If you’re craving a fuss-free dinner that’s bursting with flavor, these Sheet Pan Fajitas with Chicken are about to become your new best friend. Imagine juicy chicken, tender peppers, and onions all seasoned with smoky spices and roasted to perfection on a single pan—no stirring or flipping required! This recipe is ideal for busy weeknights, picky eaters, or anyone who wants a healthy, satisfying meal in under 30 minutes. Let’s dive in and get those sheet pans sizzling!
Why You Will Love This Recipe
Sheet pan fajitas are a game-changer for simple, flavorful cooking. The oven does most of the work, so you can prep sides or kick back while everything roasts. The chicken stays juicy, the veggies caramelize beautifully, and cleanup is a breeze. Plus, this recipe is naturally gluten-free and easily customizable with your favorite toppings. It’s a crowd-pleaser every time!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lime, juiced
- 8 small flour tortillas (or corn for gluten-free)
- Optional toppings: avocado, sour cream, cilantro, shredded cheese
Ingredient Prep Guide
Chicken: Slice against the grain into 1⁄2-inch strips. This ensures tender, easy-to-chew bites. Pat dry with paper towels first—moisture prevents browning!
Peppers and Onions: Slice peppers into 1⁄4-inch strips and onions into half-moons. Keep them roughly the same size for even cooking.
Spices: Combine all spices in a small bowl before adding to the chicken and veggies. This guarantees even distribution and no clumps.
Equipment & Tools
- Large sheet pan
- Mixing bowls (one for chicken, one for veggies)
- Sharp knife and cutting board
- Tongs or spatula
- Aluminum foil or parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
Preheat your oven to 425°F. Line your sheet pan with foil or parchment if desired (this makes cleanup a snap!). In a large bowl, toss the chicken strips with 2 tbsp olive oil, lime juice, and all the spices. Let this sit while you prep the veggies—this gives the chicken a flavor boost.
In another bowl, toss peppers and onions with the remaining 1 tbsp olive oil and a pinch of salt. Spread the chicken in a single layer on one half of the pan and the veggies on the other. Don’t overlap them, or they’ll steam instead of roast.
Bake for 18–20 minutes until the chicken is cooked through (165°F internal temp) and the veggies are tender with charred edges. If you want extra caramelization, broil for 1–2 minutes at the end.
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Sheet pan, mixing bowls, knife, tongs
Serving Suggestions
Warm your tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes. Serve the fajitas with bowls of toppings like creamy avocado slices, tangy sour cream, and fresh cilantro. For sides, try cilantro-lime rice, black beans, or a simple corn salad. These fajitas also work great as a taco bowl base over shredded lettuce!
Pro Tips
Slice Smart: If your veggies are sliced too thin, they’ll shrivel up in the oven. Aim for 1⁄4-inch thickness to keep them tender-crisp. For extra juicy chicken, marinate it in the spice mix for up to 30 minutes in the fridge before cooking.
Spice It Your Way: Love heat? Add a pinch of cayenne or diced jalapeños to the veggie mix. Prefer a zesty kick? Squeeze extra lime juice over the finished dish.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 5–7 minutes to keep the chicken juicy, or microwave in 30-second intervals. The veggies will soften a bit when reheated, but they’ll still taste great!
Troubleshooting
Soggy Veggies? Overcrowding the pan traps steam. Use two pans if needed, or spread everything in an even layer. Roast at a high temp (425°F+) to encourage browning.
Bland Flavor? Taste your spice mix before adding it to the chicken and veggies. Adjust with a little extra salt or smoked paprika if needed. A pinch of sugar can also balance acidity from the lime.
Frequently Asked Questions
Can I use a different protein instead of chicken?
Yes! Shrimp cook quickly (roast for 8–10 minutes), or try sliced steak or tofu. Adjust cooking times based on thickness.
Can I use frozen peppers and onions?
I recommend fresh, as frozen veggies release too much moisture. If you must use frozen, thaw and pat them dry first.
Is there a way to make this recipe spicier?
Absolutely! Add 1⁄2 tsp cayenne pepper to the spice mix, or top the finished fajitas with hot sauce or sliced jalapeños.
Sheet Pan Fajitas with Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 bell peppers any color, sliced
- 1 large onion sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lime juiced
- 8 small flour tortillas or corn for gluten-free
- Optional toppings: avocado sour cream, cilantro, shredded cheese
Instructions
- Preheat your oven to 425°F. Line your sheet pan with foil or parchment if desired. In a large bowl, toss the chicken strips with 2 tbsp olive oil, lime juice, and all the spices. Let this sit while you prep the veggies.
- In another bowl, toss peppers and onions with the remaining 1 tbsp olive oil and a pinch of salt. Spread the chicken in a single layer on one half of the pan and the veggies on the other. Don’t overlap them.
- Bake for 18–20 minutes until the chicken is cooked through (165°F internal temp) and the veggies are tender with charred edges. If you want extra caramelization, broil for 1–2 minutes at the end.