Sheet Pan Chicken Fajitas

The smell of sizzling peppers and onions filling the kitchen at 6pm is one of those simple moments that makes weeknight cooking feel worth it. My roommate used to joke that fajita night was the only time our tiny apartment smelled like a real restaurant. Something about the combination of chicken, onions, and bell peppers roasting at high heat just works.

I first made these for a Tuesday night dinner with friends who were skeptical about oven fajitas. They changed their minds after that first bite of tender, smoky chicken with caramelized vegetables. Now it is the most requested meal whenever anyone visits.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts: Cut against the grain into thin strips so they cook quickly and stay tender
• 2 large bell peppers: Mix colors for visual appeal and slightly different flavor profiles
• 1 large red onion: Sweet and mild when roasted adds authentic fajita flavor
• 2 tbsp olive oil: Helps the spices adhere and promotes even roasting
• 1 1/2 tsp chili powder: Provides the base heat and that familiar Tex-Mex taste
• 1 tsp ground cumin: Earthy and essential for authentic fajita seasoning
• 1 tsp smoked paprika: Gives that subtle smokiness usually achieved with grill marks
• 1/2 tsp garlic powder and onion powder: Double the allium flavor without extra prep work
• 1/2 tsp dried oregano: Adds herbal depth to the spice blend
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine
• Fresh lime and cilantro: Bright acidic finish that cuts through the rich roasted vegetables

Instructions

Prep your pan and oven:

Heat the oven to 425°F and line a large sheet pan with parchment paper. The high temperature is what gives these fajitas their slightly charred restaurant style edges.

Mix the spice blend:

Whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a large bowl until well combined.

Coat everything:

Add the chicken strips, sliced peppers, and onion wedges to the bowl. Toss thoroughly until every piece is evenly covered with the marinade.

Arrange for roasting:

Spread the chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd or the vegetables will steam instead of roast.

Roast to perfection:

Cook for 18 to 20 minutes, stirring halfway through. The chicken should be cooked through and the vegetables tender with some caramelized edges.

Finish with fresh brightness:

Remove from the oven and immediately squeeze fresh lime juice over everything. Sprinkle with chopped cilantro if using.

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These fajitas have become my go-to for busy weeknights when I want something satisfying but do not have hours to spend cooking. The leftovers pack perfectly for lunch the next day.

Making It Your Own

The base recipe is fantastic as written but I have learned that swapping in sliced steak or shrimp works beautifully. The key is adjusting cooking time accordingly while keeping the high heat.

Serving Suggestions

Warm your tortillas in the oven for the last minute of cooking time. Set out bowls of sour cream, guacamole, and shredded cheese so everyone can customize their fajitas.

Make Ahead Tips

You can slice the vegetables and chicken up to a day ahead and store them separately in the refrigerator. The spice blend can be mixed in advance and kept in a small jar.

• Extra heat lovers can add cayenne or jalapeños to their portions
• Mexican rice and black beans round out the meal nicely
• Corn tortillas keep this gluten free while flour tortillas are classic

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These sheet pan fajitas prove that a delicious Tex-Mex dinner does not require hours of preparation or a mountain of dishes. Just warm tortillas, good toppings, and maybe some margaritas.

Recipe FAQs

→ Can I use different proteins instead of chicken?

Yes, sliced steak, shrimp, or portobello mushrooms can be used for variations, maintaining the roasting method.

→ How do I ensure the chicken stays juicy?

Coating the chicken strips evenly with the seasoned marinade and not overcooking them helps retain moisture during roasting.

→ What is the best way to slice the vegetables?

Bell peppers should be sliced into thin strips and red onions into thin wedges to ensure even roasting alongside the chicken.

→ Can I add heat to this dish?

Yes, including a pinch of cayenne pepper or sliced jalapeños to the marinade adds a spicy kick.

→ What sides pair well with this dish?

Mexican rice or black beans complement the flavors and enhance the meal's heartiness.