Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 ½ lbs boneless skinless chicken breasts; 1 teaspoon kosher salt; ¼ teaspoon black pepper (freshly ground); 3 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon coriander; ¼ teaspoon black pepper (freshly ground); 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced); 2 whole onions (peeled and thinly sliced); 4 tablespoons olive oil; 1 lime (sliced); Tortillas (Fajita-sized); Salsa (as desired); Shredded cheese (as desired); Green onion (freshly chopped, or cilantro for garnish)

Nothing beats the ease and vibrant flavors of a Sheet Pan Chicken Fajitas Recipe for a weeknight dinner. The sizzling aroma of seasoned chicken mingled with sweet bell peppers and onions roasting together on one pan is honestly mouthwatering—and cleanup is a breeze!

The image shows a large baking sheet full of cooked chicken pieces mixed with slices of colorful bell peppers and red onions. The chicken pieces are browned and spread across the tray, sitting on a base layer of green, red, yellow, and orange pepper strips. Thin slices of red onion are scattered evenly on top and between the chicken and peppers. The baking sheet is rustic and placed on a white marbled surface with a striped cloth underneath. The colors are vibrant with warm tones from the chicken and fresh bright colors from the vegetables, making the dish look hearty and flavorful. 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

This Sheet Pan Chicken Fajitas Recipe quickly became one of my top go-to dinners because it checks all the boxes: simple, quick, and bursting with fresh, bold flavors. Plus, it’s forgiving enough to tweak based on what you have in the fridge.

One-Pan Convenience: Everything cooks together on a single rimmed baking sheet, so you spend less time cleaning and more time enjoying dinner.
Bold, Balanced Flavor: The homemade seasoning mix brings warmth without overpowering, complementing the juicy chicken and sweet veggies beautifully.
Quick Prep & Cook Time: You’ll have this on the table in under 40 minutes—perfect for busy weeknights or when unexpected guests drop by.
Customizable: Whether you like it spicy, extra cheesy, or with a squeeze of fresh lime, this recipe easily adapts to your taste buds or pantry staples.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Chicken Fajitas Recipe is carefully chosen to come together as a vibrant, balanced dish. From the tender chicken breast to the trio of colorful peppers and the homemade seasoning blend, these work perfectly for flavor and texture.

Flat lay of boneless skinless chicken breasts, a mixture of sweet bell peppers in red, yellow, orange, and green, two whole peeled white onions, a small white bowl of olive oil, a small white bowl with a blend of ground cumin, garlic powder, oregano, chili powder, paprika, coriander, kosher salt, and freshly ground black pepper, one halved lime with bright green flesh, a stack of soft fajita-sized tortillas on a simple white ceramic plate, a small white bowl of chunky red salsa, a small white bowl of shredded pale yellow cheese, and a small white bowl of freshly chopped green onions, all arranged with perfect symmetry and balanced proportions, 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: Skinless and boneless for easy slicing and quick roasting; drying and pounding ensures even cooking.
Sweet bell peppers: A mixture of colors adds both visual appeal and natural sweetness that pairs beautifully with spices.
Onions: Thinly sliced onions caramelize just right alongside the peppers, adding a touch of sweetness and depth.
Olive oil: Helps everything roast nicely, preventing dryness and adding a subtle fruity note.
Seasoning mixture (cumin, chili powder, paprika, oregano, coriander, garlic powder, salt, pepper): This blend is that magic touch—warm, earthy, savory, with just a hint of smoky spice.
Lime: A fresh squeeze at the end brightens the whole dish with zesty citrus punch.
Tortillas: Fajita-sized wraps that hold all those juicy, flavorful fillings—you’ll want good quality ones that are soft but sturdy.
Optional garnishes (salsa, shredded cheese, green onion or cilantro): These add layers of freshness, creaminess, and an extra pop of flavor.

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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

I love tweaking this Sheet Pan Chicken Fajitas Recipe depending on what’s in my fridge and my mood that day. You can easily dial up the heat, swap veggies, or turn it into a lighter bowl without tortillas—all while keeping that fajita spirit alive.

Variation: One time, I swapped bell peppers for poblano peppers and added mushrooms—gave it a smoky twist that surprised me and my family in the best way.
Spice Level: Feeling adventurous? Add a pinch of cayenne or finely chopped jalapeño to the seasoning mix for an extra kick.
Protein Swap: Try chicken thighs instead of breasts if you want a juicier, slightly richer flavor.
Make It Vegetarian: Swap the chicken for hearty portobello slices or tofu for a plant-based twist that still roasts up beautifully.

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

A white plate holds many thin, raw light pink strips of chicken, spread out evenly to cover most of the plate. The chicken is sprinkled with a layer of light brown spice powder that mostly covers the top and middle parts of the meat. A woman's hand wearing a black glove is sprinkling more spice from above. The plate is on a dark surface with a small black bowl filled with red sauce nearby. The background has a few other blurred objects hinting at food ingredients. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken and Veggies

First up, you want to take the chicken breasts, pat them dry really well to avoid steaming in the oven, and then pound them to an even thickness—about half an inch. This helps them cook uniformly so you don’t end up with dried-out edges or undercooked centers. Then slice them into half-inch strips—it’s easier to eat and mixes perfectly with the peppers and onions. For the veggies, thinly slice your bell peppers and onions so they roast evenly and soften up just right while still holding a bit of crunch.

Step 2: Mix the Seasoning and Coat Everything

Whisk together your cumin, chili powder, paprika, oregano, coriander, garlic powder, salt, and pepper in a small bowl. Toss the chicken in this dry rub until it’s fully coated—this step seals in that fantastic fajita flavor. Then drizzle olive oil over the sliced peppers and onions on your baking sheet, sprinkle with a little salt and pepper, and layer the chicken strips on top. The olive oil helps everything roast nicely without drying out.

Step 3: Roast and Toss

Pop your sheet pan into a 425°F oven on the upper-middle rack. Bake uncovered for 10 minutes, then carefully pull it out and give everything a quick toss or flip so the chicken and veggies get evenly coated with the juices and seasoning that's formed. Return it to the oven for another 10 minutes or until the chicken reaches an internal temperature of 165°F and the peppers are tender but still vibrant.

Step 4: Final Touches and Serve

Once it’s out of the oven, a quick squeeze of fresh lime juice over the top brings everything to life—it’s that bright note that makes fajitas feel fresh and lively. Serve your sheet pan fajitas right away, with warm tortillas and whatever garnishes you love.

Top Tip

After making this Sheet Pan Chicken Fajitas Recipe dozens of times, I’ve learned a few tricks that really step up the flavor and texture:

Dry and Pound the Chicken: Removing moisture before seasoning means your chicken browns better instead of steams in the oven.
Don’t Overcrowd the Pan: Give chicken strips room to breathe on the sheet pan so each piece roasts evenly and crisps up slightly.
Use Fresh Lime Juice Last: Adding lime at the end keeps that bright, zesty flavor from fading during cooking.
Slice Veggies Thinly: This makes sure your peppers and onions cook in the same time frame as the chicken, avoiding mushy or underdone bites.

How to Serve Sheet Pan Chicken Fajitas Recipe

sheet pan chicken fajitas - Serving Suggestion

Garnishes

I personally love topping my fajitas with a little shredded cheese that melts gently on the hot chicken and peppers, a dollop of tangy salsa, and a sprinkle of freshly chopped green onions or cilantro to brighten each bite. The freshness from the herbs makes a huge difference!

Side Dishes

A simple side of Mexican rice or black beans complements this dish beautifully, but I also enjoy serving it with a crisp green salad dressed in lime vinaigrette to keep things light and fresh. Sometimes, I’ll add guacamole on the side for some creamy goodness.

Creative Ways to Present

For a fun dinner party, I’ve served these fajitas as a “fajita bar.” I lay out warm tortillas, the chicken and veggies hot from the oven, and bowls of all the garnishes so everyone can build their own. It makes for a lively, interactive meal that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the refrigerator. The chicken and veggies keep their flavor best if used within 3-4 days, which honestly never lasts long in my house!

Freezing

I’ve frozen this recipe a few times with good results. After cooking, just cool completely, portion into freezer bags or containers, and freeze. It reheats well in the oven or microwave—just be mindful that the peppers lose a bit of their crunch when frozen.

Reheating

Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and prevent the veggies from getting too soggy. Adding a squeeze of fresh lime juice after reheating revives the flavors beautifully.

Frequently Asked Questions:

Can I make this Sheet Pan Chicken Fajitas Recipe gluten-free?

Absolutely! As long as you use gluten-free tortillas and check your seasoning ingredients for any gluten-containing additives, this recipe is naturally gluten-free.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, make sure the slices are no longer pink in the center and the juices run clear.

Can I prepare the fajitas ahead of time before cooking?

Yes! You can slice and season the chicken and veggies ahead of time and keep them covered in the fridge until ready to roast. Just bring them to room temperature before baking for even cooking.

What kind of tortillas work best with this recipe?

I recommend using flour tortillas of fajita size—soft enough to fold without breaking but sturdy enough to hold all the filling without falling apart.

Final Thoughts

This Sheet Pan Chicken Fajitas Recipe has become a favorite for good reason—it combines ease, speed, and vibrant flavors in a way that feels just right for any night of the week. Sharing it feels like telling a friend about a secret shortcut to delicious, healthy meals. Give it a try—you’re going to love how effortless and tasty dinner can be!