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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are a game-changer for busy weeknights, offering a vibrant, flavorful, and incredibly simple meal that minimizes cleanup. This recipe delivers all the classic fajita taste and texture with the convenience of everything cooking together on a single baking sheet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts or thighs thinly sliced
  • 2 bell peppers any color: red, yellow, green, orange, seeded and thinly sliced
  • 1 large red onion thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • to taste salt
  • to taste freshly ground black pepper
  • slices of lime for serving
Optional Toppings
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream or plain Greek yogurt
  • Salsa your favorite kind
  • Guacamole or sliced avocado
  • Fresh cilantro, chopped
  • Warm tortillas flour or corn

Equipment

  • - Baking Sheet
  • Large Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. This is your secret weapon for a stress-free meal!
  2. In a large bowl, combine the thinly sliced chicken breasts or thighs, sliced bell peppers, and sliced red onion. Ensure the vegetables are cut into similar sizes for even cooking.
    1 ½ pounds boneless, skinless chicken breasts or thighs, 2 bell peppers, 1 large red onion
  3. In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. This blend is where all the vibrant Mexican-inspired flavor truly comes alive.
    2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
  4. Pour the seasoning mixture over the chicken and vegetables in the large bowl. Toss everything gently to ensure the chicken and vegetables are thoroughly coated with the spice blend. You want every piece to be infused with flavor!
  5. Spread the seasoned chicken and vegetable mixture in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, which can steam the ingredients instead of roasting them; if necessary, use two baking sheets. This ensures everything gets beautifully browned and slightly caramelized.
  6. 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 charred. Give the pan a gentle shake or stir halfway through cooking to ensure even roasting on all sides.
  7. Once cooked, remove the sheet pan from the oven. Serve the Sheet Pan Chicken Fajitas immediately, allowing everyone to customize their own with warm tortillas and their favorite toppings like cheese, sour cream, salsa, guacamole, and a squeeze of fresh lime.
    slices of lime, Warm tortillas, Shredded cheddar or Monterey Jack cheese, Sour cream or plain Greek yogurt, Salsa, Guacamole or sliced avocado, Fresh cilantro, chopped

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, stovetop, or microwave.
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