, and onions roasted together on one pan with smoky fajita seasoning. Simple prep, easy cleanup, and bursting with Tex-Mex flavor — perfect for busy families, meal prep, or taco night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 1 ½ lbs boneless skinless chicken breasts, sliced into strips
  • 3 bell peppers red, yellow, green, sliced
  • 1 large red onion sliced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of 1 lime
  • Warm tortillas for serving
Optional Add-ins:
  • Fresh cilantro chopped
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Salsa or pico de gallo
  • Guacamole or sliced avocado
  • Pickled jalapeños for heat

Equipment

  • Large sheet pan
  • Parchment paper
  • Mixing bowl
  • Sharp knife and cutting board
  • Tongs or spatula

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a big bowl, toss chicken, peppers, and onion with olive oil, chili powder, paprika, cumin, garlic powder, oregano, salt, and black pepper. Mix until everything is evenly coated.
  3. Spread the mixture in a single layer on your sheet pan. Don’t overcrowd—give those veggies space to caramelize!
  4. Roast for 20–25 minutes, stirring halfway, until chicken is fully cooked (165°F internal temp) and veggies are tender with golden edges.
  5. Squeeze fresh lime juice over the fajitas.
  6. Serve immediately with warm tortillas and your favorite toppings.

Notes

Sheet Pan Chicken Fajitas – Helpful Tips

Cooking Tips & Techniques
  • Slice chicken breast into thin, even strips so they cook quickly and stay tender.
  • Toss chicken and veggies in olive oil, lime juice, and fajita seasoning for maximum flavor.
  • Spread everything in a single layer on the sheet pan—crowding will steam instead of roast.
  • Roast at 400°F, stirring halfway through, until the chicken is cooked and peppers are tender-crisp.
  • For extra charred flavor, switch to broil for the last 2–3 minutes.
Serving Suggestions
  • Serve sizzling hot with warm flour or corn tortillas, sour cream, salsa, and shredded cheese.
  • Add avocado slices, guacamole, or fresh pico de gallo for creamy and zesty bites.
  • Keep it low-carb by swapping tortillas for lettuce wraps or serving over cauliflower rice.
  • Make fajita bowls with rice, beans, and all your favorite toppings for a hearty meal.
  • Pair with a crisp margarita or sparkling lime water for a restaurant-style dinner at home.
Make-Ahead & Storage
  • Make-Ahead: Prep and marinate the chicken and veggies up to 24 hours in advance for deeper flavor.
  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze uncooked marinated chicken and peppers in a zip-top bag for up to 2 months; bake straight from frozen with 10 extra minutes.
  • Reheat: Warm in a skillet or oven at 350°F until heated through; add a squeeze of fresh lime to refresh flavors.
Tasty Variations to Try
  • Spicy Kick: Add jalapeños or a dash of cayenne pepper to the mix.
  • Steak Fajitas: Swap chicken for flank steak or skirt steak, sliced thin against the grain.
  • Shrimp Fajitas: Roast shrimp with peppers for just 8–10 minutes for a seafood twist.
  • Veggie Lovers: Load up with mushrooms, zucchini, and corn for a colorful vegetarian version.
  • Air Fryer Option: Cook in the air fryer at 380°F for 12–14 minutes, shaking halfway for even cooking.