Easy Sheet Pan Chicken Fajitas: Best Crowd-Pleasing Dinner
Restaurant-quality sheet pan chicken fajitas with perfectly charred edges and tender peppers, ready in under 40 minutes with minimal hands-on time. This crowd-pleasing recipe is perfect for dinner parties and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into ½-inch strips
- 3 large bell peppers (mixed colors), sliced into ¼-inch strips
- 1 large red onion, cut into thin wedges
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) fresh lime juice (from about 1 large lime)
- 4 cloves garlic, minced
- 1 tablespoon (8g) chili powder
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (1g) dried oregano
- 1½ teaspoons (9g) kosher salt (or 1 teaspoon table salt)
- ½ teaspoon (1g) freshly ground black pepper
- Optional garnishes: fresh cilantro, sour cream or Greek yogurt, sliced avocado or guacamole, shredded cheese, warm tortillas (corn or flour)
Instructions
- Preheat your oven to 425°F (220°C). Place the oven rack in the upper third of the oven.
- In a medium bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to form a thick paste.
- Place chicken breasts on a cutting board and slice against the grain into ½-inch thick strips. Pat dry with paper towels.
- Add chicken strips to the bowl with marinade and toss until evenly coated. Cover and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).
- While chicken marinates, slice bell peppers into ¼-inch strips and red onion into thin wedges.
- Line a large sheet pan (18×13 inches) with parchment paper. Spread marinated chicken in a single layer on one half of the pan. Arrange peppers and onions on the other half. Do not overcrowd.
- Roast for 10 minutes, then remove pan and toss chicken and vegetables with tongs. Return to oven and roast for another 8-12 minutes, until chicken reaches an internal temperature of 165°F (74°C) and peppers are tender with caramelized spots.
- Remove from oven and let rest for 5 minutes. Transfer to a serving platter or serve directly from the sheet pan. Squeeze extra lime juice over top and garnish with fresh cilantro.
Notes
Don’t overcrowd the pan – use two pans if doubling the recipe. Pat chicken dry before marinating for better adhesion. Let fajitas rest 5 minutes after cooking for juicier chicken. For best results, use a meat thermometer to avoid overcooking. The tossing step at 10 minutes is crucial for even browning.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 285
- Sugar: 5
- Sodium: 620
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 3
- Protein: 32
Keywords: sheet pan fajitas, chicken fajitas, easy dinner, crowd-pleasing, Mexican, 30-minute meal, healthy, gluten-free