Sheet Pan Chicken Fajitas are an easy weeknight dinner made with tender chicken, colorful bell peppers, and homemade fajita seasoning. Everything cooks together on one baking sheet, which keeps cleanup simple. These easy sheet pan chicken fajitas are ready in about 40 minutes and work well for busy nights.
You can serve them in warm tortillas with sour cream and pico de gallo, or turn them into rice bowls with cilantro lime rice.
This is one of those meals that fits right into easy weeknight dinner recipes.
Why You'll Love It
- One pan cleanup
- Tender chicken and seasoned veggies
- Bold flavor without complicated steps
- Easy to turn into rice bowls or lettuce cups
- Great for meal prep
These sheet-pan meals are perfect when you need something filling without standing over a hot pan.
Ingredients
For the Chicken and Vegetables
- 1 pound large chicken breasts, cut into thin strips
- 2 large or 3 medium colorful bell peppers, sliced into thin strips
- 1 medium onion or red onion, sliced
- 1 tablespoon olive oil
- Juice from one lime
- Cilantro, for garnish
Homemade Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt or kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or lightly coat with cooking spray.
- Slice the chicken into thin inch slices. Cut the bell peppers and onion into strips.
- In a large bowl, add the chicken and vegetables. Drizzle with olive oil and fresh lime juice.
- In a small bowl, stir together the chili powder, smoked paprika, cumin, onion powder, oregano, salt, black pepper, and garlic powder to make the homemade fajita seasoning.
- Sprinkle the seasoning mixture over the chicken and vegetables. Toss everything together until evenly coated. You can use disposable food-safe gloves if you prefer.
- Spread the mixture onto the prepared baking sheet in an even layer. Make sure the chicken and vegetables are not crowded so they roast instead of steam.
- Bake for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender. An instant-read thermometer should read 165 degrees F in the thickest part of the chicken.
- Remove from the oven and let rest a few minutes.
- Garnish with chopped cilantro and serve with warm tortillas, lime wedges, and your favorite toppings like sour cream, pico de gallo, avocado slices, black beans, or Spanish rice.
Total time is about 40 to 45 minutes from start to finish.
Helpful Tips
Helpful Tips
- Cut the chicken against the grain and slice everything into similar size strips so it cooks evenly.
- Spread the chicken and vegetables in a single even layer on the baking sheet. If the pan is crowded, they will steam instead of roast. Use two pans if needed.
- For more color, broil for 2 to 3 minutes at the end. Watch closely so it does not burn.
- The chicken is done when it reaches 165 degrees F on an instant-read thermometer.
- Chicken tenders or chicken thighs can be used instead of large chicken breasts.
- These sheet pan fajitas reheat well for meal prep or in a rice bowl with cilantro lime rice.
If you have leftovers, they work well in chicken fajita quesadillas the next day.
Variations
Use Taco Seasoning
You can replace the homemade fajita seasoning with taco seasoning if needed, but the spice blend above gives better flavor.
Add More Peppers
Try poblano peppers or an extra red bell pepper for more variety.
Make It Low Carb
Serve in lettuce cups instead of flour tortillas.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a fry pan over medium heat or in the oven until warmed through.
This also works well for meal prep bowls with rice, beans, and seasoned veggies.
📖 Recipe
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound chicken breasts - cut into thin strips
- 2 bell peppers - sliced, red and green
- 1 medium onion - sliced
- 1 tablespoon olive oil
- 2 tablespoons lime juice - 1 lime
- Cilantro - for garnish
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper if desired.
- Add chicken and vegetables to a large bowl. Drizzle with olive oil and lime juice.
- Mix seasoning ingredients in a small bowl.
- Sprinkle seasoning over chicken and vegetables and toss to coat.
- Spread in an even layer on the baking sheet.
- Bake 25 to 30 minutes until chicken reaches 165 degrees F.
- Garnish with cilantro and serve with warm tortillas and favorite toppings.
Notes
- Do not overcrowd the pan.
- Chicken tenders or thighs can be used.
- Serve with sour cream, pico de gallo, rice, or black beans.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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