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Easy Crispy Sheet Pan Chicken Fajitas

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A quick and easy sheet pan chicken fajitas recipe that delivers crispy edges, juicy chicken, and flavorful veggies perfect for weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into thin strips
  • 3 bell peppers (red, green, yellow), sliced into strips
  • 1 large yellow or white onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh lime juice (optional, for serving)
  • Fresh cilantro, chopped (for garnish)
  • Flour or corn tortillas, warmed for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice chicken breasts or thighs into thin strips about 1/2-inch thick. Slice bell peppers and onions into similar-sized strips.
  3. In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well.
  4. Add the chicken strips, bell peppers, and onions to the bowl. Drizzle olive oil over everything and toss until all pieces are evenly coated with oil and seasoning.
  5. Spread the mixture out in an even layer on a lined or oiled rimmed sheet pan. Avoid overcrowding; use two pans if needed.
  6. Roast in the oven for 20 minutes. At the 10-minute mark, use tongs or a spatula to flip the chicken and veggies for even browning.
  7. Check that the chicken is cooked through (internal temperature 165°F or 74°C) and peppers are tender with slightly charred edges. Broil for an additional 2 minutes if more crisp is desired, watching carefully to prevent burning.
  8. Once out of the oven, squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro.
  9. Serve warm on tortillas with your favorite toppings like sour cream, guacamole, or shredded cheese.

Notes

Slice chicken thinly for faster cooking and better crispiness. Toss halfway through roasting to avoid soggy spots. Use two pans if overcrowded to maintain crispiness. Broil briefly for extra crisp edges. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet.

Nutrition

Keywords: chicken fajitas, sheet pan dinner, easy weeknight meal, crispy chicken, Mexican recipe, healthy fajitas

Find it online: https://atomicbite.com/easy-crispy-sheet-pan-chicken-fajitas-recipe-for-perfect-weeknight-dinners/