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Easy Sheet Pan Chicken Fajitas: Best 30-Minute Dinner Recipe

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These sheet pan chicken fajitas are a game-changer for busy weeknights, delivering smoky, charred flavor with minimal effort. Ready in just 30 minutes, this recipe features perfectly seasoned chicken and blistered peppers for a satisfying meal the whole family will love.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts), sliced into ½-inch strips
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 2 large bell peppers (any color), sliced into ¼-inch strips
  • 1 large red onion, halved and sliced into ¼-inch half-moons
  • 2 tablespoons olive oil (for vegetables)
  • ½ teaspoon salt (for vegetables)
  • ¼ teaspoon black pepper (for vegetables)
  • 8 small flour or corn tortillas, warmed
  • ½ cup sour cream or Greek yogurt
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: shredded cheese, salsa, guacamole

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the upper third of the oven. Line your sheet pan with foil if desired.
  2. In a large bowl, combine the sliced chicken with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Toss well until every strip is coated. Let it sit while you prep the vegetables.
  3. On a cutting board, slice the bell peppers and red onion into strips about the same thickness as the chicken strips. In a separate bowl, toss the vegetables with 2 tablespoons olive oil, salt, and pepper.
  4. Spread the chicken strips in a single layer on one half of the sheet pan. Spread the vegetables on the other half. Do not overcrowd.
  5. Roast for 15 minutes.
  6. Remove the pan from the oven. Use tongs or a spatula to flip the chicken strips and toss the vegetables. Spread everything back into a single layer. Return the pan to the oven and switch the setting to broil on high. Broil for 3-5 minutes, watching closely, until the chicken has browned spots and the peppers are blistered at the edges. The chicken should reach an internal temperature of 165°F (74°C).
  7. Remove the pan from the oven and let it rest for 2 minutes. Squeeze the juice of half a lime over everything.
  8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Fill each tortilla with chicken and peppers, then top with sour cream, cilantro, and a squeeze of lime. Serve immediately.

Notes

Don’t skip the broiling step for caramelized edges. Avoid overcrowding the pan to prevent sogginess. For best results, slice chicken and vegetables uniformly. Let the chicken rest for 2 minutes before serving to redistribute juices. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 350°F (175°C) for 5-7 minutes.

Nutrition

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