Easy Sheet Pan Chicken Fajitas Recipe

These Easy Sheet Pan Chicken Fajitas are everything you love about classic fajitas—tender strips of seasoned chicken, sweet bell peppers, and onions—all roasted together on one pan for a quick, no-fuss dinner. With bold flavors, a satisfying texture, and only a handful of ingredients, this recipe is perfect for busy weeknights when you want something hearty and delicious without spending hours in the kitchen. Plus, cleanup is a breeze!

Why You’ll Love This Recipe

• Fast and fuss-free: Everything cooks on a single sheet pan, making prep and cleanup incredibly simple.
• Flavor-packed: The fajita seasoning creates that classic Tex-Mex flair with smoky, savory, and slightly spicy notes.
• Versatile: Load it into tortillas, pile it on rice, or toss it over a salad—there are endless ways to enjoy these fajitas.
• Family favorite: Even picky eaters tend to love this one, and it’s easy to customize for different tastes.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible sheet pan chicken fajitas:

• Chicken breasts or thighs: Boneless and skinless, sliced into thin strips for even cooking.
• Bell peppers: A colorful mix of red, yellow, and green for sweetness and a pop of visual appeal.
• Red onion: Adds a touch of sharpness and caramelizes beautifully in the oven.
• Fajita seasoning: Store-bought or homemade, this is key to the bold, smoky flavor.
• Olive oil: Helps everything roast up golden and juicy.
• Lime juice: A squeeze right at the end brightens up the whole dish.
• Tortillas: Flour or corn, warmed just before serving to keep them soft and pliable.
• Optional toppings: Think sour cream, avocado, salsa, shredded cheese, or chopped cilantro for a finishing touch.

Variations

Looking to switch things up a bit? Here are some tasty twists you can try:

• Spicy version: Add sliced jalapeños to the mix or sprinkle in some cayenne with the seasoning.
• Low-carb option: Skip the tortillas and serve over a bed of lettuce or cauliflower rice.
• Seafood version: Swap the chicken for shrimp—just roast them for less time (about 10 minutes).
• Vegan version: Use tofu or portobello mushrooms instead of chicken, and load up on extra veggies.

How to Make Easy Sheet Pan Chicken Fajitas

Step 1: Preheat and Prep

Start by preheating your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Slice the Ingredients

Cut the chicken into thin strips. Do the same with the bell peppers and red onion so everything cooks evenly.

Step 3: Season Everything

In a large bowl, toss the chicken and veggies with olive oil and fajita seasoning until well coated. Spread them out evenly on the sheet pan.

Step 4: Roast

Bake in the preheated oven for about 20-25 minutes, stirring halfway through. You want the chicken cooked through and the vegetables tender with some golden edges.

Step 5: Finish and Serve

Squeeze fresh lime juice over the hot fajitas as soon as they come out of the oven. Serve with warm tortillas and your favorite toppings.

Pro Tips for Making the Recipe

• Don’t overcrowd the pan: Spread everything in a single layer so it roasts instead of steaming.
• Slice evenly: Uniform strips of chicken and veggies help everything cook at the same pace.
• Use pre-cut veggies to save time: Many grocery stores offer fajita mixes in the produce section.
• Rest the chicken briefly: Letting it sit for a few minutes after baking helps keep it juicy when you bite in.

How to Serve

These sheet pan fajitas are endlessly flexible when it comes to serving:

Tacos:

Wrap them in warm flour or corn tortillas, and don’t forget the toppings—guacamole, salsa, cheese, or sour cream all work beautifully.

Bowls:

Serve the fajitas over rice, quinoa, or even mashed sweet potatoes for a hearty bowl meal.

Salad:

Add the chicken and veggies to a bed of fresh greens with a drizzle of lime vinaigrette for a lighter option.

Nachos:

Spread tortilla chips on a baking sheet, top with the fajita mixture and cheese, and broil for a fun twist on fajitas.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.

Freezing

Yes, this dish freezes well! Just cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

Reheating

Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. The microwave works in a pinch, but a pan helps revive the texture.

FAQs

Can I make this recipe with frozen chicken?
You can, but it needs to be fully thawed first to ensure it cooks evenly and absorbs the seasoning properly.

What if I don’t have fajita seasoning?
No problem—just mix chili powder, paprika, cumin, garlic powder, onion powder, and a bit of oregano and salt. It’s quick and just as tasty!

Can I cook everything on aluminum foil instead of parchment paper?
Yes! Aluminum foil works well and can even help with browning. Just be sure to oil it slightly to prevent sticking.

How do I keep the tortillas warm while serving?
Wrap them in foil and place in the oven for a few minutes, or keep them in a covered dish with a clean towel to trap the steam.

Final Thoughts

This Easy Sheet Pan Chicken Fajitas recipe is a weeknight dream—flavorful, fast, and ridiculously easy to throw together. With its simple prep and endless ways to customize, it’s a dish you’ll come back to again and again. Whether you’re feeding a family or just craving something bold and satisfying, these fajitas deliver big time. Give it a go and make dinner the best part of your day!

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