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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with charred chicken and colorful peppers cooked in one pan for easy cleanup. Roasted at high heat for tender vegetables and juicy, cooked-through chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajitas
  • 1.5 lb boneless skinless chicken breasts sliced into strips
  • 3 bell peppers red, yellow, green; sliced
  • 1 onion large; sliced
  • 3 tbsp olive oil
  • 3 clove garlic minced
  • 2 tbsp lime juice
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 0.25 salt and pepper to taste
Toppings & serving
  • 8 flour or corn tortillas to warm
  • 0.5 cup sour cream
  • 0.5 cup salsa
  • 0.25 cup cilantro for topping
  • 1 lime wedges or extra lime juice

Equipment

  • 1 sheet pan

Method
 

Roast the chicken and vegetables
  1. Preheat the oven to 425°F. This high heat helps the chicken cook through quickly and gives the vegetables slight charred edges.
  2. Toss the chicken, bell peppers, and onion with olive oil, minced garlic, lime juice, cumin, chili powder, paprika, oregano, salt, and pepper. Make sure everything is evenly coated for bold flavor.
  3. Spread the mixture in a single layer on a large sheet pan. Single-layer roasting promotes even browning instead of steaming.
  4. Roast for 18-22 minutes at 425°F, until the chicken is cooked through and the vegetables are tender with slightly charred edges. Give the pan a quick visual check at 18 minutes and continue if needed.
Warm tortillas and finish
  1. Warm the tortillas until soft and pliable. Keep them warm so they roll without cracking.
  2. Fill the tortillas with the chicken and vegetable mixture. Distribute the charred peppers and onions for vibrant color in every fajita.
  3. Top with sour cream, salsa, cilantro, and lime. Serve immediately while the chicken is hot.

Notes

Pro tip: slice chicken strips evenly so they finish cooking at the same time. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot oven or skillet to bring back some of the char. Freezing is not recommended because peppers can turn soft after thawing. For a dairy-free option, skip sour cream or use a dairy-free sour cream alternative.