Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are smoky, juicy, and ready in under 30 minutes with almost zero cleanup. ♡

The secret here is high heat. A screaming hot oven chars the peppers and onions while keeping the chicken tender. The spice blend does all the heavy lifting, and everything roasts together on one pan so the flavors meld beautifully.

Grab a sheet pan, toss everything together, and let the oven do the work. Pile it all into warm tortillas with your favorite toppings. Let’s make it together.

Ingredients

Sheet Pan Chicken Fajitas

• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Juice of 1 lime

Optional add-ins:

• Flour or corn tortillas
• Sour cream
• Guacamole or sliced avocado
• Fresh cilantro
• Shredded cheese
• Pickled jalapenos

How to Make Sheet Pan Chicken Fajitas

1. Preheat. Set your oven to 425F (220C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Season. In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add the sliced chicken, peppers, onion, olive oil, and lime juice. Toss until everything is evenly coated.
3. Spread. Arrange the chicken and vegetables in a single layer on the sheet pan. Make sure nothing is piled up or the edges won’t char properly (use two pans if needed).
4. Roast. Bake for 20 to 25 minutes, flipping everything halfway through, until the chicken is cooked through and the peppers have charred edges.
5. Warm. Wrap your tortillas in foil and place them in the oven for the last 3 to 4 minutes to warm through.
6. Serve. Load up warm tortillas with the chicken and peppers. Top with sour cream, guacamole, cilantro, and a squeeze of fresh lime.

Tips

• Slice your chicken strips to an even thickness (about 1/2 inch) so they cook at the same rate.
• Spread everything in a single layer. Overcrowding steams the food instead of roasting it.
• Use the top rack of your oven for the best char on the peppers and onions.
• Let the chicken rest for 2 to 3 minutes after roasting before slicing so the juices stay in.
• Squeeze fresh lime over the top right before serving for a bright pop of flavor.

Variations

• Shrimp fajitas: Swap the chicken for large peeled shrimp and reduce the roasting time to 8 to 10 minutes.
• Steak fajitas: Use flank steak sliced against the grain for a heartier version.
• Low carb: Skip the tortillas and serve over cauliflower rice or in lettuce cups.
• Loaded nachos: Pile the fajita mix over tortilla chips with melted cheese for fajita nachos.
• Breakfast fajitas: Scramble eggs with leftover fajita mix and wrap in a warm tortilla the next morning.

FAQ

Sheet Pan Chicken Fajitas

Smoky, juicy chicken fajitas with charred peppers and onions, all roasted on one sheet pan in under 30 minutes.

Print Recipe Pin Recipe

Servings: 4

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts sliced into strips
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 green bell pepper sliced
• 1 large red onion sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Juice of 1 lime

Method

 

1. Preheat. Set oven to 425F. Line a sheet pan with parchment or foil.
2. Season. Toss chicken, peppers, onion, oil, lime juice, and all spices in a large bowl until evenly coated.
3. Spread. Arrange in a single layer on the sheet pan.
4. Roast. Bake 20 to 25 minutes, flipping halfway, until chicken is cooked and peppers are charred.
5. Warm. Wrap tortillas in foil and heat in the oven for the last 3 to 4 minutes.
6. Serve. Fill warm tortillas with chicken and peppers. Top with sour cream, guacamole, and cilantro.

Notes

Do not overcrowd the sheet pan. Use two pans if needed for proper charring.
Chicken thighs can be substituted for breasts for juicier results.
Leftovers keep well in the fridge for up to 4 days. Reheat in a skillet for best texture.

Something you might like :

One Pan Marry Me Shrimp Pesto Tortellini Soup