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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are a weeknight dinner game-changer, offering a flavorful and incredibly easy way to get a delicious meal on the table with minimal cleanup. This recipe transforms simple ingredients into a vibrant and satisfying plate of tender chicken, crisp-tender vegetables, and zesty seasonings, all cooked together on a single baking sheet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 fajitas
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch strips
  • 1 large red bell pepper seeded and sliced into 1/2-inch strips
  • 1 large green bell pepper seeded and sliced into 1/2-inch strips
  • 1 large yellow bell pepper seeded and sliced into 1/2-inch strips
  • 1 large red onion sliced into 1/2-inch strips
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • salt and freshly ground black pepper to taste
For Serving
  • Warm tortillas corn or flour
  • Shredded cheese cheddar, Monterey Jack, or a blend
  • Sour cream or plain Greek yogurt
  • Guacamole or sliced avocado
  • Salsa
  • Fresh cilantro, chopped
  • Lime wedges

Equipment

  • Baking Sheet
  • Parchment paper
  • Large bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is your secret weapon for a stress-free meal.
  2. In a large bowl, combine the chicken strips, sliced bell peppers (red, green, and yellow), and red onion.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, 1 large red onion
  3. Drizzle 1 tablespoon of olive oil over the chicken and vegetables. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Sprinkle this spice blend evenly over the chicken and vegetables. Toss everything thoroughly with your hands or a large spoon until all the ingredients are well coated with the seasonings.
    2 tablespoons olive oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  4. Spread the seasoned chicken and vegetable mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the ingredients instead of roasting them, preventing that delicious char. If your baking sheet is too full, use two sheets. Drizzle the remaining 1 tablespoon of olive oil over the top, if desired, for extra crispiness.
    2 tablespoons olive oil
  5. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp and slightly caramelized. For best results, toss the mixture halfway through the cooking time to ensure even cooking and browning.
  6. Once cooked, carefully remove the baking sheet from the oven. Serve the Sheet Pan Chicken Fajitas immediately, straight from the pan or spooned onto plates. Offer warm tortillas and a variety of your favorite toppings for everyone to customize their own fajitas.
    Warm tortillas, Shredded cheese, Sour cream or plain Greek yogurt, Guacamole or sliced avocado, Salsa, Fresh cilantro, chopped, Lime wedges

Notes

Properly storing your Sheet Pan Chicken Fajitas will ensure you can enjoy every last delicious bite. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months.