I roast juicy chicken, rainbow bell peppers, and red onion on one pan with a bold homemade fajita spice blend, then finish under the broiler for a little char and wrap everything in warm tortillas—weeknight-easy, restaurant-delicious.

Sheet Pan Chicken Fajitas

Why You’ll Love This Recipe

I prep in minutes and cook everything on a single sheet pan.
I skip preservatives by mixing a quick pantry-spice fajita seasoning.
I finish under the broiler so the edges get caramelized and a bit charred.
I scale it effortlessly for meal prep or feeding a crowd.
I customize toppings and heat level so every plate hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast tenders, cut into bite-size pieces
Red onion, thinly sliced
Green bell pepper, thinly sliced
Red bell pepper, thinly sliced
Yellow bell pepper, thinly sliced
Olive oil
Chili powder
Ground cumin
Garlic powder
Paprika
Dried oregano
Onion powder
Kosher salt
Freshly cracked black pepper
Flour tortillas, warmed, for serving
Favorite toppings: lime wedges, cilantro, sour cream, salsa or pico, avocado, jalapeño (optional)

directions

I heat the oven to 400°F (205°C). I line a large sheet pan with parchment for easy cleanup.
I add chicken, onions, and peppers to the pan, drizzle with olive oil, and sprinkle on chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper. I toss everything right on the pan to coat evenly and spread it into a single layer.
I bake for 10 minutes, stir, then bake 5 minutes more.
I switch the oven to broil (high) and broil 2–3 minutes until the edges of the chicken and veggies get a light char.
I warm tortillas, pile on the fajita mix, and add my favorite toppings. I squeeze fresh lime over the top and serve immediately.

Servings and timing

Servings: 4–6
Prep time: about 10 minutes
Cook time: 15–18 minutes plus 2–3 minutes broil
Total time: about 28–30 minutes

Variations

I use chicken thighs instead of breasts for extra-juicy results (same method, similar timing).
I go steak or shrimp: thinly sliced flank/skirt steak cooks fast; shrimp needs just 6–8 minutes total (add during the last bake phase).
I make it vegetarian: I swap in drained chickpeas or thick-sliced portobellos; I add poblanos or mushrooms for more depth.
I turn up the heat with a pinch of cayenne or chipotle powder, or serve with hot sauce.
I build bowl-style fajitas with rice, beans, lettuce, and all the toppings instead of tortillas.

storage/reheating

I refrigerate leftovers in an airtight container for up to a week. To reheat, I warm portions in a skillet over medium with a splash of water until hot, or I spread on a sheet pan and heat at 350°F (175°C) until warmed through. For freezer meal prep, I toss uncooked chicken and veggies with oil and spices, seal in a freezer bag up to 3 months, then thaw overnight and roast as directed; cooked leftovers can also be frozen 2–3 months (veggies will soften on thawing).

FAQs

Can I use chicken thighs instead of breasts?

I can—boneless, skinless thighs stay extra juicy. I cut them into bite-size pieces and roast as directed, checking for doneness at 165°F (74°C).

Do I need to marinate the chicken?

I don’t have to; the oil-and-spice coating seasons beautifully in the oven. If I want, I marinate 30 minutes in lime juice, oil, and garlic for extra tang.

How do I keep the chicken tender and not chewy?

I slice pieces evenly, avoid overcrowding, roast hot and fast, and finish with a brief broil. I pull the pan when the chicken hits 165°F so it stays juicy.

Can I use a store-bought fajita seasoning packet?

I can—about 3 tablespoons seasons one pan nicely. I watch the salt level and adjust to taste.

How far ahead can I prep this for meal prep?

I slice peppers/onions and chicken 1–2 days ahead and keep them separate in the fridge. I mix the spice blend and store it airtight. At dinnertime, I toss, roast, and eat; leftovers reheat well for bowls or wraps.

Conclusion

I love how these sheet pan chicken fajitas deliver smoky edges, tender chicken, and sweet peppers with just one pan and a handful of spices. It’s the quickest route I know to a colorful, customizable dinner that everyone builds just the way they like.