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Quick Sheet Pan Chicken Fajitas: Best 20-Minute Easy Dinner

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This quick sheet pan chicken fajitas recipe delivers smoky, charred chicken and tender peppers in just 20 minutes. It’s a perfect weeknight dinner that’s easy, healthy, and packed with flavor.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts), sliced into ½-inch strips
  • 3 large bell peppers (any color), sliced into ½-inch strips
  • 1 large red onion, sliced into ½-inch wedges
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional, for heat)
  • 8–10 small flour or corn tortillas, warmed (for serving)
  • Fresh lime wedges (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Guacamole or sliced avocado (for serving)
  • Salsa or pico de gallo (for serving)
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend) (for serving)

Instructions

  1. Preheat your oven to 450°F (232°C). Place the oven rack in the middle position.
  2. Slice the chicken breasts against the grain into ½-inch thick strips. Slice the bell peppers into ½-inch thick strips. Slice the red onion into ½-inch wedges, separating the layers slightly.
  3. In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using) to make the fajita seasoning.
  4. In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil. Sprinkle the fajita seasoning over everything. Toss until every piece is evenly coated.
  5. Transfer the seasoned chicken and vegetables to a large sheet pan. Spread them out in a single, even layer. Do not overcrowd the pan.
  6. Roast for 10 minutes. Remove the pan from the oven, use tongs to flip the chicken pieces and stir the vegetables. Return the pan to the oven and roast for another 5-8 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges.
  7. Remove the pan from the oven. Let it rest for 2 minutes. While it rests, warm the tortillas.
  8. Serve the chicken and vegetables directly from the sheet pan, with warm tortillas, a squeeze of fresh lime juice, and all your favorite toppings.

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F. Do not overcrowd the pan to achieve a good char. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet or oven for best texture.

Nutrition

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Find it online: https://freshforkful.com/quick-sheet-pan-chicken-fajitas-best-20-minute-easy-dinner/