Name: Easy Sheet Pan Chicken Fajitas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 ½ lbs boneless skinless chicken breasts; 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced); 2 whole onions (peeled and thinly sliced); 1 lime (sliced); Green onion (freshly chopped, or cilantro for garnish); 1 teaspoon kosher salt (for chicken seasoning); ¼ teaspoon black pepper (freshly ground, for chicken seasoning); 3 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons oregano; 2 teaspoons kosher salt (for seasoning mixture); 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon coriander; ¼ teaspoon black pepper (freshly ground, for seasoning mixture); 1 teaspoon kosher salt (to sprinkle on veggies); ¼ teaspoon black pepper (freshly ground, to sprinkle on veggies); 4 tablespoons olive oil; Tortillas (Fajita-sized); Salsa; Shredded cheese

There’s something so satisfying about throwing all your chicken and veggies onto one sheet pan and letting the oven do the work—especially when it’s packed with bold flavors. This Easy Sheet Pan Chicken Fajitas Recipe not only saves time but turns out juicy, vibrant, and perfectly seasoned fajitas every single time.

The image shows a large baking sheet full of cooked chicken pieces mixed with slices of colorful bell peppers and red onions. The chicken pieces are browned and spread across the tray, sitting on a base layer of green, red, yellow, and orange pepper strips. Thin slices of red onion are scattered evenly on top and between the chicken and peppers. The baking sheet is rustic and placed on a white marbled surface with a striped cloth underneath. The colors are vibrant with warm tones from the chicken and fresh bright colors from the vegetables, making the dish look hearty and flavorful. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Sheet Pan Chicken Fajitas Recipe
Top Tip
How to Serve Easy Sheet Pan Chicken Fajitas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Sheet Pan Chicken Fajitas Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe. It’s my go-to when I want something tasty without standing over the stove. Plus, the clean-up is a breeze, and the colors on the pan just brighten up the whole meal vibe.

One-Pan Convenience: Everything cooks together, making dinner effortless and mess-free.
Bold, Balanced Flavors: The combination of spices and fresh lime juice hits just the right spot every time.
Customizable: You can easily tweak veggies or spice levels to suit your family’s tastes.
Quick & Healthy: Ready in about 40 minutes with lean protein and plenty of colorful veggies.

Ingredients & Why They Work

Every ingredient in this Easy Sheet Pan Chicken Fajitas Recipe plays a part in creating a perfect balance of flavor, texture, and ease. The fresh bell peppers bring sweetness and crunch, while the spice blend offers warmth without overpowering. Here’s a quick look at why I love each one:

Flat lay of boneless skinless chicken breasts, a mixture of sweet bell peppers in red, yellow, orange, and green, two whole peeled white onions, a small white bowl of olive oil, a small white bowl with a blend of ground cumin, garlic powder, oregano, chili powder, paprika, coriander, kosher salt, and freshly ground black pepper, one halved lime with bright green flesh, a stack of soft fajita-sized tortillas on a simple white ceramic plate, a small white bowl of chunky red salsa, a small white bowl of shredded pale yellow cheese, and a small white bowl of freshly chopped green onions, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They cook evenly and soak up the seasoning beautifully.
Sweet bell peppers: A colorful variety adds sweetness and a little crispness to every bite.
Onions: Provide that caramelized, aromatic base that complements the chicken perfectly.
Olive oil: Helps everything roast evenly and adds healthy fats and flavor.
Kosher salt & black pepper: Crucial for seasoning and balancing the dish.
Ground cumin, garlic powder, oregano: These spices bring the classic fajita flavor punch.
Chili powder & paprika: Add smoky heat and depth without overwhelming the dish.
Coriander: Brightens the spice blend with citrusy notes.
Lime: A squeeze at the end adds fresh zing and ties everything together.
Tortillas, salsa, shredded cheese, green onions or cilantro: The perfect finishing touches to serve alongside.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Easy Sheet Pan Chicken Fajitas Recipe is how flexible it is. You can easily adjust the veggies, spices, or toppings to fit whatever you’re in the mood for or what you’ve got in the fridge.

Variation: I once swapped bell peppers for a medley of zucchini and mushrooms, and it turned out fantastic—a great way to sneak in extra veggies or accommodate what’s in season.
Mild or Spicy: Feel free to add extra chili powder or a dash of cayenne if you want more heat, or skip it for a milder family-friendly version.
Protein Swap: Chicken thighs are also delicious here if you want juicier meat.
Gluten-Free Friendly: Use corn tortillas or lettuce wraps to keep it gluten-free without missing any flavor.

Step-by-Step: How I Make Easy Sheet Pan Chicken Fajitas Recipe

A white plate holds many thin, raw light pink strips of chicken, spread out evenly to cover most of the plate. The chicken is sprinkled with a layer of light brown spice powder that mostly covers the top and middle parts of the meat. A woman's hand wearing a black glove is sprinkling more spice from above. The plate is on a dark surface with a small black bowl filled with red sauce nearby. The background has a few other blurred objects hinting at food ingredients. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken and Veggies

First, pat your chicken breasts super dry—this step is key so the seasoning sticks and the chicken browns nicely instead of steaming. Then, pound them to about ½ inch thickness for even cooking before slicing into strips. While you’re at it, slice your bell peppers and onions thinly for quicker roasting and the perfect fajita texture.

Step 2: Whisk Together Your Seasoning Mix

In a small bowl, mix ground cumin, garlic powder, oregano, chili powder, paprika, coriander, kosher salt, and freshly ground black pepper. This blend packs a punch and brings those warm, smoky fajita vibes. Toss the chicken strips with this mixture until every piece is nicely coated.

Step 3: Assemble on the Sheet Pan

On a rimmed baking sheet lightly greased with olive oil, spread your sliced peppers and onions evenly. Sprinkle a bit of kosher salt and pepper over the veggies to enhance their natural sweetness. Then arrange the seasoned chicken strips in a single layer on top—try to avoid crowding so everything roasts beautifully.

Step 4: Roast and Refresh

Bake uncovered at 425°F for 10 minutes. After that, pull the pan out and give everything a good toss—this helps recoat the chicken and veggies in those delicious juices and distributes the heat evenly. Pop it back into the oven for another 10 minutes or until the chicken is cooked through and the veggies are tender-crisp.

Step 5: Finish with Lime and Serve

Right before serving, squeeze fresh lime juice all over your fajitas. It brightens the flavors and makes every bite feel fresh and juicy. Serve immediately with your favorite tortillas, salsa, cheese, and a sprinkle of green onions or cilantro.

Top Tip

After making this recipe several times, I learned a few little tricks that really make a difference in how juicy and flavorful the chicken turns out. These tips helped me avoid dryness and get the perfect roast on the veggies every time.

Dry Your Chicken Thoroughly: This prevents soggy chicken and helps the spices stick.
Even Thickness: Pounding the chicken strips to ½-inch thickness ensures they cook evenly and stay moist.
Don’t Crowd the Pan: Give room on the sheet pan so the chicken and veggies roast instead of steam.
Fresh Lime Juice at the End: Add bright zing that wakes up the flavors and balances the richness.

How to Serve Easy Sheet Pan Chicken Fajitas Recipe

sheet pan chicken fajitas - Serving Suggestion

Garnishes

I’m a big fan of topping my fajitas with fresh chopped cilantro and green onions for that pop of color and freshness. A dollop of salsa or guacamole adds creaminess and a little smoky spice, and shredded cheese melts slightly on the warm fajitas—can’t resist that! Sour cream or Greek yogurt also make fantastic cooling options on the side.

Side Dishes

I often serve these with Mexican rice or a quick black bean salad on the side to keep the meal satisfying and well rounded. Some charred corn or roasted street-style corn (elote) also pairs beautifully if you want a festive vibe. And trust me, a simple green salad keeps things light and fresh.

Creative Ways to Present

For a fun twist at parties, I like laying out all the fajita fixings buffet-style—warm tortillas, smoked salsa, cheese, pickled jalapeños, and fresh limes—and let guests build their own. It’s engaging and a little more festive than just plating. Also, using miniature tortillas to make fajita sliders is a crowd-pleaser for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I like to store leftover fajita chicken and veggies in an airtight container in the fridge—usually keeps well for 3-4 days. The flavors actually deepen a bit overnight, so leftovers can be even better the next day!

Freezing

This recipe freezes nicely if you want to prep in advance. Just let everything cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge and reheat gently — the veggies hold up well, though they’ll be softer once reheated.

Reheating

To keep the chicken juicy and veggies tasty, I reheat leftover fajitas in a skillet over medium heat with a splash of water or lime juice to add moisture. This refreshes the flavors and keeps everything from drying out better than the microwave.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Chicken thighs add extra juiciness and flavor. Just make sure to cut them into similar-sized strips for even cooking and adjust baking time slightly if needed.

How do I prevent the chicken from drying out?

Dry the chicken well before seasoning and don’t overcrowd the pan. Pounding the chicken to even thickness helps too. Lastly, keep an eye on the cooking time; 20 minutes total at 425°F usually ensures juicy chicken.

Can I make this recipe gluten-free?

Yes! Just swap out the flour tortillas for corn tortillas or serve the fajita mix in lettuce wraps to keep it naturally gluten-free.

What sides go well with sheet pan chicken fajitas?

Mexican rice, black bean salad, roasted corn, or a crisp green salad are all fantastic sides. You can customize based on how hearty or light you want your meal.

Final Thoughts

I genuinely love how straightforward this Easy Sheet Pan Chicken Fajitas Recipe is, especially on busy nights when you want flavor without fuss. It’s that perfect balance of quick prep, minimal cleanup, and incredible taste that keeps me coming back to it. I think you’ll enjoy making—and eating—it just as much as I do.