Sheet Pan Chicken Fajitas
Tender, seasoned chicken strips roasted with colorful bell peppers and onions.
In a nutshell: This authentic tex-mex sheet pan chicken fajitas comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
An incredibly easy, one-pan dinner that is perfect for busy weeknights. Sliced chicken breasts, bell peppers, and onions are seasoned with fajita spices and roasted on a single sheet pan.
Key Equipment
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Chef's Pro-Tips
- High Heat Searing: Cook peppers, onions, and marinated meats in a blistering-hot skillet or sheet pan to achieve smoky char without turning vegetables soft and soggy.
- Warm Your Tortillas: Toast corn or flour tortillas directly over an open gas flame or in a dry cast iron skillet for 15 seconds per side to make them pliable and fragrant.
Ingredients
4
servings
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1 ½ lbs chicken breasts, sliced into thin strips
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3 medium bell peppers (red, yellow, green), sliced
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1 medium red onion, sliced
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2 tbsp olive oil
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp garlic powder
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½ tsp onion powder
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Step-by-Step Instructions
Slice & Season
Preheat your oven to 400°F (200°C). Slice the chicken breasts, bell peppers, and red onion into thin, uniform strips (about 1/4-inch wide). Place them all on a large baking sheet. Drizzle with olive oil, then sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over the top. Toss with your hands until every strip is coated.
Spread & Bake
Spread the seasoned chicken and vegetables in a single, even layer across the baking sheet. Avoid overlapping too much so the peppers caramelize instead of steaming. Bake for 20-25 minutes until the chicken is cooked through (reaches 165°F / 74°C) and the bell peppers are soft and charred at the edges.
Warm the Tortillas
During the last 5 minutes of baking, wrap the flour tortillas in aluminum foil and place them in the oven to warm through, making them soft and pliable.
Garnish and Assemble
Remove the baking sheet from the oven. Squeeze the juice of one fresh lime over the hot chicken and peppers, then toss with fresh cilantro. Serve family-style directly from the sheet pan with the warm tortillas, sour cream, and salsa.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Boneless, skinless thighs stay even juicier. Use the same baking time.
Spread everything in a single layer with no overlapping. The high heat caramelizes the peppers instead of steaming them.
Yes. Slice the chicken and vegetables, toss with the seasoning, and refrigerate up to 24 hours ahead. Bake straight from the fridge.
Refrigerate for 3 to 4 days. Reheat in a hot skillet to bring back a little of the char.
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