Hey y’all! If you’re searching for a mouthwatering, fuss-free dinner that’s as colorful as it is flavorful, these Sheet Pan Chicken Fajitas are about to become your new go-to recipe. They’re perfect for busy weeknights, family gatherings, or even meal prep for the week ahead. Juicy chicken, crisp bell peppers, and zesty seasonings all roast together on one pan for maximum flavor and minimal cleanup. Let’s get cooking!
Why You’ll Love This Sheet Pan Chicken Fajitas Recipe
- One-pan meal means easy prep and even easier cleanup.
- Ready in just 30 minutes—perfect for busy schedules.
- Packed with bright, fresh flavors and juicy, tender chicken strips.
- Customizable with your favorite veggies and toppings.
- Leftovers make for delicious meal prep or next-day lunches.
Sheet Pan Chicken Fajitas Ingredients
- 1.5 lbs boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small flour or corn tortillas, for serving
- Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream, shredded cheese
How to Make Sheet Pan Chicken Fajitas
Step 1: Prep the Chicken & Veggies
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Slice the chicken breasts, bell peppers, and onion into even strips for uniform cooking.
Step 2: Season Everything
In a large bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Add the chicken, bell peppers, and onion. Toss until everything is well coated in the zesty spice mix.
Step 3: Arrange on the Sheet Pan
Spread the seasoned chicken and veggies evenly on the prepared baking sheet. Make sure they’re in a single layer for the best caramelization and even roasting.
Step 4: Bake to Perfection
Bake for 18-20 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F/74°C) and the veggies are slightly charred at the edges.
Step 5: Finish & Serve
Squeeze fresh lime juice over the hot Sheet Pan Chicken Fajitas. Serve immediately with warm tortillas and your favorite toppings.
Sheet Pan Chicken Fajitas Cooking Notes
- Slice all ingredients uniformly for even cooking and optimal texture.
- Don’t overcrowd your pan—use two sheets if necessary to avoid steaming instead of roasting.
- Want more spice? Add a pinch of cayenne or sliced jalapeños. For more on seasoning blends, check out this homemade fajita seasoning guide.
Sheet Pan Chicken Fajitas Variations
- Low-Carb Version: Swap tortillas for lettuce wraps or cauliflower rice.
- Vegetarian Fajitas: Substitute chicken with portobello mushrooms or extra-firm tofu.
- Steak Fajitas: Replace chicken with thinly sliced flank steak and adjust cooking time to 12-14 minutes.
Required Equipment for Sheet Pan Chicken Fajitas
- Large rimmed baking sheet
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Tongs or spatula
Storing Sheet Pan Chicken Fajitas
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until heated through. For longer storage, you can freeze portions (without tortillas) for up to 2 months—just thaw overnight before reheating. Learn more about safe chicken storage at USDA Food Safety.
Sheet Pan Chicken Fajitas Pairings & Serving Recommendations
- Serve with Mexican rice, black beans, or a simple green salad.
- Top with fresh pico de gallo, guacamole, or pickled jalapeños for extra zest.
- Pair with a refreshing margarita or a glass of iced tea for a complete Tex-Mex meal.
Pro Tips for the Best Sheet Pan Chicken Fajitas
- Preheat the baking sheet in the oven for extra char and caramelization.
- Use a mix of colorful bell peppers for an eye-catching presentation and sweeter flavor profile.
- Warm tortillas in the oven wrapped in foil during the last 5 minutes of baking. For more tips, check out Food Network’s best fajita tips.
Sheet Pan Chicken Fajitas FAQ
- Can I prep the ingredients ahead of time?
- Absolutely! Slice and marinate the chicken and veggies up to 24 hours in advance for even deeper flavor.
- Can I use chicken thighs instead of breasts?
- Yes! Chicken thighs add extra juiciness; just make sure to slice them thin for quick, even cooking.
- How do I keep the chicken from drying out?
- Don’t overbake—check for doneness at 18 minutes and remove as soon as the chicken reaches 165°F (74°C).
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: sour cream, salsa, chopped cilantro, lime wedges
Instructions
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1Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
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2In a large bowl, combine sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat.
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3Sprinkle chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over the mixture. Toss until everything is evenly coated.
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4Spread the chicken and vegetables evenly on the prepared sheet pan.
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5Roast in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.
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6Serve the chicken and vegetables in warm flour tortillas with your favorite toppings such as sour cream, salsa, cilantro, and lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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