Weeknights move fast. Between errands, emails, and trying to remember where you left your phone, dinner can feel like one more thing on your list. That’s why these sheet pan chicken fajitas are such a lifesaver. One pan, bold flavor, and barely any mess. They’re colorful, juicy, and ready before you can say “Where’s the salsa?”
Table of Contents
Why You’ll Love These Sheet Pan Chicken Fajitas
You can throw everything on one pan and forget it while you set the table
They take just 30 minutes from start to finish
The chicken is juicy and seasoned perfectly with Tex-Mex flair
Roasted bell peppers get sweet and slightly charred
It’s a fun, build-your-own dinner for picky eaters or hungry guests
Plus, they’re amazing for meal prep or lunch wraps the next day
For another easy sheet pan win, you’ve got to try these sheet pan nachos loaded with melty cheese and toppings galore
Ingredients You’ll Need
Boneless chicken breasts or thighs, thinly sliced
Red, yellow, and green bell peppers
Red onion, sliced
Olive oil
Chili powder
Ground cumin
Garlic powder
Paprika
Salt and black pepper
Fresh lime
Warm flour or corn tortillas
Topping ideas
Avocado slices
Sour cream
Salsa or pico de gallo
Fresh cilantro
Shredded cheese
Lime wedges
How to Make Sheet Pan Chicken Fajitas
Step 1: Prep everything
Slice your chicken, bell peppers, and onions. Toss everything in a large bowl with olive oil and all your spices until well coated. You want every bite to be loaded with flavor.
Step 2: Roast it
Spread the mixture in a single layer on a large sheet pan. Bake at 400°F for 25 to 30 minutes, stirring once halfway through, until the chicken is cooked and the veggies are soft with slightly crispy edges.
Step 3: Serve hot and sizzling
Right out of the oven, squeeze fresh lime juice over the top. Warm your tortillas, pile on the chicken and veggies, and top with all your favorites.
These fajitas pair perfectly with honey garlic chicken if you’re feeding a crowd and want a second main dish with a little sweet-savory kick
Flavor Swaps and Add-Ons
Use shrimp for a quick-cooking alternative
Swap chicken for tofu and use dairy-free toppings for a vegan twist
Add sliced jalapeños or chipotle powder for a little heat
Make it a fajita rice bowl with beans, corn, and lime crema
Toss leftovers into a salad, wrap, or even a cheesy quesadilla the next day
Meal Prep and Storage Tips
You can prep all your ingredients the night before and refrigerate them in separate containers
Store leftover cooked fajitas in the fridge for up to 4 days
Reheat in a hot skillet for the best texture, or microwave in a pinch
They’re amazing tucked into lunch wraps or on top of nachos
Ely’s Kitchen Note
The first time I made these sheet pan chicken fajitas, I was in a rush, the fridge was almost empty, and the kids were two minutes from a snack raid. I tossed some chicken and peppers with spices, crossed my fingers, and popped the pan in the oven. That smell? Instant comfort. We wrapped them in tortillas, piled on avocado, and not a single bite was left. Now it’s a weekly regular and honestly, it’s a dinner I actually look forward to making.
They remind me a little of these juicy beef enchiladas another go-to when I need Tex-Mex magic on the table fast
FAQs About Sheet Pan Chicken Fajitas
Can I freeze cooked chicken fajitas?
Yes you can. Let them cool, then freeze in individual portions for up to two months. Reheat in a skillet for best results.
What tortillas work best?
I love warm flour tortillas for their soft bite, but corn tortillas bring that extra toasted flavor. You could even serve fajitas in lettuce wraps for a lighter twist.
Can I use store-bought fajita seasoning?
Absolutely. Just check the label and reduce added salt if needed. But honestly, mixing your own gives you better control and fresher flavor.
Wrap-Up: Fajitas That Make Dinner Feel Like a Fiesta
These sheet pan chicken fajitas are a total weeknight win. Juicy, colorful, and bursting with smoky spice, they’re the kind of dinner that makes everyone happy. You’ll love how easy they are to throw together, and your crew will love building their own loaded fajitas just the way they like them.
Give them a try this week and let me know your favorite toppings
Snap a pic, share it on Pinterest, or drop a comment if they made your dinner easier
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Sheet Pan Chicken Pitas with Herby Ranch
Equipment
- Sheet pan
- Mixing bowls
- Oven
Ingredients
- 1½ lb boneless chicken breast or thighs
- 1 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 lemon, juiced
- ½ cup plain Greek yogurt or coconut yogurt
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp chives, minced
- 1 lemon, juiced (for slaw)
- 1 tbsp olive oil (for slaw)
- to taste salt (for slaw)
- 2 cups shredded cabbage or coleslaw mix
- warm pita bread, for serving
- 1 ripe avocado, sliced
- Optional toppings: pickled onions, crumbled feta, toasted nuts
Instructions
- Preheat oven to 425°F. In a large bowl, mix together brown sugar, paprika, cayenne, garlic powder, onion powder, salt, olive oil, and lemon juice to form a marinade. Slice chicken into strips and toss in the marinade.
- Spread chicken on a sheet pan in an even layer. Roast for 20 minutes, flipping halfway through, until golden and slightly crisp on the edges.
- Meanwhile, mix Greek yogurt, herbs, lemon juice, olive oil, and salt in a bowl. Add cabbage and toss to coat. Let sit for at least 10 minutes.
- Wrap pitas in foil and warm in the oven during the last few minutes of the chicken cooking.
- Assemble pitas by layering herby slaw, roasted chicken, avocado slices, and any optional toppings you love.
Notes
• Use coconut yogurt to keep it dairy-free
• Add crushed pita chips or roasted chickpeas for extra crunch
• Meal-prep tip: store chicken and slaw separately for up to 3 days