There’s a certain kind of weeknight magic that happens when an entire, flavour-packed meal comes together on a single baking tray. No juggling multiple pans, no complicated steps—just pure, straightforward cooking that delivers spectacular results. This Sheet Pan Chicken Fajitas recipe has become one of my most requested dinners. It’s that vibrant, sizzling platter of food that looks like you’ve put in a huge amount of effort, but our little secret is that it comes together in under 45 minutes with minimal washing up. That’s a win in my book.

This isn’t just about convenience, though. Roasting everything together in a hot oven concentrates the flavours in a way that pan-frying just can’t replicate. The chicken becomes incredibly tender and juicy, the peppers and onions soften and sweeten, catching delicious charred edges, and the homemade spice mix toasts and blooms, coating every single ingredient in a cloak of smoky, savoury warmth. This is my go-to recipe when I need something quick but impressive. It’s a meal that feels both comforting and a little bit special, ideal for those evenings when you crave something wholesome and deeply satisfying without spending hours in the kitchen.

Whether you’re feeding a hungry family on a Tuesday night or hosting a casual get-together with friends at the weekend, these oven fajitas are always a brilliant choice. We love setting up a little “fajita bar” with all the toppings so everyone can build their own perfect wrap. It’s interactive, fun, and ensures everyone gets exactly what they want. Just be prepared for the delicious aromas that will fill your entire house as it cooks!

Recipe Overview

This Sheet Pan Chicken Fajitas recipe delivers tender strips of chicken, sweet caramelised peppers, and soft onions, all roasted together with a deeply savoury and smoky homemade spice blend. I’ve tested this with various spice combinations, and this particular mix of smoked paprika, cumin, and a little oregano hits all the right notes without being overwhelmingly spicy. The high oven temperature is key to achieving that signature fajita char.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sheet Pan Chicken Fajitas Recipe

• Genuine Flavour: We skip the pre-made packets here. Our homemade seasoning blend uses smoked paprika for a deep, smoky base, earthy cumin for warmth, and a little chilli powder for a gentle kick. The final squeeze of fresh lime juice at the end brightens everything up beautifully.
• Ready in Under 45 Minutes: From slicing the veg to pulling the sizzling pan from the oven, this entire meal is on the table swiftly, making it a brilliant option for busy weeknights.
• Flexible Recipe: This recipe is wonderfully adaptable. Don’t have chicken? Thinly sliced steak or prawns work just as well (just add the prawns for the last 8-10 minutes of cooking). You can also toss in other vegetables like sliced courgettes or mushrooms.
• Great for Casual Gatherings: It works beautifully for a relaxed Friday night dinner. Place the hot sheet pan in the middle of the table (on a trivet!) with bowls of toppings and let everyone dig in. It feels communal and festive.
• Family Tested: This is a permanent fixture in our meal rotation. My husband, who’s usually picky about mixed dishes, asked for seconds the first time I made it! It’s one of those dinners that everyone seems to love.

Sheet Pan Chicken Fajitas Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this recipe lies in its simple, fresh ingredients. For the smoked paprika, I really recommend using a good quality one, like La Chinata sweet smoked paprika, as it provides a truly authentic, smoky depth that you just don’t get from standard paprika. It makes all the difference.

• 600g skinless, boneless chicken breasts, sliced into 1cm strips
• 1 large red onion, halved and thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 orange pepper, deseeded and thinly sliced
• 3 tbsp olive oil
• 2 limes (1 juiced, 1 cut into wedges for serving)
• For the Fajita Seasoning:
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chilli powder (use mild or hot, to your preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp fine sea salt
• ½ tsp black pepper
• For Serving (Optional):
• 8-12 small flour or corn tortillas
• Soured cream or Greek yoghurt
• Guacamole or sliced avocado
• Fresh coriander, chopped
• Grated cheddar cheese

Ashley’s Tip: Try to slice your peppers, onions, and chicken to a relatively uniform thickness. This ensures everything cooks evenly in the oven, so you don’t end up with overcooked chicken or undercooked vegetables.

How to Make Sheet Pan Chicken Fajitas Recipe

The process for these oven fajitas is wonderfully straightforward. The main work happens in the prep, and then the oven takes care of the rest. Our goal is to get everything onto one large baking tray without it being too crowded.

1. Preheat and Prepare: Preheat your oven to 220°C (200°C fan/Gas Mark 7). Line a large, rimmed baking sheet with baking parchment for easier clean-up.
2. Mix the Seasoning: In a small bowl, combine all the fajita seasoning ingredients: smoked paprika, cumin, chilli powder, garlic powder, onion powder, oregano, salt, and pepper. Give it a good stir to combine.
3. Season the Ingredients: In a large mixing bowl, add the sliced chicken, sliced peppers, and sliced red onion. Drizzle with the 3 tablespoons of olive oil. Sprinkle the seasoning mix over everything.
4. Toss to Coat: Using your hands or a pair of tongs, toss everything together until the chicken and vegetables are evenly coated in the oil and spices. I find that using my hands is the best way to get every nook and cranny covered.
5. Arrange on the Sheet Pan: Tip the mixture out onto your prepared baking sheet and spread it into a single, even layer. It’s important not to overcrowd the pan, as this will cause the ingredients to steam rather than roast. If needed, use two pans.
6. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes. You can give everything a quick stir halfway through. The chicken should be cooked through and the vegetables should be tender and slightly charred at the edges.
7. Add a Final Touch of Char (Optional): For extra colour and flavour, you can switch the oven to the grill setting for the final 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
8. Finish and Serve: Remove the pan from the oven. Squeeze the juice of one lime all over the hot chicken and vegetables and give it a final toss. Serve immediately with warm tortillas and your favourite toppings.

Tips From My Kitchen

• Temperature is Key: Don’t be shy with the heat. A hot oven is crucial for getting that lovely char on the vegetables without them turning mushy. 220°C might seem high, but it’s what gives you that signature fajita sizzle.
• The Secret to Roasting, Not Steaming: I learned that not overcrowding the pan is the single most important rule of sheet pan cooking. Giving the ingredients space allows hot air to circulate, promoting the browning and caramelisation known as the Maillard reaction. If your pan looks too full, divide the mixture between two pans.
• Make-Ahead Magic: You can do most of the prep in advance. Slice the chicken and vegetables and store them in separate airtight containers in the fridge for up to 24 hours. You can also mix the spice blend and keep it in a small jar. When you’re ready to cook, just toss it all together and roast.
• Storing Leftovers: Leftovers are fantastic! Store any remaining chicken and vegetable mixture in an airtight container in the fridge for up to 3 days. They’re great for a quick lunch in a wrap, on a salad, or mixed with rice. I find it’s best to reheat in a dry frying pan to bring back some of the texture.

Delicious Variations to Try

While this recipe is fantastic as is, it’s also a great starting point for customisation. Here are a few ideas we’ve tried and loved:

• Spicy Chicken Fajitas: If you like more heat, add 1/2 teaspoon of cayenne pepper to the spice blend or toss a sliced jalapeño in with the peppers and onions before roasting.
• Vegetarian/Vegan Option: For a vegetarian version, swap the chicken for a block of firm tofu (pressed and cut into strips) or thick slices of halloumi (add for the last 10-12 minutes). For a vegan alternative, use a mix of hearty vegetables like portobello mushrooms and courgettes.
• Different Protein: This method works beautifully with other proteins. Try it with thin strips of sirloin steak or even large, raw prawns. If using prawns, add them to the sheet pan for the final 8 minutes of cooking time so they don’t overcook. For other protein ideas, check out my recipe for Grilled Lamb Chops.

What to Serve With Sheet Pan Chicken Fajitas

A great fajita is all about the accompaniments! They add texture, creaminess, and freshness. Here are our must-haves:

• Warm Tortillas: Flour or corn tortillas are essential for wrapping everything up. Warm them for a few seconds in a dry pan or in the microwave before serving.

– Creamy Toppings: A generous dollop of soured cream, creamy guacamole, or sliced avocado provides a cooling contrast to the warm spices. As a lighter alternative, my Authentic Tzatziki Sauce also works surprisingly well.

• Fresh Finishes: A sprinkle of freshly chopped coriander, a squeeze of lime from the extra wedges, and a bit of grated cheese complete the picture.
• A Refreshing Drink: A crisp lager or a cold glass of Sauvignon Blanc pairs wonderfully with the smoky, zesty flavours of the fajitas.

Frequently Asked Questions

Sheet Pan Chicken Fajitas

A quick and easy weeknight meal featuring tender chicken and vibrant peppers, all roasted on a single sheet pan for minimal cleanup and maximum flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 385

Ingredients Method Notes

Ingredients

  

• 600 g skinless boneless chicken breasts, sliced into 1cm strips
• 1 large red onion halved and thinly sliced
• 1 red pepper deseeded and thinly sliced
• 1 yellow pepper deseeded and thinly sliced
• 1 orange pepper deseeded and thinly sliced
• 3 tbsp olive oil
• 2 limes 1 juiced, 1 cut into wedges for serving

For the Fajita Seasoning

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chilli powder use mild or hot, to your preference
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp fine sea salt
• ½ tsp black pepper

For Serving (Optional)

• 8-12 small flour or corn tortillas
• Soured cream or Greek yoghurt
• Guacamole or sliced avocado
• Fresh coriander chopped
• Grated cheddar cheese

Method

 

1. Preheat and Prepare: Preheat your oven to 220°C (200°C fan/Gas Mark 7). Line a large, rimmed baking sheet with baking parchment for easier clean-up.
2. Mix the Seasoning: In a small bowl, combine all the fajita seasoning ingredients: smoked paprika, cumin, chilli powder, garlic powder, onion powder, oregano, salt, and pepper. Give it a good stir to combine.
3. Season the Ingredients: In a large mixing bowl, add the sliced chicken, sliced peppers, and sliced red onion. Drizzle with the 3 tablespoons of olive oil. Sprinkle the seasoning mix over everything.
4. Toss to Coat: Using your hands or a pair of tongs, toss everything together until the chicken and vegetables are evenly coated in the oil and spices. I find that using my hands is the best way to get every nook and cranny covered.
5. Arrange on the Sheet Pan: Tip the mixture out onto your prepared baking sheet and spread it into a single, even layer. It's important not to overcrowd the pan, as this will cause the ingredients to steam rather than roast. If needed, use two pans.
6. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes. You can give everything a quick stir halfway through. The chicken should be cooked through and the vegetables should be tender and slightly charred at the edges.
7. Add a Final Touch of Char (Optional): For extra colour and flavour, you can switch the oven to the grill setting for the final 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
8. Finish and Serve: Remove the pan from the oven. Squeeze the juice of one lime all over the hot chicken and vegetables and give it a final toss. Serve immediately with warm tortillas and your favourite toppings.

Notes

For the best char, don't overcrowd the pan; use two if necessary. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

I really hope you give this Sheet Pan Chicken Fajitas recipe a try. It’s one of those dinners that truly makes my life easier without ever compromising on flavour, much like my simple Stuffed Peppers With Rice. It’s proof that a fantastic meal doesn’t need to be complicated. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking!
– Ashley