Game Changing Sheet Pan Chicken Fajitas
This easy sheet pan recipe streamlines classic chicken fajitas into a 30-minute weeknight masterpiece. Strips of juicy chicken, colorful bell peppers, and sweet onion are tossed in a smoky spice blend and roasted to perfection on a single pan for maximum flavor and minimal cleanup.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Small bowl
- Chef's knife
- Cutting board
- Tongs or a large spatula
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, sliced into 1/4-inch strips
- 3 bell peppers a mix of red, yellow, and orange
- 1 large yellow onion, sliced into 1/4-inch strips
- 3 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano preferably Mexican
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 fresh lime, halved
- 8-12 flour or corn tortillas, for serving
- Fresh cilantro, chopped, for garnish optional
- Sour cream, guacamole, pico de gallo, and cotija cheese for serving optional
Instructions
- Preheat your oven to 400°F (200°C). Ensure a rack is in the middle position.
- In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Mix well to create the spice blend.
- Place the sliced chicken, bell peppers, and onion in a large bowl. Drizzle with olive oil and toss to coat everything evenly.
- Sprinkle the prepared spice blend over the chicken and vegetable mixture. Toss again until everything is thoroughly seasoned.
- Spread the mixture in a single, even layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure proper roasting instead of steaming.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp with charred edges.
- Remove the sheet pan from the oven. Squeeze the juice of half a lime over the hot fajita mixture and toss to combine.
- Serve immediately with warm tortillas and your favorite toppings like fresh cilantro, sour cream, and guacamole.
Notes
To prevent soggy fajitas, do not overcrowd the pan. Use two sheet pans if needed to give the ingredients space to roast and char. The high 400°F heat is crucial for achieving the right texture. For extra flavor, add 1/2 teaspoon of chipotle chili powder to the spice blend for a smoky heat, or toss a handful of fresh cilantro with the fajitas after they come out of the oven. You can substitute chicken breasts, but watch them closely as they cook faster. Thinly sliced flank steak or shrimp (added for the last 5-7 minutes of cooking) also work well.