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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are a fast weeknight Mexican dinner with char-edged chicken strips and vibrantly roasted bell peppers and onions. You’ll roast everything on one pan at 425°F for caramelized, seasoned edges—then serve with warm tortillas and fresh lime and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajitas
  • 1.5 lb chicken breast
  • 3 bell peppers red, yellow, green, sliced
  • 1 onion large, sliced
  • 3 tbsp olive oil
  • 2 tbsp fajita or taco seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and black pepper to taste
  • 1 warm tortillas for serving
  • 1 sour cream for serving
  • 1 guacamole for serving
  • 1 salsa for serving
  • 1 lime wedges for garnish
  • 1 cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425°F and line a large sheet pan with foil for easy cleanup.
  2. Add sliced chicken, bell peppers, and onion to a large bowl.
  3. Drizzle with olive oil and sprinkle with fajita seasoning, garlic powder, smoked paprika, salt, and black pepper; toss until everything is evenly coated.
  4. Spread the mixture in a single layer on the sheet pan without overlapping so the edges can brown.
  5. Roast for 22–25 minutes, stirring once halfway through, until the chicken is cooked and the edges are slightly charred with caramelized spots.
Serve
  1. Serve the fajita mixture immediately in warm tortillas and top with sour cream, guacamole, and salsa.
  2. Finish with lime wedges and cilantro for bright garnish before eating.

Notes

For the best char, spread everything flat with no overlapping and keep the oven fully preheated before roasting. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 425°F oven until hot (about 8–10 minutes). Freezing is not recommended because peppers can soften after thawing. For a lighter option, use chicken breast only (already used here) and serve with reduced or no sour cream.