There’s something about walking into a kitchen filled with the smell of sizzling peppers and smoky cumin that just feels like home. Sheet Pan Chicken Fajitas bring all that flavor with almost no effort juicy chicken, charred veggies, and a tray that does all the work while you set the table.
I started making this back in 2019 when my oldest was juggling soccer practice three nights a week and I needed something fast that didn’t taste rushed. The first time I pulled that tray from the oven, the peppers had these beautiful blistered edges and my daughter said, “Mom, this tastes like a restaurant.” After testing it probably two dozen times over the years as a recipe developer, I’ve learned that a hot oven and a little space between the veggies makes all the difference.
Yesica Andrews
Sheet Pan Chicken Fajitas Recipe Easy and Delicious
These easy Sheet Pan Chicken Fajitas bring the smoky, sweet taste of classic fajitas right to your oven with minimal effort. Perfect for a flavorful weeknight meal, this recipe combines tender chicken, fresh peppers, and onions all roasted together with a homemade fajita seasoning.
Combine the chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt in a small bowl and stir well.
Slice the onions and bell peppers into thin, 1/4-inch strips, and cut the chicken breasts into thin strips as well.
Place the chicken and sliced vegetables on a large baking sheet or dish.
Pour the cooking oil evenly over everything and sprinkle the prepared seasoning mix on top; toss thoroughly using your hands to coat each piece.
Spread the chicken and veggies in an even layer on the pan.
Roast in the oven for about 35 to 40 minutes, stirring once around halfway through baking.
When out of the oven, squeeze juice from half the lime over the chicken and vegetables.
To serve, spoon some of the cooked mixture onto a tortilla, then add cilantro sprigs and a dollop of sour cream if you like, finishing with an extra squeeze of lime juice.
Notes
Feel free to substitute the homemade fajita seasoning with your preferred store-bought blend if you want to save time.
Why You’ll Love This Recipe
This is the kind of dinner that lets you actually sit down with your family instead of standing over the stove flipping chicken. Everything goes on one pan, roasts together, and comes out with those caramelized edges that make fajitas taste like fajitas.
Minimal cleanup: One pan means one thing to wash, and honestly, that’s the real win on a Tuesday night.
Budget-friendly: At just over $10 for four servings, it’s hard to beat when you’re feeding a crew.
Customizable: Skip the sour cream, add extra lime, or use whatever peppers are on sale it all works.
Weeknight-tested: I’ve made this on repeat since 2019, and it never lets me down, even when I’m running late.
Key Ingredients You’ll Need
The beauty here is that you probably have most of this already, and the rest is easy to grab in one grocery trip. Sheet Pan Chicken Fajitas rely on simple pantry staples and fresh produce that you can swap based on what’s in your fridge.
Chicken breast: Slice it thin so it cooks evenly and stays tender.
Bell peppers and onions: Any color works I usually buy whatever’s on sale and get a mix of red, yellow, and green for color.
Fajita seasoning: You’ll make your own with chili powder, paprika, cumin, and a few other spices. It tastes fresher and costs less than store-bought packets.
Lime: A squeeze after roasting brightens everything up and adds that citrusy pop.
Ingredient
Easy Swap
Chicken breast
Chicken thighs (adds more flavor, stays juicy)
Bell peppers
Use any color or mix based on what’s affordable
Sour cream
Greek yogurt or skip entirely
Cilantro
Skip if you’re not a fan, or use fresh parsley
Tortillas
Corn or flour, whatever you prefer
How to Make It (Step by Step)
Here’s what makes this so doable: you’re basically just tossing everything together, spreading it out, and letting the oven do the work. After testing this dozens of times, I’ve learned that giving the veggies a little breathing room on the pan helps them char instead of steam.
Start by mixing your spices in a small bowl it takes two minutes and smells amazing. Then slice your chicken and veggies into thin strips, toss them with oil and seasoning on the pan, and spread everything out in a single layer. Bake at 400ºF for 35-40 minutes, stirring halfway through so everything cooks evenly. When it comes out, squeeze fresh lime juice over the top while it’s still hot.
Step
What to Do
Time
1
Preheat oven to 400ºF and mix fajita seasoning
5 min
2
Slice chicken, onions, and bell peppers into thin strips
10 min
3
Toss everything with oil and seasoning on the pan
2 min
4
Bake 35-40 minutes, stirring once halfway
40 min
5
Squeeze lime juice over hot fajitas and serve
2 min
Tips for the Best Results
A few small tweaks can take this from good to “why didn’t I make extra?” The biggest one: don’t overcrowd the pan. If your veggies are piled on top of each other, they’ll steam instead of getting those crispy, charred edges.
Use two pans if needed: If you’re doubling the recipe, split everything across two baking sheets so the heat can circulate.
Stir halfway through: This helps everything cook evenly and gives you a chance to check if anything’s browning too fast.
Adjust the heat: If you like things spicier, bump up the cayenne pepper or add a pinch of crushed red pepper to the seasoning mix.
Fresh lime is key: Bottled juice just doesn’t give you the same brightness squeeze it fresh right before serving.
Serving and Storage
Warm up your tortillas in a dry skillet or wrap them in foil and toss them in the oven for the last five minutes of baking. Scoop the chicken and veggies into the center, top with sour cream and cilantro if you’re using them, and add an extra squeeze of lime.
Leftovers keep in an airtight container in the fridge for up to four days. I actually love reheating these for lunch the next day they’re great over rice, in a quesadilla, or even tossed into scrambled eggs for breakfast.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
Up to 4 days
Freezer (portion into bags)
Up to 3 months
Reheat in skillet
Best texture, 5-7 minutes over medium heat
Reheat in microwave
Quickest option, 1-2 minutes covered
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Sheet Pan Chicken Fajitas )
What temperature should I cook this at?
Preheat your oven to 425°F for best results. This high heat ensures the chicken cooks through while the vegetables get nicely caramelized. Cook for 18-22 minutes total, flipping once halfway through for even browning.
Can I use frozen chicken for this recipe?
I recommend thawing the chicken completely first for even cooking. Frozen chicken will release excess water and steam the vegetables instead of roasting them. Thaw overnight in the fridge or use the defrost setting on your microwave.
How do I prevent the vegetables from getting mushy?
Cut your bell peppers and onions into thick strips, about 1/2 inch wide. Don’t overcrowd the pan – use two sheet pans if needed. The vegetables should sizzle when they hit the hot pan, creating that perfect tender-crisp texture.
What sides go well with this meal?
Warm flour or corn tortillas are classic, along with fresh guacamole, sour cream, and salsa. I also love serving it over cilantro-lime rice or with a simple side of black beans. Fresh lime wedges are essential for that bright, zesty finish.
How long will leftovers keep in the fridge?
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in a skillet over medium heat or in the microwave until heated through. The flavors actually improve overnight, making this perfect for meal prep.
You’ll love how these Sheet Pan Chicken Fajitas turn out juicy chicken with those crispy, charred edges on the peppers that make everyone reach for seconds. The whole meal comes together in under an hour, and your kitchen smells like the best kind of busy weeknight.
If you want a little smokiness, try tossing the peppers with a pinch of smoked paprika before roasting. Leftovers are perfect tucked into quesadillas or served over cilantro-lime rice my mom used to do that with whatever we had left, and it never felt like eating the same thing twice. You can even freeze portions in zip-top bags and pull them out when you need dinner fast.
I’d love to hear if you made this your own maybe you added jalapeños or used up those peppers sitting in the crisper drawer. Drop a comment or share a photo, and if this became a regular in your house, save it for a friend who’s always asking what’s for dinner. Here’s to easy meals that actually taste like you tried.
