Sheet‑Pan Chicken Fajitas
Everything cooks on one sheet pan, which means the chicken and vegetables need to be cut to similar sizes for even cooking. A hot oven — 425°F or higher — gives you the charred edges you'd get from a cast iron skillet without the stovetop smoke. Serve this with Quick Guacamole and Classic Pico de Gallo.
Dinner • 30 min
Ingredients
- 1½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips
- 3 bell peppers (mix of red, yellow, and green), sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch wedges
- 3 tablespoons neutral oil (canola or vegetable)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 8 small flour or corn tortillas, warmed
- Lime wedges, sour cream, and chopped cilantro, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat oven to 425°F with a rack in the upper third. Line a large rimmed baking sheet with parchment or foil.
- In a large bowl, toss chicken strips, peppers, and onion with oil, chili powder, cumin, smoked paprika, garlic powder, salt, and several grinds of black pepper. Mix with your hands until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Don't crowd — if the pan is too tight, use two sheets or the vegetables will steam instead of char.
- Roast for 18–22 minutes, tossing once halfway through, until the chicken is cooked through (165°F internal) and the peppers are tender with charred edges.
- Serve immediately with warm tortillas, lime wedges, sour cream, and cilantro. Let everyone build their own.
Tips & Variations
Make Ahead
Slice the chicken, peppers, and onion up to 24 hours ahead and store in separate containers in the refrigerator. Toss with oil and spices just before roasting. The spice mix can be combined in advance.
Storage
Store filling and tortillas separately in the refrigerator for up to 3 days. Reheat the filling in a hot skillet with a splash of water. Great for next-day lunch wraps or over rice.
Substitutions
Chicken thighs work well — they stay juicier and can handle an extra 3–5 minutes in the oven. For steak fajitas, use flank steak sliced thin; roast at 450°F for 8–10 minutes. Skip the tortillas and serve over rice for a fajita bowl.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Try These Next
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
