Save A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
I first made these sheet-pan chicken fajitas for my family when we wanted a simple dinner that didn’t require much washing up. The one-pan method quickly became a favorite.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips; 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn); lime wedges; fresh cilantro, chopped; sour cream, salsa, and/or guacamole (optional)
Instructions
- Prepare the oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix the seasoning:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
- Coat chicken and veggies:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Layer and roast:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save Sharing this dish with my kids is always special, since they love making their own fajitas and adding extra lime on top.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
Contains: None in main recipe. If serving with flour tortillas or sour cream, contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and toppings): Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g
Save Sheet-pan chicken fajitas bring everyone to the table in minutes. Enjoy every bite and make it your own with favorite toppings.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs sliced into thin strips cook evenly and absorb seasonings well.
- → Can I use other vegetables?
Yes, mushrooms, zucchini, or sliced onions can add variety and complement the flavors when roasted together.
- → How do I ensure the chicken stays juicy?
Marinating the chicken in the seasoning mix for up to 2 hours before roasting helps retain moisture and boosts flavor.
- → What’s the recommended cooking temperature?
Roast the mixture at 425°F (220°C) for about 18–20 minutes, tossing halfway to get even cooking and slight charring.
- → How can I store leftovers safely?
Keep cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.