If you’re looking for a fast, flavorful, and fuss-free weeknight meal, these Sheet Pan Chicken Fajitas will be your new favorite. Juicy, perfectly seasoned chicken, crisp-tender bell peppers, and onions—all roasted together on a single pan for maximum flavor and minimal cleanup. This entire meal comes together in under 30 minutes!
👉 Top Tip: Slice the chicken thin and evenly to ensure it cooks at the same rate as the veggies.
Sheet Pan Chicken Fajitas to the Rescue
Anyone looking for an easy weeknight meal could settle on sheet pan chicken fajitas, here’s why:
- One Pan, Minimal Cleanup – Everything roasts on a single sheet pan.
- Big, Bold Flavor – A smoky, zesty seasoning mix.
- Foolproof & Fast – Toss everything together and let the oven do the work.
- Healthy & Customizable – Naturally gluten-free, packed with lean protein and veggies.
- Perfect for Meal Prep – Make a batch and use it for tacos, bowls, salads, or wraps.
Ingredients You Need
- Chicken breasts (or thighs): Boneless, skinless, and sliced into thin strips for even cooking.
- Bell peppers: Use a mix of red, yellow, and green for a colorful dish.
- Onion: Adds a subtle sweetness when roasted.
- Olive oil: Helps the seasoning stick and ensures everything gets a nice char.
- Fajita seasoning: A blend of chili powder, cumin, smoked paprika, and garlic powder for that signature fajita taste.
- Lime juice: Brightens everything up with fresh citrus flavor.
- Tortillas & toppings: Warm flour or corn tortillas, guacamole, sour cream, salsa, shredded cheese, and fresh cilantro.
How to Make Sheet Pan Chicken Fajitas
Step 1. Prep the Ingredients. Slice the chicken, bell peppers, and onions into thin, even strips for quick, uniform cooking.
Step 2. Season Everything. In a large bowl, toss the chicken and veggies with olive oil, fajita seasoning, and fresh lime juice until evenly coated.
Step 3. Arrange on a Sheet Pan. Spread everything out on a large sheet pan in a single layer to ensure even roasting. Avoid overcrowding—use two pans if needed.
Step 4. Bake to Perfection. Roast in a 425°F oven for 18-22 minutes, flipping halfway through, until the chicken is fully cooked and slightly caramelized on the edges.
Tips for the Best Baked Chicken Fajitas
- Slice Everything Evenly – This ensures the chicken and veggies cook at the same rate.
- Don’t Overcrowd the Pan – Spread everything out so it roasts instead of steaming.
- Broil for Extra Char – If you love that sizzling, restaurant-style finish, broil for 1-2 minutes at the end for a nice char.
- Use Chicken Thighs for Extra Juiciness – They stay incredibly moist and flavorful.
- Make It Spicy – Add a pinch of cayenne pepper or a sliced jalapeño for some heat.
Serving Ideas & Toppings
- Classic Style: Warm tortillas, fresh lime wedges, and shredded cheese.
- Low-Carb: Serve over cauliflower rice or in lettuce wraps.
- Burrito Bowl: Pair with rice, black beans, and guacamole.
- Breakfast Fajitas: Scramble some eggs and serve the fajita mix over them.
More Sheet Pan Dinners You’ll Love
- Sheet pan everything bagel chicken and veggies
- Sheet pan burrito bowl
- Sheet pan steak fajitas
- One pan chicken teriyaki
- 21 Healthy Sheet Pan Dinners
Sheet Pan Chicken Fajitas
Save this Recipe!
Ingredients
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 1 1/2 lbs boneless skinless chicken breasts sliced into 1/2-inch thick strips
- 4 bell peppers any color, cored and sliced into strips
- 1 medium yellow onion sliced into strips
- 2 cloves garlic minced
- 4 Tablespoons olive oil
- 2 Tablespoons fresh lime juice
- 8 taco size flour tortillas warmed
- Toppings: sliced avocado or guacamole, diced tomatoes, Mexican cheese blend, cilantro, extra lime juice
Instructions
- Preheat oven to 400°F. Oil or spray a large-rimmed sheet pan with non-stick cooking spray.
- Mix the chili powder, cumin, and salt and oregano in a small bowl.1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon oregano
- Spread the chicken, sliced bell peppers, and onion on the prepared baking sheet. Add the garlic then drizzle the olive oil over everything. Toss to evenly coat. Sprinkle the seasoning over everything and toss again so the seasoning coats the chicken and veggies.1 1/2 lbs boneless skinless chicken breasts, 4 bell peppers, 1 medium yellow onion, 2 cloves garlic, 4 Tablespoons olive oil
- Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and chicken is cooked through.
- In the last 5 minutes of cooking, rrap tortillas tightly in foil and warm in oven. If desired, you can also broil the fajitas for the last 2-3 minutes for extra crispy edges.8 taco size flour tortillas
- Squeeze lime juice evenly over the top of the pan and sprinkle with chopped cilantro. Serve warm with tortillas tortillas and optional toppings.2 Tablespoons fresh lime juice
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Simple, easy and delicious!! We’re trying it with steak tonight. I did an extra pan of veggies…
Thanks for sharing, Melissa!!
Hey Ashley! Thanks for the feedback. Dry chicken is usually a result of overcooking. Every oven varies, so I always recommend using a meat thermometer for best results. Chicken should be 165!
Why did I wait so long to make sheet pan fajitas?Flavors are amazing. So easy. Only thing I added was about 1 tsp of oregano to the spice mixture.
They’re the best! So glad you liked it!
Hi Molly, I made this and your shrimp sheet pan fajitas at the same time! Probably could have made it easier on myself, but I think all of the ingredients in the shrimp one is required, and this chicken sheet pan fajitas came out so well and was so delicious. All the flavors were so great. Really easy and so delicious! I made a delicious black bean side to go with that and made homemade guacamole so it was a wonderful night for everybody
Thanks, Barbara!
This looks yummy.
How many servings in this recipe? I see the serving size is 1 gram, but not the number of servings. Also, are the tortillas part of the 230kcal count?
Hey Mary! This recipe serves 5. The calories count includes the tacos but it depends on what tacos you buy. The nutrition information is an approximation!
Quick and easy meal that my whole family loved! This will be a new staple meal for us! Thank you!
I thought with pcos you should stay away from “white carbs” like white tortillas in this recipe. Am I wrong? I want to make this!
I was wondering if you could use cooked turkey instead of chicken?
Made this tonight it was so simple and soooo good!
Love that, Keesha! Thanks!
I’ve made this a few times now! It’s a super easy weeknight meal that the whole family loves! Thank you!
I was looking for an easy mid-week sheet pan dinner and I came across your recipe. I made it and it was a great success. My kids loved it and so did I. It was delicious. I love sheet pan meals – I’m always trying to save time (or maybe we’re just always running late for meals). Anyway, I’ll be making this again.
Thanks Edwina! So glad you and your kids loved it! It’s one my faves. I don’t think it’s just you—I’m always trying to save time too, especially during the week. I also have an easy sheet pan sausage and veggies recipe if you need any more!