Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are a weeknight dinner hero. They’re incredibly easy, require minimal cleanup, and deliver all the sizzling flavor you love.

Here’s a classic, reliable recipe that you can easily customize.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks on a single sheet pan for easy cleanup.

• Quick & Easy: From prep to table in about 40 minutes.

• Big Flavor: The homemade fajita seasoning is far superior to most store-bought packets.

• Customizable: Serve with your favorite toppings for a fun, interactive meal.

Sheet Pan Chicken Fajitas

Ingredients

For the Fajita Seasoning:

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika (regular paprika works too)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• Pinch of cayenne pepper (optional, for heat)

For the Sheet Pan:

• 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs, cut into 1-inch strips

• 1 large red onion, sliced

• 3 bell peppers (assorted colors), sliced (e.g., red, yellow, green)

• 3 tbsp olive oil

• 1 tbsp lime juice (from about 1/2 a lime)

For Serving:

• 8 small flour or corn tortillas, warmed

• Fresh cilantro, chopped

• Lime wedges

• Sour cream or Greek yogurt

• Guacamole or sliced avocado

• Salsa or pico de gallo

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or foil for easier cleanup.

2. Make the Seasoning: In a small bowl, mix all the fajita seasoning ingredients together (chili powder through black pepper).

3. Season the Chicken and Veggies: Place the sliced chicken, onions, and bell peppers in a large bowl. Drizzle with olive oil and lime juice. Sprinkle the homemade seasoning mix over everything.

4. Toss to Coat: Use your hands or a large spoon to toss everything until the chicken and vegetables are evenly coated with the oil and seasoning.

5. Arrange on Pan: Spread the chicken and vegetables in a single, even layer on the prepared baking sheet. This is key for getting a nice roast instead of steaming.

6. Roast: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges. For extra browning, you can broil for the last 2-3 minutes (watch closely!).

7. Serve Immediately: Remove from the oven. Squeeze a little fresh lime juice over the top if desired. Serve directly from the pan with warm tortillas and all your favorite toppings.

Tips for the Best Sheet Pan Fajitas

• Don’t Crowd the Pan: If your baking sheet is small, use two! Overcrowding will cause the ingredients to steam instead of roast, preventing that nice caramelization.

• Cut Evenly: Try to cut the chicken and peppers into similar-sized strips so they cook at the same rate.

• High Heat is Key: The high oven temperature is what gives you the “sizzle” and beautifully roasted veggies.

• Warm Your Tortillas: This makes a huge difference! Warm them directly over a gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds.

• Use Chicken Thighs: For even more flavorful and juicier fajitas, use boneless, skinless chicken thighs. They are more forgiving and less likely to dry out.

Customization Ideas

• Spice Level: Adjust the heat by adding more or less cayenne pepper, or add a sliced jalapeño to the sheet pan.

• Vegetarian/Vegan: Replace the chicken with two 15-oz cans of black beans (rinsed and drained) and extra veggies like zucchini or mushrooms. Use a vegan-friendly seasoning.

• Different Veggies: Add sliced mushrooms or zucchini in the last 10 minutes of cooking (as they cook faster).

Enjoy your delicious and effortless meal