Recipe

Easy Sheet Pan Chicken Fajitas

A fast, family-friendly dinner with crisp peppers, juicy chicken, and a bright, smoky spice blend. Minimal dishes. Maximum “can we have this again tomorrow?” energy.

By Matt Campbell

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4.8

Sheet pan chicken fajitas with sliced bell peppers and onions, lightly charred at the edges, with lime wedges on the side

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When you need dinner to happen fast, you want something that feels like a full meal without the full production. That is exactly where these sheet pan chicken fajitas live. Everything roasts together, the edges get a little crisp, and the pan juices basically become their own built-in sauce (spoon them over your tacos or rice, do not waste that flavor).

It is also a choose-your-own-adventure situation. Tortillas, rice bowls, salads, nachos, quesadillas tomorrow. Same pan. Same base. No one gets bored.

Warm flour tortillas stacked in a kitchen towel next to a small bowl of salsa

Why It Works

One pan, real flavor: High heat gives you sweet peppers, tender onions, and chicken with browned edges.
Weeknight-proof: Simple spice mix, no marinade required, and it is ready in about 30 minutes.
Family flexible: Keep toppings mild for kids, then bring the heat at the table with hot sauce, pickled jalapeños, or extra lime.
Great leftovers: The filling reheats beautifully for lunches, quesadillas, or quick burrito bowls.

Pairs Well With

Storage Tips

Refrigerate: Store the chicken and veggies together in an airtight container for up to 4 days. Keep tortillas and toppings separate so they do not get sad and soggy.

Reheat: For best texture, reheat in a skillet over medium-high heat with a small splash of water. Microwave works too, but the skillet brings back those crisp edges.

Freeze: Freeze the fajita filling in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat in a hot skillet.

Leftover glow-up ideas:

Quesadillas with shredded cheese and a quick dip in salsa
Breakfast tacos with scrambled eggs
Fajita nachos with beans, cheese, and pickled jalapeños

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay extra juicy. Slice them into similar-size strips and cook the same way, checking that the thickest pieces hit 165°F.

How do I keep the vegetables from steaming?

Two things: use a big enough sheet pan and do not overcrowd it. If your pan is small or your slices are thick, split everything between two pans. Also, roast at 450°F so moisture evaporates fast.

Do I have to broil at the end?

No, but it is the quick trick that makes it feel restaurant-y. One to two minutes under the broiler gives you those charred edges. Just keep an eye on it, because broilers go from “nice” to “oops” fast.

What tortillas are best?

Use what your family likes. Flour tortillas are soft and kid-friendly. Corn tortillas taste amazing but can crack if they are not warmed. Warm them in a dry skillet or wrapped in foil in the oven for a few minutes.

Is this spicy?

As written, it is more smoky than spicy. If you want heat, add cayenne to the seasoning or serve with sliced jalapeños and hot sauce.

Why add lime at the end?

Lime juice before roasting adds moisture, which can steam the pan and soften the edges. Squeezing it on at the end keeps the flavor bright and helps the chicken and veggies brown like you want.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (half sheet pan, about 18x13 inches)
Mixing bowl
Cutting board and sharp knife
Measuring spoons
Tongs or a spatula
Instant-read thermometer (optional but helpful)

This is one of those dinners I started making when I realized I was washing the same skillet three times just to feed myself something that felt like a real meal. Now I do it the lazy-smart way: everything on one pan, crank the heat, and let the oven do the heavy lifting. The first time I pulled the tray out and saw those browned pepper edges and the little puddles of spicy juices, I knew it was staying in the rotation. Add a lime squeeze at the end and it tastes like you tried harder than you did. It is chaotic in the best way, like a weeknight that somehow tastes like Friday.