Make dinner a breeze with Sheet Pan Chicken Fajitas! Juicy chicken, colorful peppers, and onions are perfectly seasoned and roasted together for an easy, flavorful meal. Serve with warm tortillas and your favorite toppings for a fajita night that’s simple, delicious, and family-approved!

Why make Sheet Pan Fajitas
- One-Pan Wonder: Easy prep and cleanup make this a stress-free dinner option for busy nights.
- Bursting with Flavor: Perfectly seasoned chicken and roasted veggies deliver restaurant-quality fajitas at home.
- Customizable and Fun: Serve with your favorite toppings for a meal everyone can personalize and enjoy!
We love Sheet Pan recipes and here are some of my favorites: Sheet Pan Veggies And Sausage, Sheet Pan Thai Chicken With Lime Wheels, and Sheet Pan BBQ Chicken.
Ingredients
- Chicken: Protein-packed base of the sheet pan chicken fajitas, seasoned and roasted to perfection.
- Green, Red, Orange, and Yellow Bell Peppers: Add sweetness, color, and crunch.
- Red Onion: Lends a slightly sweet and sharp flavor to the sheet pan chicken fajitas.
- Olive Oil: Helps the seasoning stick and adds richness.
- Jalapeños: Provides a spicy kick to the dish.
- Lime: Adds fresh, tangy brightness to enhance flavors.
- Flour Tortillas: Soft, warm wraps that hold the sheet pan chicken fajitas mixture.
Variations
- Low-Carb Chicken Fajitas: Skip the tortillas and serve the chicken and vegetables over a bed of lettuce or cauliflower rice for a keto-friendly option.
- Seafood Fajitas: Replace the chicken with shrimp or fish, adjusting the baking time to 10-12 minutes to avoid overcooking.
- Cheesy Fajitas: Sprinkle shredded cheese over the chicken and vegetables during the last 5 minutes of baking for a melty, gooey finish.
How To Make Sheet Pan Chicken Fajitas
Step One: Preheat your oven to 425°F (220°C). In a bowl, combine all fajita seasonings with 1 tablespoon of olive oil and mix well. Add the chicken strips, bell peppers, onions, and jalapeños to the bowl. Stir until evenly coated with the seasoning mixture.
Step Two: Arrange the chicken in the center of a sheet pan, ensuring it isn’t overcrowded, and spread the vegetables along the edges of the pan.
Step Three: Wrap the tortillas in foil.
Step Four: Bake the chicken strips for 15 minutes. During the last 5 minutes, place the wrapped tortillas in the oven to warm.
Step Five: Once done, squeeze fresh lime juice over the entire pan.
Step Six: Scoop the chicken and vegetables into tortillas and serve.
Tips And Tricks
- Even Sizing: Slice chicken and vegetables into uniform sizes to ensure even cooking.
- Avoid Overcrowding: Spread ingredients out on the pan for crispy edges and proper roasting.
- Warm Tortillas Properly: Wrapping tortillas in foil keeps them soft and pliable without drying out.
How To Store Sheet Pan Chicken Fajitas
- Allow the sheet pan chicken fajitas mixture to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat in a skillet or microwave until warmed through. Tortillas are best stored separately in a resealable bag to maintain their texture.
What to Serve With This Recipe
- Guacamole: Creamy avocado dip with lime and cilantro pairs perfectly with sheet pan chicken fajitas.
- Pico de Gallo: Fresh tomato, onion, and cilantro salsa adds brightness to the fajitas.
- Sour Cream: A dollop of sour cream cools down the spices in the sheet pan chicken fajitas.
- Mexican Rice: Fluffy, seasoned rice complements the bold flavors of the dish.
- Queso Dip: A cheesy dip to drizzle over the sheet pan chicken fajitas or enjoy as a side.
- Cilantro Lime Slaw: Crunchy slaw with zesty lime dressing for a refreshing side dish.
FAQ'S
Chicken breast or thigh strips work equally well. Thighs are juicier, while breasts are leaner and cook faster.
Yes, prep the ingredients and store them in the fridge. Bake fresh when ready to serve for the best flavor.
Yes! Use a grill-safe tray or foil and cook on medium-high heat until the chicken is fully cooked and veggies are tender.
Sheet pan Chicken Fajitas
Ingredients
- 1 lb. Chicken Cut Into Thin Strips
- ½ Green Bell Pepper Thinly Sliced
- ½ Red Bell Pepper Thinly Sliced
- ½ Yellow Bell Pepper Thinly Sliced
- ½ Orange Bell Pepper Thinly Sliced
- ½ Red Onion Thinly Sliced
- 1 tbsp. Olive Oil
- 2 Jalapeno Deseeded, Diced
- 1 Lime
- 10 Flour Tortillas 6” Size
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, combine all fajita seasonings with 1 tablespoon of olive oil and mix well. Add the chicken strips, bell peppers, onions, and jalapeños to the bowl. Stir until evenly coated with the seasoning mixture.
- Arrange the chicken in the center of a sheet pan, ensuring it isn’t overcrowded, and spread the vegetables along the edges of the pan.
- Wrap the tortillas in foil.
- Bake for 15 minutes. During the last 5 minutes, wrap the tortillas in foil and place them in the oven to warm.
- Once done, squeeze fresh lime juice over the entire pan.
- Scoop the chicken and vegetables into tortillas and serve.
Notes
Nutrition
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