Dinner

Sheet Pan Chicken Fajitas Recipe

BySimon Carel February 15, 2026February 15, 2026

Introduction

These sheet pan chicken fajitas are a quick and flavorful weeknight dinner that combines tender chicken and colorful peppers baked with aromatic spices. Everything cooks together on one pan for easy prep and cleanup. Serve with warm tortillas and your favorite toppings for a delicious meal.

A large white metal baking tray filled with cooked chicken strips and mixed bell pepper slices in red, yellow, and green colors, along with cooked purple onion pieces scattered throughout. The chicken pieces are brown and seasoned, showing a slightly crispy texture, while the peppers and onions look soft and cooked with a slight char. Whole peeled garlic cloves are also visible among the ingredients, adding to the texture variety. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt, to taste
Fresh cracked pepper, to taste

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Arrange the chicken pieces, sliced red onion, and all three sliced peppers in a single layer on a large baking sheet.
Step 2: Drizzle the olive oil evenly over the chicken and vegetables.
Step 3: Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, kosher salt, and fresh cracked pepper over everything. Toss well to coat all pieces evenly with the spices and oil.
Step 4: Bake the sheet pan mixture for 10 minutes. After 10 minutes, stir the chicken and veggies to ensure even cooking.
Step 5: Return to the oven and bake for an additional 5 minutes.
Step 6: Turn your oven to broil on high and broil the fajitas for 2 to 3 minutes, just until the edges start to get crispy and lightly charred.
Step 7: Serve the chicken and peppers on warm flour tortillas with your favorite fajita toppings such as sour cream, guacamole, or shredded cheese.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika or chipotle powder to the spice mix.
If you prefer a milder dish, reduce the chili powder or leave it out completely.
Swap chicken breast for thigh meat if you want juicier, more flavorful fajitas.
Add sliced mushrooms or zucchini to the pan for extra veggies.
Use corn tortillas for a gluten-free option.

Storage

Store any leftover chicken fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Tortillas are best served fresh but can be wrapped in foil and warmed in the oven if needed.

How to Serve

The image shows a metal baking tray filled with cooked chicken pieces mixed with red, yellow, and green sliced bell peppers and red onion strips. The chicken is browned and seasoned, while the vegetables are soft and slightly charred, creating a colorful and textured mix. On the lower right corner of the tray, there are four small white tortillas stacked, slightly overlapping. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep the chicken and vegetables with the seasoning the night before and keep them covered in the fridge. Just bake and broil when ready to serve.

What toppings go best with chicken fajitas?

Popular toppings include sour cream, guacamole, salsa, shredded cheese, chopped cilantro, and lime wedges. Feel free to customize based on your taste!