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Sheet Pan Chicken Fajitas are a fast, flavorful dinner with minimal fuss and maximum flavor. Tender bell peppers and onions roasted with seasoned chicken on a single sheet pan. No grilling and no stovetop juggling, just a spread of Tex-Mex goodness that’s ready in under 30 minutes.

Why You’ll Love This Sheet Pan Dinner

• Everything cooks together: Only one pan needed which means less cleanup!
• Customizable: Let your family build their own and add their own toppings to make everyone’s dinner unique.
• Quick cook time: Ready in 25 minutes, this recipe is perfect for a quick and satisfying weeknight meal.
• Versatile for leftovers: Great for repurposing into bowls, nachos, or even salads to take to work for lunch the next day.

Ingredients You’ll Need

For the Fajitas

• Chicken (breast or thigh)
• Onion (yellow or white)
• Bell peppers (red, yellow, orange)
• Olive oil

For the Seasoning Blend

• Chili powder
• Paprika
• Dried oregano
• Salt – I use coarse salt for cooking
• Onion powder
• Garlic powder

Instructions

Preheat – Preheat oven to 425°F and line a rimmed baking sheet with tin foil.

Prepare the Chicken and Vegetables – Using a sharp knife or a pair of kitchen shears, (I like these) cut 1lb of chicken into small pieces approx 2″-3″ in size. Slice an onion and 2 bell peppers into thin strips. Add everything to a large bowl.

Mix the spices – In a separate small bowl, combine 1 tbsp chili powder, 2 tsp paprika, 2 tsp oregano, 1 tsp salt, ½ tsp onion powder, and ½ tsp garlic powder. Add ½ water and whisk until well combined.

Toss everything together – Pour the seasonings into the large bowl with the chicken and veggies and stir until everything is evenly coated.

Spread on a sheet pan – Drizzle 2T of olive oil on the pan and transfer the contents of the bowl. Arrange the chicken and veggies in a single layer so everything cooks evenly.

Roast in the oven – Bake for about 20–25 minutes, stirring halfway through. Option: If you want extra char or caramelization, switch to broil for 2–3 minutes at the end.

Serve – Scoop into tortillas and add with you favorite taco toppings.

Favorite Fajita Toppings

• Shredded cheddar cheese
• Sour cream
• Salsa
• Guacamole
• Shredded lettuce
• Diced tomatoes
• Corn
• Pico de Gallo
• Taco Sauce
• Hot Sauce

Serving Ideas

Classic tacos: Serve with warm flour or corn tortillas.

Burrito bowls: Layer with rice, black beans, cheese, and veggies.

Salad: Turn it into a Tex-Mex salad topped with avocado, tortilla strips and a squeeze of lime.

Nachos: Sprinkle chicken and peppers over chips with cheese. Melt in oven for a few minutes for easy platter of nachos.

Fridge:

Store in refrigerator for up to 4 days, in an airtight container to keep fresh.

Freezer:

Place leftovers in freezer-safe container. Store up to 3 months. Thaw on counter before reheating.

Reheat instructions:

• Oven: Reheat at 350°F on a foil lines baking sheet for 10 minutes until warmed through.
• Microwave: Place on a microwave safe plate and cover with a paper towel. Heat for 30-45 seconds. Check, and if not quite heated through, continue heating in 30 second increments.
• Stovetop: Add a few splashes of water and sauté over medium heat until hot.

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