Let’s be honest: some nights, the thought of dirtying a sink full of dishes is enough to make you want to order takeout again. That’s exactly why Sheet Pan Chicken Fajitas are my weeknight lifesaver—and I bet they’ll become yours, too!
Quick, colorful, and bursting with smoky spices, this one-pan meal delivers all the bold Tex-Mex flavors you crave without the mess or fuss. Whether you’re feeding hungry kids, entertaining friends, or simply treating yourself to something fabulous (because you deserve it!), these Sheet Pan Chicken Fajitas are a recipe you’ll want on repeat.
So grab your favorite sheet pan and let’s get sizzling!
Table of Contents
Why You’ll Love These Sheet Pan Chicken Fajitas
- One pan = less mess. Because nobody wants a kitchen that looks like a tornado hit it on a Tuesday night.
- Super customizable. Go mild, go spicy, add different veggies—it’s your fajita party!
- Quick cook time. Ready in about 30 minutes, start to finish.
- Healthy yet satisfying. Lean protein, vibrant veggies, and big flavor? Yes, please.
Ingredients for Sheet Pan Chicken Fajitas
Here’s what you’ll need for this fuss-free fiesta:
- 1 ½ pounds chicken breast tenders
- 1 yellow bell pepper, sliced into ¼-inch strips
- 1 red bell pepper, sliced into ¼-inch strips
- 1 orange bell pepper, sliced into ¼-inch strips
- 1 small red onion, sliced into ¼-inch strips
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns freshly ground black pepper
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Lime wedges (for serving)
- Fresh cilantro (for garnish)
- Tortillas, warmed
How to Make Sheet Pan Chicken Fajitas
Step 1: Prep Your Veggies and Chicken
Slice your red onion and bell peppers into nice, even ¼-inch strips. If you’re using whole chicken breasts instead of tenders, cut them into thin strips so they’ll cook quickly and evenly.
Step 2: Season Everything
Toss your sliced veggies and chicken tenders in a large bowl with olive oil, kosher salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Feeling lazy? You can skip the bowl and just mix everything right on your sheet pan. (I won’t tell.)
Step 3: Arrange on the Pan
Spray a dark-colored sheet pan with nonstick cooking spray. Spread your seasoned chicken and veggies evenly across the pan. A dark pan works wonders here—it heats up quickly and helps caramelize those peppers and onions for extra flavor.
Step 4: Roast to Perfection
Pop the pan in a 425°F oven for about 20 minutes, or until the chicken reaches 165°F on a meat thermometer.
Want extra char and smoky goodness? Turn on your broiler for 1-2 minutes at the end. Just keep an eye on it so nothing burns—nobody likes charred fajitas (well, unless that’s your thing).
Step 5: Garnish and Serve
Squeeze fresh lime juice over the chicken and veggies. Sprinkle with chopped cilantro. Serve with warm tortillas and any of your favorite toppings—think avocado, shredded cheese, salsa, or a dollop of sour cream.
Dinner’s done. And you barely dirtied a dish. How glorious is that?
Aneta’s Tips for the Best Sheet Pan Chicken Fajitas
- Dark sheet pan = more flavor. Seriously, it’s not just aesthetic—it helps brown the veggies beautifully.
- Broiler magic. Just a minute or two gives you that sizzling fajita vibe you’d get at a restaurant.
- Taco Tuesday twist. Serve leftovers in taco shells, on salads, or even over rice for a fajita bowl.
- Make it spicy. Add a pinch of cayenne or sliced jalapeños if your taste buds like a little thrill.
A quick personal confession: these Sheet Pan Chicken Fajitas have saved my dinner routine more times than I can count. They first became my go-to after a busy day of filming recipes when I realized I could have dinner ready and the kitchen cleaned up before my kids even finished their homework. Now that’s dinner magic.
FAQs About Sheet Pan Chicken Fajitas
Can I substitute chicken thighs for chicken breast tenders?
Absolutely! Thighs are juicier and hold up well to high heat. Just slice them into strips and cook as directed.
How do I store leftover Sheet Pan Chicken Fajitas?
Cool leftovers completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.
Can I freeze Sheet Pan Chicken Fajitas?
Yes! Freeze the cooked chicken and veggies in a freezer-safe bag. Thaw overnight in the fridge and reheat for an easy meal later on.
Let’s Make Dinner Magic!
If you’ve been searching for a quick, flavorful dinner that won’t leave your kitchen looking like a culinary crime scene, Sheet Pan Chicken Fajitas are your answer. They’re bright, smoky, and downright delicious—a meal your family will ask for again and again.
So next time you’re tempted to hit that takeout app, grab your sheet pan instead and bring the fajita fiesta home. Happy cooking, friends!
More Delicious Recipes to Try Next!
If you loved these Sheet Pan Chicken Fajitas, here are a few more easy and flavorful dishes from my kitchen that I think you’ll adore:
- For another sizzling Tex-Mex favorite with a creamy twist, check out my Creamy Baked Fajita Chicken Casserole. It’s perfect for those nights when you’re craving fajita flavors in cozy casserole form.
- Craving something vibrant and veggie-forward? My Chicken and Vegetables Skillet is a quick one-pan wonder, loaded with colorful produce and tender chicken—ideal for busy weeknights.
- Keep your Tex-Mex streak going with these fun and easy Mexican Rotisserie Chicken Tostadas. They’re crunchy, customizable, and perfect for a casual dinner or party spread.
- Or spice up your sheet pan repertoire with my Sheet Pan Chicken Pitas with Herby Ranch. It’s another fuss-free meal that’s big on flavor and light on cleanup.
Happy cooking—and may your sheet pans always bring you delicious magic!
Print
Sheet Pan Chicken Fajitas
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Sheet Pan Chicken Fajitas are a quick, colorful dinner bursting with juicy chicken, bell peppers, smoky spices, and fresh lime—all made on one easy pan. Perfect for busy nights when you want bold Tex-Mex flavors without the mess!
Ingredients
1 ½ pounds chicken breast tenders
1 yellow bell pepper, sliced into ¼-inch strips
1 red bell pepper, sliced into ¼-inch strips
1 orange bell pepper, sliced into ¼-inch strips
1 small red onion, sliced into ¼-inch strips
1 ½ tablespoons extra virgin olive oil
1 teaspoon kosher salt
Several turns freshly ground black pepper
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
Lime wedges, for serving
Fresh cilantro, chopped, for garnish
Tortillas, warmed
Instructions
Preheat oven to 425°F (220°C).
Slice red onion and all bell peppers into even ¼-inch strips. If using whole chicken breasts, cut into strips.
In a large bowl, toss chicken and veggies with olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika until well coated. (Or toss directly on the sheet pan for fewer dishes!)
Spray a dark-colored sheet pan with nonstick spray. Spread chicken and veggies evenly in a single layer.
Roast for about 20 minutes, until chicken reaches an internal temperature of 165°F (74°C).
For extra char, broil for 1-2 minutes, watching closely to avoid burning.
Squeeze fresh lime juice over the pan, garnish with chopped cilantro, and serve with warm tortillas and your favorite toppings.
Notes
A dark sheet pan helps caramelize the veggies and deepen flavors.
Spice it up with cayenne or sliced jalapeños for more heat.
Leftovers make amazing fajita bowls, salads, or tacos!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg