I’ve perfected the easiest, most delicious Chicken Fajitas that roast on a single sheet pan and pair with flour tortillas and my favorite toppings.

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I love a shortcut that tastes like I actually tried, my easy Sheet Pan Chicken Fajitas came from one messy weeknight attempt where chicken breasts and bell peppers went from fridge to oven and somehow ended up my new favorite. It’s loud, bright, and perfect for when I want Chicken Fajitas without ten dishes.

Fits right into my Sheet Pan Dinners habit and makes dinner feel almost fancy. I promise you won’t be overthinking dinner.

You’ll want to pile on whatever you like, but this version is stupid simple and always disappears fast.

Ingredients

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Chicken: lean protein that builds muscle, keeps you full, can soak up spice.
Bell peppers: sweet, crunchy, full of fiber and vitamin C, adds bright color.
Onion: gives savory sweetness when roasted, adds depth and caramelized notes.
Lime: bright acidic zip, cuts richness, brings a fresh tang to every bite.
Tortillas: carbs that wrap it all up, great for sharing and quick meals.
Avocado: creamy healthy fats, makes it rich and smooth, helps you feel satisfied.
Cilantro: herb that freshens, adds citrusy note, some people hate it, lol.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, thin sliced

3 bell peppers (assorted colors), thin sliced

1 large yellow onion, thin sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 1/2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon cayenne pepper (optional)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 limes, 1 juiced (about 2 tablespoons) and 1 cut into wedges

8 to 10 flour tortillas (8 inch)

1/4 cup fresh cilantro, chopped (optional)

1/2 cup sour cream or Greek yogurt (optional)

1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese (optional)

1 to 2 ripe avocados or 1/2 cup guacamole (optional)

1/2 cup salsa or pico de gallo (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Pat the chicken dry and thinly slice the chicken, bell peppers and onion so they cook evenly.

2. In a big bowl whisk the spices together: 2 teaspoons chili powder, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 to 1/2 teaspoon cayenne if you want heat, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

3. Add 3 tablespoons olive oil and the juice of 1 lime (about 2 tablespoons) to the spice mix, stir, then add the sliced chicken, peppers and onion. Toss everything well so the chicken and veggies are evenly coated. Give the chicken a little pat dry first so the seasoning actually sticks.

4. Spread the mixture out in a single layer on the prepared sheet pan. Don’t overcrowd the pan or stuff will steam instead of roast; use two pans if needed.

5. Roast on the middle rack for about 18 to 22 minutes, stirring or flipping once halfway through, until the chicken is cooked through and registers 165°F. If you like extra char, switch to broil for 1 to 2 minutes at the end but watch it close so it doesn’t burn.

6. While the fajita mix cooks warm 8 to 10 flour tortillas: wrap them in foil and heat in the oven for 5 to 10 minutes, or warm individually in a hot skillet for 20 to 30 seconds per side. If using cheese, shred it now so it’s ready.

7. Let the chicken and veggies rest on the pan for 3 to 5 minutes, then squeeze a little extra lime over everything and sprinkle with chopped cilantro if using.

8. Build the fajitas: fill each warm tortilla with the roasted chicken and peppers, add sour cream or Greek yogurt, shredded cheddar or Monterey Jack, sliced avocado or guacamole, and spoonfuls of salsa or pico de gallo. Serve with lime wedges on the side.

9. Tips and quick hacks: use boneless thighs for juicier meat, cut everything about the same thickness for even cooking, parchment makes cleanup a breeze, leftovers keep 3 to 4 days refrigerated and reheat great in a skillet. Enjoy.

Equipment Needed

1. Large rimmed sheet pan lined with parchment or foil
2. Sharp chef’s knife, for slicing the chicken and veggies
3. Cutting board (use one for meat and one for veg if you want to be safe)
4. Large mixing bowl for tossing the spice oil and chicken mixture
5. Measuring spoons and a measuring cup for the oil and lime juice
6. Tongs or a wide spatula to spread, stir and flip the fajita mix
7. Instant read thermometer to check the chicken reaches 165F
8. Oven safe skillet or a second sheet pan to warm tortillas and finish under the broiler if you like extra char

FAQ

How long and what oven temp should I use? Roast at 425 F for about 18 to 22 minutes, tossing once about halfway through. Chicken is done when it reaches 165 F and veggies are tender with a few browned edges, if you like them extra charred give them a little longer.

Can I use chicken thighs instead of breasts? Yes, both work great. Thighs are a bit more forgiving and juicier, breasts are leaner. Because everything is thin sliced they cook about the same, just check for that 165 F internal temp so you dont overcook.

How do I keep the peppers and onions from getting soggy? Slice everything thin and even, use a hot oven, dont overcrowd the pan and give the pieces room. Spread in a single layer on the sheet pan and stir once midway for best results.

Can I prep ahead or freeze these? Totally. You can slice the chicken and veggies, mix the spice blend and oil, then store in the fridge up to 24 hours before baking. Cooked leftovers keep 3 to 4 days in the fridge and reheat in a hot oven or skillet. Cooked fajita meat can be frozen up to 3 months, thaw overnight in the fridge.

How do I tame or boost the heat? Adjust the cayenne amount or leave it out to tame the spice. To up the heat add more cayenne, extra chili powder, or a few dashes of hot sauce. Cooling toppings like sour cream or avocado help mellow things fast.

What are the best toppings and how should I serve them? Warm tortillas, a squeeze of lime, shredded cheese, sliced avocado or guacamole, cilantro, salsa and a dollop of sour cream or Greek yogurt are all great. Warm the tortillas briefly in a hot skillet or wrapped in foil in the oven so they fold without cracking.

Easy Sheet Pan Chicken Fajitas Recipe Substitutions and Variations

Chicken (breasts/thighs): swap with shrimp (peeled, deveined, cooks in ~6-8 min), thin-sliced flank or skirt steak, firm tofu (press, cube and toss in oil), or sliced portobello mushrooms — adjust cook time and temp as needed
Bell peppers: use poblano or anaheim for a milder, smokier flavor, sliced zucchini or summer squash (similar cook time), or a frozen pepper/onion mix if you’re short on time
Flour tortillas: use corn tortillas for a gluten free option (warm them first so they don’t crack), large tortillas for burritos, or sturdy lettuce leaves for a low carb swap
Sour cream/Greek yogurt: plain yogurt or Mexican crema, mashed avocado or guacamole, or a dairy free yogurt for a vegan option

Pro Tips

– Preheat the sheet pan or cast iron for a few minutes so the chicken hits a hot surface and browns instead of steaming. Don’t crowd the pan; one layer = better char and faster cook.

– Pat the meat dry and slice everything about the same thickness. If your breasts are thick, give them a quick pound so they cook evenly, otherwise thighs are more forgiving.

– Want extra char and smoky bits? Finish under the broiler for 1 to 2 minutes or transfer to a screaming hot cast iron skillet for the last few minutes, but watch it close or it’ll go from perfect to burned.

– Keep tortillas warm wrapped in foil or a towel right after heating so they stay pliable. If you like a little crisp, sear assembled fajitas in a hot skillet for 20 to 30 seconds per side.

– Brighten and balance at the end: squeeze fresh lime, taste for salt, and add cilantro last. Leftovers reheat best in a hot skillet to revive texture, and they’ll keep 3 to 4 days in the fridge.

Easy Sheet Pan Chicken Fajitas Recipe

Recipe by Sarah level

0.0 from 0 votes

I’ve perfected the easiest, most delicious Chicken Fajitas that roast on a single sheet pan and pair with flour tortillas and my favorite toppings.

Servings

servings

Calories

567

kcal

Equipment: 1. Large rimmed sheet pan lined with parchment or foil
2. Sharp chef’s knife, for slicing the chicken and veggies
3. Cutting board (use one for meat and one for veg if you want to be safe)
4. Large mixing bowl for tossing the spice oil and chicken mixture
5. Measuring spoons and a measuring cup for the oil and lime juice
6. Tongs or a wide spatula to spread, stir and flip the fajita mix
7. Instant read thermometer to check the chicken reaches 165F
8. Oven safe skillet or a second sheet pan to warm tortillas and finish under the broiler if you like extra char

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, thin sliced
3 bell peppers (assorted colors), thin sliced
1 large yellow onion, thin sliced
3 tablespoons olive oil
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 limes, 1 juiced (about 2 tablespoons) and 1 cut into wedges
8 to 10 flour tortillas (8 inch)
1/4 cup fresh cilantro, chopped (optional)
1/2 cup sour cream or Greek yogurt (optional)
1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese (optional)
1 to 2 ripe avocados or 1/2 cup guacamole (optional)
1/2 cup salsa or pico de gallo (optional)

Directions

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Pat the chicken dry and thinly slice the chicken, bell peppers and onion so they cook evenly.
In a big bowl whisk the spices together: 2 teaspoons chili powder, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 to 1/2 teaspoon cayenne if you want heat, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Add 3 tablespoons olive oil and the juice of 1 lime (about 2 tablespoons) to the spice mix, stir, then add the sliced chicken, peppers and onion. Toss everything well so the chicken and veggies are evenly coated. Give the chicken a little pat dry first so the seasoning actually sticks.
Spread the mixture out in a single layer on the prepared sheet pan. Don't overcrowd the pan or stuff will steam instead of roast; use two pans if needed.
Roast on the middle rack for about 18 to 22 minutes, stirring or flipping once halfway through, until the chicken is cooked through and registers 165°F. If you like extra char, switch to broil for 1 to 2 minutes at the end but watch it close so it doesn't burn.
While the fajita mix cooks warm 8 to 10 flour tortillas: wrap them in foil and heat in the oven for 5 to 10 minutes, or warm individually in a hot skillet for 20 to 30 seconds per side. If using cheese, shred it now so it's ready.
Let the chicken and veggies rest on the pan for 3 to 5 minutes, then squeeze a little extra lime over everything and sprinkle with chopped cilantro if using.
Build the fajitas: fill each warm tortilla with the roasted chicken and peppers, add sour cream or Greek yogurt, shredded cheddar or Monterey Jack, sliced avocado or guacamole, and spoonfuls of salsa or pico de gallo. Serve with lime wedges on the side.
Tips and quick hacks: use boneless thighs for juicier meat, cut everything about the same thickness for even cooking, parchment makes cleanup a breeze, leftovers keep 3 to 4 days refrigerated and reheat great in a skillet. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.