When I first tried making fajitas on a single sheet pan, I was amazed at how simple it was. This Sheet Pan Chicken Fajitas Recipe has since become a staple in my home because it delivers incredible flavor with minimal cleanup. The chicken comes out perfectly tender, the veggies are beautifully roasted, and the whole meal is ready in under 30 minutes.

It’s the perfect weeknight dinner that my whole family gets excited about, and I love that I can get a delicious meal on the table with so little effort. This is one of those recipes that truly proves that simple can be spectacular. If you enjoy hearty, comforting meals, you might also love the Creamy Bean Soup with Sausage Recipe for a different twist on protein-packed dinners.

Ingredients You’ll Need

Here is a list of everything you need to create these delicious and simple fajitas. Using fresh ingredients is key to getting the best flavor.

For the Fajitas:

1 ½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips. Slicing against the grain ensures the chicken is tender and not chewy.
3 bell peppers (I use a mix of green, yellow, and red), cored and sliced. The variety of colors not only looks great but also provides a range of sweet flavors.
1 yellow onion, thinly sliced. A yellow onion adds a classic, slightly sweet flavor that complements the other ingredients.
2 cloves garlic, minced. Freshly minced garlic provides a much better aroma and taste than pre-minced jarred versions.
3 Tablespoons oil (vegetable or canola). A neutral oil with a high smoke point works best for roasting at a high temperature.
1 lime. Fresh lime juice squeezed over the finished dish brightens up all the flavors.
¼ cup fresh cilantro, chopped. This adds a burst of fresh, citrusy flavor at the end.
8-10 small flour tortillas. You can also use corn tortillas if you prefer.
Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, and shredded cheese.

For the Homemade Fajita Seasoning:

1 Tablespoon chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for a little heat)
Salt and freshly ground black pepper, to taste

Note: This recipe makes enough for about 5 servings.

Variations

One of the best things about this recipe is how easily you can adapt it to your preferences or what you have on hand.

Vegetarian Fajitas: Omit the chicken and add a can of drained and rinsed black beans, diced sweet potatoes, or sliced mushrooms for a hearty, plant-based version. For more bold, Southern-inspired flavors, try the Authentic Cajun Gumbo Recipe for a completely different but equally satisfying meal.
Different Proteins: This sheet pan method works wonderfully with other proteins. Try it with steak strips or shrimp for a delicious alternative.
Slow Cooker Option: For a hands-off approach, you can adapt this for a crockpot. Layer diced tomatoes, chicken, seasoning, and vegetables in the pot and cook on high for 2 hours or low for 3-4 hours.

Cooking Time

This meal comes together quickly, making it ideal for busy weeknights.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

You don’t need much to make this recipe, which is part of its appeal.

Large Sheet Pan: This is essential for spreading the ingredients in a single layer to ensure they roast instead of steam.
Small Bowl: For mixing your homemade fajita seasoning.
Sharp Knife and Cutting Board: For slicing the chicken and vegetables uniformly.

How to Make Sheet Pan Chicken Fajitas

This recipe is incredibly straightforward. Just follow these simple steps for a perfect meal.

Prepare the Ingredients

Start by preheating your oven to 425°F and lightly greasing a large sheet pan. Slice your chicken and vegetables into uniform strips. Placing the sliced vegetables on the pan first with the chicken on top helps everything cook evenly.

Season Everything

In a small bowl, mix together all the ingredients for the fajita seasoning. Sprinkle the seasoning generously over the chicken and vegetables, then add the minced garlic and drizzle with oil. Use your hands or tongs to toss everything together until it’s well-coated.

Cook and Serve

Spread the chicken and vegetable mixture in an even layer across the sheet pan. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. During the last 5 minutes of cooking, wrap your tortillas in foil and place them in the oven to warm up. Once everything is out of the oven, squeeze fresh lime juice over the top and sprinkle with cilantro before serving.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take these fajitas from great to absolutely amazing.

I always make a double or triple batch of the fajita seasoning. It stores well in an airtight container and saves me time on future meals.
Don’t overcrowd the pan! If you’re doubling the recipe, I recommend using two sheet pans. This ensures the chicken and veggies get a nice char instead of steaming.
For extra flavor, I sometimes add a splash of soy sauce or a bit of brown sugar to the oil and seasoning mix to create a subtle sweet and savory glaze.
I find that letting the chicken marinate in the seasoning and oil for at least 15 minutes before baking really deepens the flavor.

How to Serve Sheet Pan Chicken Fajitas

Presentation can make a simple meal feel special. I like to serve the fajita mixture straight from the sheet pan, placed in the center of the table for a family-style feel. Arrange bowls of toppings like guacamole, sour cream, shredded cheese, and fresh salsa around the pan. A side of Mexican rice and refried beans completes the restaurant-quality experience at home.

Nutritional Information

Here is a general overview of the nutritional content for one serving of these fajitas, without toppings.

Calories: 424 kcal
Protein: 34g
Carbohydrates: 34g
Fat: 16g

Make Ahead and Storage

This recipe is great for meal prep and leftovers are just as delicious.

To Make-Ahead

You can slice the chicken and vegetables and store them in separate airtight containers in the refrigerator for up to two days. The fajita seasoning can be made weeks in advance and stored at room temperature.

To Store

Store any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making for a quick and easy lunch.

To Freeze

For a convenient freezer meal, place the raw, sliced chicken and vegetables in a freezer-safe bag with the seasoning and oil. When ready to cook, thaw overnight in the fridge, spread on a sheet pan, and bake as directed.

To Reheat

Reheat leftovers in the microwave or in a skillet over medium heat until warmed through. You can also warm them in the oven to help the veggies regain some of their crispness.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this easy and flavorful meal.

One-Pan Wonder: The entire meal cooks on a single sheet pan, which means cleanup is incredibly fast and easy. It’s the perfect solution for a hassle-free dinner.
Quick and Easy: With only 10 minutes of prep time and 15 minutes in the oven, you can have a delicious, satisfying meal on the table in under 30 minutes.
Packed with Flavor: The homemade fajita seasoning combined with fresh lime and cilantro creates a vibrant and authentic taste that is far better than any store-bought kit.
Completely Customizable: This recipe is easy to adapt for different dietary needs or preferences. Swap the protein, add more veggies, or adjust the spice level to make it your own.

Ash Tyrrell