Sheet Pan Chicken Fajitas Recipe
Sheet Pan Chicken Fajitas are a vibrant and flavorful one-pan meal featuring tender strips of seasoned chicken, colorful bell peppers, and onions, all baked to juicy perfection and served with warm tortillas and fresh lime. This easy, crowd-pleasing recipe brings together classic Tex-Mex flavors with minimal cleanup and maximum taste.
- Prep Time: 10 minutes (plus optional 2 hours marinating time)
- Cook Time: 23 minutes (20 minutes baking + 3 minutes broiling)
- Total Time: 33 minutes (without marinating time); up to 2 hours 33 minutes with marinating
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Chicken and Vegetables
- 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
Seasoning and Oil
- 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
For Serving
- 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
Instructions
- Heat & prep pan: Position a rack in the top third of your oven and preheat it to 425°F. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, fine sea salt, and freshly ground black pepper. Set the seasoning mix aside.
- Spread veggies and chicken: On a rimmed sheet pan, spread out the sliced bell peppers, onions, and chicken strips. Drizzle with olive oil, then sprinkle the seasoning mix evenly over all ingredients. Toss everything together on the pan to ensure all pieces are well coated. Spread the mixture into a single even layer and let it rest at room temperature for 10 minutes, or refrigerate up to 2 hours for enhanced flavor penetration.
- Bake & broil: Place the sheet pan in the preheated oven and bake for 18-20 minutes. Then switch the oven to broil and cook for an additional 2-3 minutes, or until the edges of the chicken and veggies are browned and lightly charred. Confirm that the chicken has reached an internal temperature of 165°F to ensure it is fully cooked.
- Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in a sheet of foil and place them in the oven to warm through.
- Garnish & serve: Remove the chicken and veggie mixture from the oven and squeeze fresh lime juice over the top. Sprinkle with fresh cilantro leaves if desired. Serve hot by building fajitas with the warm tortillas and your favorite optional toppings such as sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- For deeper flavor, allow the chicken and vegetables to marinate in the seasoning mix for up to 2 hours refrigerated before baking.
- If using corn tortillas, warm them gently to prevent cracking.
- Feel free to customize the vegetables with different peppers or add sliced jalapeños for extra heat.
- Monitor closely when broiling to avoid burning the fajitas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Sheet Pan Chicken Fajitas, chicken fajitas, one pan meal, Tex-Mex, easy dinner, chicken recipe, baked fajitas
Find it online: https://kitchenbyrita.com/sheet-pan-chicken-fajitas-recipe/
