Sheet Pan Fajitas Recipe
You’re 25 minutes away from sizzling, perfectly seasoned fajitas bursting with flavor!
Fajitas are def one of my favorite things to order out because they’re great to split and so customizable! Love a create-your-own situation and when you have delicious, tender chicken and sweet caramelized onions and peppers to start, your creation is bound to be full of flavor!
But making fajitas at home could not be easier either – everything goes on a sheet pan with taco seasoning and into the oven for 25 mins. It’s up to you what sides (if any!!) you want to make up while they cook— I bought pico de Gallo and made an avocado mash + some Mexican creamed corn (sautéed corn, Greek yogurt and tahín chili lime seasoning!) but you do you!
Sheet Pan Chicken Fajitas
Ingredients
- 4 boneless skinless chicken breast cutlets (or two sliced in half width-wise sliced into strips
- 3 bell peppers (I used 1 red, 1 yellow, 1 orange) sliced
- 1 yellow onion sliced
- 1 packet gluten free taco seasoning
for serving
- tortillas, avocados, jalapeños, pico de gallo, Mexican Creamed Corn (recipe below)
Instructions
- Set oven to 375 and on a greased cookie sheet lay out sliced peppers and onions into one layer. On top add your chicken strips and season everything well with taco seasoning and salt if needed.
- Bake for 25 minutes and let cool slightly before eating!
for quick Mexican Creamed Corn
- Combine 1 can corn sautéed in butter that has cooled with 1 cup greek yogurt and chili lime seasoning.
Why You’ll Love These Sheet Pan Fajitas
- Everything roasts on one pan — minimal prep, minimal cleanup
- High-heat roasting gives the peppers and chicken incredible caramelized flavor
- Ready in 30 minutes and completely customizable for the whole family
- Naturally gluten-free and easy to make Whole30 or low-carb
Ingredients You’ll Need
- Chicken breast or thighs — sliced thin for quick, even cooking
- Bell peppers — use a mix of colors for the best presentation and flavor
- Onion — yellow or red both work; they caramelize beautifully at high heat
- Fajita seasoning — chili powder, cumin, garlic powder, smoked paprika, and oregano
- Lime juice — a squeeze at the end brightens everything
- Tortillas + toppings — warm tortillas, sour cream, guacamole, pico de gallo
Tips for the Best Sheet Pan Fajitas
- Use high heat — 425°F is the sweet spot for charred edges without drying out the chicken
- Don’t overcrowd the pan — spread everything in a single layer; use two pans if needed
- Slice the chicken thin — thin strips cook quickly and evenly alongside the veggies
- Let it rest — a 2-minute rest after roasting keeps the chicken juicy
Substitutions & Variations
- Shrimp or steak — adjust cook time; shrimp takes only 8-10 minutes, steak strips about 15
- Portobello mushrooms — for a hearty vegetarian version that gets wonderfully meaty in the oven
- Serve over cauliflower rice — for a low-carb bowl instead of tortillas
- Add jalapeño — roast alongside the peppers for extra heat
Frequently Asked Questions
Can I prep sheet pan fajitas ahead?
Yes! Slice and season everything the night before and store in the fridge. When ready to cook, spread on the sheet pan and roast. Leftovers reheat well in a skillet or microwave.
How do I keep the veggies from getting soggy?
The key is high heat and not overcrowding the pan. If your veggies are releasing a lot of liquid, it means the pan is too full — spread them out or use two pans.
