Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; ½ teaspoon brown sugar; ½ teaspoon cayenne pepper; 1.5 pounds boneless skinless chicken thighs or breasts, cut into strips; 3 bell peppers (multi-colored), cut into strips; 1 small onion, cut into strips; 3-4 garlic cloves, finely chopped; 1 lime, juiced; 3 tablespoons olive oil, divided

Introduction

Sheet Pan Chicken Fajitas are an easy and flavorful weeknight dinner that requires minimal cleanup. This vibrant dish combines tender chicken, colorful bell peppers, and aromatic spices, all roasted together for a delicious meal.

The image shows a metal baking tray filled with cooked chicken strips mixed with sautéed bell peppers and onions. The chicken strips are dark golden brown with grill marks and are spread evenly among slices of green, red, and yellow bell peppers along with soft translucent onion rings. There are three lime wedges placed on the tray, adding a pop of bright green color. At the top left corner, there is a neat stack of white corn tortillas. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pepper
½ teaspoon brown sugar
½ teaspoon cayenne pepper
1.5 pounds boneless skinless chicken thighs or breasts, cut into strips
3 bell peppers (multi-colored), cut into strips
1 small onion, cut into strips
3-4 garlic cloves, finely chopped
1 lime, juiced
3 tablespoons olive oil, divided

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
Step 2: In a large bowl, combine chili powder, oregano, paprika, cumin, salt, garlic powder, onion powder, pepper, brown sugar, and cayenne pepper. Mix well to form the spice blend.
Step 3: Add the chicken strips to the spice blend along with 2 tablespoons of olive oil and the chopped garlic. Toss everything together until the chicken is evenly coated.
Step 4: Spread the chicken strips evenly on one side of the prepared sheet pan.
Step 5: In the same bowl, add the bell peppers and onion. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
Step 6: Spread the vegetables on the other side of the sheet pan, keeping them separate from the chicken.
Step 7: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Step 8: Remove the sheet pan from the oven and squeeze the lime juice over the chicken and vegetables. Toss gently to combine.
Step 9: Serve warm with tortillas and your favorite toppings like sour cream, guacamole, or salsa.

Tips & Variations

Use chicken breasts for a leaner option or thighs for more flavor and juiciness.
Add sliced jalapeños or a pinch more cayenne for extra heat.
Try adding black beans or corn to the vegetables for a heartier meal.
Marinate the chicken in the spice blend and lime juice for 30 minutes before cooking to deepen the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat in a skillet over medium heat rather than the microwave.

How to Serve

The image shows a large baking tray filled with cooked chicken strips mixed with red, green, and orange bell pepper strips and cooked onion slices, all seasoned with spices giving the chicken a rich brown color. On the top left corner of the tray, there is a small stack of soft, white tortillas. Several lime wedges are placed on top of the cooked mixture as garnish, and there are fine green herb pieces sprinkled over the dish. The surface underneath the tray has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe and provide a leaner option. Just be careful not to overcook, as breasts can dry out faster than thighs.

Can I prepare this recipe ahead of time?

You can slice the chicken and vegetables and mix them with the spices up to a day in advance. Keep everything refrigerated and roast fresh for best results.

Sheet Pan Chicken Fajitas Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This Sheet Pan Chicken Fajitas recipe is a quick and flavorful one-pan meal that brings the vibrant taste of Mexican cuisine to your table. Juicy strips of marinated chicken thighs or breasts, colorful bell peppers, and onions are seasoned with a bold blend of spices and roasted together on a single sheet pan, making cleanup a breeze. Finished with a squeeze of fresh lime juice, these fajitas offer a perfect balance of smoky, spicy, and tangy flavors, ideal for a satisfying weeknight dinner or casual entertaining.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Spice Mix

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon brown sugar
½ teaspoon cayenne pepper

Chicken and Vegetables

1.5 pounds boneless skinless chicken thighs or breasts, cut into strips
3 bell peppers (multi-colored), cut into strips
1 small onion, cut into strips
3–4 garlic cloves, finely chopped

Others

1 lime, juiced
3 tablespoons olive oil, divided

Instructions

Prepare the Spice Mix: In a small bowl, combine chili powder, oregano, paprika, cumin powder, salt, garlic powder, onion powder, black pepper, brown sugar, and cayenne pepper. Mix thoroughly to create a uniform seasoning blend.
Marinate the Chicken: Place the chicken strips in a large bowl. Add half (1.5 tablespoons) of the olive oil and the spice mix. Toss well to ensure each piece of chicken is evenly coated with the seasoning.
Prepare the Vegetables: Add the sliced bell peppers, onion strips, and finely chopped garlic to the bowl with the remaining 1.5 tablespoons of olive oil. Toss to lightly coat the vegetables in oil.
Combine Chicken and Vegetables: Spread the marinated chicken and vegetables evenly on a large sheet pan in a single layer. Make sure there is enough space to allow roasting rather than steaming.
Bake the Fajitas: Preheat your oven to 425°F (220°C). Place the sheet pan in the oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking and caramelization. The chicken should reach an internal temperature of 165°F (74°C) and be cooked through.
Finish with Lime Juice: Remove the sheet pan from the oven. Drizzle the lime juice over the chicken and vegetables and toss gently to combine and enhance the flavors before serving.

Notes

Use chicken thighs for a juicier and more flavorful outcome; chicken breasts work well for a leaner option.
You can customize the spice level by adjusting the cayenne pepper amount.
Serve with warm tortillas, salsa, guacamole, and sour cream for a complete fajita meal.
Sheet pan fajitas can be prepped ahead by marinating the chicken and slicing the vegetables in advance.
For a lower-sodium version, reduce the salt in the spice mix.

Keywords: sheet pan chicken fajitas, easy fajitas recipe, baked chicken fajitas, one-pan fajitas, Mexican chicken dinner