This recipe is a game-changer for busy nights. It’s easy to prepare, requires minimal cleanup, and delivers all the bold flavors of traditional fajitas without the need for stovetop cooking. The veggies get beautifully roasted, the chicken stays juicy, and it all comes together in under 30 minutes. It’s healthy, versatile, and perfect for feeding a family or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts or thighs bell peppers (any color) red onion olive oil chili powder cumin smoked paprika garlic powder onion powder salt black pepper lime juice tortillas (flour or corn) optional toppings: sour cream, avocado, salsa, cilantro, shredded cheese
Directions
Preheat oven to 425°F (220°C).
Slice chicken, bell peppers, and onion into thin strips.
In a large bowl, combine olive oil, lime juice, and all the seasonings.
Add chicken and vegetables to the bowl and toss until evenly coated.
Spread everything out on a large baking sheet in a single layer.
Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender.
Warm tortillas while the fajitas bake.
Serve the chicken and veggies with tortillas and your favorite toppings.
Servings and timing
This recipe serves 4 to 6 people. Prep time is about 10 minutes, and cook time is 20–25 minutes, making total time around 30–35 minutes.
Variations
Spicy Fajitas: Add cayenne pepper or sliced jalapeños for extra heat.
Veggie-Only: Skip the chicken and add mushrooms, zucchini, or cauliflower for a vegetarian version.
Steak or Shrimp: Swap chicken for flank steak or shrimp, adjusting cooking times as needed.
Low-Carb: Serve with lettuce wraps or over cauliflower rice instead of tortillas.
Cheesy Bake: Sprinkle with shredded cheese in the last 5 minutes of baking for a melty topping.
Storage/Reheating
Store leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through. You can also freeze the cooked mixture for up to 2 months—just thaw and reheat before serving.
FAQs
Can I use pre-cut chicken or frozen vegetables?
Yes, pre-cut chicken works well. If using frozen veggies, thaw and pat dry to avoid excess moisture.
Do I need to line the sheet pan?
Lining the pan with parchment paper or foil makes cleanup easier but isn’t required.
Can I marinate the chicken ahead of time?
Absolutely. Marinate for up to 24 hours in the fridge to deepen the flavor.
What type of chicken works best?
Boneless, skinless breasts or thighs both work well. Thighs offer a juicier texture.
How do I keep the chicken from drying out?
Cut pieces evenly and avoid overbaking. Thighs are less likely to dry out than breasts.
Can I cook this on the grill instead?
Yes, use a grill basket or skewers to cook the chicken and veggies over medium-high heat.
Are these fajitas gluten-free?
They are gluten-free as long as you use corn tortillas or certified gluten-free flour tortillas.
Can I add cheese during baking?
Yes, sprinkle cheese over the top in the last few minutes of baking for a cheesy finish.
What toppings go well with chicken fajitas?
Sour cream, guacamole, salsa, shredded cheese, chopped cilantro, and lime wedges are all great options.
Can I use a store-bought fajita seasoning mix?
Yes, if you’re short on time, a seasoning packet can be used in place of the homemade spice blend.
Conclusion
Sheet Pan Chicken Fajitas are the perfect answer to “what’s for dinner?” on a busy night. With bold flavors, vibrant veggies, and juicy chicken all roasted together on one pan, this dish delivers both convenience and deliciousness. Whether you’re feeding a crowd or meal prepping for the week, this easy recipe is sure to become a regular in your rotation.
Sheet Pan Chicken Fajitas are an easy and delicious one-pan dinner featuring juicy chicken, roasted bell peppers, and onions tossed in a bold Tex-Mex spice blend. Perfect for busy weeknights, this colorful and satisfying meal comes together in under 30 minutes and is great for serving with tortillas and your favorite toppings.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Main Dish
Method:Baking
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs, sliced into thin strips
Slice the chicken, bell peppers, and red onion into thin strips.
In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chicken and vegetables to the bowl and toss until evenly coated.
Spread the chicken and veggies out in a single layer on a large baking sheet.
Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
While the fajitas bake, warm the tortillas in a skillet or microwave.
Serve the chicken and vegetables with warm tortillas and your choice of toppings.
Notes
Cut chicken and veggies uniformly for even cooking.Use parchment paper for easier cleanup.Marinate the chicken ahead of time for deeper flavor (up to 24 hours).Add shredded cheese in the last few minutes of baking for a melty finish.Use lettuce wraps or cauliflower rice for a low-carb option.
