Nothing beats the ease and vibrant flavors of a one-pan dinner like my Sheet Pan Chicken Fajitas Recipe. The sizzling mix of juicy chicken, tender peppers, and warm spices makes it an absolute winner for busy nights or anytime you want bold Tex-Mex vibes with minimal fuss.

A close-up view of a baking tray filled with a layer of green, red, and orange bell pepper slices at the bottom, topped with cooked brown pieces of seasoned chicken scattered evenly, and thinly sliced purple onion rings spread across the entire dish. The tray rests on a white marbled surface with a striped cloth partially visible underneath, showing vibrant, warm colors and varied textures of tender meat and crisp vegetables, creating a colorful and appetizing mix 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 Sheet Pan Chicken Fajitas Recipe
Top Tip
How to Serve Sheet Pan Chicken Fajitas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken Fajitas Recipe

Why You'll Love This Recipe

I've made this sheet pan chicken fajitas recipe more times than I can count, and there's a reason it keeps coming back to my weeknight rotation. It’s straightforward, packed with flavor, and you get to spend less time cleaning up and more time savoring dinner together.

One-Pan Convenience: Toss everything on a sheet pan and bake—no juggling multiple pots and pans.
Bright, Balanced Flavors: The spice mix brings warmth without overpowering, while lime juice adds that perfect tang.
Customizable for Any Mood: Swap peppers, adjust spice, or pile on your favorite toppings for a meal that’s all you.
Perfect for Busy Lives: Prep in 20 minutes, bake in 20, and you’re done—ideal for hectic weeknights or casual get-togethers.

Ingredients & Why They Work

When you see the ingredients laid out, you might think this is pretty simple stuff—but that’s exactly what makes them work so well. Each part complements the others perfectly for a fajita that’s juicy, flavorful, and fresh. Plus, it’s easy to find everything at any grocery store.

Flat lay of boneless skinless chicken breasts sliced into strips, a variety of whole sweet bell peppers in red, yellow, orange, and green, two whole peeled white onions, a small white bowl of ground cumin mixed with chili powder, paprika, coriander, oregano, garlic powder, kosher salt, and freshly ground black pepper, a small white bowl of olive oil, a whole fresh lime sliced, a stack of plain fajita-sized tortillas, a small white bowl of bright red salsa, a small white bowl of shredded cheese, and a few sprigs of fresh cilantro 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

Chicken breasts: Lean and tender, these provide the hearty protein base; pounding to even thickness helps them cook evenly.
Bell peppers: Using a mix of colors gives a bright, sweet crunch that balances the savory chicken.
Onions: They soften and caramelize on the sheet pan, adding sweetness and depth.
Olive oil: Helps everything roast beautifully and carry the seasoning.
Kosher salt & black pepper: Basics that make all the flavors pop.
Ground cumin, garlic powder, oregano, chili powder, paprika, coriander: This spice blend is what gives the fajitas their signature smoky and warm notes.
Lime: Fresh lime juice brightens the dish with a zingy finish.
Tortillas, salsa, cheese, green onions or cilantro: Essential for serving, these toppings and sides let you customize each fajita your way.

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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

This recipe is such a fantastic base that I love mixing it up depending on what we’re in the mood for. You can easily tailor the heat or add your favorite ingredients to make it feel homemade and fresh every time.

Variation: One of my favorite tweaks is adding sliced jalapeños or a sprinkle of red pepper flakes for a bit more kick—perfect when we’re craving something spicy!
Vegetarian swap: I've also swapped chicken with firm tofu or portobello mushrooms—they soak up that delicious seasoning just as well.
Seasonal twist: In winter, I add roasted poblano peppers instead of sweet bells for a smoky flavor.

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

A white plate with blue details holds a pile of thinly sliced raw light pink chicken pieces. A woman's hand wearing a black glove sprinkles a light brown spice mix evenly over the chicken. The background has a white marbled texture with blurred small bowls and ingredients around the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken and Veggies Just Right

Start by patting the chicken breasts dry with a towel—this is key to getting a good sear and avoiding sogginess. I like to pound them gently so they’re evenly about half an inch thick; this helps them cook uniformly. Slice both the chicken and the peppers and onions into strips about half an inch wide for even roasting.

Step 2: Mix Up the Magic Seasoning

Whisk together your cumin, garlic powder, oregano, chili powder, paprika, coriander, salt, and pepper in a small bowl. This blend is the heart of the recipe, so make sure it’s well combined and evenly coats every piece.

Step 3: Assemble on the Sheet Pan

On a rimmed baking sheet coated lightly with olive oil, spread out the sliced peppers and onions first. Sprinkle them with a pinch of salt and pepper. Then layer the seasoned chicken strips on top, drizzle everything with olive oil, and give it one gentle toss to coat evenly.

Step 4: Roast to Perfection

Pop the sheet pan in a 425°F oven for 10 minutes, then pull it out and toss everything gently to redistribute the seasoning and oil. Back it goes for another 10 minutes or until the chicken is cooked through and the veggies are tender but still vibrant. You want that perfect balance of juicy chicken and caramelized peppers.

Step 5: Serve & Squeeze the Lime

Right before serving, squeeze fresh lime over the hot fajitas—it adds a lovely brightness that lifts all the flavors. Then pile everything onto warm tortillas and top as you like. You’re ready to dig in!

Top Tip

Having made this recipe dozens of times, I’ve learned a few tricks that really help you get the best results without extra hassle.

Dry Chicken Thoroughly: Moisture ruins crisping—pat your chicken dry before seasoning for the best sear and flavor absorption.
Don’t Crowd the Pan: Give your chicken and veggies space—overlapping leads to steaming instead of roasting.
Even Thickness Matters: Pounding the chicken breast to an even thickness cooks the meat evenly, so you avoid those dried edges or undercooked centers.
Let the Lime Shine: The fresh lime squeeze at the end makes all the flavors pop—don’t skip it!

How to Serve Sheet Pan Chicken Fajitas Recipe

Garnishes

I always finish mine with a sprinkle of freshly chopped green onions and a handful of chopped cilantro—it adds freshness and color. A dollop of sour cream or guacamole contrasts nicely with the spices, and of course, shredded cheese for that gooey touch.

Side Dishes

I love pairing these chicken fajitas with some cilantro-lime rice or black beans for a complete meal. Sometimes I just keep it simple with chips and salsa, especially when feeding a crowd.

Creative Ways to Present

For a fun twist at parties, I’ve served the fajita filling buffet-style, letting guests build their own tacos with plenty of toppings like grilled corn salsa, pickled onions, or jalapeño slices. It turns a simple dinner into a festive event.

Make Ahead and Storage

Storing Leftovers

After cooling, I store the fajita filling in an airtight container in the refrigerator—it keeps wonderfully for up to 3 days. The flavors actually deepen a bit overnight, making leftovers delicious.

Freezing

I've frozen cooked fajita fillings successfully when pressed for time—just pop it in a freezer bag and flatten for easy storage. When reheating, I thaw overnight and warm gently to avoid drying out the chicken.

Reheating

Reheat leftovers in a skillet over medium heat, stirring occasionally, or spread on a baking sheet and warm at 350°F until heated through. This keeps the chicken juicy and the peppers tender without getting soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and tend to stay a bit juicier. Just keep an eye on cooking times and make sure they’re cut evenly.

How do I make this recipe gluten-free?

Simply use gluten-free tortillas or serve the filling over rice or a salad bowl for a perfectly gluten-free meal. All other ingredients here are naturally gluten-free.

Can I prepare this recipe in advance?

You can slice and season chicken and veggies a few hours ahead and store them in the fridge. Just assemble on the sheet pan and bake when you’re ready to eat for the freshest taste.

What’s the best way to avoid soggy veggies?

Make sure to spread the veggies out in a single, even layer on the sheet pan—crowding causes them to steam rather than roast, leading to sogginess. Also, toss them halfway through cooking for even caramelization.

Final Thoughts

This Sheet Pan Chicken Fajitas Recipe is one of my go-to meals when I want something fast, flavorful, and satisfying without loads of cleanup. I love how vibrant it looks on the plate and how everyone can add their favorite toppings to make it their own. Grab a sheet pan, a handful of spices, and dive into this simple, tasty dinner that feels like a little fiesta every time.