Chicken Fajita Sheet Pan (Printable)

A vibrant one-pan dish with tender chicken, bell peppers, and fragrant Tex-Mex spices ready in under 40 minutes.

# Ingredient List:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced

→ Marinade & Seasoning

06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - ½ teaspoon black pepper
16 - Juice of 1 lime

→ To Serve

17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)

# Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and onion to the bowl. Toss thoroughly to coat evenly with the marinade.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 22 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and desired toppings.

# Tips from the Pros:

01 -
  • One pan means one cleanup, and on busy nights that feels like pure luxury.
  • The chicken stays juicy while the peppers char just enough to taste like they came from a real fajita stand.
  • You can customize toppings for each person without cooking separate components.
02 -
  • Slice your chicken against the grain, which makes it tender no matter what cut you use—I learned this the hard way with chewy chicken before someone finally showed me.
  • Stir halfway through roasting; those bottom pieces need time on the hot pan to develop color and flavor.
03 -
  • If you slice your vegetables thicker, they stay crispier inside while the edges caramelize—thin slices get soft throughout, which is fine if you prefer that texture.
  • Let the pan sit for two minutes after it comes out of the oven so the bottom pieces don't stick when you transfer everything—patience here saves scraping and frustration.
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