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Sizzling sheet pan chicken fajitas with colorful bell peppers and onions, garnished with fresh cilantro and lime wedges, showcasing a vibrant and easy weeknight dinner recipe that promises maximum flavor with minimal cleanup.
Isabella

Easy Sheet Pan Chicken Fajitas

Discover a foolproof method for creating restaurant-quality chicken fajitas with minimal effort and cleanup. This sheet pan recipe transforms simple ingredients into a flavor-packed meal through strategic preparation and high-heat roasting.
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 350

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 3 bell peppers mix of colors
  • 2 large onions
  • 3 tablespoons olive oil
  • 2 tablespoons fajita seasoning
  • Salt to taste
  • Black pepper to taste
  • Tortillas for serving
  • Optional: Sour cream
  • Optional: Guacamole
  • Optional: Salsa

Equipment

  • Large sheet pan
  • parchment paper
  • Sharp chef's knife
  • Measuring spoons
  • Cutting board
  • Mixing bowl
  • tongs

Method
 

  1. Slice chicken and bell peppers into uniform 1/2-inch strips
  2. Slice onions into similar-sized strips
  3. In a mixing bowl, combine chicken with fajita seasoning and olive oil
  4. Marinate chicken for at least 30 minutes in the refrigerator
  5. Preheat oven to 425°F
  6. Preheat sheet pan in the oven for 5 minutes
  7. Carefully remove hot sheet pan and line with parchment paper
  8. Arrange chicken and vegetables on the pan with space between ingredients
  9. Roast for 15-18 minutes, flipping ingredients once halfway through
  10. Remove from oven and let rest for 5 minutes
  11. Serve hot with warm tortillas and optional toppings

Notes

For best results, use a mix of colored bell peppers for visual appeal. Do not overcrowd the pan to ensure proper caramelization. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.