Sheet Pan Chicken Fajitas

One weeknight, I was staring at my fridge wondering what could come together in under an hour when I spotted a package of chicken breasts and some sad-looking bell peppers I'd been meaning to use. I threw everything on a sheet pan with spices I had lying around, and twenty minutes later my kitchen smelled like a proper Tex-Mex restaurant. My partner actually looked up from their phone—that's when I knew I'd stumbled onto something good.

I made this for friends who'd been asking for dinner invitations, and I remember feeling nervous about it being too simple until someone asked for the recipe before they'd even finished eating. That's when I realized sometimes the best meals are the ones that look effortless and taste like pure comfort.

Ingredients

• Chicken breasts: Slicing them thin is the secret—it means they cook through evenly and absorb all those spices instead of drying out on you.
• Bell peppers and red onion: The sweetness of these vegetables caramelizes slightly in the oven's heat, balancing out the spice beautifully.
• Garlic: Fresh minced garlic scattered throughout gives you little bursts of flavor rather than cooking down into nothing.
• Olive oil: Use something decent here since it's coating everything and carrying all your spices.
• Spice blend: Chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder—each one matters, so don't skip any.
• Lime and cilantro: These finish the dish and make it taste restaurant-quality rather than just homemade.
• Tortillas: Warm them wrapped in foil in the oven for the last few minutes, or they'll be cold and sad by the time you eat.

Instructions

Set up your station:

Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil—this is the single best decision you'll make for cleanup. Get your chicken sliced and your vegetables prepped before you start mixing anything.

Build your spice coat:

In a large bowl, whisk together the olive oil with all your spices until it smells incredible. This mixture is going to carry the entire flavor profile, so don't be shy with it.

Toss everything together:

Add your chicken, peppers, onion, and garlic to the spiced oil and toss until every piece is coated. Use your hands if you need to—you'll make sure nothing gets missed.

Spread and roast:

Spread everything in a single layer on your sheet pan and slide it into the oven. After about 12 minutes, give it a stir so the peppers get tender-charred and the chicken cooks evenly from all sides.

Finish with brightness:

When the chicken is cooked through and the vegetables have softened with some color, squeeze fresh lime juice over everything and scatter cilantro on top. That lime juice wakes up all the flavors.

Save to Pinterest

There was a moment during a dinner party when someone asked if I'd made the tortillas from scratch, and I just smiled because the simplicity of it felt like a well-kept secret. That's the magic of this dish—it tastes like you've done way more than you actually have.

Playing with Heat

If you like things spicy, add cayenne pepper to your spice blend or scatter sliced jalapeños across the pan before roasting. I learned this after making it for someone who said it needed more kick, and now I always keep jalapeños on hand because that version is genuinely better.

Beyond Chicken

Steak works beautifully here if you slice it thin and add it at the same time as the vegetables. Shrimp needs less cooking time, so toss it in for just the last 8 minutes or it'll become rubbery. I've also made vegetarian versions with thick slices of portobello mushrooms, which get meaty and wonderful when they char.

Making It Your Own

This is the kind of recipe that invites experimentation without ever letting you down. Serve it as written for a perfect weeknight dinner, or build it into something bigger depending on what's in your fridge and what you're craving.

• Skip the sour cream if you're going dairy-free and add an extra squeeze of lime and fresh cilantro instead.
• A cold beer or margarita beside this feels like the way the dish is meant to be eaten.
• Leftovers shredded and wrapped in a tortilla the next day somehow taste even better than the first night.

Save to Pinterest

This is the kind of dinner that makes you feel like you have your life together even when you don't. That's worth cooking for.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work well as they cook evenly and absorb seasoning efficiently.

→ Can I substitute the vegetables in this dish?

Yes, bell peppers and onions can be swapped with mushrooms, zucchini, or other colorful veggies for variation.

→ How should the spice blend be prepared?

Combine olive oil with chili powder, cumin, smoked paprika, oregano, garlic, and onion powders to coat chicken and vegetables thoroughly.

→ Is it necessary to stir the pan during cooking?

Yes, stirring halfway through roasting helps ensure even cooking and prevents the vegetables from sticking.

→ What toppings complement this dish best?

Fresh lime juice, chopped cilantro, sour cream, guacamole, and salsa add bright and creamy elements to balance the spices.