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Easy 20-Minute Sheet Pan Chicken Fajitas

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Quick and easy sheet pan chicken fajitas that come together in just 20 minutes. Perfect for hosting or a busy weeknight, with juicy chicken and perfectly charred peppers and onions.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice (fresh squeezed)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano (Mexican oregano if available)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (freshly ground)
  • ¼ teaspoon cayenne pepper (optional)
  • 1½ pounds boneless, skinless chicken breasts (about 3 medium), sliced into ½-inch strips
  • 3 large bell peppers (mix of colors), sliced into ¼-inch strips
  • 1 large yellow onion, sliced into thin wedges
  • 8–10 small flour or corn tortillas
  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup fresh cilantro, chopped
  • 1 large avocado, sliced
  • ½ cup salsa
  • ½ cup shredded cheese (cheddar or Monterey Jack)

Instructions

  1. Preheat oven to 450°F (230°C). Place oven rack in the upper third position.
  2. In a large mixing bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using).
  3. Slice chicken breasts into thin strips, about ½-inch thick. Add to the bowl with the marinade and toss well to coat. Let sit while prepping vegetables.
  4. Slice bell peppers into ¼-inch strips and onion into thin wedges. Toss them in the same bowl with the chicken to coat with remaining marinade.
  5. Line a large sheet pan (18×13 inches) with parchment paper or foil. Spread chicken, peppers, and onions in a single, even layer. Do not overcrowd.
  6. Roast for 15-18 minutes, until chicken is cooked through (internal temperature 165°F) and vegetables are tender with charred edges. At the 10-minute mark, shake the pan or toss with tongs for even browning.
  7. Optional: For extra char, switch oven to broil for the last 2 minutes, watching closely.
  8. While fajitas roast, warm tortillas: wrap in a damp paper towel and microwave for 30 seconds, or heat over a gas flame for a few seconds per side.
  9. Let fajitas rest on the pan for 2-3 minutes after removing from oven. Transfer to a serving platter and let guests build their own fajitas with desired toppings.

Notes

For best results, use high heat (450°F) to achieve char. Cut chicken and vegetables uniformly for even cooking. Do not overcrowd the pan. Let fajitas rest after roasting. For a gluten-free option, use corn tortillas. For a dairy-free version, skip cheese and sour cream or use plant-based alternatives.

Nutrition

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