Skip the stovetop juggling and make dinner with one pan, one preheat, and almost no cleanup. These sheet pan chicken fajitas are bright, juicy, and full of that smoky Tex-Mex flavor you crave on a weeknight. You’ll get tender chicken, sweet peppers, and onions roasted to perfection—all at the same time.

Pile everything into warm tortillas, add your favorite toppings, and you’re done. It’s fast, family-friendly, and endlessly customizable.

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What Makes This Special

Close-up detail: Roasted chicken fajita strips nestled with caramelized tri-color bell peppers and t

This recipe leans on the oven to do the heavy lifting, giving you crisp edges and juicy chicken without hovering over a hot skillet. The seasoning is simple but bold—chili powder, cumin, garlic, and a touch of lime for freshness.

You can prep everything in 10 minutes and cook it in about 20, which makes it perfect for busy nights. It also scales well, so feeding a crowd is easy. Plus, the whole meal happens on one pan, so cleanup is a breeze.

What You’ll Need

1.5 pounds boneless, skinless chicken breasts, thinly sliced (or thighs, trimmed)
3 bell peppers (any colors), sliced into 1/2-inch strips
1 large yellow or red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 lime, zested and juiced
8–10 small flour or corn tortillas, warmed
Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream or Greek yogurt, shredded cheese, pickled jalapeños

Step-by-Step Instructions

Cooking process: Overhead shot of a hot sheet pan just pulled from a 425°F oven, cooked chicken, pe

Preheat the oven. Set your oven to 425°F (220°C).
A hot oven gives you caramelized edges and keeps the chicken juicy.
Prep the pan. Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil it to prevent sticking.
Slice the chicken and veggies. Cut chicken into thin strips, about 1/2 inch wide. Slice peppers and onions similarly so everything cooks evenly.
Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Zest the lime and set the zest aside for later.
Toss on the pan. Add chicken, peppers, and onions to the sheet pan.
Drizzle with olive oil and sprinkle on the spice mix. Use your hands or tongs to coat everything well, spreading into an even layer.
Roast. Bake for 18–22 minutes, stirring once halfway through, until the chicken is cooked through (165°F/74°C) and the vegetables are tender with some charred edges.
Finish with lime. As soon as it comes out of the oven, squeeze the lime juice over the pan and sprinkle on the lime zest. Toss gently to coat.
Warm the tortillas. Wrap tortillas in foil and warm in the oven for the last 5 minutes, or heat them in a dry skillet until pliable.
Serve. Load up tortillas with chicken and veggies.
Add cilantro, avocado, salsa, or whatever you love. Taste and add a pinch more salt or an extra squeeze of lime if needed.

Keeping It Fresh

Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days. Keep tortillas and toppings separate so everything stays fresh.

To reheat, spread leftovers on a sheet pan and warm at 350°F (175°C) for 8–10 minutes, or microwave in short bursts. If you plan to meal prep, portion into containers with rice or cauliflower rice, and pack lime wedges on the side for brightness.

Final dish plated: Restaurant-quality chicken fajitas assembled in warm flour tortillas on a matte c

Health Benefits

Lean protein: Chicken breast provides high-quality protein with relatively low fat, helping support muscle and satiety.
Veggie power: Bell peppers and onions bring fiber, vitamin C, antioxidants, and natural sweetness without added sugar.
Heart-smart fats: Olive oil adds healthy monounsaturated fat and helps your body absorb fat-soluble nutrients from the vegetables.
Balanced meal: Add whole-wheat or corn tortillas, beans, or brown rice to round out carbs and fiber. Top with avocado for extra healthy fats.
Sodium control: Seasoning from spices brings big flavor with less salt.
You control how much goes in.

Common Mistakes to Avoid

Overcrowding the pan: If everything is piled up, it steams instead of roasts. Use a large sheet pan or two smaller ones for better browning.
Uneven slicing: Thick chicken strips and thin veggies won’t cook at the same rate. Keep pieces similar in size.
Skipping high heat: Lower oven temps won’t give you caramelization.
Stick to 425°F for that fajita sizzle effect.
Adding lime too early: Acid added before roasting can dull browning. Finish with lime juice and zest after cooking for bright flavor.
Forgetting to taste: A final pinch of salt or squeeze of lime right before serving can make the flavors pop.

Variations You Can Try

Chicken thigh swap: Use boneless, skinless thighs for extra juiciness. Cook time is similar; just check for doneness.
Spicy kick: Add 1/4–1/2 teaspoon cayenne or chipotle chili powder to the seasoning.
Serve with pickled jalapeños.
Low-carb bowl: Skip tortillas and serve over cauliflower rice with avocado and salsa.
Fajita taco salad: Layer romaine, black beans, corn, and these fajitas. Top with Greek yogurt-lime dressing.
Sheet pan shrimp fajitas: Roast peppers and onions for 10 minutes, then add seasoned shrimp and cook 6–8 minutes more.
Vegetarian option: Swap chicken for portobello mushrooms and black beans. Roast mushrooms with the veggies; warm beans separately.
Citrus twist: Add orange zest and a splash of orange juice after roasting for a subtle sweet note.

FAQ

Can I make the seasoning ahead of time?

Yes.

Mix a larger batch of the dry spices and store in an airtight jar for up to 6 months. Use about 2.5 tablespoons per 1.5 pounds of chicken and veggies, then add lime after roasting.

Can I marinate the chicken?

Absolutely. Toss the chicken with the oil, spices, and lime zest (not juice) and refrigerate for up to 8 hours.

Add lime juice only after roasting to keep the texture tender and the flavors bright.

What if I only have frozen peppers?

It works, but expect less char. Spread frozen peppers and onions in a single layer and roast 5–7 minutes before adding the chicken so some moisture cooks off.

How do I make it dairy-free or gluten-free?

Use corn tortillas or lettuce wraps to keep it gluten-free, and skip dairy-based toppings. The main recipe is naturally dairy-free unless you add cheese or sour cream.

How do I prevent dry chicken?

Slice evenly, roast at high heat, and avoid overcooking.

Pull the pan when the chicken hits 165°F. A quick rest and a squeeze of lime help keep it juicy.

Can I cook this on two pans?

Yes. For the best browning, spread chicken on one pan and veggies on another.

Rotate the pans halfway through and cook until done.

What sides go well with fajitas?

Try cilantro-lime rice, black beans, grilled corn, or a crisp green salad. Chips and guacamole are always a hit, too.

Can I add cheese?

Sure. Sprinkle shredded cheddar or Monterey Jack over the hot fajitas after roasting so it melts slightly, or add it to your tortillas when assembling.

Is smoked paprika necessary?

Not required, but it adds a subtle smoky depth.

If you don’t have it, regular paprika works fine, or add a pinch of chipotle powder for a smoky kick.

How long do leftovers last?

Stored in a sealed container, leftovers last up to 4 days in the fridge. Reheat gently to avoid drying out, and refresh with a squeeze of lime.

Final Thoughts

Sheet pan chicken fajitas deliver big flavor with minimal effort, and that’s the kind of dinner most of us need on weeknights. The method is simple, the ingredients are flexible, and the results are consistently delicious.

Keep a bag of tortillas on hand, stock your spice drawer, and this one-pan meal can be on your table in under 30 minutes any time. Once you make it, it’s sure to join your regular rotation.