Sheet Pan Chicken Fajitas: One Pan, Zero Stress, Maximum Flavor
These Sheet Pan Chicken Fajitas deliver restaurant-quality caramelized chicken and peppers with minimal effort and just one pan to wash. The homemade fajita seasoning, brief marinating time, and strategic broil finish create deeply flavored, slightly charred fajita filling that blows any restaurant version out of the water. Ready in 30 active minutes with endless serving options, this weeknight staple is as versatile as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus optional marinating time)
- Yield: 6 servings
- Category: Main Dish, Dinner
- Method: Roasting, Sheet Pan
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
Chicken and Vegetables:
- 2 pounds boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (1 red, 1 yellow, 1 green), sliced into ¼-inch strips
- 1 large onion, sliced into strips
- 3 tablespoons olive oil
- 3 cloves garlic, minced
Fajita Seasoning:
- 2 teaspoons chili powder
- 1½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Juice of 1 lime
For Serving:
- 8-10 flour or corn tortillas, warmed
- Shredded cheese, sour cream, guacamole, salsa, cilantro, lime wedges
Instructions
- Make seasoning: Combine all spices in small bowl and mix well.
- Prep ingredients: Slice chicken into ½-inch wide strips. Slice peppers and onion into ¼-inch strips.
- Season: Toss chicken, peppers, and onion in large bowl with olive oil, garlic, lime juice, and spice blend. Coat thoroughly. Marinate 15-30 minutes at room temperature (or up to 8 hours refrigerated).
- Prep pan: Preheat oven to 425°F. Line large baking sheet with foil or parchment paper.
- Arrange: Spread chicken and vegetables in single layer on prepared sheet. Don’t crowd or overlap.
- Roast: Bake 20-25 minutes, flipping everything at halfway point.
- Broil: Switch to broil for final 2-3 minutes until edges are slightly charred. Watch carefully.
- Finish and serve: Squeeze fresh lime over everything. Serve immediately with warm tortillas and toppings
Notes
- Never crowd the pan—use two sheets if needed for proper caramelization
- The broil step creates essential char—don’t skip it but watch carefully
- Marinating even 15 minutes significantly improves flavor
- Chicken thighs are more forgiving and flavorful than breasts
- Cut everything uniformly for even cooking
- Filling stores 4 days refrigerated, 3 months frozen
- Works for bowls, salads, quesadillas, and nachos—not just wrapped fajitas
- Completely gluten-free with corn tortillas
- Can substitute steak or shrimp for chicken using same technique
Find it online: https://recipya.com/sheet-pan-chicken-fajitas-recipe-8-tips/