Sheet Pan Chicken Fajitas

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Easy weeknight dinner in under 30 minutes!

Looking for a quick and healthy dinner idea that doesn’t skimp on flavor? These Sheet Pan Chicken Fajitas are the answer. With bold seasoning, charred vegetables, and juicy, oven-roasted chicken, this one-pan recipe captures all the smoky goodness of classic fajitas, without the need for a cast-iron skillet or juggling on the stovetop.

The secret to the tasty recipe? A preheated sheet pan. That extra step creates an instant sizzle when your seasoned ingredients hit the pan, locking in moisture and creating those crave-worthy crispy edges. It’s a simple trick that gives this fuss-free recipe restaurant-quality results right from your oven.

Ready in under 30 minutes, these fajitas are perfect for busy weeknights, meal prep, or anytime you want a no-mess dinner that still brings the wow factor. Serve with warm tortillas, guac, salsa, and your favorite toppings, or make it low-carb with lettuce wraps or a fajita bowl.

Sheet Pan Chicken Fajitas

Servings

Ingredients

¼ cup olive oil or avocado oil
1½ tsp kosher or sea salt
¼ tsp black pepper
1 tsp smoked paprika
1½ tsp chili powder
1 tsp cumin
½ tsp dried oregano
1 tsp garlic powder
¼ tsp cayenne pepper (optional)
1 large yellow onion, thinly sliced
2 bell peppers, sliced
1 jalapeno, sliced (optional)
1½-2 lbs chicken thighs or breasts, boneless, skinless (sliced)

For Serving

Cilantro and wedges of lime or any of your favorite toppings
Soft tortillas

Instructions

Preheat oven and sheet pan to 400℉.
In a mixing bowl, combine the oil, Kosher salt, black pepper, smoked paprika, chili powder, cumin, dried oregano, garlic powder, and cayenne pepper (optional). Stir to combine and set aside while you prep the vegetables and chicken.
Slice the onion and peppers, set aside. Slice the chicken and set aside.
In a mixing bowl, add the sliced chicken and peppers. Pour the seasoned oil over and toss to coat well. The mixture will be dry.
Remove the preheated sheet pan from the oven and place it on a heat-resistant surface. Add the coated meat and vegetables to the pan and spread them out.
Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve with tortillas, cilantro, and a fresh squeeze of lime.