Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas roast juicy strips of chicken with peppers and onions until charred at the edges — a one-pan USA weeknight fajita night with almost no dishes. Serve with warm tortillas and fixings once the chicken hits a food-safe 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, sliced into 1/2-inch strips
- 3 bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne optional
- Juice of 1 lime
- 8–10 flour or corn tortillas, warmed
- Toppings: salsa, sour cream, guacamole, cilantro, shredded cheese
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Foil
- Tongs
- Instant-read thermometer
- Mixing bowl
📝Instructions
- 1
Preheat oven to 425°F. Line a large rimmed sheet pan with foil for easy cleanup.
- 2
Toss chicken, peppers, and onion with oil, spices, salt, and pepper. Spread in a single layer (use two pans if crowded).
- 3
Roast 18–22 minutes, stirring once halfway, until chicken reaches 165°F in the thickest pieces and vegetables are tender-charred.
- 4
Squeeze lime over the pan. Rest 2 minutes.
- 5
Serve with warm tortillas and toppings. Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
What temperature for chicken fajitas?
Cook chicken to 165°F in the thickest strip before serving.
Thighs or breasts?
Both work. Thighs stay juicier; breasts cook a little faster — check early.
Why is my sheet pan steaming not roasting?
Crowding. Use two pans so moisture evaporates and edges char.
Make ahead?
Slice and season up to 24 hours ahead; roast just before dinner.
