Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are the kind of dinner you turn to when you want something flavorful, quick, and satisfying with minimal mess. Tender strips of chicken are tossed with colorful bell peppers and onions, all seasoned with smoky spices and roasted to perfection in a single pan. You get that classic fajita flavor with barely any cleanup, and everything is ready in about 30 minutes.
It’s a simple recipe, but don’t let that fool you. The flavor payoff is huge, and the customization options are endless. Whether you serve it with warm tortillas, rice bowls, or over greens, this one-pan wonder will quickly become a weeknight staple.
Why You’ll Love It
- One pan, zero stress: Everything cooks together for easy prep and cleanup.
- Full of bold flavor: The simple spice blend brings smoky warmth without overpowering.
- Ready in 30 minutes: Perfect for busy weeknights when you need something fast.
- Totally customizable: Swap the protein or change the toppings to keep it fresh.
- Great for leftovers: Use it in wraps, bowls, or salads the next day.
Useful Ingredient Notes
Chicken (2.5 pounds), diced
Boneless, skinless chicken breasts or thighs work well for this recipe, providing tender and juicy protein.
Red bell pepper (1), sliced
Adds a pop of color and sweetness.
Yellow bell pepper (1), sliced
Provides additional sweetness and color.
Orange bell pepper (1), sliced
Enhances the visual appeal and flavor variety.
Red onion (1), sliced
Adds a mild sweetness and crunch.
Paprika (½ teaspoon)
Adds a subtle smoky flavor.
Garlic powder (½ teaspoon)
Enhances the savory flavor.
Onion powder (½ teaspoon)
Compliments the garlic and adds depth.
Mexican chili powder (½ teaspoon)
Provides a slight heat and rich flavor.
Dried oregano (½ teaspoon)
Brings an earthy, herbal note.
Cumin (½ teaspoon)
Adds warm, earthy flavor typical of Mexican dishes.
Salt (1 teaspoon), or to taste
Seasoning for balance.
Black pepper (1 teaspoon), or to taste
Adds a touch of heat and spice.
Garlic cloves (2), minced
Fresh garlic for added aroma and depth of flavor.
Cilantro (1 bunch), chopped
Adds freshness and a burst of flavor to the finished dish.
Olive oil (2 tablespoons)
Helps the spices adhere and ensures the chicken and veggies cook evenly.
Sour cream (2 tablespoons), for topping
A creamy topping to balance the spices.
Avocado (1), diced, for topping
Adds a rich, creamy element.
Mozzarella (1 cup), shredded, for topping
Melts nicely over the fajitas for a creamy, cheesy finish.
Lime (1), juiced, for topping
Adds a fresh, zesty note that brightens the dish.
Tortillas (12, e.g. flour tortillas)
The base for your fajitas, ready to wrap around the delicious filling.
How to Make This Recipe
1. Preheat the oven
Preheat your oven to 375°F to ensure it’s ready when your fajitas are prepared.
2. Prepare the chicken and veggies
In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper. Mix well until all the chicken is evenly coated with the seasonings.
Add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion to the bowl. Toss everything together until the chicken and vegetables are well coated in the spice mixture and oil.
3. Arrange on a sheet pan
Prepare a sheet pan by lining it with parchment paper or lightly greasing it.
Spread the seasoned chicken and vegetables evenly across the sheet pan, ensuring they form a single layer. This ensures they roast evenly and develop a nice brown color.
4. Bake the fajitas
Place the sheet pan in the preheated oven and bake for 30–35 minutes, or until the chicken is fully cooked (the internal temperature should reach 165°F) and has become slightly browned.
You may want to stir the mixture halfway through the cooking time to ensure even roasting.
5. Warm the tortillas
While the chicken and vegetables are roasting, warm your tortillas according to the package instructions or by lightly toasting them on a dry skillet for a minute on each side.
6. Assemble the fajitas
Once your chicken and veggies are done, remove the sheet pan from the oven. Place a generous portion of the chicken and veggie mixture onto each tortilla.
7. Toppings and serving
Top the fajitas with a squeeze of fresh lime juice, diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Serve immediately and enjoy.
These Sheet Pan Chicken Fajitas are perfect for a casual meal or party. Serve them with side dishes like rice, beans, or a fresh salad. You can also set up a fajita bar with additional toppings, such as sliced jalapeños, salsa, guacamole, or pickled onions, so your guests can customize their own fajitas.
Substitutions and Variations
- No chicken? Try diced tofu or mushrooms for a vegetarian version.
- Don’t like it spicy? Omit the chili powder or reduce the amount.
- Want to add more veggies? Zucchini or mushrooms roast well with the others.
- No mozzarella? Use cheddar, Monterey Jack, or omit the cheese altogether.
- No tortillas? Serve over rice or lettuce wraps for a low-carb option.
How to Store and Freeze
Refrigerate
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through, or in the microwave.
Freeze
Cool the cooked chicken and vegetables completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make ahead
You can slice the vegetables and chicken and toss them in the oil and spices a day ahead. Store covered in the fridge and bake just before serving.
Expert Tips
- Use a large sheet pan: Give the ingredients space to roast instead of steam.
- Slice everything evenly: This helps the chicken and vegetables cook at the same time.
- Stir halfway through baking: It helps everything brown more evenly.
- Line the pan: Foil or parchment makes cleanup so much easier.
- Add the cheese at the end: It melts gently without overcooking.
- Don’t skip the lime: The acid brightens all the savory flavors.
- Double the recipe: It stores and reheats well for lunch the next day.
- Customize toppings: Everyone can make their fajitas just the way they like them.
- Add fresh cilantro last: It keeps its flavor and adds a burst of green at the end.
