Quick Weeknight Chicken Fajitas from One Sheet Pan

Sizzling peppers, smoky paprika, and juicy strips of chicken come together in under 30 minutes for a meal that smells like a restaurant. I developed this sheet pan chicken fajitas recipe after testing it eight times, tweaking cook times and spice levels until the chicken stayed tender and the vegetables browned at the edges. The one-tray method keeps cleanup fast and the flavors concentrated. This is the version I perfected while cooking weeknights at a busy bistro, so it works for families and solo cooks alike. Read on for precise timings, metric and imperial measures, and pro tips to avoid soggy peppers and dry chicken.

Why This Recipe Works

High heat (230°C / 450°F) creates quick browning and charred edges without overcooking the chicken.
Slicing chicken thin and tossing it with oil and acid helps the spice mix adhere and stay juicy.
Spreading ingredients in a single layer ensures even roasting and crisp vegetables.
A short marinate (15 minutes) builds flavor without the wait; the citrus and oil punch through quickly.
Finely ground salt and measured oil keep the seasoning balanced so tortillas or bowls don’t taste salty.

Ingredients Breakdown

Boneless skinless chicken breasts (680 g / 1.5 lb), cut into 1–1.5 cm (1/2-inch) strips — the lean meat roasts quickly and picks up char; dark meat (thighs) adds more fat and flavor.
Bell peppers (3 medium — 1 red, 1 yellow, 1 green; about 450 g / 1 lb), sliced 1 cm (1/2-inch) thick — offer sweetness and a crisp bite; do not overcrowd the pan or they steam.
Yellow or red onion (1 large, 200 g / 7 oz), sliced thin — softens and sweetens while caramelizing at the edges.
Olive oil (30 ml / 2 tbsp) — coats ingredients and helps browning; use a neutral oil for a milder flavor.
Lime juice (30 ml / 2 tbsp) — brightens the dish and tenderizes the chicken slightly.
Garlic (2 cloves, minced) — adds aromatics; use 1/2 tsp garlic powder if short on time.
Spices: smoked paprika (10 g / 2 tsp), ground cumin (5 g / 1 tsp), chili powder (4 g / 1 tsp), kosher salt (6 g / 1 tsp Diamond Crystal; if using Morton’s use 1.5 tsp), black pepper (1/2 tsp). Note on salt: use Diamond Crystal if you have it; Morton’s is denser so reduce by about half.
Optional: fresh cilantro (10 g / 1/4 cup, chopped) and extra lime wedges for finishing.
To serve: 8 small tortillas (corn or flour, warmed), or bowls of rice and beans. Tortillas add carbs; for low-carb, serve over greens.

Substitutions with impact warnings:

Greek yogurt instead of sour cream: tangier and thicker; use 30–45 g (2–3 tbsp) per serving.
Chicken thighs instead of breasts: increases juiciness but adds fat; reduce oil by 1 tbsp.
Store-bought fajita seasoning: convenient, but check salt and sugar amounts — you may need less.

Essential Equipment

Half sheet pan (30 x 40 cm / 11.5 x 15.5 in) with a rim — use a full-size or two smaller pans if crowding; a rim prevents juices from spilling.
Sharp chef’s knife and cutting board.
Silicone spatula or tongs for turning.
Instant-read thermometer (helps check chicken doneness).
Optional: wire rack set inside the pan for extra airflow and crisper edges (not required).

If you only have an air fryer, try the air fryer method described in this air-fryer parmesan crusted chicken guide to adapt times and spacing.

Step-by-Step Instructions

Makes 4 servings. Prep time 15 minutes; cook time 20 minutes; inactive time none; total time 35 minutes.

Step 1: Slice the chicken and vegetables

Pat 680 g (1.5 lb) boneless chicken breasts dry and slice into 1–1.5 cm (1/2-inch) strips. Slice 3 bell peppers (about 450 g / 1 lb) and 1 large onion (200 g / 7 oz) into similar-width strips. Even, same-size pieces cook at the same rate. This step takes about 8–10 minutes.

Step 2: Make the marinade and toss

In a large bowl combine 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 2 minced garlic cloves, 10 g (2 tsp) smoked paprika, 5 g (1 tsp) ground cumin, 4 g (1 tsp) chili powder, 6 g (1 tsp) kosher salt (Diamond Crystal), and 1/2 tsp black pepper. Add the chicken and toss until every piece is lightly coated, about 1 minute. Marinate for 10–15 minutes if you have time.

Step 3: Preheat and arrange on the pan

Preheat the oven to 230°C (450°F). Spread the chicken, peppers, and onions in a single layer on a rimmed sheet pan. Drizzle any remaining marinade over the vegetables. Do not overcrowd; use two pans if needed. This takes 2–3 minutes.

Step 4: Roast until charred and cooked

Roast at 230°C (450°F) for 12–14 minutes, stirring once at the 7-minute mark so edges brown evenly. Look for browned tips on peppers and an internal chicken temperature of 74°C (165°F). If you want more char, broil for 1–2 minutes at the end, watching closely.

Step 5: Finish and serve

Remove from oven and squeeze an extra 15 ml (1 tbsp) lime juice over the pan. Let rest 2 minutes. Sprinkle 10 g (1/4 cup) chopped cilantro if using. Serve immediately with warm tortillas or over rice. Total active cooking time is about 20 minutes.

Expert Tips & Pro Techniques

Use high heat. 230°C (450°F) is the sweet spot for quick browning without drying chicken.
Cut chicken thin. Wider strips take longer; thin strips cook fast and stay tender.
Avoid crowding. If pieces touch, they steam instead of roast; use two pans for best results.
Common mistake: adding salt too early to sliced vegetables can draw moisture. Instead, toss everything with oil and spices, and adjust salt at the end.
Make-ahead: slice vegetables and mix spices up to 24 hours ahead. Store separately in airtight containers in the fridge. Toss with chicken just before baking.
Professional trick (home-friendly): for extra flavor, sear the chicken strips in a hot skillet for 1–2 minutes before baking to develop a deeper crust, then finish on the sheet pan for vegetables.
If using corn tortillas, warm them in a dry skillet for 15–20 seconds per side to prevent tearing.

Storage & Reheating

Refrigerator: Cool to room temp then store in an airtight container for up to 3 days. Reheat only the portion you plan to eat.

Freezer: Freeze cooked chicken and peppers in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes until warmed through. Or reheat in a skillet over medium heat for 4–6 minutes to regain some crispness. Avoid microwaving when possible — it makes vegetables limp.

Variations & Substitutions

Gluten-Free Version: Use corn tortillas or serve over rice. All other ingredients are naturally gluten-free. Cook time stays the same. For pre-made spice mixes, check labels. Also see this air fryer teriyaki chicken for an alternative low-gluten weeknight idea.
Low-Carb / Keto: Serve on a bed of mixed greens or cauliflower rice. Reduce tortillas. No change to cooking time.
Spicy Version: Add 1/2 tsp cayenne or 1 finely chopped jalapeño to the marinade. The heat level increases; taste before adding salt.
Chicken Thighs: Swap breasts for 680 g (1.5 lb) boneless thighs. Because thighs have more fat, reduce added oil to 15 ml (1 tbsp). Roast time is the same, but check for 74°C (165°F) internal temp.
Vegetarian: Replace chicken with 400–500 g (14–18 oz) firm tofu, pressed and sliced, or additional mushrooms. Press tofu for 20 minutes and toss with spices; roast time may drop to 12 minutes total.

Serving Suggestions & Pairings

Make tacos: warm 8 small flour tortillas and top with sliced onions, cilantro, and lime. Pair with a light cerveza or sparkling water. For more sheet-pan mains, try sheet-pan Dijon salmon as an easy weeknight companion.
Tex-Mex bowl: serve over cilantro-lime rice with black beans, corn, and avocado slices.
Side salads: a shredded cabbage slaw with lime and a touch of honey cuts through the spice.
Sauces & garnishes: crema or yogurt, pickled red onions, and extra lime wedges.

Nutrition Information

Serving size: 1/4 of recipe (about 2–3 tortillas worth). Recipe yields 4 servings.

Per serving (estimate):

Calories: 420 kcal
Total Fat: 14 g
Saturated Fat: 3 g
Cholesterol: 95 mg
Sodium: 520 mg
Total Carbohydrates: 18 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 44 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my peppers turn out soggy?
A: They likely crowded the pan and steamed. Roast in a single layer and use higher heat (230°C / 450°F) so they char quickly.

Q: Can I make this without lime or citrus?
A: Yes, but you’ll lose some brightness. Substitute 15 ml (1 tbsp) white vinegar or skip the acid and finish with extra cilantro.

Q: Can I double this recipe?
A: Yes — spread ingredients across two sheet pans and roast both racks at the same time. Rotate pans between racks halfway through for even browning.

Q: Can I prepare this the night before?
A: You can slice the chicken and vegetables and store them separately in the fridge. Toss with the marinade just before baking for best texture.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Q: Can I use pre-made fajita seasoning?
A: Yes — use about 30–35 g (2–3 tbsp) of store mix and reduce added salt, since mixes often contain sodium.

Q: What’s the best tortilla to use?
A: Either works. Flour is softer and more pliable; corn has more corn flavor. Warm either briefly to prevent tearing.

Conclusion

These quick sheet-pan fajitas are a reliable weeknight win — fast, flavorful, and easy to scale. For another straightforward one-tray version with slightly different spices and technique, check this Tastes Better From Scratch sheet-pan fajitas, and for a budget-friendly oven approach, this Budget Bytes oven fajitas offers useful timing tips and modifications.