Sheet Pan Chicken Fajitas

The smell of cumin and roasted peppers always pulls me back to a tiny apartment kitchen where I first learned that the best Mexican food doesnt require hours of simmering. I was showing a friend how to make fajitas without a grill, and we ended up eating straight from the pan while leaning against the counter because we were too hungry to bother with plates.

Last Tuesday I got home late and threw these together in the time it took my oven to beep at 425 degrees. My roommate wandered in asking what smelled so incredible and ended up eating three tortillas worth before I could even call everyone to dinner.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts: Cutting against the grain into thin strips helps them cook faster and stay tender
• 2 large bell peppers: Mix colors for the prettiest presentation but any combination works beautifully
• 1 large red onion: Sweet and milder than white onions plus they caramelize gorgeously
• 2 tbsp olive oil: Helps the spices coat everything evenly and promotes that nice roasting
• 1 1/2 tsp chili powder: Build your heat foundation here without overwhelming the other flavors
• 1 tsp ground cumin: The earthy backbone that makes everything taste properly Tex Mex
• 1 tsp smoked paprika: This secret ingredient adds that grill flavor without the grill
• 1/2 tsp garlic powder: Distributes garlic flavor more evenly than fresh cloves would
• 1/2 tsp onion powder: Enhances the natural onion sweetness as it roasts
• 1/2 tsp dried oregano: A little goes a long way and adds authentic Mexican depth
• 1/2 tsp salt and 1/4 tsp black pepper: Dont skip these even with all the other spices
• 1 lime: That bright acid hit right before serving transforms the whole dish
• Fresh cilantro and warm tortillas: The non negotiable finishing touches

Instructions

Heat that oven properly:

Preheat to 425°F and line your sheet pan with parchment because nobody enjoys scrubbing roasted spices off metal.

Whisk up your magic dust:

Combine all those spices and oil in a large bowl until they form a fragrant reddish paste that smells like dinner is going to be amazing.

Get everything hands on:

Toss the chicken and vegetables right in the bowl with your hands making sure every single piece is coated in that spice mixture.

Spread with intention:

Arrange everything in a single layer on your prepared pan with space between pieces because overcrowding means steaming instead of roasting.

Roast with purpose:

Cook for 18 to 20 minutes but pull the pan out halfway through to give everything a good flip and redistribute those caramelizing edges.

The finishing squeeze:

As soon as that chicken is cooked through hit the whole pan with fresh lime juice and scatter cilantro like confetti.

Pin It

These became my go to for feeding hungry crowds because they scale up effortlessly and everyone gets exactly what they want on their tortilla. The first time I made them for a potluck I brought home an empty pan and three requests for the recipe.

Making Them Your Own

Swap in sliced steak shrimp or even portobello mushrooms and the seasoning blend still works perfectly. Ive tried adding sliced jalapeños directly to the pan for heat lovers and it turns out beautifully charred.

Serving Suggestions That Work

Keep those tortillas warm by wrapping them in foil and tucking them into the still warm oven for the last few minutes of cooking. A simple pot of black beans or Mexican rice on the side makes this feel like a complete feast.

Timing Your Perfect Fajita Night

The entire prep takes fifteen minutes max and the oven does the rest while you pour drinks and set out toppings. I learned to slice everything while the oven preheats so Im ready to toss and roast the moment it beeps.

• Set up a toppings bar with sour cream guacamole shredded cheese and salsa
• Have your lime cut and cilantro chopped before the timer goes off
• Warm your tortillas right after removing the pan from the oven

Pin It

Theres something deeply satisfying about a dinner that comes together this quickly and tastes this good. Enjoy those fajitas.

Recipe Q&A

→ Can I substitute chicken with other proteins?

Yes, sliced steak, shrimp, or portobello mushrooms work well for variations while keeping the same cooking method.

→ What type of pan should I use for roasting?

A large sheet pan lined with parchment paper or foil ensures even roasting and easy cleanup.

→ How do I make this dish gluten-free?

Use corn tortillas instead of flour to keep the meal gluten-free. Always check ingredient labels.

→ Can I add extra heat to this dish?

Adding cayenne pepper or sliced jalapeños to the marinade will introduce a spicy kick.

→ What sides pair well with this dish?

Mexican rice, black beans, or a fresh salad complement the flavors nicely.