Go Back
30 Minute Sheet Pan Chicken Fajitas Recipe
Marigold Voss

30 Minute Sheet Pan Chicken Fajitas Recipe

Easy and flavorful sheet pan chicken fajitas made with juicy chicken, colorful bell peppers, and bold spices. Everything cooks in one pan in just 30 minutes, making this recipe perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 390
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb Chicken breast boneless, skinless, sliced
  • 3 cups Bell peppers sliced, mixed colors
  • 1 cup Onion sliced
  • 3 tbsp Olive oil divided
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Paprika smoked or regular
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Salt to taste
  • ¼ tsp Black pepper to taste
  • 1 tbsp Lime juice fresh
  • 2 tbsp Fresh cilantro chopped, garnish
  • 8 Flour tortillas for serving

Equipment

  • Sheet pan Large, rimmed
  • Mixing bowl For seasoning
  • Tongs For tossing
  • Cutting board Prep work
  • Knife Sharp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place sliced chicken, bell peppers, and onion on a large sheet pan.
  3. Drizzle olive oil over the ingredients and toss to coat evenly.
  4. Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
  5. Toss again until everything is well coated with seasoning.
  6. Spread ingredients into an even layer on the sheet pan.
  7. Bake for 18–20 minutes, stirring halfway through.
  8. Remove from oven and drizzle with fresh lime juice.
  9. Garnish with chopped cilantro before serving.
  10. Serve warm with flour tortillas.

Video

Notes

  • Use chicken thighs for extra juiciness.
  • Add sliced jalapeños for heat.
  • Serve with sour cream, salsa, or guacamole.
  • Leftovers keep well in the fridge for up to 3 days.