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Easy Sheet Pan Chicken Fajitas: Best 30-Minute Dinner

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This easy sheet pan chicken fajitas recipe is the perfect 30-minute dinner for busy weeknights. Tender chicken, blistered peppers, and smoky spices all roasted on one pan for a delicious, crowd-pleasing meal with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts), sliced into thin strips (about 1/2-inch thick)
  • 3 bell peppers (any color—red, yellow, and orange recommended), seeded and sliced into thin strips
  • 1 large red onion, halved and sliced into thin half-moons
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon lime juice (fresh squeezed, from about 1/2 a lime)
  • 8 small flour or corn tortillas, warmed (for serving)
  • 1/2 cup sour cream or Greek yogurt (for serving)
  • 1/2 cup fresh salsa or pico de gallo (for serving)
  • 1 avocado, sliced (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line your sheet pan with parchment paper or aluminum foil.
  3. In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, and cayenne (if using). Stir together.
  4. Place the sliced chicken, bell peppers, and red onion in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
  5. Sprinkle the seasoning mix over the chicken and vegetables. Toss again until everything is evenly coated.
  6. Spread the mixture onto the prepared sheet pan in a single, even layer.
  7. Roast for 20-25 minutes. After 15 minutes, remove the pan and toss with tongs. Return to the oven and roast for another 5-10 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and blistered.
  8. Remove the pan from the oven and immediately squeeze fresh lime juice over everything. Let rest for 2-3 minutes.
  9. While the fajitas rest, warm the tortillas directly over a gas flame for 15-20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
  10. Serve the chicken and vegetables on warm tortillas. Top with sour cream, salsa, avocado slices, and fresh cilantro. Squeeze extra lime wedge over everything if desired.

Notes

For extra char, turn on the broiler for the last 2-3 minutes of cooking. Watch closely to prevent burning. Slice chicken and vegetables uniformly for even cooking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let the pan rest for a few minutes before serving to allow juices to redistribute. Prep chicken and vegetables up to 24 hours in advance for faster weeknight dinners.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 30-minute dinner, weeknight dinner, chicken fajitas, sheet pan dinner, Mexican recipe

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