Sheet Pan Chicken Fajitas Recipe | Easy One-Pan Tex-Mex Dinner
Skip the stovetop juggling and make dinner with one pan, one preheat, and almost no cleanup. These sheet pan chicken fajitas are bright, juicy, and full of that smoky Tex-Mex flavor you crave on a weeknight. You’ll get tender chicken, sweet peppers, and onions roasted to perfection—all at the same time.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced (or thighs, trimmed)
- 3 bell peppers (any colors), sliced into 1/2-inch strips
- 1 large yellow or red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 lime, zested and juiced
- 8–10 small flour or corn tortillas, warmed
- Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream or Greek yogurt, shredded cheese, pickled jalapeños
Instructions
- Preheat the oven. Set your oven to 425°F (220°C). A hot oven gives you caramelized edges and keeps the chicken juicy.
- Prep the pan. Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil it to prevent sticking.
- Slice the chicken and veggies. Cut chicken into thin strips, about 1/2 inch wide. Slice peppers and onions similarly so everything cooks evenly.
- Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Zest the lime and set the zest aside for later.
- Toss on the pan. Add chicken, peppers, and onions to the sheet pan. Drizzle with olive oil and sprinkle on the spice mix. Use your hands or tongs to coat everything well, spreading into an even layer.
- Roast. Bake for 18–22 minutes, stirring once halfway through, until the chicken is cooked through (165°F/74°C) and the vegetables are tender with some charred edges.
- Finish with lime. As soon as it comes out of the oven, squeeze the lime juice over the pan and sprinkle on the lime zest. Toss gently to coat.
- Warm the tortillas. Wrap tortillas in foil and warm in the oven for the last 5 minutes, or heat them in a dry skillet until pliable.
- Serve. Load up tortillas with chicken and veggies. Add cilantro, avocado, salsa, or whatever you love. Taste and add a pinch more salt or an extra squeeze of lime if needed.