Craving sizzling fajita flavor without stovetop splatter or a sink full of dishes? These sheet pan chicken fajitas deliver juicy chicken breast, caramelized peppers and onions, and warm tortillas with minimal prep and only one pan to clean. You’ll toss everything in a bold homemade fajita seasoning, roast at high heat, and finish with fresh lime and cilantro for a bright, restaurant-style finish at home. Perfect for weeknights, meal prep, or a crowd, this is the kind of reliable recipe you’ll keep on repeat.
Table of Contents
Why You’ll Love It
- One pan, minimal cleanup for busy nights.
- Big flavor from a DIY fajita spice blend.
- Ready in about 25 minutes, including prep.
- Flexible with toppings and easy to scale.
Key Ingredients
- Boneless skinless chicken breasts, sliced against the grain for tenderness.
- Bell peppers (red, yellow, green) for color and sweetness.
- Yellow onion for savory depth.
- Garlic, minced, to bloom with the oil and seasoning.
- Neutral oil to promote caramelization.
- Fresh lime and cilantro for a bright finish.
- Flour tortillas to serve and soak up the juices.
- Fajita Seasoning: chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne (optional), salt, black pepper.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 1 1/2 lb | Slice 1/2-inch against the grain |
| Bell peppers | 3 | Red, yellow, green; cored, sliced |
| Yellow onion | 1 medium | Thinly sliced |
| Garlic | 2 cloves | Minced |
| Oil | 3 Tbsp | Vegetable or canola |
| Lime | 1 | For finishing |
| Fresh cilantro | 1/4 cup | Chopped |
| Flour tortillas | 8–10 small | Warmed in foil |
| Sour cream | To taste | Optional topping |
| Avocado/Guacamole | To taste | Optional topping |
| Pico de gallo | To taste | Optional topping |
| Shredded cheese | To taste | Optional topping |
Fajita Seasoning
| Spice | Amount |
|---|---|
| Chili powder | 1 Tbsp |
| Paprika | 1 1/2 tsp |
| Cumin | 1 1/2 tsp |
| Onion powder | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Dried oregano | 1/4 tsp |
| Cayenne (optional) | 1/4 tsp |
| Salt & black pepper | To taste |
Step-by-Step Instructions
- Prep the pan: Lightly grease a large sheet pan with nonstick spray. Preheat oven to 425°F.
- Slice: Cut chicken into 1/2-inch strips (against the grain). Slice bell peppers and onion into even strips.
- Season: Combine all fajita seasoning ingredients in a small bowl. Spread vegetables evenly on the sheet pan and place chicken on top. Sprinkle most seasoning over chicken and some over veggies. Add minced garlic and drizzle oil over everything. Toss thoroughly and spread in an even layer.
- Roast: Bake 15–20 minutes until chicken reaches 165°F and peppers are tender with charred edges. During the last 5 minutes, wrap tortillas in foil and warm in the oven.
- Finish: Remove pan, squeeze fresh lime juice over chicken and veggies, and sprinkle with cilantro.
- Serve: Load into warm tortillas and add toppings like sour cream, avocado, pico de gallo, and shredded cheese.
Pro Tips for Success
- Slice evenly: Uniform 1/2-inch strips ensure everything cooks at the same pace.
- Don’t overcrowd: Use a large pan or two smaller pans for caramelization instead of steaming.
- High heat: 425°F promotes char and keeps chicken juicy.
- Finish bright: Lime juice and cilantro wake up the spices and balance richness.
- Make it spicy: Increase cayenne or add sliced jalapeños to the pan.
Variations & Swaps
- Protein: Try boneless chicken thighs for extra juiciness or use shrimp (roast 8–10 minutes).
- Tortillas: Swap flour for warmed corn tortillas or low-carb wraps.
- Veggies: Add sliced mushrooms or zucchini; keep total volume similar so roasting time stays consistent.
- Meal prep bowls: Serve over cilantro-lime rice with beans and fajita veggies for lunches.
What to Serve With Fajitas
- Sides: Mexican rice, black or pinto beans, street corn salad.
- Sauces: Salsa verde, chipotle crema, or a quick lime sour cream.
- Fresh extras: Lime wedges, chopped cilantro, and pickled red onions.
Storage & Reheating
- Store: Refrigerate fajita mixture up to 4 days in airtight containers.
- Reheat: Skillet over medium heat with a splash of water or microwave in short bursts.
- Freeze: Cool completely, then freeze up to 2 months; thaw overnight before reheating.
FAQ: Sheet Pan Chicken Fajitas
- How do I keep chicken from drying out? Slice evenly, roast hot and fast, and pull at 165°F. Rest 2–3 minutes before serving.
- Can I double the recipe? Yes use two pans and rotate halfway for proper browning.
- Can I use store-bought seasoning? Absolutely use about 2–3 tablespoons, then salt to taste.
- Are these healthy? Made with lean chicken, veggies, and a moderate amount of oil, they fit well into many balanced eating plans.
Ready for a sizzling, crowd-pleasing dinner without the mess? Add these sheet pan chicken fajitas to your weeknight rotation and customize the toppings to your taste. Save this recipe, share it with a friend, and leave a comment with your favorite fajita add-ins!