Sheet Pan Chicken Fajitas – Easy, Flavorful, and Weeknight-Friendly

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Weeknights are easier when dinner makes itself in the oven. These sheet pan chicken fajitas bring juicy chicken, caramelized peppers, and bold seasoning together with almost zero fuss. You’ll get sizzling flavors without standing over a stove, and cleanup stays light.

Pile it into warm tortillas, top with something cool and creamy, and you’ve got a balanced, colorful meal. It’s the kind of recipe you’ll keep on repeat because it always works and everyone eats it.

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Sheet Pan Chicken Fajitas - Easy, Flavorful, and Weeknight-Friendly

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips (about 1/2 inch wide)
• 3 bell peppers (mix of red, yellow, green), sliced into thin strips
• 1 large red onion, thinly sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or sweet paprika if that’s what you have)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)
• 1 lime, cut into wedges
• Warm tortillas (flour or corn), for serving
• Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream or Greek yogurt, shredded cheese

Instructions

• Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
• Prep the chicken and veggies: Pat the chicken dry and slice it into thin strips. Slice peppers and onion into similar-width strips so they cook evenly.
• Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
• Toss on the pan: Spread the chicken, peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle the seasoning all over. Toss with your hands to coat everything evenly, then spread into a single layer.
• Roast: Bake for 18–22 minutes, stirring once halfway through. The chicken should be cooked through and the veggies tender with some browned edges.
• Broil for char (optional): Switch to broil for 2–3 minutes to get light charring. Watch closely so it doesn’t burn.
• Finish with lime: Squeeze fresh lime over the pan. Taste and add a pinch more salt if needed.
• Warm tortillas: Wrap them in foil and warm in the oven during the last 5 minutes, or heat in a dry skillet for 30 seconds per side.
• Serve: Fill tortillas with chicken and veggies. Add cilantro, avocado, salsa, sour cream or Greek yogurt, and cheese as you like.

Why This Recipe Works

• Hot oven, quick cook: High heat (425°F) gives you browned edges and tender chicken in under 25 minutes.
• Even slicing: Cutting chicken and veggies into similar thin strips means everything cooks at the same pace.
• Simple, bold seasoning: Chili powder, cumin, and smoked paprika give deep flavor without needing a marinade.
• One pan convenience: Toss it all on one sheet pan for easy prep and minimal dishes.
• Built for topping: The base is savory and slightly smoky, ready for fresh lime, cilantro, and your favorite fixings.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips (about 1/2 inch wide)
• 3 bell peppers (mix of red, yellow, green), sliced into thin strips
• 1 large red onion, thinly sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or sweet paprika if that’s what you have)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)
• 1 lime, cut into wedges
• Warm tortillas (flour or corn), for serving
• Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream or Greek yogurt, shredded cheese

Instructions

1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
2. Prep the chicken and veggies: Pat the chicken dry and slice it into thin strips.

   Slice peppers and onion into similar-width strips so they cook evenly.

3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
4. Toss on the pan: Spread the chicken, peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle the seasoning all over. Toss with your hands to coat everything evenly, then spread into a single layer.
5. Roast: Bake for 18–22 minutes, stirring once halfway through.

   The chicken should be cooked through and the veggies tender with some browned edges.

6. Broil for char (optional): Switch to broil for 2–3 minutes to get light charring. Watch closely so it doesn’t burn.
7. Finish with lime: Squeeze fresh lime over the pan. Taste and add a pinch more salt if needed.
8. Warm tortillas: Wrap them in foil and warm in the oven during the last 5 minutes, or heat in a dry skillet for 30 seconds per side.
9. Serve: Fill tortillas with chicken and veggies.

   Add cilantro, avocado, salsa, sour cream or Greek yogurt, and cheese as you like.

Keeping It Fresh

• Make-ahead: Slice the chicken and veggies up to 24 hours ahead and store separately. Mix the spice blend and keep it in a small jar.
• Meal prep: Cook the recipe, cool completely, and portion into airtight containers. It keeps well for 3–4 days in the fridge.
• Reheat tips: Rewarm in a skillet over medium heat for 3–4 minutes or in a 350°F oven for 8–10 minutes.

  A quick microwave burst works too; add a splash of water to keep it moist.

• Freezing: Freeze seasoned, uncooked chicken strips in a zip-top bag for up to 2 months. Thaw overnight in the fridge, add fresh veggies, and bake as directed.

Why This is Good for You

• Lean protein: Chicken breast provides satisfying protein without a lot of fat.
• Colorful veggies: Bell peppers bring vitamin C and antioxidants. Onions add fiber and flavor with very few calories.
• Balanced meal: Pair with whole wheat or corn tortillas and add healthy fats like avocado for a well-rounded plate.
• Customizable sodium and spice: You control the salt and heat, which is helpful if you’re managing blood pressure or sensitive to spice.

Pitfalls to Watch Out For

• Overcrowding the pan: If ingredients pile up, they steam instead of brown.

  Use two pans or a very large one for a single layer.

• Uneven slicing: Thick chicken strips take longer and can dry out thinner pieces. Aim for consistent 1/2-inch strips.
• Skipping the toss: Seasoning needs to coat everything well. Toss thoroughly to avoid bland bites.
• Overcooking: Chicken dries out fast.

  Start checking at 18 minutes; pull it when it’s just cooked through.

• Dry tortillas: Cold, stiff tortillas crack. Warm them so they’re pliable and soft.

Alternatives

• Protein swaps: Use boneless, skinless chicken thighs for extra juiciness. Try shrimp (cook 8–10 minutes total), or thinly sliced flank steak (about 10–12 minutes).
• Vegetarian: Swap chicken for drained chickpeas or extra-firm tofu (pressed and sliced).

  Bake 20–25 minutes, broiling at the end for texture.

• Spice variations: Add coriander, chipotle powder for smoky heat, or a squeeze of orange juice for subtle sweetness.
• Low-carb: Serve over cauliflower rice or lettuce cups instead of tortillas.
• Dairy-free and gluten-free: Use corn tortillas and skip dairy toppings. The base recipe is naturally dairy-free.

FAQ

Can I use store-bought fajita seasoning?

Yes. Use about 2–3 tablespoons and reduce added salt since many blends are salty.

Taste after cooking and adjust seasoning with lime and a pinch of salt if needed.

How do I keep the chicken juicy?

Slice evenly, avoid overcooking, and consider using chicken thighs if you prefer more forgiveness. A quick broil at the end adds char without drying the meat.

What if I don’t have smoked paprika?

Use regular paprika and add a small pinch of chipotle powder or a splash of liquid smoke. Or skip it entirely; the fajitas will still taste great.

Can I add other vegetables?

Absolutely.

Zucchini, mushrooms, or cherry tomatoes work well. Cut them into similar sizes and avoid overcrowding so they roast, not steam.

How spicy are these fajitas?

Mild to medium as written. For more heat, add extra red pepper flakes or a teaspoon of chipotle powder.

For less, skip the flakes and use sweet paprika.

What’s the best way to warm tortillas?

For a crowd, wrap in foil and warm in the oven for 5–8 minutes. For best texture, heat individually in a dry skillet for 30 seconds per side until soft and lightly charred.

Can I double the recipe?

Yes. Use two sheet pans and rotate them halfway through.

Keep everything in a single layer so it browns properly.

How do I know the chicken is done?

The internal temperature should reach 165°F. If you don’t have a thermometer, cut a piece: it should be white throughout with clear juices.

What toppings go best?

Fresh cilantro, lime, avocado or guacamole, salsa, pickled onions, shredded cheese, and a dollop of sour cream or Greek yogurt all pair beautifully.

Can I make it ahead for a party?

Yes. Roast right before guests arrive and keep warm in a low oven.

Set out a topping bar and warmed tortillas so everyone can build their own.

Final Thoughts

Sheet pan chicken fajitas are the reliable weeknight hero: big flavor, low effort, and easy cleanup. The high-heat roast gives you sizzling edges and tender chicken without fuss. Keep the spice blend on hand, slice everything ahead, and you’ll have dinner ready in the time it takes to set the table.

With fresh lime and a few good toppings, it feels like a feast even on your busiest night.