Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas using a simple sheet pan method. Juicy chicken strips are seasoned with a smoky, spicy blend and baked alongside colorful bell peppers and onions, making for an easy, one-pan meal perfect for busy weeknights. Served with warm tortillas and fresh lime, it’s a delicious and vibrant Tex-Mex staple that’s both satisfying and simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Chicken
- 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
Vegetables
- 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into ½″-wide strips
- 1 medium onion, peeled and cut into ½″-thick slices
Seasonings & Oils
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt (plus extra to taste)
- ½ tsp freshly ground black pepper
To Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing over fajitas
- Fresh cilantro leaves
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of your oven and preheat to 425°F (220°C). In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning blend. Set aside.
- Spread veggies and chicken: Place the sliced bell peppers, onion, and chicken strips on a rimmed sheet pan. Drizzle evenly with olive oil, then sprinkle the seasoning mix over everything. Toss well to coat all pieces thoroughly. Spread the mixture out evenly in a single layer on the pan and let it rest for 10 minutes at room temperature to allow flavors to meld (or refrigerate for up to 2 hours for a deeper flavor profile).
- Bake & broil: Bake the chicken and vegetables in the preheated oven for 18 to 20 minutes. After baking, switch the oven to broil mode and cook for an additional 2 to 3 minutes, until the edges of the veggies and chicken are browned and slightly charred. Ensure the chicken’s internal temperature reaches 165°F (74°C) for safe consumption.
- Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in a sheet of aluminum foil and place them in the oven to warm, making the tortillas pliable and ready for serving.
- Garnish & serve: Once cooked, squeeze fresh lime juice over the fajita mixture and sprinkle freshly chopped cilantro on top, if desired. Serve the chicken and vegetables with warmed tortillas and your choice of optional toppings such as sour cream, pico de gallo, guacamole, or shredded cheese. Build your own fajitas to enjoy.
Notes
- For a deeper flavor, marinate the seasoned chicken and veggies in the refrigerator for up to 2 hours before baking.
- Use a variety of colorful bell peppers for visual appeal and varied sweetness.
- Substitute flour tortillas with corn tortillas to make the dish gluten-free.
- Check chicken temperature with a meat thermometer to ensure it is fully cooked.
- Leftovers can be refrigerated and reheated; they also make great fajita bowls over rice or salad.
Keywords: Sheet Pan Chicken Fajitas, Chicken Fajitas, Easy Fajitas, One Pan Fajitas, Tex-Mex Chicken, Sheet Pan Dinner
Find it online: https://www.sanacooks.com/sheet-pan-chicken-fajitas-recipe/
