There’s something about the smell of sizzling peppers and spices filling the kitchen that makes you feel instantly at home. One evening after a long day, I tossed chicken and colorful bell peppers with a blend of warm spices onto a sheet pan, slid it into the oven, and let the magic happen. The aroma teased my senses as the chicken browned and the vegetables softened, their edges caramelizing just enough to add a smoky note. When I finally pulled the pan out, the colors were vivid and the kitchen felt cozy, like a small celebration of simple flavors coming together.
That first bite was a mix of tender chicken, sweet peppers, and a citrusy brightness from a squeeze of lime. Each tortilla wrapped around that filling felt like a warm hug, and the minimal cleanup meant I could sit down and actually enjoy the meal without a mountain of dishes waiting. It’s the kind of dinner that feels both easy and satisfying, perfect for those nights when you want flavor without fuss.
- Quick and straightforward: ready in just about 40 minutes from prep to plate.
- Vibrant mix of colorful vegetables adds freshness and texture.
- Minimal cleanup thanks to the all-in-one sheet pan method.
- Customizable with simple spice tweaks to suit your taste buds.
- Perfect for busy weeknights when time is tight but flavor matters.
If you’ve ever hesitated to make fajitas at home because of the prep or mess, this recipe gently breaks down those barriers. The sheet pan approach means almost everything cooks together, so you don’t have to juggle several pans or spend extra time washing up afterward. Plus, the balance of spices is just right—not overpowering but enough to make every bite interesting.
PrintSheet Pan Chicken Fajitas
A quick and easy sheet pan chicken fajitas recipe featuring tender chicken breasts, colorful bell peppers, and onions, all seasoned with classic fajita spices and roasted to perfection. Perfect for a delicious weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 small flour tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper.
Add the sliced chicken breasts to the bowl and drizzle with 1 tablespoon of olive oil. Toss to coat the chicken evenly with the spice mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat all the vegetables evenly with the spices.
Spread the chicken and vegetable mixture evenly on a large rimmed sheet pan in a single layer.
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove the sheet pan from the oven and let it rest for 5 minutes.
Warm the flour tortillas in the oven wrapped in foil for 3 to 5 minutes or in a dry skillet over medium heat.
Serve the chicken and vegetables on the warm tortillas, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over.
FAQ
Can I use other proteins? Absolutely, you can swap chicken for shrimp or beef strips, adjusting cooking times accordingly.
What if I don’t have all the spices? No worries. Use what you have—chili powder and cumin are the essentials. The rest just add layers of flavor.
Can I prepare this ahead of time? You can chop the vegetables and slice the chicken earlier, then combine and roast when ready to eat.
How do I keep the tortillas from getting soggy? Store them separately and warm just before serving to maintain their texture.
When you want dinner that feels a little festive yet stays effortless, this sheet pan chicken fajitas recipe really hits the spot. Give it a try, and let those vibrant colors and bold flavors brighten your evening.