Sheet Pan Chicken Fajitas

5 from 6 votes

Easy sheet pan chicken fajitas with juicy chicken, bell peppers, and onions baked together in a zesty homemade seasoning. A family-friendly weeknight dinner ready in about 30 minutes with just one pan to wash.

Course Dinner

Cuisine Mexican

Keyword chicken fajitas, easy chicken fajitas, sheet pan chicken fajitas

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 305kcal

Author Blair Lonergan

Ingredients

1 tablespoon paprika
1 tablespoon chili powder
1 ¼ teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne (omit for a mild seasoning)
1 ½ lbs. boneless, skinless chicken breast, sliced into ¼-inch thick strips
2 sweet bell peppers (any color), thinly sliced
1 large onion, thinly sliced
2 tablespoons olive oil
Juice from 1 lime (plus extra lime wedges for serving)
Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment or foil, or coat with oil or nonstick spray.
In a small bowl, stir together the paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder, and cayenne.
Arrange the chicken, bell peppers, and onion in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat.
Sprinkle the seasoning blend over everything and toss again to coat evenly.
Bake for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through (165°F on an instant-read thermometer) and the vegetables are crisp-tender.
Drizzle with fresh lime juice and serve immediately with warm tortillas and your favorite toppings.

Notes

Chicken thighs. Boneless, skinless chicken thighs work great in place of breasts. Slice the same way and add 2 to 3 minutes to the cook time.
Slicing trick. Freeze the chicken breast for 15 minutes before slicing. It firms the meat just enough to cut clean, even ¼-inch strips against the grain.
Tortilla choice. Flour, corn, or rice (skip the tortillas and serve as bowls) all work. Warm flour or corn tortillas by wrapping the stack in foil and tucking it into the oven during the last 5 to 10 minutes of baking.
Store-bought seasoning. Substitute about ¼ cup of any packet of fajita seasoning for the homemade blend. Taste before adding extra salt, since store-bought blends tend to run saltier.
Spice level. As written, this seasoning is mild-medium. Halve or omit the cayenne for kids, or add more (plus sliced jalapeños on top) for extra heat.
Smaller batch. Halve all the ingredients to feed 2. Cooking time stays the same.
Storage. Refrigerate leftovers in an airtight container for up to 3 days. The cooked chicken freezes for up to 2 months; the vegetables don't freeze well.
Reheating. Warm in a skillet over low heat for about 5 minutes, or microwave for 30 to 60 seconds.

Nutrition