Easy Sheet Pan Chicken Fajitas Recipe for Perfect Charred Peppers Every Time
A quick and easy sheet pan chicken fajitas recipe that delivers juicy chicken and perfectly charred peppers with minimal cleanup, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
- Chicken breasts or thighs, sliced into thin strips
- Bell peppers (red, yellow, and green), sliced into strips
- Yellow onion, thinly sliced
- Olive oil (extra virgin preferred)
- Garlic powder
- Chili powder
- Paprika (smoked or regular)
- Cumin
- Salt
- Black pepper
- Fresh lime juice
- Fresh cilantro (optional, for garnish)
- Flour or corn tortillas, warmed
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment paper for easier cleanup.
- Slice chicken breasts or thighs into 1/2-inch strips. Slice bell peppers and onions into similar-sized strips.
- In a large mixing bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- Toss the chicken, peppers, and onions in the seasoning mixture until evenly coated.
- Spread the mixture evenly on the sheet pan in a single layer with space between pieces to avoid steaming.
- Bake for 20-25 minutes. Halfway through (about 12 minutes), use tongs to flip the chicken and stir the veggies for even charring.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and the peppers have nicely blackened edges without burning.
- Remove from oven and squeeze fresh lime juice over the chicken and veggies.
- Serve immediately with warmed tortillas and optional toppings like sour cream, guacamole, or fresh cilantro.
Notes
Do not overcrowd the pan to ensure peppers char instead of steam. Flip chicken and veggies halfway through baking for even cooking and charring. Use a meat thermometer to ensure chicken is cooked to 165°F. Let chicken rest 5 minutes after baking to retain juices. Broil for 1-2 minutes at the end if peppers need more char, but watch closely to avoid burning.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 350400
- Sugar: 68
- Sodium: 600800
- Fat: 1215
- Saturated Fat: 23
- Carbohydrates: 1520
- Fiber: 34
- Protein: 3540
Keywords: sheet pan chicken fajitas, easy fajitas, chicken fajitas recipe, charred peppers, quick dinner, weeknight meal, Mexican chicken