Name: 30 Minute Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1.5 pounds boneless skinless chicken breasts; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 1 large red onion; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 2 tablespoons fajita seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chopped fresh cilantro (optional); 8 small flour or corn tortillas

I love a recipe that lets me throw everything onto one pan, pop it in the oven, and enjoy a flavor-packed meal in under 30 minutes. These Sheet Pan Chicken Fajitas are exactly that kind of dish—bold, colorful, and full of Tex-Mex flair without the mess or fuss of stovetop cooking. Perfect for busy weeknights or casual gatherings, this is a go-to dinner I find myself returning to again and again.

What makes this dish even better is its versatility. Whether I’m meal prepping for the week, feeding a hungry group, or just craving something delicious and satisfying, this recipe delivers every single time. The sizzling chicken, sweet bell peppers, and onions roasted to caramelized perfection—all finished with a splash of lime—create a fiesta of flavors that’s hard to resist.

Why You’ll Love This 30 Minute Sheet Pan Chicken Fajitas

Everything cooks on a single pan—minimal cleanup!
It’s quick: dinner on the table in just 30 minutes.
Juicy, spiced chicken with roasted peppers and onions delivers unbeatable flavor.
Customizable with your favorite toppings or sides.
Great for meal prep or a weeknight dinner win.

What Kind of Chicken Should I Use?

I usually go with boneless, skinless chicken breasts, sliced thin so they cook quickly and evenly. If you prefer, chicken thighs also work beautifully and bring a slightly richer flavor. Just make sure your pieces are uniform in size for even cooking.

Options for Substitutions

Don’t have everything on hand? No problem:

Chicken: Swap in sliced steak, shrimp, or tofu for a different take.
Peppers: Use any color you have—red, green, yellow, or orange all work.
Onions: Red onions add sweetness, but yellow or white onions are great too.
Seasoning: If you’re out of fajita seasoning, a blend of chili powder, cumin, paprika, garlic powder, and salt does the trick.
Toppings: Sour cream, guacamole, shredded cheese, salsa—whatever you love can go on top!

Ingredients for this 30 Minute Sheet Pan Chicken Fajitas

Boneless, skinless chicken breasts: The star of the dish—lean, protein-rich, and soaks up all the spices beautifully.
Bell peppers (red, yellow, and green): These add color, crunch, and a sweet balance to the savory spices.
Red onion: Roasts up sweet and tender, adding depth and contrast.
Olive oil: Helps everything roast nicely and evenly while adding richness.
Fresh lime juice: Brings brightness and tang that lifts all the flavors.
Fajita seasoning: A mix of bold spices like cumin, paprika, chili powder, and garlic that defines the dish.
Salt and black pepper: To enhance and balance the seasoning.
Fresh cilantro (optional): A fragrant, fresh finishing touch.
Tortillas: Soft flour or corn tortillas for wrapping up all that goodness.

Step 1: Preheat Your Oven

Set your oven to 425°F (220°C). A hot oven is key to getting those perfect roasted edges on your chicken and veggies.

Step 2: Slice and Prep Ingredients

Thinly slice the chicken breasts into strips. Do the same for the bell peppers and red onion. Keeping everything a similar size ensures even cooking.

Step 3: Season Everything

In a large mixing bowl, toss the sliced chicken, peppers, and onions with olive oil, fajita seasoning, salt, and pepper. Make sure every piece is coated in the spices.

Step 4: Arrange on a Sheet Pan

Spread the seasoned chicken and veggies in a single layer on a large sheet pan. Avoid overcrowding to ensure proper roasting.

Step 5: Bake to Perfection

Place the sheet pan in the preheated oven and roast for 20-25 minutes. Halfway through, give everything a toss so it all cooks evenly and develops a light char.

Step 6: Finish With Lime and Cilantro

Once out of the oven, squeeze fresh lime juice over the hot fajitas and sprinkle with chopped cilantro if desired. This step brightens the flavors and gives it that authentic Tex-Mex flair.

Step 7: Serve and Enjoy

Serve immediately with warm tortillas. You can also add toppings like sour cream, guacamole, cheese, or fresh salsa.

How Long to Prepare the 30 Minute Sheet Pan Chicken Fajitas

The total time from start to finish is about 30 minutes, which is what makes this recipe so appealing.

Prep Time: Slicing the chicken and veggies plus mixing in the seasoning takes about 10 minutes. If you prep ahead, this can be cut down even more.

Cook Time: Once in the oven, it takes 20 to 25 minutes for everything to roast perfectly. The edges start to char slightly, the chicken stays juicy, and the peppers soften but still keep a bit of crunch.

Tips for Perfect 30 Minute Sheet Pan Chicken Fajitas

Slice everything uniformly for even cooking.
Use a large sheet pan to avoid overcrowding.
Flip or toss the ingredients halfway through roasting for even browning.
Line your sheet pan with parchment paper or foil for easier cleanup.
Warm your tortillas before serving to make them soft and pliable.

Watch Out for These Mistakes While Cooking

Overcrowding the pan: This traps moisture and causes steaming instead of roasting.
Undersalting: Don’t skip seasoning—especially the salt. It brings everything together.
Cutting chicken too thick: Thick slices take longer to cook and may dry out the veggies.
Forgetting to flip: Toss halfway to avoid uneven roasting.
Skipping lime at the end: The acidity really boosts the flavor—don’t skip it!

What to Serve With 30 Minute Sheet Pan Chicken Fajitas?

1. Mexican Rice

Fluffy and flavorful, it’s the perfect side to balance the spices in the fajitas.

2. Refried Beans

Creamy and comforting—ideal for scooping or spreading in tortillas.

3. Chips and Guacamole

Crispy chips with cool, creamy guac make an easy starter or side.

4. Street Corn (Elote)

Grilled corn slathered in mayo, cheese, lime, and chili powder is a total crowd-pleaser.

5. Simple Side Salad

A crunchy lettuce salad with avocado and lime vinaigrette adds freshness.

Storage Instructions

Refrigeration: Let the fajitas cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days.

Freezing: You can freeze cooked fajitas. Just make sure they’re cooled completely before transferring to freezer bags. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.

Reheating: Warm leftovers in a hot skillet for a few minutes or microwave in 30-second bursts until heated through. Add a splash of lime or a touch of water to revive the moisture if needed.

Estimated Nutrition

Calories: ~320 per serving
Protein: 30g
Carbohydrates: 10g (without tortillas)
Fat: 18g
Fiber: 3g
Sugar: 5g

Note: Nutrition values will vary based on ingredients and tortilla type used.

Frequently Asked Questions

What can I use instead of chicken?

You can use shrimp, steak, or even tofu. Just adjust the cook time—shrimp cooks faster, steak may need a bit less time, and tofu should be roasted until golden.

Can I make this ahead of time?

Yes! Slice and season everything up to 24 hours in advance. Store it in the fridge until ready to bake.

Are these fajitas spicy?

Not overly. The seasoning gives them warmth, but not heat. Add chili flakes or jalapeños if you like spice.

Can I cook this on the grill?

Absolutely! Place everything in a grill basket and cook over medium-high heat, turning often until done.

How do I warm tortillas?

Wrap them in foil and pop them in the oven for 5-7 minutes, or heat them in a skillet for 30 seconds per side.

Conclusion

These 30 Minute Sheet Pan Chicken Fajitas are a true kitchen hero—quick, flavorful, and endlessly customizable. From the juicy, spice-coated chicken to the roasted rainbow of peppers and onions, every bite is satisfying. Whether it’s a busy weeknight or a laid-back weekend dinner, this meal brings the heat and saves the hassle. Once you make it, it’s bound to become a regular in your dinner rotation.