Sheet pan chicken fajitas are the dinnertime hero every busy person needs in their life. This recipe is the ultimate combo of quick, easy, and absolutely delicious – we’re talking perfectly seasoned chicken and veggies cooked to tender, juicy perfection in just one pan.
Trust me, once you try this, you’ll wonder how you ever lived without it!
Why you’ll love this recipe
- One pan, less mess: I’m all about recipes that don’t leave me with a mountain of dishes at the end of the night. Everything cooks together on one sheet pan, which means cleanup is a breeze – and let’s be real, that’s a huge win.
- Big flavor, no fuss: With just a quick marinade and a few easy steps, you get juicy chicken and perfectly roasted veggies that taste like you spent way more time in the kitchen than you actually did.
- Everyone’s happy: My kids love building their own fajitas, and I love how easy it is to customize. Whether you like extra lime, no cilantro, or a mountain of sour cream, this recipe makes it super simple to please everyone at the table.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken breast: I use chicken breast because it cooks quickly and stays tender, but chicken thighs work just as well if you prefer dark meat. Just make sure to slice them thinly so everything cooks evenly.
- Bell peppers: Any color bell pepper works here, but I love using a mix for that colorful, vibrant look. If you’re out of bell peppers, zucchini or mushrooms are great substitutes that roast beautifully.
- Fajita seasoning: Store-bought seasoning is a time-saver, but if you’re like me and sometimes forget to grab it, the homemade seasoning in the notes below is quick and full of flavor. Plus, you can control the spice level to keep everyone happy!
- Tortillas: Flour tortillas are my go-to for fajitas, but if you’re gluten-free, corn tortillas or even lettuce wraps work like a charm.
- Lime juice and cilantro: These add such a bright, fresh finish to the dish. If you’re not a cilantro fan (I get it, it’s divisive!), swap it out for chopped parsley or just skip it altogether.
Homemade fajita seasoning: 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ground black pepper to taste and Cayenne pepper to taste
How to make chicken fajitas on a sheet pan
Let’s make these amazing sheet pan chicken fajitas together! I promise it’s easy, and you’ll be serving up dinner in no time.
1. Season everything:
Grab a big zip-top bag – the kind you use for freezer meals – because it makes mixing and marinating super easy with no mess.
Into the bag, add 3 tablespoons of olive oil, 1 packet of fajita seasoning (or use my homemade version from the notes), 1½ pounds of chicken breast sliced into strips, 4 sliced bell peppers (I love a mix of colors), 2 small onions cut into thin wedges, and 2 cloves of minced garlic.
Seal up the bag (get that air out first) and give it a good shake. Pretend you’re mixing a cocktail – really get everything coated in that seasoning! Then, pop the bag into the fridge to marinate for 30 minutes. If you’re short on time, even 10 minutes will do, but the longer it sits, the more flavorful it gets.
2. Prep your pan and bake:
While the chicken and veggies soak up all that goodness, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil – trust me, this will save you a ton of cleanup later.
Once the oven is ready, spread the marinated chicken and vegetables evenly on the baking sheet. Don’t overcrowd them; give everything space to roast and caramelize.
Bake for 15–20 minutes, stirring everything around halfway through to make sure it cooks evenly. If you want those charred, restaurant-style edges, switch your oven to broil for the last 2–3 minutes. Just keep an eye on it so nothing burns!
3. Finish it up:
When everything is cooked – the chicken should be juicy with clear juices and the veggies soft with a little bite – it’s time to add the magic touch.
Squeeze 2 tablespoons of fresh lime juice over the whole pan (more if you’re like me and love that zesty kick), and sprinkle on 2 tablespoons of chopped cilantro. If cilantro isn’t your thing, parsley works too, or you can skip it.
4. Serve and enjoy:
Warm up some flour tortillas, pile on that delicious chicken and veggie mixture, and let everyone go wild with their favorite toppings.
In my house, that means avocado, sour cream, salsa, and extra lime wedges – basically, the works! These fajitas are perfect for a quick weeknight dinner, but they’re also a hit for casual get-togethers or game day.
That’s it! Dinner is served, and you only have one pan to clean up. Now sit back, soak up the compliments, and enjoy the fact that you just made an incredible meal with minimal effort.
Top tips for recipe success
- Don’t skip the marinade: Even just 30 minutes in the fridge makes a big difference in flavor! If you have extra time, let it sit for a couple of hours – the chicken gets even juicier, and the veggies soak up all those delicious spices.
- Slice everything evenly: Make sure the chicken and veggies are cut into similar-sized pieces. This helps them cook evenly, so you don’t end up with half undercooked and half overdone. I’ve learned this the hard way!
- Use a large baking sheet: Crowding everything onto a small pan will steam the ingredients instead of roasting them. If your pan is too full, split it onto two sheets – trust me, the roasted flavor is worth it.
- Line your pan with foil: Cleanup is a breeze when you line your pan with aluminum foil or parchment paper. Either way, your future self will thank you.
- Don’t forget the broil option: Broiling for the last couple of minutes gives the chicken and veggies those golden, slightly crispy edges that make fajitas extra special. Just watch closely so nothing burns!
- Warm your tortillas: A quick pass over a gas burner or a few seconds in a dry skillet works wonders. Warm tortillas are softer, more pliable, and just better overall.
- Double the recipe for leftovers: These fajitas reheat beautifully and make amazing meal-prep lunches. Sometimes I even toss the leftovers on a salad or turn them into quesadillas the next day. Just make sure to use two pans if you. double the recipe!
Helpful recipe hints
Recipe variations
- Spicy fajitas: Add a pinch of cayenne pepper or red chili flakes to the seasoning mix for an extra kick. My husband loves the fajitas this way, but my kids not so much. So I either do a half sheet pan with kick and the other half without, or double the recipe and do one pan for each.
- Veggie-packed fajitas: Toss in more quick-cooking veggies like zucchini, mushrooms, or shaved corn along with the peppers and onions. It’s a great way to clean out the fridge and sneak in more veggies for the kids!
- Lighter fajitas: Swap the tortillas for lettuce wraps or serve the chicken and veggies over cauliflower rice for a lighter option. It’s still just as satisfying, and honestly, it’s a great way to mix things up.
- Cheesy fajitas: After baking, sprinkle shredded cheese over the chicken and veggies while they’re still hot, letting it melt into gooey perfection. Perfect for the cheese lovers (a.k.a. my kids).
- Seafood fajitas: Substitute the chicken with shrimp or even chunks of salmon for a fun twist. Just reduce the cooking time, as seafood cooks much faster.
- Sheet pan fajita nachos: Skip the tortillas and pile the chicken and veggies onto tortilla chips. Sprinkle with cheese and bake for a few minutes until melted, then load up with your favorite nacho toppings. So good for game night or a casual dinner!
Storage tips
Make-ahead option: Prep the chicken and veggie mixture in a zip-top bag with the marinade up to 24 hours ahead and store it in the fridge.
When you’re ready to cook, just spread everything on a sheet pan and bake as directed – dinner couldn’t get easier!
Storing leftovers: Keep any leftover chicken and veggies in an airtight container in the fridge for up to 2 days.
Reheat them in a skillet over medium heat for the best texture, or use the microwave if you’re in a hurry. Make sure your food is steaming hot, and reaches an even temperature of 165°F when reheating.
Freezer option: You can prep the chicken and veggies in the marinade and freeze them in a labeled zip-top bag for up to 3 months.
When you’re ready to use them, defrost the bag overnight in the fridge, then bake as instructed. This is a lifesaver for busy weeks when you want a homemade meal without all the prep work!
Serving ideas
- Fajita bar extravaganza: Set up a DIY fajita bar with warm tortillas, the sheet pan chicken and veggies, and an array of toppings like guacamole or avocado salsa, sour cream, shredded cheese, and salsa. It’s interactive, fun, and lets everyone customize their meal – a hit with both kids and adults!
- Fajita nachos: Transform leftovers into loaded nachos. Spread tortilla chips on a baking sheet, top with chopped fajita mix and cheese, then broil until melty. Serve with salsa and sour cream for a quick and indulgent snack.
- Fajita quesadillas: Use the chicken and veggies as a filling for quesadillas. Sandwich the mixture and some cheese between two tortillas, then toast in a skillet until golden and crispy. Slice into wedges and serve with your favorite dips.
- Fajita Salad: For a lighter option, serve the warm fajita mix over a bed of crisp lettuce, topped with avocado, a sprinkle of cheese, and a drizzle of cilantro lime dressing. It’s a refreshing twist that’s perfect for lunch.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sheet Pan Chicken Fajitas
Recipe details
Ingredients
- 3 tablespoons olive oil
- 1 (1.5oz) package fajita seasoning (or use homemade recipe in notes below)
- 1 ½ pounds chicken breast cut into ½-inch strips
- 4 large bell peppers sliced (any color works – green, red, orange, or yellow – I used a mix)
- 2 small onions cut into thin wedges (red, yellow or a mix)
- 2 cloves garlic finely minced
- 2 tablespoons fresh lime juice or to taste
- 2 tablespoons chopped fresh cilantro or to taste
- flour tortillas for serving
- favorite toppings for serving (avocado, sour cream, salsa extra lime…)
Instructions
- Season: Add 3 tablespoons olive oil, 1 (1.5oz) package fajita seasoning, 1 ½ pounds chicken breast (cut into ½-inch strips), 4 large bell peppers (cut into strips) , 2 small onions (in thin wedges) and 2 cloves garlic (minced) to a very large ziploc bag. Close top and shake well. Marinate in the fridge for 30 minutes.
- Bake: Heat oven to 400F (200C). Spread chicken mixture on rimmed baking pan (can line with aluminum foil for easier clean up). Bake 15-20 Minutes, until chicken is cooked and vegetables are soft, stirring once halfway through. Char under broiler for 2-3 minutes, if desired.
- Finish: Toss chicken and vegetables with lime juice and cilantro. Serve in warmed tortillas with favorite toppings.
Notes
Ingredient notes
- Chicken: Use chicken breast or thighs; slice thighs thinly for even cooking.
- Bell peppers: Any color works; add zucchini, corn or mushrooms for variety.
- Fajita seasoning: Store-bought or use the homemade mix below.
- Tortillas: Flour is classic; swap for corn or lettuce wraps for gluten-free.
- Lime juice & cilantro: Brightens flavor; parsley works if you skip cilantro.
Homemade fajita seasoning:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ground black pepper, to taste
- Cayenne pepper, to taste
Recipe tips
- Marinate for 30+ minutes for best flavor.
- Slice chicken and veggies evenly for even cooking.
- Use a large baking sheet to prevent steaming, or use 2 smaller pans.
- Line the pan with foil for easy cleanup.
- Broil for 2–3 minutes for charred edges.
- Warm tortillas before serving for softer wraps.
Storage tips
- Make-ahead: Prep chicken and veggies in marinade up to 24 hours in advance.
- Leftovers: Store in an airtight container in the fridge for 2 days; reheat in a skillet or microwave.
- Freezer: Freeze marinated mix in a labeled bag for up to 3 months; defrost overnight and bake as directed.
Nutrition
More recipe information
Recipe video
Recipe first published on 04/19/2020. Updated with new photos and more helpful text on 01/13/2024.
Linda says
Quick, easy & very good. Not the same as those done in a cast iron pan, but totally worth doing when I don’t feel like fussing over the skillet. Will make regularly. Thank you for sharing your recipe.