Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas are a weeknight wonder… juicy, zesty, and ready in under 30 minutes. Caramelized onions, tender strips of bell pepper, and the juiciest chicken, all seasoned with a bold blend of spices. All that’s left to do is decide on the toppings! With minimal cleanup and max flavor, this is Tex-Mex magic made easy. These sizzling fajitas are perfect for a fast family dinner or game day feast!
WHY YOU’LL LOVE CHICKEN FAJITAS ON A SHEET PAN
- Hands-off, no fuss recipe
- Easy to scale up or down
- Simple ingredients
- Minimal clean up
Table of Contents
Sheet Pan Chicken Fajitas
We’re a fajita-obsessed household, and when game day rolls around, this sheet pan chicken fajita magic always makes an appearance. Why?
Because it’s bold, it’s customizable, and it tastes like it came off a sizzling hot restaurant skillet… but with way less mess.
And you know I’m not about to stand over the stove flipping strips of meat while everyone else is yelling at the TV.
Toss everything on a sheet pan and let the oven do the work. Then, load up those tortillas with a ridiculous pile of toppings: sour cream, guac, cheese, jalapeños… you name it.
Not feeling chicken? I’ve got you covered with steak and shrimp sheet pan recipes too. You could even mix and match proteins with a little bit of tweaking to the cook time!
The only rule when it comes to shrimp, steak, or chicken fajitas on a sheet pan… No one gets just one.
INGREDIENT NOTES
- Bell Peppers: Use a mix of red, yellow, and green for color and sweetness.
- Onion: Red onion adds great contrast, but yellow or white work too if that’s what you have.
- Chicken: Slice across the grain for tender strips. Chicken thighs also work.
- Fajita Seasoning: Homemade blend = better flavor, but feel free to swap in your favorite store-bought mix to save time.
- Tortillas: Flour or corn… dealer’s choice. Warm them for the best texture!
VARIATIONS
Add More Veggies: Mushrooms, zucchini, or grape tomatoes make a hearty upgrade.
Use Steak or Shrimp: Swap chicken for sirloin or peeled shrimp. Reduce the cooking time for shrimp to 8-10 minutes.
Make It Spicy: Include cayenne with the spices (or increase the amount) and don’t forget hot sauce when serving!
Time Saver: Use 2 tablespoons (1 packet) of store-bought fajita seasoning instead of measuring out the spices yourself.
SERVING SUGGESTIONS
Appetizers: Smoky jalapeño poppers or chips with freshly made salsa and guac.
Classic Side Dishes: Make your own fajita plate with refried or black beans and Mexican rice.
Drink Pairings: Choose your favorite flavor of margarita or a cool, creamy Piña Colada.
Low Carb Option: Skip the tortillas and serve sheet pan chicken fajitas over cauliflower rice or in lettuce wraps.
Something Sweet: Cool down with ice cream drizzled in dulce de leche or homemade tropical popsicles.
SHEET PAN CHICKEN FAJITAS RECIPE FAQ
You bet! This makes things even easier when you’re hosting a crowd. Slice the chicken and veggies up to a day in advance and store them in separate containers in the fridge.
I also like to mix up a bigger batch of the fajita seasoning and keep it in the jar in the pantry.
When you’re ready to bake, arrange everything on the sheet pan and sprinkle 2 tablespoons of the seasoning over the top. Easy peasy!
The key to a perfect sheet pan chicken fajita is high heat cooking. It’s similar to searing the meat in a skillet, which locks in the juices and keeps the chicken super moist.
And because the onion and peppers char at the same time, everything comes out just right instead of a mix of soggy and dry.
Microwaving will get the job done, but the veggies usually come out limp while the chicken can be a bit dry.
Instead, toss everything into a skillet on the stove (a little oil doesn’t hurt) or back onto a sheet pan. Bake for 10-15 minutes at 375°F to warm the meat and peppers and bring back some of that incredible texture.
I’ve tested every fajita method out there — stovetop, grill, cast iron, slow cooker — and I always come back to this sheet pan version.
It’s the easiest, cleanest way to get those roasty toasty veggies and juicy chicken without babysitting anything.
And yes, I’ve even run this sheet pan chicken fajitas recipe for big game days where we’re feeding a house full of hungry teenagers.
It scales like a dream, and you can even prep a toppings bar for DIY fajita fun.
The biggest mistake most people make? Not draining the liquid halfway through. That’s your golden ticket to perfectly caramelized edges and not soggy peppers. Trust me… this is fajita gold.
DONNA’S PRO TIPS
- Drain the sheet pan liquid halfway through to avoid steaming.
- Let it broil for a minute if you love that charred edge flavor.
- Don’t skip the lime! It brightens and balances all the flavors.
- Use parchment or foil for easy cleanup. You’ll thank yourself later!
- Slice against the grain for chicken that melts in your mouth.
- Leftovers? Toss them into a quesadilla or scrambled eggs the next morning.
TOOLS NEEDED
- Large Rimmed Sheet Pan: Or divide the ingredients between two smaller ones.
- Small Mixing Bowl: To combine the seasonings.
- Foil or Parchment Paper: Lining the pan makes clean up even easier!
- Tongs or Spatula: For tossing the meat and veggies with the spices (and for serving).
- Meat Thermometer: Optional, but helpful if you’re worried about undercooked chicken.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into ½-inch strips
- 3 small bell peppers, any color, thinly sliced (about 12 ounces total)
- 1 medium red onion, thinly sliced (about 6 ounces)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 8 flour or corn tortillas, for serving
Optional Toppings:
- Sour cream, shredded cheese, guacamole, avocado slices, salsa, pico de gallo, sliced jalapeños, hot sauce, extra lime wedges
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Prepare a large rimmed sheet pan with foil or parchment paper for easy cleanup.
- Add Ingredients to the Pan: Add the sliced chicken, bell peppers, and onion directly to the prepared sheet pan. Drizzle with olive oil.
- Season Everything: In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne. Sprinkle the seasoning mixture evenly over the chicken and vegetables. Toss everything together directly on the sheet pan until well coated, then spread into an even layer.
- Roast the Fajitas: Bake for 15 to 20 minutes, or until the chicken is cooked through (internal temp of 165°F) and the vegetables are tender. Drain excess liquid from the pan about halfway through the cook time to help everything roast instead of steam.
- Optional Broil for Char: For extra flavor and that signature fajita sizzle, broil the pan for 2 to 3 minutes at the end to get a bit of caramelization on the edges.
- Warm the Tortillas: Wrap tortillas in foil and place them in the oven during the last 5 minutes of cooking to warm.
- Finish and Serve: Squeeze lime juice over the fajita mixture and sprinkle with fresh cilantro. Serve hot with warm tortillas and your favorite toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
