Sheet Pan Chicken Fajitas – Easy, Flavorful, Weeknight-Friendly

Chicken fajitas are the kind of meal that feels like a small celebration without demanding much from you. With a single sheet pan, a handful of pantry spices, and a quick roast in a hot oven, you get sizzling, colorful fajitas that taste like they came off the grill. The best part is the minimal cleanup and the way the vegetables get slightly charred at the edges.

You’ll have dinner on the table fast, and it’s easy to customize for picky eaters or spice lovers. If you’re craving something fresh, bold, and simple, this is it.

What Makes This Special

These sheet pan chicken fajitas bring together smoky spices, juicy chicken, and sweet peppers in one pan. The high heat caramelizes the onions and peppers, giving you that fajita-style char without standing at the stove.

It’s a weeknight hero—hands-off cooking, big payoff. Plus, everything is sliced and roasted at once, so you get consistent, tender bites every time. It’s family-friendly, meal-prep friendly, and cost-effective.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced into thin strips
• 3 bell peppers (mixed colors), thinly sliced
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges (plus extra for serving)
• 8–10 small flour or corn tortillas, warmed
• Optional toppings: sliced avocado or guacamole, sour cream or Greek yogurt, fresh cilantro, shredded cheese, pico de gallo, hot sauce

Instructions

1. Preheat the oven. Set your oven to 425°F (220°C).

   Line a large rimmed sheet pan with parchment for easy cleanup, or use a light coat of oil.

2. Slice everything evenly. Cut chicken into thin strips about 1/2 inch wide. Slice peppers and onion into similar thickness so they cook at the same rate.
3. Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
4. Toss on the pan. Add chicken, peppers, and onion to the sheet pan. Drizzle with olive oil.

   Sprinkle the seasoning over the top and toss with tongs or your hands until everything is well coated and spread in a single layer.
5. Roast hot and fast. Bake for 15–20 minutes, tossing once halfway through, until the chicken is cooked through and the edges of the peppers start to char. Internal temperature of the chicken should reach 165°F (74°C).
6. Finish with lime. Squeeze fresh lime over the hot fajitas. Taste and add a pinch more salt if needed.
7. Warm the tortillas. Wrap tortillas in foil and warm in the oven for the last 5 minutes of cooking, or heat in a dry skillet until pliable.
8. Serve and top. Pile the chicken and veggies into tortillas.

   Add your favorite toppings like avocado, cilantro, salsa, or a dollop of sour cream.

Keeping It Fresh

Leftovers stay bright and tasty with a few simple steps. Store the cooked fajita mix in an airtight container in the fridge for up to 4 days. Keep toppings and tortillas separate to prevent sogginess.

Reheat gently on the stovetop over medium heat or in the oven at 350°F (175°C) for 8–10 minutes, just until warmed through. If it looks a little dry, splash in a teaspoon of water or a squeeze of lime to bring it back to life.

Benefits of This Recipe

• Minimal cleanup: One pan means fewer dishes and less hassle after dinner.
• Balanced meal: Protein, fiber-rich veggies, and customizable carbs and toppings make it flexible and satisfying.
• Quick and reliable: From prep to plate in about 30 minutes, with consistent results.
• Budget-friendly: Uses everyday ingredients and stretches well for families or meal prep.
• Customizable heat: Adjust cayenne and toppings to suit everyone at the table.

Common Mistakes to Avoid

• Crowding the pan: If the ingredients overlap too much, they’ll steam instead of roast. Use a large pan or split across two pans for proper browning.
• Uneven slicing: Thick chicken or overly thin veggies cook at different rates.

  Aim for uniform slices so everything finishes together.

• Skipping the oil: A little oil helps the spices stick and promotes caramelization. Don’t go dry.
• Under-seasoning: The veggies need seasoning just as much as the chicken. Season generously and finish with lime and a pinch of salt.
• Overcooking the chicken: Check at 15 minutes and pull when it hits 165°F.

  Dry chicken is avoidable.

Variations You Can Try

• Steak or shrimp: Swap chicken for flank steak (slice thin against the grain) or shrimp. For shrimp, roast peppers and onions first for 10 minutes, then add shrimp and cook 6–8 minutes more.
• Fajita bowl: Serve over cilantro-lime rice or cauliflower rice with black beans and salsa. Great for meal prep.
• Extra veggies: Add mushrooms, zucchini, or cherry tomatoes.

  Keep pieces similar in size for even cooking.

• Low-carb or gluten-free: Use lettuce wraps or corn tortillas, or serve in bowls with avocado and salsa.
• Smoky chipotle twist: Replace cayenne with 1–2 teaspoons of finely chopped chipotle in adobo for deep, smoky heat.
• Citrus marinade: Add 1 tablespoon lime juice and 1 teaspoon orange zest to the spice mix for a bright, tangy profile.
• Cheesy melt: In the last 3 minutes, sprinkle shredded Monterey Jack over the pan for a melty finish.

FAQ

Can I make this ahead?

Yes. Slice the chicken and veggies and toss with oil and spices up to 24 hours in advance. Store covered in the fridge.

When ready, spread on a pan and roast as directed. You can also cook it fully and reheat for quick lunches.

What if I don’t have smoked paprika?

Regular paprika works fine. If you want more smokiness, add a small pinch of chipotle powder or a drop of liquid smoke.

Keep the amount modest to avoid overpowering the other flavors.

How do I prevent soggy fajitas?

Don’t crowd the pan, and roast at a high temperature. Toss halfway through for even browning, and let the mixture rest for 2–3 minutes after roasting so excess steam escapes before filling tortillas.

Can I use frozen peppers?

You can, but expect more moisture and softer texture. Roast them on a separate pan for 5 minutes first to evaporate water, then add the chicken and spices and continue as usual.

What tortillas are best?

Flour tortillas are soft and flexible, great for loading up.

Corn tortillas offer classic flavor and are naturally gluten-free. Warm either type to make them pliable and more fragrant.

How spicy is this?

With the base spices, it’s mild to medium. Increase cayenne or add hot sauce for more heat.

For a kid-friendly version, omit cayenne and serve hot sauce on the side.

Can I grill this instead?

Yes. Use a grill basket for the veggies and grill chicken strips over medium-high heat, stirring occasionally until charred and cooked through. Finish with lime and serve as usual.

What if I only have chicken thighs?

Thighs work great and stay juicy.

Slice them into strips and follow the same timing, checking for doneness at 15–20 minutes.

Final Thoughts

Sheet Pan Chicken Fajitas deliver big flavor with minimal effort, and they adapt to whatever you have on hand. A hot oven, a smart spice blend, and a squeeze of lime make this a reliable go-to for busy nights. Keep the toppings simple or go all out—it’s your call.

Once you’ve made it once, you’ll probably keep the ingredients on hand. It’s the kind of recipe that earns a permanent spot in your weeknight rotation.