Let’s be honest for a second. Some nights, the thought of cooking a big, involved dinner feels like climbing a mountain. There’s the chopping, the searing, the constant stirring, and then… the towering pile of dishes waiting for you afterward.

What if you could have a meal that’s bursting with flavor, feels like a celebration, and only dirties one single pan? That’s the magic of sheet pan chicken fajitas. It’s the weeknight hero you’ve been dreaming of.

Imagine tender, perfectly spiced chicken and sweet, slightly charred peppers and onions, all coming together on a single baking sheet. The aroma that fills your kitchen is pure happiness. It’s a fiesta, without the fuss.

This recipe, inspired by a cook named katie, is all about that feeling. It’s about reclaiming your evening. In about 30 minutes, you can go from a hungry household to a table full of happy people building their own perfect fajitas.

Why This Recipe is a Game-Changer

We all have those old favorites we order at restaurants, the sizzling platters that arrive with a dramatic flair. This recipe brings that experience home, but in the simplest way possible. The sheet pan is your secret weapon.

Everything cooks together, at the same time. The high heat of the oven coaxes out the natural sugars in the peppers and onions, giving them a beautiful, smoky edge. Meanwhile, the chicken soaks up all those incredible spices, staying incredibly juicy.

And the best part? That “sizzle” you love from restaurants? We achieve it with a quick blast under the broiler at the end. It’s a simple trick with a spectacular payoff. You get those delicious, slightly crispy bits that are packed with flavor.

Ingredients Needed for the Recipe

Gathering your ingredients is the first, and easiest, step. You might already have most of these waiting in your pantry. Here’s what you’ll need to create this colorful, flavorful dish.

• Boneless, Skinless Chicken Breasts (about 1.5 lbs): The main event! Slicing them into even strips is key for quick, uniform cooking. Chicken tenders work beautifully here, too—no slicing needed.
• Bell Peppers (3, in a mix of colors): Go for red, yellow, and orange for the sweetest, most vibrant result. They add color, sweetness, and that classic fajita crunch.
• One Medium Onion: Yellow onion is perfect here, offering a robust flavor that mellows and sweetens beautifully in the oven.
• Olive Oil: Just a couple of tablespoons to coat everything. It helps the seasoning stick and promotes that gorgeous, light char.
• Chili Powder, Cumin, Smoked Paprika, Garlic Powder, Onion Powder: This is your flavor powerhouse. Making your own blend is surprisingly simple and tastes so much fresher than store-bought packets.
• Fine Sea Salt & Black Pepper: The essential seasonings that make all the other flavors pop. Don’t be shy with them.
• Small Flour or Corn Tortillas (8 count): Your vessel for all that goodness. Warming them is non-negotiable for the best texture and flavor.
• Lime Wedges and Fresh Cilantro: These aren’t just garnishes; they’re essential finishers. The bright, acidic squeeze of lime and the fresh, herbal note of cilantro tie the whole dish together.

The Heart of the Matter: Your Fajita Toppings Bar

This is where the fun really begins. Setting up a toppings bar turns a simple dinner into an interactive experience. It lets everyone customize their creation exactly how they like it.

Think of it as a build-your-own-fajita adventure. It’s also a fantastic way to please a crowd, especially if you have picky eaters. Everyone gets to be the chef of their own plate.

Consider setting out little bowls of cool and creamy sour cream, a vibrant pico de gallo, and a bowl of rich, chunky guacamole. Shredded cheese, sliced jalapeños for heat, and a drizzle of your favorite hot sauce or a creamy jalapeño ranch are all welcome additions.

How to make Sheet Pan Chicken Fajitas?

Now, let’s get to the main event. The process is beautifully straightforward. Just a bit of quick prep, and then the oven does the heavy lifting for you. Follow these steps, and you’re guaranteed a fantastic result.

Step 1: Heat Your Oven and Mix the Magic Dust

First, position one of your oven racks in the top third of the oven. You want the pan to be nice and close to the heating element, especially for that final broil. Preheat your oven to a hot 425°F.

While it’s warming up, grab a small bowl. Combine your chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Give it a good whisk. Smell that? You just made your own incredible fajita seasoning.

Step 2: The Art of the Chop and Toss

Now, for the only real “work” involved. Slice your chicken breasts into strips about a half-inch thick. Consistency is your friend here—it ensures everything cooks evenly. Next, core your bell peppers and slice them into similar-sized strips.

Peel your onion and cut it into half-inch slices. Pile the chicken and all the veggies onto a large, rimmed baking sheet. Drizzle the olive oil over everything, then shower it with your homemade seasoning mix.

Step 3: The Secret Marinating Rest

Use your hands or a couple of spoons to toss everything together, making sure every single piece of chicken and vegetable is coated in that spiced oil. This is a satisfying moment.

Now, here’s a little pro tip: don’t rush to the oven just yet. Let the pan sit for about 10 minutes. This allows the seasoning to really start working its way into the chicken, giving you a much deeper flavor. You can even refrigerate it for up to two hours if you have the time.

Step 4: Roast and Then Sizzle Under the Broiler

After its brief rest, spread the chicken and veggies out in a single, even layer. You want to avoid overcrowding so they roast instead of steam. Slide the pan into your preheated oven and let it bake for about 18 to 20 minutes.

You’ll know it’s getting close when you can smell the amazing aromas. Now, switch your oven to the broil setting. Let it broil for just 2 to 3 minutes. Watch it closely! You’re looking for those beautiful, lightly charred edges on the peppers and onions.

Step 5: Warm Your Tortillas to Perfection

While the fajitas are doing their final broil, it’s tortilla time. Stack your tortillas and wrap them tightly in a single sheet of aluminum foil. In the last 5 minutes of baking, place this foil packet right into the oven, on a rack below your fajitas.

This gentle heat will make your tortillas soft, pliable, and warm. It’s a small step that makes a world of difference, transforming them from mere wrappers into an integral part of the meal.

Step 6: Build, Customize, and Devour

Carefully remove the sheet pan from the oven. The sight and smell will be incredible. Immediately squeeze the juice from a few lime wedges all over the hot chicken and veggies. Scatter a handful of fresh cilantro leaves over the top.

Now, bring the sizzling sheet pan right to the table, alongside your warm tortillas and all your topping options. Let everyone dig in and build their own perfect fajita bundles. This is what easy, joyful eating is all about.

Tips for Unbeatable Fajitas Every Single Time

• A great recipe is a foundation, but a few smart tips can elevate it to legendary status. These are the little things that ensure your fajitas are perfect from the very first bite.
• First, that uniform cut is non-negotiable. Taking the time to slice your chicken, peppers, and onions to a similar thickness means no undercooked chicken or mushy vegetables. Everything finishes at the same time.
• Don’t skip the broil! This is what gives you that restaurant-quality char and intensifies the flavors. It’s the secret to the “wow” factor. Just keep a close eye on it, as broilers can vary in intensity.
• And please, warm your tortillas. A cold tortilla can make the best filling taste bland. That quick 5 minutes in the foil packet steams them perfectly, making them soft and ready to hold all your delicious ingredients without tearing.

How to Store and Reheat Your Leftovers

One of the best things about this recipe is that the leftovers are fantastic. It’s a meal-prepper’s dream. With a little know-how, you can enjoy this flavor days later.

Let the cooked fajita mixture cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for a ready-made future meal.

When reheating, avoid the microwave if you can. It can make the peppers and onions soggy. Instead, toss them in a skillet over medium heat until hot, or spread them on a sheet pan and warm them in a 350°F oven or air fryer. This helps bring back some of that delightful texture.

Brilliant Ingredient Substitutions

Don’t be afraid to make this recipe your own! Cooking should be flexible. If you’re missing an ingredient or want to switch things up, here are some easy swaps that work wonderfully.

Not a fan of bell peppers? No problem. Try sliced mushrooms, zucchini sticks, or even broccoli florets. They’ll roast up nicely and absorb the seasoning just as well. The goal is to have a veggie you enjoy.

If you’re in a real pinch, you can use a store-bought fajita seasoning packet. Look for one that’s about 2 to 2.5 tablespoons. But trust me, once you see how easy and flavorful the homemade blend is, you might not go back.

For the chicken, tenderloins are a fantastic shortcut since they require no cutting. You could also use thin-cut chicken breasts. And for a different twist, try using large shrimp—just reduce the initial baking time by a few minutes since they cook faster.

Best Time to Serve This Dish

This dish is the ultimate multitasker. It seamlessly fits into so many different occasions. Of course, it’s the undisputed champion of busy weeknights when time and clean-up are top of mind.

But its talents don’t end there. It’s also a phenomenal meal for casual entertaining. Doubling the recipe is as simple as using two sheet pans. Set up a toppings bar and let your guests gather and chat while they build their dinners. It’s relaxed and fun.

And let’s not forget meal prep. Spending 30 minutes on a Sunday to make a big batch sets you up for success. Portion it out into containers for quick, delicious lunches all week long that are far better than any takeout.

So, there you have it. A path to a truly delicious, incredibly easy meal that brings everyone to the table. It’s more than just a recipe; it’s a strategy for easier, happier evenings. Now, go preheat that oven. Your fiesta is waiting.

Print Recipe

Sheet Pan Chicken Fajitas Recipe

Author: katie Smith Cooking Method: Baking Cuisine: Mexican Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 23 mins Total Time 33 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ moderate Calories: 380

Best Season: Spring, Summer, Fall

Description

You’ll love these easy Sheet Pan Chicken Fajitas with tender chicken and slightly charred bell peppers and onions, all tossed in a bold homemade fajita seasoning. This one-pan wonder is ready in just 30 minutes, perfect for busy weeknights or meal prep—and cleanup is a breeze!

ingredients

Servings

Chicken & Veggies

• 1.5 lb boneless, skinless chicken breasts (cut into ½"-thick strips (or use chicken tenders))
• 3 bell peppers (mix of red, yellow, orange, or green; cored and cut into ½"-wide strips)
• 1 medium onion (peeled and cut into ½"-thick slices (yellow, white, or Vidalia))
• 2 Tbsp olive oil

Fajita Seasoning

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt (plus extra to taste)
• 0.5 tsp black pepper (freshly ground)

To Finish & Serve

• 8 small flour or corn tortillas (warmed)
• lime wedges (for squeezing and serving)
• fresh cilantro leaves
• optional toppings (sour cream, pico de gallo, guacamole, shredded cheese, jalapeños, hot sauce)

Instructions

1. Position a rack in the top third of the oven and preheat to 220°C (425°F). In a small bowl, combine all fajita seasoning ingredients and set aside.
   
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2. On a large rimmed sheet pan, arrange the chicken strips, bell peppers, and onion slices. Drizzle with olive oil and sprinkle the seasoning mix evenly over everything.
   Mark as complete
3. Toss everything together with clean hands or tongs until evenly coated. Spread ingredients in a single layer, leaving space between pieces to encourage roasting (not steaming). Let rest for 10 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).
   Mark as complete
4. Bake for 18–20 minutes, then switch the oven to broil. Broil for 2–3 minutes, watching closely, until the edges are lightly charred and the chicken reaches an internal temperature of 74°C (165°F).
   Mark as complete
5. During the last 5 minutes of baking, wrap tortillas in aluminum foil and place them in the oven to warm.
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6. Remove from oven. Squeeze fresh lime juice over the chicken and veggies, and sprinkle with fresh cilantro. Serve immediately with warm tortillas and your favorite toppings.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 2 fajitas per person

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 3.5g18%

Cholesterol 85mg29%

Sodium 720mg30%

Potassium 620mg18%

Total Carbohydrate 28g10%

Dietary Fiber 4g16%

Sugars 6g

Protein 32g64%

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Calcium 60 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Uniform cuts: Slice chicken and veggies to ½" thickness so they cook evenly.
• Broil for sizzle: The final broil mimics the restaurant-style char and adds depth of flavor.
• Meal prep friendly: Store cooked fajitas in airtight containers for up to 4 days or freeze for 3 months.
• Freezer meal option: Combine raw chicken, veggies, and seasoning in a zip-top bag; freeze up to 3 months. Thaw overnight before baking.

Keywords: sheet pan chicken fajitas, easy chicken fajitas, one pan fajitas, healthy fajitas, quick dinner recipe