Sheet Pan Chicken Fajitas
Sheet pan fajitas are proof that the best dinners do not require standing over a hot stove. Everything goes on one pan, the oven does the work, and you end up with perfectly caramelized peppers, tender juicy chicken, and that irresistible fajita flavor that makes everyone come running to the kitchen.
The secret is high heat and not overcrowding the pan. You want those vegetables to roast and get charred edges, not steam in their own juices. I use a big rimmed baking sheet and spread everything in a single layer. If your pan is small, use two pans instead of piling everything on top of each other.
Set out a spread of toppings and let everyone build their own fajitas. My kids love this because they get to customize, and I love it because dinner is ready with almost no effort and even less cleanup.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 bell peppers (mix of colors), sliced
- 1 large yellow onion, sliced
- 3 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
- Salt and pepper to taste
- 8 flour or corn tortillas
- Lime wedges, cilantro, sour cream for serving
Instructions
- 1
Prep Everything
Preheat your oven to 425 degrees F and line a large rimmed baking sheet with foil for easy cleanup. Slice the chicken breasts into thin strips, about half inch thick. Cut the bell peppers and onion into similar sized strips so everything cooks evenly. Combine all the spices in a small bowl.
- 2
Season and Arrange
Place the chicken strips, peppers, and onions on the prepared baking sheet. Drizzle with olive oil and sprinkle the spice mixture over everything. Use your hands to toss and coat everything evenly with the oil and spices. Spread in a single layer, making sure pieces are not overlapping.
- 3
Roast Until Done
Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with some charred edges. The peppers should be slightly caramelized and the onions soft and sweet.
- 4
Serve and Enjoy
Warm your tortillas in a dry skillet or wrapped in foil in the oven for the last few minutes of cooking. Transfer the fajita mixture to a serving platter, squeeze fresh lime juice over the top, and garnish with cilantro. Serve with warm tortillas and your favorite toppings.
Maya Quick Tips
- Do not crowd the pan. Single layer is essential for caramelization.
- Use a hot oven. 425F gives you those charred edges.
- Slice evenly. Similar sized pieces cook at the same rate.
- Make it steak. Flank or skirt steak works great too.
- Meal prep win. Fajita mix keeps 4 days and reheats perfectly.
Nutrition Facts
Per serving (2 fajitas)