You know those nights when you want something that tastes like you put in serious effort but, in reality, you just tossed everything on a pan and let the oven do the work?
Yeah, that’s my kind of cooking. And this Sheet Pan Fajita Chicken? It’s exactly that.
Growing up, fajitas were a big deal in my family. Mom would sizzle everything up in a cast-iron skillet, and the whole house would smell like a Mexican restaurant.
But let’s be real—between work, kids, and everything else, who has time for all that stovetop babysitting? That’s where this sheet pan version comes in.
All the same smoky, juicy, slightly charred goodness—without hovering over a pan. Plus, you only dirty one dish. That’s a win.
Let’s get into it.
Pro Tips for the Best Sheet Pan Fajitas
🔥 Want more char? Broil for the last 2–3 minutes. Keep an eye on it so nothing burns!
🌮 Corn tortillas or flour tortillas? If you like a softer, chewier bite, go for flour. If you love a little extra texture, char corn tortillas over an open flame for 10 seconds per side.
🥑 Make it creamy: Mash up some avocado with a little lime and salt for a simple guac.
🌱 Add freshness: Fresh cilantro and a squeeze of lime at the end make all the difference.
Variations & Substitutions
🥩 Try it with steak: Swap the chicken for thinly sliced flank steak and reduce cook time to 15 minutes.
🫑 No bell peppers? Zucchini, mushrooms, or even asparagus work great.
🌱 Make it vegetarian: Use portobello mushrooms or extra-firm tofu instead of chicken.
🔥 Crank up the heat: Add cayenne pepper or drizzle with hot sauce before serving.
Serving Suggestions
Pair these fajitas with a side of Mexican rice, black beans, or a fresh corn salad. Feeling fancy? Make a quick margarita and call it a night.
This is one of those meals that’s so easy, so packed with flavor, and so healthy, you’ll keep coming back to it. And hey, if you make extra, leftovers taste just as good the next day.
Enjoy!
Print
Sheet Pan Fajita Chicken
Juicy, smoky chicken with caramelized bell peppers and onions, all baked on one pan for easy cleanup. A quick, healthy, and flavorful weeknight dinner!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken & Veggies
- 1.5 lbs boneless, skinless chicken breasts (or thighs, if you like ‘em juicier), cut into thin strips
- 3 bell peppers (any colors you like), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
For Serving
- Warm flour or corn tortillas
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
- Salsa
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil, lime juice, and all the seasonings. Mix well so everything gets evenly coated.
Dump everything onto your prepared sheet pan and spread it out in an even layer. Don’t overcrowd the pan! If things are piled up, they’ll steam instead of getting that perfect caramelized edge.
Bake for 20–25 minutes, stirring once halfway through, until the chicken is fully cooked and the veggies are tender with slightly charred edges.
Pile that juicy, smoky chicken and those roasted veggies into warm tortillas. Top with avocado, cilantro, a squeeze of lime, and whatever else your heart desires.
Notes
- Can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes or in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 fajitas
- Calories: ~350 per serving
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg
