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Easy Crispy Sheet Pan Chicken Fajitas Recipe with Peppers Perfect for Quick Dinners

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A quick and easy sheet pan chicken fajitas recipe featuring crispy chicken and vibrant bell peppers, perfect for busy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds chicken breasts, sliced into thin strips
  • 3 medium bell peppers (red, yellow, green), thinly sliced
  • 1 large yellow onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 fresh lime
  • Fresh cilantro, chopped (optional, for garnish)
  • 8 small flour or corn tortillas, warmed

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to reach full temperature (about 10 minutes).
  2. Slice the chicken breasts into thin, even strips about 1/2 inch wide (5 minutes).
  3. Remove seeds and membranes from bell peppers and slice into thin strips about 1/2 inch wide. Peel and thinly slice the onion (5 minutes).
  4. In a large mixing bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper (2 minutes).
  5. Toss the chicken strips, peppers, and onions in the bowl to coat evenly with the spice mixture (2 minutes).
  6. Spread the mixture evenly on a rimmed sheet pan in a single layer, avoiding overcrowding (1 minute).
  7. Roast in the oven for 20-25 minutes. Halfway through (12-13 minutes), flip the chicken and stir the peppers for even cooking and browning (25 minutes total).
  8. Remove from oven and squeeze fresh lime juice over the top. Toss gently and sprinkle with chopped cilantro if using (2 minutes).
  9. Warm the tortillas by wrapping them in foil and placing in the oven for 5 minutes, or heat individually in a skillet or microwave.
  10. Serve immediately by piling the crispy chicken and peppers onto warm tortillas with your favorite toppings like sour cream, guacamole, or salsa.

Notes

Do not overcrowd the pan to ensure crispiness. Flip chicken and peppers halfway through cooking for even browning. Use fresh spices for best flavor. Chicken internal temperature should reach 165°F (74°C). For crunchier peppers, add them 5-7 minutes before chicken finishes cooking. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken fajitas, sheet pan dinner, quick dinner, easy recipe, chicken and peppers, weeknight meal, healthy fajitas

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