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Easy Sheet Pan Chicken Fajitas: Best Weeknight Dinner

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This easy sheet pan chicken fajitas recipe is a quick, one-pan dinner that delivers juicy chicken, blistered peppers, and smoky flavor with minimal effort. Perfect for busy weeknights, it comes together in about 30 minutes and requires only simple ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
  • 3 large bell peppers (mix of colors), sliced into 1/2-inch strips
  • 1 large red onion, sliced into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 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)
  • 8–10 small flour or corn tortillas
  • Fresh lime wedges
  • Optional toppings: sour cream or Greek yogurt, fresh cilantro, diced avocado, salsa, shredded cheese, pickled jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Stir together.
  3. Pat chicken dry with paper towels. Slice into 1/2-inch thick strips. Place in a large mixing bowl.
  4. Slice bell peppers into 1/2-inch strips and red onion into 1/2-inch wedges. Add to the bowl with the chicken.
  5. Drizzle olive oil over the chicken and vegetables. Sprinkle the seasoning mix over the top. Toss until everything is evenly coated.
  6. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd.
  7. Roast for 15 minutes. Remove from oven and flip the chicken strips and toss the vegetables using tongs.
  8. Return to oven and roast for another 10-15 minutes, until chicken is cooked through (internal temperature of 165°F or 74°C) and vegetables are tender with slightly charred edges.
  9. Remove from oven and let rest for 2-3 minutes. Warm tortillas. Serve with lime wedges and desired toppings.

Notes

Pat chicken dry for better browning. Cut all ingredients to uniform size for even cooking. Use the middle rack. Flip halfway through. Let chicken rest before serving. Warm tortillas properly for best texture.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, weeknight dinner, one-pan meal, chicken fajitas, Tex-Mex

Find it online: https://cookluma.com/easy-sheet-pan-chicken-fajitas-best-weeknight-dinner/