Laura Mariano
Fajitas Made Easy
Sheet pan chicken fajitas are the ultimate weeknight dinner—fast, flavorful, and fuss-free. Unlike traditional stovetop fajitas that require constant stirring and multiple pans, this version simplifies everything by roasting all the ingredients together on a single sheet pan. That means minimal cleanup and maximum flavor.
Inspired by popular recipes from , , and , this method delivers juicy chicken, caramelized veggies, and bold seasoning with hardly any effort. Just slice, season, roast, and serve.
Whether you’re feeding a crowd or meal prepping for the week, sheet pan fajitas are endlessly customizable and always satisfying. Add your favorite toppings, wrap in warm tortillas, and enjoy a restaurant-quality meal at home.
What Are Sheet Pan Chicken Fajitas?
Sheet pan chicken fajitas are a simplified take on the classic Tex-Mex dish. Instead of cooking everything in a skillet, you roast chicken strips, bell peppers, and onions together in the oven. The result? Tender meat, perfectly charred veggies, and bold fajita flavor—all with minimal effort.
This method is ideal for busy nights when you want something healthy and delicious without hovering over the stove. The ingredients are tossed in a blend of chili powder, cumin, paprika, garlic, and onion powder, then roasted until golden and sizzling.
Serve them in warm tortillas with your favorite toppings like sour cream, guacamole, salsa, or shredded cheese. It’s a one-pan wonder that’s perfect for family dinners, meal prep, or casual entertaining.
Ingredient Breakdown
Here’s what you’ll need to make sheet pan chicken fajitas:
- Chicken: Boneless, skinless breasts or thighs, sliced into thin strips.
- Bell Peppers: Use a mix of red, yellow, and green for color and sweetness.
- Red Onion: Adds sharpness and caramelizes beautifully.
- Olive Oil: Helps everything roast evenly and adds richness.
- Fajita Seasoning:
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Optional Add-ins:
- Lime Juice: Adds brightness and acidity.
- Fresh Cilantro: For garnish and freshness.
- Jalapeños: For heat.
To Serve:
- Tortillas: Flour or corn, warmed.
- Toppings: Sour cream, guacamole, salsa, shredded cheese.
Tip: Slice chicken and vegetables evenly to ensure consistent cooking and avoid over- or undercooked pieces.
Step-by-Step Instructions
Follow these steps for perfect sheet pan chicken fajitas:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Slice chicken, peppers, and onion into thin, even strips.
- In a large bowl, toss everything with olive oil and fajita seasoning until well coated.
- Spread the mixture evenly on the sheet pan in a single layer. Avoid overcrowding.
- Roast for 20–25 minutes, flipping halfway through to ensure even browning.
- Optional: Broil for 2–3 minutes at the end for charred edges and extra flavor.
- Warm tortillas in the oven or on a skillet while the fajitas finish.
- Serve immediately with your favorite toppings.
Bold Tips for Success:
- Juicy chicken: Don’t overcook—check for doneness at 20 minutes.
- Caramelized veggies: Use high heat and avoid overcrowding.
- Flavor boost: Add a squeeze of lime and sprinkle of cilantro before serving.
This recipe is perfect for meal prep—just store leftovers in an airtight container and reheat in the oven or skillet.
Common Mistakes to Avoid
Even simple recipes have pitfalls. Here’s what to watch out for:
- Overcrowding the pan: If ingredients are piled on top of each other, they’ll steam instead of roast. Use a large sheet pan or divide between two.
- Undersalting: Fajitas rely on bold seasoning. Taste your spice mix before tossing and adjust salt as needed.
- Skipping the broil: Those charred edges add authentic fajita flavor. Don’t skip the final 2–3 minutes under the broiler.
- Uneven slicing: Thick chicken or veggie pieces take longer to cook and can lead to dry meat or raw peppers. Aim for uniform strips.
Avoid these mistakes and you’ll get sizzling, flavorful fajitas every time.
Sheet Pan Chicken Fajitas Recipe – Easy Tex-Mex Dinner with Peppers, Onions & Spices
Equipment
- Large rimmed sheet pan
- Mixing bowl
- Knife and cutting board
- Parchment paper or foil
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Optional:
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 sliced jalapeño
To serve:
- Flour or corn tortillas
- Sour cream, guacamole, salsa, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Slice chicken, peppers, and onion into thin strips.
- In a bowl, toss everything with olive oil and seasonings until well coated.
- Spread evenly on the sheet pan in a single layer.
- Roast for 20–25 minutes, flipping halfway through.
- Optional: Broil for 2–3 minutes for charred edges.
- Warm tortillas and serve with toppings.
Notes
- Slice evenly for consistent cooking.
- Avoid overcrowding the pan to ensure roasting, not steaming.
- Use homemade seasoning to control sodium.
- Make it vegetarian with tofu or extra veggies.
- Store leftovers in the fridge for up to 4 days or freeze for future meals.
