Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 23 min
Total time: PT-490474H55M50S
Cuisine: Tex-Mex
Ingredients: 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders); 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into ½″-wide strips; 1 medium onion, peeled and cut into ½″-thick slices; 2 Tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp fine sea salt (plus extra to taste); ½ tsp freshly ground black pepper; 8 small flour or corn tortillas, warmed; Lime wedges (to squeeze over fajitas and serve); Fresh cilantro leaves; Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese

Ingredients

1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)

3 bell peppers (mix of red, yellow, orange, or green), cored and cut into ½″-wide strips

1 medium onion, peeled and cut into ½″-thick slices

2 Tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt (plus extra to taste)

½ tsp freshly ground black pepper

8 small flour or corn tortillas, warmed

Lime wedges, for squeezing over finished fajitas and serving

Fresh cilantro leaves

Optional: sour cream, pico de gallo, guacamole, shredded cheese

Instructions

Step 1: Position a rack in the top third of your oven and preheat to 425°F. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set the seasoning mix aside.

Step 2: On a rimmed sheet pan, spread out the chicken strips, bell pepper strips, and onion slices. Drizzle with olive oil, then sprinkle the seasoning mix evenly over everything. Toss well to coat all pieces with seasoning and oil. Spread the ingredients evenly across the pan. Let rest at room temperature for 10 minutes, or refrigerate up to 2 hours for deeper flavor.

Step 3: Bake in the preheated oven for 18–20 minutes. Then switch the oven to broil and cook for an additional 2–3 minutes until the edges of the chicken and vegetables are browned and lightly charred. Ensure the chicken reaches an internal temperature of 165°F.

Step 4: During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm.

Step 5: Remove the sheet pan and squeeze fresh lime juice over the chicken and veggies. Sprinkle with cilantro leaves if you like. Serve the fajita filling with warm tortillas and your choice of toppings such as sour cream, guacamole, pico de gallo, or shredded cheese.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.

Use chicken thighs instead of breasts for juicier fajitas.

Swap bell peppers with poblano or Anaheim peppers for a different flavor profile.

Letting the mixture rest before baking allows the spices to better penetrate the chicken and vegetables.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken or fully thawed chicken to ensure even cooking. Using frozen chicken strips may result in uneven cooking and longer bake time.

What can I use instead of bell peppers?

If you don’t have bell peppers, you can substitute with poblano peppers, zucchini strips, or even sliced mushrooms for a different but delicious twist.