Everything cooks together on one pan for these Sheet Pan Chicken Fajitas. This recipe is super easy to make with juicy chicken, colorful peppers, and onions tossed in a homemade fajita seasoning. It’s quick, flavorful, and perfect for weeknights.
Should You Make This?
Time: About 35 minutes total (20 minutes to prep and 15–20 minutes to cook).
Ingredients: Chicken, peppers, onion, spices, limes, cilantro, and tortillas.
Ease: Super easy! Everything cooks on one sheet pan, with minimal cleanup.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Chicken Breasts – Boneless, skinless chicken breasts are lean and cook quickly. You can also use boneless chicken thighs for extra juiciness.
Bell Peppers – Any color works! Red, yellow, and orange are sweeter, while green is more earthy and slightly bitter.
Onions – Yellow onions are classic, but red or white onions work just as well, depending on your flavor preference.
Olive Oil – Used to coat the chicken and veggies. Avocado or vegetable oil works too.
Limes – Fresh lime juice adds brightness. If you don’t have limes, bottled lime juice or even lemon juice will do in a pinch.
Cilantro – Adds a fresh, herby finish. If you’re not a fan, skip it or try chopped green onions instead.
Flour Tortillas – Soft taco-size tortillas are perfect, but corn tortillas or low-carb wraps work too.
Seasoning – A homemade fajita spice mix gives you full control. You can also use a store-bought packet.
Cayenne – Optional, but great for adding a little heat. Adjust to your spice preference or omit entirely for a milder version.
Full ingredient list with quantities in the recipe card below
How to Make Sheet Pan Chicken Fajitas
Step 1 | Prep the Ingredients
Slice the chicken, bell peppers, and onion.
Step 2 | Season and Toss
Place the chicken and veggies on a sheet pan, sprinkle with seasoning, drizzle with oil, and toss to coat.
Step 3 | Roast
Bake at 425°F for 15–20 minutes, until the chicken is cooked and the veggies are tender. Warm tortillas in foil during the last 5 minutes.
Step 4 | Finish and Serve
Squeeze fresh lime juice over the pan, sprinkle with chopped cilantro, and serve in warm tortillas with your favorite toppings.
Tips & Notes
Cut Evenly: Slice the chicken and veggies into similar sizes so they cook evenly and finish at the same time.
Customize the Heat: Leave out the cayenne for mild fajitas or add extra if you like it spicy.
Leftovers: Great for tacos, burrito bowls, quesadillas, or over salad the next day.
Common Questions
Yes! Boneless, skinless chicken thighs work great and tend to be juicier. Just slice them thin and cook as directed.
Absolutely! If you're short on time, a packet of fajita seasoning works fine—just check the salt content and adjust to taste.
Definitely—zucchini, mushrooms, or cherry tomatoes are great add-ins. Just be sure they’re sliced thin so they roast quickly.
Sides
- Cheesy Mexican Rice: A 30-minute side dish packed with green chiles, spices, and melty cheese—perfect with fajitas.
- Black Bean and Corn Salad: Fresh, zesty, and easy to make—a cool and crunchy contrast to the warm fajitas.
- Queso Dip: Creamy, cheesy, and totally irresistible. Great for dipping chips or drizzling over your fajitas.
- Guacamole and Chips: A classic combo that never fails. Rich, creamy guac + crunchy tortilla chips = side dish win.
- Cilantro Lime Rice: Light, fluffy rice with fresh lime juice and cilantro—simple, fresh, and full of flavor.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Sheet Pan Chicken Fajitas
Ingredients
Sheet Pan Chicken Fajitas
- 1 ½ pounds boneless skinless chicken breasts sliced into ½-inch strips
- 2 bell peppers cored and sliced
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil
- juice of 1 lime
- ¼ cup fresh cilantro chopped
- 10 small flour tortillas
- optional toppings: Sour cream, avocado or guacamole, Pico de Gallo, shredded cheese
Fajita Seasoning
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 425°F. Lightly grease a large sheet pan with nonstick spray or oil.
- Add the sliced chicken, bell peppers, and onion to the sheet pan.
- Sprinkle the fajita seasoning over everything, then drizzle with oil. Toss well to coat evenly, then spread the mixture into a single layer.
- Bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Wrap tortillas in foil and place them in the oven during the last 5 minutes of cook time.
- Remove the sheet pan from the oven. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
- Load the chicken and veggies into warm tortillas and top with your favorite fajita fixings.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Ground Chicken Tacos- These 15-minute Ground Chicken Tacos taste just like my favorite fast food tacos but made with ground chicken.
One-Pot Taco Pasta- This 35-minute One-Pot Creamy Taco Pasta is a hearty, flavor-packed dinner made with pasta, seasoned Mexican beef, and a rich, cheesy sauce.
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