If you’re craving something bold, flavorful, and ridiculously easy to throw together on a busy weeknight, these Easy Sheet Pan Chicken Fajitas are about to be your new go-to. With just one pan, minimal prep, and a rainbow of sizzling veggies and juicy chicken, dinner practically makes itself. The oven does all the heavy lifting while you sit back (or prep your toppings!). It’s fast, fresh, and bursting with Tex-Mex flavor – all without standing over the stove.

Why You’ll Love This Recipe

One Pan, Zero Hassle: No juggling skillets or saucepans here. Just one sheet pan, and you’re done. Less cleanup, more joy.
Weeknight Hero: You’ll have dinner on the table in about 30 minutes. It’s fast, foolproof, and totally satisfying.
Big Flavors, Fresh Ingredients: The spice mix, tender chicken, and roasted veggies come together to create that sizzling fajita magic without any fuss.
Customizable: Everyone can build their fajitas just the way they like—perfect for picky eaters or family-style dinners.

Ingredients You’ll Need

Here’s everything you’ll need to bring these sheet pan chicken fajitas to life—and why each one matters:

Chicken breast or thighs: Tender protein that soaks up the spices beautifully. Thighs offer more juiciness, but breasts work great too.
Bell peppers: Use a mix of red, yellow, and green for color, crunch, and sweetness. They roast up beautifully on the pan.
Red onion: Adds a savory, slightly sweet flavor and pairs perfectly with the peppers and spices.
Olive oil: Helps everything roast evenly and gives a rich, delicious coating to the chicken and veggies.
Fajita seasoning: Use a store-bought mix or make your own with chili powder, cumin, paprika, garlic powder, and a pinch of cayenne for heat.
Lime juice: A splash of citrus brightens everything up and balances the spices.
Salt and pepper: Essential for seasoning the chicken and veggies to taste.

Variations

Looking to switch things up? Here are some fun and tasty variations:

Make it vegetarian: Swap the chicken for portobello mushrooms or tofu. Both soak up the seasoning like champs.
Use shrimp: Cut the cooking time slightly and throw in peeled shrimp instead of chicken for a lighter option.
Add more veggies: Zucchini, cherry tomatoes, or corn are great extras to bulk up the pan.
Spice level: Adjust the heat with more or less cayenne pepper, or toss in sliced jalapeños if you’re craving a kick.

How to Make Easy Sheet Pan Chicken Fajitas

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Slice and Season

Thinly slice the chicken, bell peppers, and onion. Toss everything in a large bowl with olive oil, fajita seasoning, lime juice, salt, and pepper until evenly coated.

Step 3: Arrange and Roast

Spread the chicken and veggies evenly across the sheet pan in a single layer. Make sure nothing overlaps too much—that’s how you get those roasted edges!

Step 4: Bake to Perfection

Roast in the oven for 20–25 minutes, or until the chicken is cooked through and the veggies are tender with a little char.

Step 5: Finish with Fresh Lime

Squeeze extra lime juice over everything once it comes out of the oven. That citrus pop makes all the difference.

Step 6: Serve It Up

Serve with warm tortillas and your favorite toppings like sour cream, guacamole, salsa, or shredded cheese.

Pro Tips for Making the Recipe

Cut everything the same size: Even slicing means even cooking, which means everything finishes at the same time—no dry chicken or burnt veggies.
Don’t overcrowd the pan: Spread the ingredients out well for that perfect caramelized roast. Use two pans if needed.
Use high heat: Roasting at 425°F gives you the perfect combo of tender inside and crispy edges.
Let it rest: Give the chicken a couple of minutes to rest after roasting to keep it juicy when you pile it into tortillas.

How to Serve

This dish is made for building your own fajitas, so set up a DIY station and let everyone go wild:

Tortillas

Warm up flour or corn tortillas wrapped in foil in the oven or over the stovetop.

Toppings

Serve with sour cream, guacamole, shredded cheese, pico de gallo, sliced jalapeños, and chopped cilantro.

Sides

Pair with Mexican rice, black beans, or a crisp side salad to round out the meal.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container in the fridge for up to 3–4 days. The flavors deepen over time!

Freezing

Freeze the cooked chicken and veggie mixture in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm in a skillet over medium heat or pop in the microwave for a quick and easy lunch or dinner.

FAQs

Can I use store-bought fajita seasoning?
Yes! It saves time and still delivers amazing flavor. If you’re feeling ambitious, homemade seasoning gives you full control over the spice level and salt.

What’s the best cut of chicken for this recipe?
Boneless, skinless chicken thighs are juicy and flavorful, but chicken breasts work great too if sliced thinly and not overcooked.

Can I make this low-carb?
Absolutely. Skip the tortillas and serve the fajita mix over lettuce, in a low-carb wrap, or even with cauliflower rice.

How do I avoid soggy veggies?
Make sure everything is spread out evenly on the pan and roast at a high temperature. Crowded pans lead to steaming instead of roasting.

Final Thoughts

These Easy Sheet Pan Chicken Fajitas are everything a busy cook dreams of—simple, flavorful, fast, and endlessly customizable. Whether you’re feeding a crowd or just yourself, this recipe turns dinner into a fun, fuss-free event. Give it a try and make your weeknight dinner a little more exciting—one sizzling bite at a time!

Easy Sheet Pan Chicken Fajitas Recipe