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Easy Sheet Pan Chicken Fajitas for Best Weeknight Dinner

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A quick and delicious sheet pan chicken fajitas recipe that comes together in about 30 minutes, perfect for busy weeknights. The high heat creates caramelized peppers and juicy chicken with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers (mix of red, yellow, orange), sliced into thin strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 8–10 small flour or corn tortillas, warmed
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Fresh lime wedges (for serving)
  • Fresh cilantro, roughly chopped (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Guacamole or sliced avocado (for serving)
  • Salsa or pico de gallo (for serving)
  • Shredded cheese (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with aluminum foil or parchment paper.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne (if using). Stir to combine.
  3. Pat chicken breasts dry with paper towels. Slice into thin strips (about 1/2 inch thick) against the grain. Place in a large bowl, drizzle with 2 tablespoons olive oil, and sprinkle with about two-thirds of the seasoning blend. Toss to coat.
  4. Slice bell peppers into thin strips (about 1/4 inch wide) and red onion into thin wedges. Place on the prepared sheet pan, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining seasoning blend. Toss to coat.
  5. Spread vegetables in an even layer on the sheet pan. Nestle seasoned chicken strips among the vegetables in a single layer.
  6. Roast for 15 minutes. Remove from oven, flip chicken and stir vegetables with tongs. Return to oven and roast for another 10-15 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with lightly charred edges.
  7. Remove from oven and let rest for 2-3 minutes. Warm tortillas (wrap in damp paper towel and microwave 30 seconds, or heat over gas flame).
  8. Assemble fajitas: spoon chicken and vegetable mixture onto warm tortillas. Top with lime juice, cilantro, sour cream, guacamole, salsa, and cheese as desired.

Notes

Pat chicken dry before seasoning for better adherence. Cut chicken and vegetables uniformly for even cooking. Do not overcrowd the pan to ensure roasting rather than steaming. Flip halfway for even browning. The seasoning blend can be doubled and stored for future use.

Nutrition

Keywords: sheet pan chicken fajitas, easy weeknight dinner, chicken fajitas, one pan dinner, quick dinner, healthy fajitas

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