Sheet Pan Chicken Fajita Recipe
An Easy Weeknight Family Dinner
If you’re anything like me, weeknights can get a little wild and by the time dinner rolls around, I’m basically looking for something that cooks itself.
That’s exactly why this Sheet Pan Chicken Fajita Recipe is such a hero in my kitchen. It’s colorful, it’s flavorful, and the whole thing comes together with almost zero fuss. One pan, happy kids, and dinner is on the table. Wins all around!
Why You’ll Love This Recipe
This is one of those meals that checks all the boxes:
- Easy cleanup (hello, one pan!)
- Full of flavor without complicated steps
- Kid-approved — everyone builds their own tortilla, and somehow that makes it taste better
- Perfect for leftovers if you magically have any
Plus, it smells amazing while it cooks.
Ingredients You’ll Need
Ingredients:
How to Make Sheet Pan Chicken Fajitas
1. Warm Up the Oven
Heat your oven to 375°F (190°C). This gives it time to get nice and hot before the veggies and chicken go in.
2. Season Everything
Grab a big mixing bowl and toss in the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper.
Give it a good mix. Coat every piece. Think of this as a little food spa moment.
Now add the minced garlic, sliced peppers, and red onion. Mix again until everything is covered in that delicious spice blend.
3. Spread It Out
Line your sheet pan with parchment paper (or give it a little grease). Spread the chicken and veggies into a single layer.
This helps them roast instead of steam, which means more flavor and those tasty browned edges we love.
4. Bake to Perfection
Pop the pan in the oven and cook for 30–35 minutes, or until the chicken is fully cooked and looks golden.
If your oven runs hot or cold (mine has a mind of its own some days), check a piece of chicken to make sure it’s done.
5. Warm the Tortillas
Warm your tortillas while the fajitas finish cooking. You can heat them in a pan, the oven, or even the microwave under a damp paper towel.
Warm tortillas make everything taste better — it’s just a fact.
6. Build Your Fajitas
Now the fun part! Spoon a generous amount of the chicken and veggie mixture onto a tortilla.
Top with:
- A squeeze of lime
- Avocado chunks
- A dollop of sour cream
- A sprinkle of mozzarella
- A little cilantro
Let everyone assemble their own. Kids love it, grown-ups love it… and somehow dinner feels like a mini fiesta.
Tips to Make This Meal Even Easier
- Slice everything ahead of time in the morning and store in the fridge. Then dinner is practically done before you start.
- Use pre-sliced veggies if you’re short on time.
- Swap chicken for beef or shrimp if your crew likes to switch things up.
- Double the recipe if you want leftovers for lunch wraps or fajita bowls.
Serving Ideas
This dish is perfect on its own, but if you feel like adding a little something extra:
- Corn chips and salsa
- A simple salad
- Mexican rice
- Refried beans
Or keep it easy and just enjoy the fajitas — that’s the beauty of this recipe!
This meal has saved me on so many busy evenings. It’s quick, colorful, and my family always has seconds.
Give it a try this week… and enjoy that sweet, sweet feeling of having dinner handled with almost no effort.
Check Out More Easy Dinner Recipes
- Crockpot Soy Honey Chicken
- Slow Cooker Rump Roast
- Chicken and Beef Taco Soup
- Air Fryer Teriyaki Salmon
- Shrimp Tostadas
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 more if your taste buds say so
- 1 tsp black pepper
- 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 of your choice
Instructions
- Heat your oven to 375°F (190°C). This gives it time to get nice and hot before the veggies and chicken go in.
- Grab a big mixing bowl and toss in the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper.
- Give it a good mix. Coat every piece. Think of this as a little food spa moment.
- Now add the minced garlic, sliced peppers, and red onion. Mix again until everything is covered in that delicious spice blend.
- Line your sheet pan with parchment paper (or give it a little grease). Spread the chicken and veggies into a single layer.
- This helps them roast instead of steam, which means more flavor and those tasty browned edges we love.
- Pop the pan in the oven and cook for 30–35 minutes, or until the chicken is fully cooked and looks beautifully golden.
- If your oven runs hot or cold (mine has a mind of its own some days), check a piece of chicken to make sure it’s done.
- Warm your tortillas while the fajitas finish cooking. You can heat them in a pan, the oven, or even the microwave under a damp paper towel.
- Warm tortillas make everything taste better — it’s just a fact.
- Now the fun part! Spoon a generous amount of the chicken and veggie mixture onto a tortilla. Top with:A squeeze of lime, Avocado chunks, A dollop of sour cream, A sprinkle of mozzarella, A little cilantro
- Let everyone assemble their own. Kids love it, grown-ups love it… and somehow dinner feels like a mini fiesta.
