Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 1 pound chicken breast tenders, cut into bite-size pieces; 1 red onion, thinly sliced; 1 green pepper, thinly sliced; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 tablespoon cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/2 teaspoon onion powder; Kosher salt, to taste; Fresh cracked pepper, to taste

Jump to Recipe· 4.4 from 3 reviews

I absolutely love making this Sheet Pan Chicken Fajitas Recipe because it combines vibrant, bold flavors with effortless preparation, resulting in a colorful, sizzling dish that feels like a fiesta on your plate. The juicy chicken, crisp peppers, and tender onions roasted all together create such a satisfying meal that I always look forward to sharing with friends and family. It’s one of those recipes that I reach for when I want something delicious, healthy, and quick without sacrificing any of the fun or flavor.

Why You’ll Love This Sheet Pan Chicken Fajitas Recipe

What really excites me about this recipe is the incredible flavor profile—it’s perfectly balanced with smoky chili powder, earthy cumin, and a hint of oregano, all enveloped in the warmth of roasted peppers and onions. Each bite bursts with just the right amount of spice without overwhelming your palate, making it a guaranteed crowd-pleaser. I appreciate how the chicken remains juicy and tender while getting a slight char from the broiler step, adding that authentic fajita touch that reminds me of festive Tex-Mex dinners.

I also can’t get enough of how simple it is to prepare. Tossing everything on one sheet pan means less cleanup and more time enjoying the meal—and believe me, that is a game-changer during busy weeknights or casual weekend gatherings. Plus, it’s so versatile, perfect for family dinners, casual parties, or even meal prepping for the week. The vibrant colors alone make it a standout dish on any table, and it always brings a smile when served warm with freshly warmed tortillas and all the toppings.

Ingredients You’ll Need

The image shows six layers arranged side by side on a white marbled surface. The first layer on the left consists of raw pale pink chicken strips, smooth and slightly shiny. Next to it is a layer of bright yellow bell pepper strips, long and thin with a glossy texture. The third layer is made of red bell pepper strips, vibrant and slightly curved. Beside the red peppers is a layer of fresh green bell pepper strips, crisp and shiny. The final layer on the right is made of sliced red onions, showing concentric rings in purple and white tones with a slightly rough texture. The layers are neatly placed in parallel lines, creating a colorful and organized display. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward but essential ingredients. Each element contributes meaningfully—from the juicy chicken building the base, to the trio of colorful bell peppers adding sweetness and crunch, and the spice blend delivering that signature fajita kick.

Chicken breast tenders: I use bite-sized pieces for quick, even cooking and excellent juiciness.
Red onion: Thinly sliced to bring a subtle sweetness and a little bite when roasted.
Green, red, and yellow bell peppers: These add vibrant color, natural sweetness, and a crisp texture.
Olive oil: The perfect coating to help roast the chicken and veggies perfectly without drying out.
Chili powder: This delivers that signature smoky heat essential in fajitas.
Cumin: Adds a warm, earthy depth that ties all the flavors together beautifully.
Garlic powder and onion powder: They boost the savoriness without overpowering the freshness.
Paprika: Brings color and a touch of mild spice for balance.
Dried oregano: I find it adds a subtle herbaceous note that complements the other spices.
Kosher salt and fresh cracked pepper: Essential for seasoning and awakening all the natural flavors in the dish.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit. This high heat helps caramelize the vegetables and crisps up the chicken just right.

Step 2: On a large baking sheet, spread out the bite-sized chicken breast pieces alongside the thinly sliced red onion and the colorful trio of bell peppers—all arranged in a single layer for even cooking.

Step 3: Drizzle everything evenly with 2 tablespoons of olive oil, which ensures that the spices stick and the ingredients roast beautifully without drying out.

Step 4: Generously sprinkle your spice mix across the chicken and vegetables: 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon onion powder, plus a couple of large pinches of kosher salt and freshly cracked pepper. Then toss well using tongs or your hands to make sure every piece is well-coated.

Step 5: Bake the mixture for 10 minutes, then take it out to stir and redistribute everything on the pan so it cooks evenly.

Step 6: Return it to the oven for an additional 5 minutes. This ensures the chicken is cooked through and the vegetables soften just right without losing their texture.

Step 7: Turn your oven to broil on high and broil the fajitas for 2 to 3 minutes. Keep a close eye here—it’s just enough time to get those edges crispy and a bit charred, which adds fantastic smoky flavor and a wonderful texture contrast.

Step 8: Serve everything hot on warm flour tortillas and pile on all your favorite fajita toppings like sour cream, avocado, salsa, or fresh cilantro. I always find the toppings elevate the whole experience.

Servings and Timing

This recipe makes about 4 hearty servings, perfect for a family meal or sharing with close friends. The prep time is roughly 8 to 10 minutes since slicing the veggies and cutting the chicken is quick and straightforward. The cook time is about 15 minutes, including baking and broiling steps, bringing your total time to around 28 minutes. There’s no resting time needed, so it’s ready to enjoy right away once out of the oven—ideal for when you want a fast but satisfying dinner.

How to Serve This Sheet Pan Chicken Fajitas Recipe

Three soft white corn tortillas are filled with layers of grilled brownish-orange seasoned chicken, sautéed red and green bell peppers, and caramelized purple onions. On top, there are sliced green jalapeños, fresh green cilantro leaves, and slices of light green avocado. White sour cream is drizzled over the filling. The tacos are served on a white oval plate with wedges of bright green lime around the edges. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish fresh and hot right from the oven to keep all the colors vibrant and the flavors bright. Piling the juicy chicken and roasted peppers into warm flour tortillas creates the perfect handheld bite that’s both comforting and exciting. For sides, I often serve with Mexican rice, black beans, or a fresh simple salad to balance the spices. Guacamole and salsa are my go-to accompaniments because their creamy and tangy qualities enhance the fajitas perfectly.

When it comes to garnishing, I’m all about adding fresh cilantro leaves, a squeeze of lime juice, and a bit of sliced jalapeño if I want extra heat. Presentation-wise, arranging the chicken fajitas open-faced on a wooden board with small bowls of toppings makes the meal interactive and fun—great for family dinners or casual gatherings where people can customize their own fajitas.

For drinks, I adore pairing this recipe with a cold margarita or a crisp Mexican lager that complements the smoky spices. If you prefer non-alcoholic options, a sparkling limeade or hibiscus iced tea works beautifully. This meal is versatile enough to be served for weeknight dinners, festive parties, or even weekend lunches, and it’s best enjoyed hot or warm to savor those roasted, juicy flavors fully.

Variations

One way I like to switch things up is by changing the protein. While chicken breast tenders are my favorite for this Sheet Pan Chicken Fajitas Recipe, you can absolutely use chicken thighs for a richer flavor or even substitute shrimp for a lighter, seafood twist. For a vegetarian option, firm tofu or portobello mushrooms work wonderfully, and you can toss them in the same spice blend for that classic fajita flavor.

Dietary modifications are easy with this recipe too. Simply swap out the flour tortillas for corn tortillas to keep it gluten-free, or serve over a bed of cauliflower rice for a low-carb twist. To make it vegan, ditch the chicken entirely and load up on bell peppers, onions, and perhaps some seasoned chickpeas or black beans for protein. The spice blend remains the star, so you don’t lose out on flavor.

If you want to experiment with flavor variations, try adding a pinch of chipotle powder or smoked paprika for a deeper smoky heat, or a splash of lime juice mixed into the seasoning for more brightness. As for cooking methods, this recipe works great on a grill pan if you want those classic grill marks, or even under the broiler alone if you’re short on time, though roasting on a sheet pan is my personal favorite for even cooking and ease.

Storage and Reheating

Storing Leftovers

I always store leftover chicken fajitas in an airtight container in the refrigerator. Glass containers with tight lids work best to keep everything fresh and prevent any lingering odors. The leftovers stay good for about 3 to 4 days, making them perfect for quick lunches or easy dinners later in the week.

Freezing

You can absolutely freeze this dish if you want to save it for longer. I recommend portioning the fajitas into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible before sealing. Label with the date and freeze for up to 3 months. When freezing, I find it best to freeze the chicken and peppers separately from the tortillas so they don’t get soggy.

Reheating

The best way to reheat leftovers is in a preheated oven or toaster oven at 350 degrees Fahrenheit until warmed through—usually about 10 minutes. This helps restore a bit of that roasted crispness on the edges. Alternatively, reheating quickly in a hot skillet on the stove can bring back some texture, especially if you want to refresh the charred bits. I avoid microwaving when possible because it tends to make the peppers and chicken a bit soggy and less vibrant.

FAQs

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs have more fat, which means they tend to be juicier and more flavorful. Just cut them into similar bite-sized pieces and follow the same cooking times. You may want to check that the pieces reach the safe internal temperature of 165°F before serving.

Are these fajitas gluten-free?

The fajitas themselves are naturally gluten-free, but be careful with your choice of tortillas. Using corn tortillas or gluten-free flour tortillas ensures the whole meal stays gluten-free. Always check spice blends too, as some pre-made mixes can contain gluten.

Can I make this recipe vegan or vegetarian?

Definitely! You can replace the chicken with firm tofu, tempeh, or extra vegetables like mushrooms and zucchini. Season and cook everything the same way to keep that authentic fajita flavor but plant-based and hearty.

What toppings do you recommend for these sheet pan fajitas?

I love traditional toppings like sour cream, fresh avocado or guacamole, diced tomatoes, shredded cheese, cilantro, and lime wedges. For a little extra heat, sliced jalapeños or a drizzle of hot sauce work wonders too.

Can I prepare the fajita mix in advance?

Yes! You can prep the chicken, slice the vegetables, and even mix the spices a day ahead. Just store everything separately in the refrigerator and assemble and roast when ready. This cuts down your active cooking time significantly on busy days.

Conclusion

I truly hope you give this Sheet Pan Chicken Fajitas Recipe a try because it has become one of my absolute favorites for quick, tasty meals that impress every time. It’s simple, colorful, packed with flavor, and perfect for all kinds of occasions. Once you make it, I’m confident it will quickly become a go-to recipe in your kitchen too—happy cooking and enjoy every delicious bite!