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

I absolutely love sharing this Sheet Pan Chicken Fajitas Recipe because it combines everything I crave in a quick, flavorful meal all on one pan. The vibrant colors of the peppers and onions paired with tender, spiced chicken make for a feast that’s as beautiful as it is delicious. I find this recipe perfect when I want to whip up something impressive without spending hours in the kitchen, and it always fills the house with such an inviting aroma that guests start asking what’s cooking before it’s even done.

Why You'll Love This Sheet Pan Chicken Fajitas Recipe

What makes this recipe stand out to me is the incredible flavor blend that coats the chicken and veggies—it’s smoky, earthy, and has just the right kick of spice without overpowering the natural sweetness of the peppers and onions. I love how the chili powder, cumin, and paprika come together to create that classic fajita taste that’s both comforting and vibrant. The sprinkle of dried oregano and garlic powder adds an extra layer of warmth that keeps me coming back for seconds.

One of my favorite things about this Sheet Pan Chicken Fajitas Recipe is how effortlessly it comes together. I just chop, toss everything on a single sheet pan, and pop it in the oven. There’s no juggling multiple pans or complicated steps, which makes it perfect for busy weeknights or when I want a fuss-free meal that still feels special. The broil step at the end brings everything to life with charred edges that add wonderful texture and caramelized flavor.

I find this dish incredibly versatile; it’s perfect for casual family dinners, quick lunches, or even casual dinner parties when served with an array of sides and toppings. It’s filling, colorful, and healthy, which makes it a go-to favorite when I want both simplicity and a satisfying meal. Honestly, you’ll want to keep this recipe in your regular rotation once you try it!

Ingredients You'll Need

The image shows six layers arranged side by side on a flat surface with a white marbled texture. From left to right, there is a layer of raw light pink sliced chicken, next to it is a layer of long yellow bell pepper strips, followed by a layer of red bell pepper strips. Next to the red peppers is a layer of green bell pepper strips, and finally, on the far right, a layer of purple and white sliced red onions with a curled texture. The colors are bright and fresh, and the layers are neatly separated, creating a colorful and organized display photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential—they work together to create that classic fajita flavor, the perfect texture of tender chicken and crisp-tender peppers, plus a beautiful color palette that’s really inviting on the plate.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Chicken breast tenders: I prefer bite-size pieces to ensure quick, even cooking and easy eating.
Red onion: Adds a touch of sweetness and sharpness that balances the spices perfectly.
Green, red, and yellow peppers: These bring vibrant colors, natural sweetness, and a satisfying crunch.
Olive oil: Essential for coating everything and helping those spices stick while roasting beautifully.
Chili powder and cumin: The heart of the fajita seasoning, giving it authentic smoky and earthy warmth.
Garlic powder and paprika: These add depth and a subtle smoky nuance that rounds out the flavors.
Dried oregano and onion powder: Little touches that boost herbaceous notes and overall savory balance.
Kosher salt and fresh cracked pepper: I always season generously to make sure every bite bursts with flavor.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit. This is the perfect temperature for roasting chicken and veggies so they cook quickly and develop that gorgeous caramelization.

Step 2: Arrange the chicken breast tenders, sliced red onion, and all three colors of sliced peppers in a single layer on a large baking sheet. Spreading them out evenly helps everything roast rather than steam, giving you a better texture.

Step 3: Drizzle the olive oil over the chicken and veggies. Then sprinkle on all the spices: chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, along with generous pinches of kosher salt and fresh cracked pepper. Use your hands or a spatula to toss everything well, making sure each piece is coated evenly with that beautiful spice mix.

Step 4: Pop the sheet pan into the oven and bake for 10 minutes. This first baking stage lets the chicken start cooking through and the vegetables soften nicely.

Step 5: After 10 minutes, give everything a good stir to redistribute the chicken and peppers, then bake for an additional 5 minutes. This ensures even cooking and more caramelization on all sides.

Step 6: Turn the oven to broil on high and place the sheet pan back inside for 2 to 3 minutes. Watch closely during this step to get some crispy, charred edges that add the perfect smoky crunch and elevate the whole dish.

Step 7: Remove from the oven and serve the chicken fajitas hot on warm flour tortillas with your favorite toppings like sour cream, guacamole, salsa, or shredded cheese. Enjoy immediately for the best texture and flavor.

Servings and Timing

This Sheet Pan Chicken Fajitas Recipe serves 4 people generously, making it great for small families or gatherings. Prep time is quick—about 10 minutes to slice and season everything. Cooking time clocks in at around 18 minutes total, including the broil step, so your total time from start to finish is just under 30 minutes. There’s no resting time needed; these fajitas are best enjoyed fresh and hot straight from the oven to the table.

How to Serve This Sheet Pan Chicken Fajitas Recipe

The image shows a single layer of cooked fajita-style chicken strips mixed with sliced red, yellow, and green bell peppers, as well as slices of red onion, all spread evenly on a flat surface. The chicken pieces are browned with a slightly charred and seasoned texture, while the pepper strips are soft with a bright and glossy finish in red, yellow, and green colors. The red onion slices add purple tones, visible amid the peppers and chicken. Everything looks lightly oily, with some blackened seasoning spots scattered throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving these fajitas on warm flour tortillas that help soak up all the delicious juices while adding a soft texture contrast to the crispy edges of the chicken and veggies. For sides, I often go with classic Mexican accompaniments like cilantro-lime rice, black beans, or a fresh corn salad to keep the meal balanced and vibrant.

When it comes to garnishing, fresh lime wedges, sliced avocado, and chopped cilantro bring brightness and freshness that really elevate the flavors. I also like to add some crumbled queso fresco or a dollop of sour cream for creaminess and a little cool contrast to the spices. Presentation-wise, laying the chicken and peppers in colorful heaps and serving the toppings in small bowls invites everyone to build their own fajita wrap, making it fun and interactive.

For beverages, a crisp margarita or a light Mexican beer pairs perfectly with these fajitas. If you prefer something non-alcoholic, a sparkling limeade or iced hibiscus tea adds a refreshing, citrusy note that complements the smoky spices. This recipe shines at casual dinners, weeknight meals, or even festive gatherings where you want a dish that’s flavorful, simple, and crowd-pleasing. I always recommend serving these fajitas warm to keep that irresistible juiciness and tender texture intact.

Variations

One of the best parts of this Sheet Pan Chicken Fajitas Recipe is how adaptable it is. If you want a lighter version, you can swap out the chicken breast for turkey breast tenders or even shrimp for a quicker cook time and a slightly different flavor profile. For a vegetarian twist, try using thick strips of portobello mushrooms or tofu in place of meat; just be sure to press and marinate the tofu well for the best taste.

If you have dietary preferences or restrictions, this recipe is naturally gluten-free if you use corn tortillas instead of flour. For a vegan version, load up on plant-based protein like seasoned chickpeas or tempeh and roast alongside plenty of veggies. Feel free to adjust the heat level as well by swapping chili powder for smoked paprika if you want less spice or adding ground chipotle for a smoky heat boost.

For cooking methods, while I love the roasting and broiling approach for those beautifully crispy edges, this recipe also works wonderfully on the grill. Toss the chicken and veggies with the spice mix and grill in a grill basket for a few minutes per side. It adds a lovely charred flavor that pairs perfectly with the fajita spices.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring them into an airtight container and refrigerating within two hours of cooking. Using a glass or BPA-free plastic container with a tight seal keeps the fajitas fresh and prevents any lingering odors in the fridge. These leftovers will stay good for about 3 to 4 days, making it easy to enjoy fajita night again with minimal effort.

Freezing

You can freeze leftover chicken fajitas, but I suggest freezing the chicken and veggies separately from any tortillas or fresh toppings. Place the cooked chicken and peppers in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. They will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer using the oven or a cast iron skillet to bring back that crispiness and avoid sogginess. Spread the leftovers on a baking sheet and heat at 350 degrees until warmed through, about 10 to 12 minutes. Alternatively, skillet reheating over medium heat with a light drizzle of oil works great for bringing out that charred texture again. I avoid microwaving if possible, as it tends to steam the fajitas and makes them limp.

FAQs

Can I use frozen chicken for this Sheet Pan Chicken Fajitas Recipe?

It’s best to start with fresh or fully thawed chicken breast tenders to ensure even cooking. If you use frozen chicken, the cook time will increase and you risk unevenly cooked pieces. Always thaw completely in the fridge before starting this recipe.

What can I substitute for the olive oil?

If you don’t have olive oil on hand, avocado oil or sunflower oil work well too. They have a mild flavor and a high smoke point which is perfect for roasting and broiling.

Is this recipe spicy?

This recipe offers a balanced mild to medium heat thanks to the chili powder, but you can easily adjust the spice level by using less chili powder or swapping it for smoked paprika for a milder smokiness without heat.

Can I make this recipe ahead of time?

You can prep the chicken and slice the veggies ahead to save time on cooking day, but I recommend roasting and broiling just before serving to enjoy the best texture and freshest flavors.

What toppings do you recommend for fajitas?

I love classic toppings like sour cream, guacamole, salsa, shredded cheese, lime wedges, and chopped cilantro. You can also add pickled jalapeños, chopped tomatoes, or even fresh mango for a fruity twist.

Conclusion

I truly hope you give this Sheet Pan Chicken Fajitas Recipe a try because it has become one of my absolute favorite ways to enjoy a flavorful, colorful, and fuss-free meal. It’s the kind of recipe that brings joy to weeknights and impresses guests without complicated steps, and once you try it, I know it will become a favorite in your kitchen too. Happy cooking and enjoy every bite!