Sheet Pan Chicken Fajitas – Easy One Pan Weeknight Dinner
Need a quick dinner that doesn’t leave you with a sink full of dishes? These Sheet Pan Chicken Fajitas are a simple option for busy nights. Everything cooks together on one pan, making prep and cleanup easy. The chicken turns out tender, the peppers and onions add plenty of flavor, and the fajita seasoning brings it all together for a meal the whole family can enjoy.
If you love the flavor of fajitas but don’t want to spend time standing over the stove, these One Pan Chicken Fajitas are an easy solution. Serve them in tortillas, over rice, or as fajita bowls for a meal that’s sure to become part of your regular dinner rotation.
How to Make Sheet Pan Chicken Fajitas
Here are the ingredients you need to make this Sheet Pan Chicken Fajitas, plus step by step instructions for how to make it.
Ingredients
- 2 lbs chicken breasts, cut into thin strips
- 2 large or 3 medium bell peppers (any colors you prefer)
- 1 medium onion
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika, 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- Juice from one lime
- Cilantro, to garnish
Step by Step Instructions
1. Preheat your oven to 425°F and lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
2. Slice the bell peppers, onion, and chicken into thin strips so they cook evenly.
3. Place the chicken, peppers, and onion in a large bowl. Drizzle with olive oil.
4. In a small bowl, combine the seasonings, then sprinkle them over the chicken and vegetables. Squeeze the lime juice over the top. Wearing disposable food-safe gloves, toss everything together until the chicken and veggies are evenly coated.
5. Using tongs, spread the chicken and vegetables across the prepared baking sheet in a single layer. Avoid overcrowding the pan so the ingredients roast properly.
6. Bake for 25 to 30 minutes, stirring halfway through if desired, until the chicken is fully cooked and the vegetables are tender.
7. Remove from the oven and sprinkle with fresh cilantro. Serve in warm flour tortillas with your favorite fajita toppings such as sour cream, shredded cheese, guacamole, or salsa.
This is one of those recipes that’s easy to keep on repeat. It’s simple to make, easy to customize, and works well for weeknight dinners, meal prep, or casual family meals. Add your favorite toppings, wrap everything in warm tortillas, and dinner is ready.
More Sheet Pan Dinners
- Sheet Pan Chicken Kabobs
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Ground Beef Nachos
Sheet Pan Chicken Fajitas
Ingredients
- 2 lbs chicken breasts, cut into thin strips
- 2 large or 3 medium bell peppers (any colors you prefer)
- 1 medium onion
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- Juice from one lime
- Cilantro, to garnish
Instructions
- Preheat your oven to 425°F and lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
- Slice the bell peppers, onion, and chicken into thin strips so they cook evenly.
- Place the chicken, peppers, and onion in a large bowl. Drizzle with olive oil.
- In a small bowl, combine the seasonings, then sprinkle them over the chicken and vegetables. Squeeze the lime juice over the top. Wearing disposable food-safe gloves, toss everything together until the chicken and veggies are evenly coated.
- Using tongs, spread the chicken and vegetables across the prepared baking sheet in a single layer. Avoid overcrowding the pan so the ingredients roast properly.
- Bake for 25 to 30 minutes, stirring halfway through if desired, until the chicken is fully cooked and the vegetables are tender.
- Remove from the oven and sprinkle with fresh cilantro. Serve in warm flour tortillas with your favorite fajita toppings such as sour cream, shredded cheese, guacamole, or salsa.
