Sheet Pan Chicken Fajitas
Sometimes I want dinner to come with zero drama but maximum taste.
These sheet pan chicken fajitas somehow check every box. Easy. Fast. A rainbow of veggies (which makes me feel extra responsible).
And cheesy, lime-splashed, make-your-own-fajita magic at the table. It’s a meal that looks like you went all out—without the fuss.
Need something everyone will eat, even the pickiest? I stand by these fajitas.
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What you get here isn’t just some dry chicken dumped in tortillas. These are juicy, pepper-packed fajitas.
They’re salty and smoky and come with toppings that make your taste buds stand up and do a little dance. Think of it as fajita night, but easier.
The Ingredients
Let’s get real for a second. Fajitas come down to two big things: chicken, and all the stuff you want to pile into a tortilla. Here’s the full list—with my tips, in case you need a swap or like to go rogue in the kitchen. This recipe makes enough for about 12 loaded tortillas, which honestly, is the best kind of math.
- 2.5 lbs chicken, diced
I use chicken breast for that lean, juicy bite. Thighs work, too, for a richer flavor. - 1 red bell pepper, sliced
Sweet and colorful. Adds that classic fajita flair. - 1 yellow bell pepper, sliced
Use orange or green if you’re short on yellows. The more color, the better. - 1 orange bell pepper, sliced
Trust me, the trio makes it look and taste bright. - 1 red onion, sliced
It caramelizes as it bakes and gets sweet and sticky. - ½ tsp paprika
For smoky depth. Smoked paprika is gorgeous if you have it. - ½ tsp garlic powder
Can’t skip garlic. It lifts everything. - ½ tsp onion powder
The secret to that takeout flavor right in your kitchen. - ½ tsp Mexican chili powder
Brings the warm heat without blowing your head off. - ½ tsp dried oregano
A little herb edge. - ½ tsp cumin
Earthy, classic, and you need it for real tex-mex. - 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 2 garlic cloves, minced
Fresh garlic hits different. More punch, more aroma, more yum. - 1 bunch cilantro, chopped
For that herbal freshness on top. Hate cilantro? Skip it or try parsley. - 2 tbsp olive oil
To get things crisp and golden. Avocado oil works, too. - 2 tbsp sour cream, for topping
Creamy, cool—balances the spice. - 1 avocado, diced, for topping
Adds creaminess and healthy fats. Mash it if the mood strikes. - 1 cup mozzarella, shredded, for topping
Melts like a dream. Swap in cheddar or Monterey Jack if you’re feeling wild. - 1 lime, juiced, for topping
The zingy finisher. Don’t skip the lime, it wakes the whole thing up. - 12 tortillas (flour works great, but corn is awesome, too)
Get large tortillas if you want to wrap them tight, or go small for more hand-held fun.
Feel free to mess with the toppings and veggies. Toss in sliced mushrooms, swap in poblano peppers, or throw on pickled jalapeños. It’s your fiesta.
How to Make Sheet Pan Chicken Fajitas
Sheet pan meals have my full attention because, let’s face it, lazy times are real. But that doesn’t mean you have to settle for bland. Here’s my play-by-play for hitting max flavor with almost zero clean-up.
You can get this on the table in under an hour, start to finish—even if you stop and snack on a bell pepper (I always do).
1. Preheat the Oven
Everyone says this. But seriously, don’t be tempted to toss food in a cold oven. That blast of heat gives you those deliciously roasted edges.
Crank your oven to 375°F (190°C). While you wait, get everything ready.
2. Prep Chicken and Veggies
This is where most of the work is, but I promise it’s only about 15 minutes. Grab a large mixing bowl. Toss in your diced chicken.
Add the olive oil and all your dry spices: paprika, garlic powder, onion powder, chili powder, oregano, cumin, salt and pepper.
Get your hands in there (or a big spoon) and mix until the chicken looks coated and happy.
Now, add the minced garlic, the hero bell peppers (all three colors), and that sliced red onion. Toss again. You want every piece glistening with flavor.
3. Arrange Everything on a Sheet Pan
Simple, but don’t skip the details. Line a large baking sheet with parchment paper. Or just lightly grease it.
Spread that chicken and veggie mix out in a single layer. Crowding the pan? Split between two pans. Big tip: single layer = crisp, not steam.
4. Bake the Fajitas
Now it gets easy. Slide the pan into your preheated oven.
Bake for 30 to 35 minutes. Peek at the 25-minute mark. Chicken should look golden on the edges and cooked through.
Give things a gentle stir halfway if you want nice color on all sides.
5. Warm the Tortillas
While the chicken finishes up, heat your tortillas. Wrap in foil and pop in the oven for the last 5 minutes.
Or zap ‘em in the microwave wrapped in a damp paper towel.
6. Assemble and Top
Spoon a big scoop of piping hot chicken and veggies onto each warm tortilla. Squeeze fresh lime juice over the top—this step is not optional!
Throw on diced avocado, a dollop of sour cream, a pile of shredded mozzarella and a sprinkle of chopped cilantro.
Eat immediately. The cheese melts, the sour cream swirls in, and your kitchen smells like something you want to eat every night.
Sheet Pan Chicken Fajitas
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas e.g., flour tortillas
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190°C) to ensure it’s ready when your fajitas are prepared.
- In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
- Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
- Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.
- Once your chicken fajitas are cooked to perfection, it’s time to assemble your meal. Warm your tortillas according to package instructions or personal preference.
- Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
