I have an obsession with Mexican food. Everytime my family goes out to eat, that's the only thing I want. This easy recipe for Sheet Pan Chicken Fajitas lets me enjoy all of the spicy flavors I love...at home! Featuring colorful bell peppers, tender chicken, and a spicy homemade seasoning, this one pan recipe is a winner.
Spicy Sheet Pan Chicken Fajitas are my new fave one-pan recipe!
Chicken fajitas are one of my favorite menu items at our local Mexican restaurant. I love the colorful peppers, caramelized onions, and that spice. They always come out hot and sizzling.
You can re-create your restaurant fave at home with simple ingredients and spices you already have in your pantry. Pick your favorite bell peppers, onion, garlic, and let's get started.
The best part? You make everything in one pan for easy prep and minimal mess. Prep, cook, and serve this spicy chicken recipe all on one sheet pan.
Ingredients Needed to Make Chicken Fajitas:
- Chicken breasts - skinless, boneless
- Bell peppers - pick your favorite color combination
- Onion - white or yellow
- Garlic
- Oil
- Chili powder
- Cumin
- Oregano
- Cayenne pepper - the recipe does say "spicy" 🙂
- Onion powder
- Salt + pepper
- Lime
- Cilantro
- Tortillas and toppings - totally optional based on your favorite way to eat fajitas (sour cream, rice, guacamole, etc.)
You can use chicken thighs if you prefer, but I find that using chicken breasts works best. This recipe uses two large chicken breasts. Just slice the chicken into small strips. Try to keep them around ¼ inch thick and about 2 inches long.
I like to use different colored bell peppers to really make this recipe pop. You eat with your eyes, too. Plus, the red, orange and yellow bell pepper varieties are sweeter than their green counterparts.
TIP: This recipe calls for a lime at the end of the cooking instructions. Slice it in half and put it on the sheet pan so it can cook with the vegetables. This gives the lime extra flavor and helps make it juicier.
How to Make Sheet Pan Fajitas:
- Preheat oven to 425 degrees. Lightly coat a large baking sheet with oil or non-stick spray.
- Arrange the sliced bell peppers, onion, garlic, and lime on the baking sheet.
- Next, place the chicken strips on top of the vegetables.
- Drizzle the chicken and vegetables with oil. With tongs (or your hands) stir the mixture to coat all pieces.
- In a small bowl, stir together the spices. Sprinkle evenly over the chicken peppers, and onions. Stir to coat.
- Bake for 25 minutes until the chicken is cooked through and the vegetables are crisp tender.
- Remove from oven and squeeze the lime over the top. Sprinkle with cilantro and serve with warm tortillas and your favorite toppings.
Here's what the mixture should look like before you put it in the oven.
If you can't handle the spice of the cayenne pepper, you can replace it with smoked paprika. You will still get all of those warm-spice flavors from the chili powder, cumin, and black pepper.
TIP: To get a bit more color and caramelization, pop the pan under the oven broiler for about 2 minutes (watch carefully).
Don't skip the lime and cilantro. The acidity of the lime and the freshness of the cilantro really brighten the fajitas.
Deliciously Fun Recipes to Try:
Sloppy Joe Stuffed Bell Peppers
Tex Mex Taco Skillet
Sheet Pan Brussel Sprouts, Mushrooms + Tomatoes
The Best Fresh Peach Salsa
BBQ Chicken + Cheddar Pinwheels
More Tips + Ideas:
- Vegetarian? No problem? Swap out the chicken for slices of portabella mushrooms.
- I highly recommend a baking sheet with a rimmed edge to hold in all of the ingredients with no spills.
- You can prepare this recipe ahead of time and reheat them.
- For a tasty Mexican-inspired feast, serve with warm tortillas, rice, refried beans, guacamole, and sour cream.
- Serve the fajitas right off of the pan for fuss-free clean up.
- Combine the spices before sprinkling over the chicken and vegetables to ensure the flavors are evenly distributed.
- Meal prep like a boss. This recipe makes 10 servings and is perfect for lunches.
Spicy Sheet Pan Chicken Fajitas
Ingredients
- 2 large chicken breasts boneless, skinless, cut into bite-sized strips
- 3 bell peppers various colors, sliced into strips
- 1 large onion peeled, sliced into wedges
- 4 cloves garlic minced
- 3 tablespoons oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cayenne pepper more or less to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 lime halved
- ½ cup cilantro chopped
- 10 flour tortillas warmed
Instructions
- Preheat oven to 425 degrees. Lightly coat a large baking sheet with oil or non-stick spray.
- Arrange the sliced bell peppers, onion, garlic, and lime on the baking sheet.
- Next, place the chicken strips on top of the vegetables.
- Drizzle the chicken and vegetables with oil. With tongs (or your hands) stir the mixture to coat all pieces.
- In a small bowl, stir together the spices. Sprinkle evenly over the chicken peppers, and onions. Stir to coat.
- Bake for 25 minutes until the chicken is cooked through and the vegetables are crisp tender.
- Remove from oven and squeeze the lime over the top. Sprinkle with cilantro and serve with warm tortillas and your favorite toppings.
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