Sheet Pan Chicken Fajitas Recipe
Craving a meal that's both flavorful and easy to prepare? Sheet pan chicken fajitas are here to save the day! This one-pan wonder combines juicy chicken, vibrant bell peppers, and bold fajita seasonings for a dish that's as colorful as it is delicious.
Equipment
- Sheet Pan
- Mixing Bowl
- Sharp Knife
- Foil
Ingredients
Fajita Ingredients
- 1½ pounds boneless, skinless chicken breasts (sliced into ½-inch strips)
- 3 bell peppers (red, green, and yellow, sliced into strips)
- 1 yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 3 tablespoons vegetable or canola oil
- 1 lime (juiced)
- ¼ cup fresh cilantro (chopped)
- 8–10 small flour tortillas
Fajita Seasoning
- 1 tablespoon chili powder
- 1½ teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper (to taste)
Instructions
Preparing the Ingredients
- Begin by cutting the chicken breasts into thin strips, about ½ inch thick. Next, core and slice the bell peppers into even strips and thinly slice the yellow onion. This ensures that everything cooks evenly on the sheet pan.
- In a small mixing bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if you're feeling adventurous), and a generous pinch of salt and pepper. Stir well to create a fragrant, well-balanced seasoning blend.
- Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan with non-stick cooking spray to prevent sticking and make cleanup easier.
Seasoning and Assembling the Sheet Pan
- Arrange the sliced bell peppers and onions evenly on the sheet pan. Place the chicken strips on top of the vegetables. This allows the flavors to mix together as they cook.
- Sprinkle most of your homemade fajita seasoning over the chicken, ensuring it's evenly coated. Lightly sprinkle the remaining seasoning over the vegetables. Then, spoon minced garlic over the chicken for an extra burst of flavor.
- Drizzle 3 tablespoons of vegetable or canola oil over the chicken and vegetables. This helps everything cook to a golden crisp and prevents sticking. Use your hands or a spatula to toss the chicken and veggies, ensuring everything is well-coated with seasoning and oil. Spread them out into an even layer across the sheet pan.
Cooking the Sheet Pan Chicken Fajitas
- Preheat your oven to 425°F (220°C) so it’s hot and ready for the fajitas to cook evenly and quickly.
- Place the sheet pan in the oven and cook everything for 15-20 minutes. The chicken should reach an internal temperature of 165°F when tested with a meat thermometer. You’ll notice the chicken turning golden and the vegetables softening.
- During the last 5 minutes of cooking, wrap your flour tortillas in foil and place them in the oven to warm them up. This makes them soft and ready to roll your delicious fajitas into!