Looking for a quick, delicious weeknight dinner that’s big on flavor but low on cleanup? These Sheet Pan Chicken Fajitas are about to become your new favorite meal. I love how everything comes together on a single pan, creating those perfect charred edges and smoky flavors you’d expect from restaurant-style fajitas, but with minimal effort and dishes.
Ingredients
- 2 pounds chicken breast, sliced into strips
- 3 bell peppers (mix of red, yellow, and green), sliced
- 2 medium onions, sliced
- 3 tablespoons olive oil
- 2 limes (1 for cooking, 1 for serving)
- 8-10 flour tortillas
- Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional Toppings:
- Fresh cilantro
- Sour cream
- Sliced avocado
- Shredded cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Mix all the fajita seasoning ingredients in a small bowl.
- Place sliced chicken, peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with the seasoning mixture. Toss everything to coat evenly.
- Spread the ingredients in a single layer on the pan. Avoid overcrowding to ensure proper browning.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
- Squeeze fresh lime juice over everything right after it comes out of the oven.
- Warm tortillas while the filling rests for a few minutes.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 people
Recipe Notes
- For best results, cut chicken and vegetables into similar-sized pieces to ensure even cooking.
- If your sheet pan is overcrowded, use two pans instead. Overcrowding leads to steaming rather than the desired caramelization.
- To warm tortillas, wrap them in foil and place in the oven during the last 5 minutes of cooking, or warm them in a dry skillet.
- For meal prep, you can slice vegetables and chicken up to 24 hours in advance. Store separately in airtight containers.
- Leftover fajita filling keeps well in the refrigerator for up to 3 days and reheats beautifully in the microwave or in a skillet.
- For extra flavor, marinate the chicken in the seasoning and a tablespoon of oil for up to 4 hours before cooking.
These Sheet Pan Chicken Fajitas are perfect for busy weeknights or casual entertaining. The combination of tender chicken, perfectly seasoned vegetables, and customizable toppings makes this a crowd-pleasing meal that’s sure to become a regular in your dinner rotation.
Sheet Pan Chicken Fajitas
A quick, delicious weeknight dinner that's big on flavor but low on cleanup. These Sheet Pan Chicken Fajitas create perfect charred edges and smoky flavors with minimal effort and dishes.
Ingredients
- 2 pounds chicken breast sliced into strips
- 3 bell peppers mix of red, yellow, and green, sliced
- 2 medium onions sliced
- 3 tablespoons olive oil
- 2 limes 1 for cooking, 1 for serving
- 8-10 flour tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro
- Sour cream
- Sliced avocado
- Shredded cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Mix all the fajita seasoning ingredients in a small bowl.
- Place sliced chicken, peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with the seasoning mixture. Toss everything to coat evenly.
- Spread the ingredients in a single layer on the pan. Avoid overcrowding to ensure proper browning.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
- Squeeze fresh lime juice over everything right after it comes out of the oven.
- Warm tortillas while the filling rests for a few minutes.
