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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with char-edged chicken strips and caramelized bell pepper and onion, roasted hot for vibrant flavor. Everything roasts in one pan for easy fajitas with a lightly crusted fajita seasoning coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, sliced into strips
bell peppers
  • 3 bell peppers (red, yellow, green), sliced
onion
  • 1 onion, sliced
olive oil
  • 3 tbsp olive oil
fajita or taco seasoning
  • 2 tbsp fajita or taco seasoning
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt and black pepper
  • 1 salt and black pepper to taste
toppings and serving
  • 1 warm tortillas
  • 1 sour cream
  • 1 guacamole
  • 1 salsa
  • 1 lime wedges
  • 1 cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a large sheet pan with foil to help everything roast evenly and release easily.
  2. Combine the sliced chicken, bell peppers, and onion in a large bowl.
  3. Drizzle with olive oil, then sprinkle with fajita or taco seasoning, garlic powder, smoked paprika, salt, and black pepper; toss well to coat so the seasoning sticks.
Roast and serve
  1. Spread the mixture in a single layer on the sheet pan without overlapping to promote caramelized edges.
  2. Roast at 425°F for 22–25 minutes, stirring once halfway through, until the chicken is cooked and the edges are slightly charred with visible browning.
  3. Serve immediately with warm tortillas, topping each portion with sour cream, guacamole, salsa, lime wedges, and cilantro.

Notes

For the best char and crust, don’t overcrowd the sheet pan—use two pans or roast in a second batch if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or skillet until warmed through. Freezing is not recommended because the peppers and onion can soften too much after thawing. For a lighter option, serve with lettuce wraps instead of tortillas while keeping the same fajita seasoning mix.