If you like fajitas but don’t want to stand at the stove juggling pans, try this sheet pan version. Everything cooks at once, cutting down on cleanup and hands-on time.
The Story Behind This Recipe
I started making sheet pan fajitas after getting tired of stirring chicken and vegetables over a hot skillet, always worried about overcooking one thing or another. Tossing everything on a sheet pan and letting the oven do the work feels like a much more relaxed way to get dinner done.
The beauty is in the simplicity: chicken, peppers, onions, and a basic seasoning blend. The high oven heat gives the edges a nice char while keeping the chicken juicy. I don’t bother with fancy marinades — just a quick toss with spices and some olive oil is enough.
I usually serve these with warm tortillas, some sour cream, and a squeeze of lime. It’s a crowd-pleaser when friends come over because it’s easy to double or triple the recipe. Plus, there’s very little cleanup beyond one pan and a cutting board, which is always a win in my book.
Sometimes I add a diced jalapeño or sprinkle with chopped fresh cilantro at the end, depending on the mood and what’s in the fridge. It’s a recipe I keep coming back to because it hits the right balance of flavor and ease every time.
Cuisine: Tex-Mex
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime (optional)
- Tortillas, for serving
Instructions
- Step 1. Preheat your oven to 425°F (220°C).
- Step 2. In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Step 3. Add the sliced chicken, peppers, and onion to the bowl and toss everything together until well coated.
- Step 4. Spread the mixture out on a large rimmed baking sheet in an even layer.
- Step 5. Bake for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
- Step 6. Remove from the oven and squeeze fresh lime juice over the top, if using.
- Step 7. Serve with warm tortillas and your favorite toppings.
Tips for Success
- Slice the chicken and vegetables evenly to ensure everything cooks at the same rate.
- If you want more char, broil for an extra 1-2 minutes at the end, watching closely.
- Use chicken thighs if you prefer more juicy, flavorful meat.
- Make sure to stir halfway through baking for even cooking and browning.
- Add a sprinkle of fresh cilantro or chopped green onions for an extra fresh touch.
Variations & Substitutions
- Swap out the bell peppers for sliced zucchini or mushrooms if you want a different veggie mix.
- Add a diced jalapeño or sprinkle cayenne pepper for some heat.
- Use ground turkey or sausage instead of chicken for a different protein.
- Mix in a can of drained black beans with the veggies for some extra fiber and protein.
- Serve over rice instead of tortillas if you prefer a bowl-style meal.
