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Easy Sheet Pan Fajita Chicken – Best Weeknight Dinner

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This easy sheet pan fajita chicken is a quick, one-pan weeknight dinner with tender chicken, blistered peppers, and a smoky homemade spice blend. Ready in under 30 minutes, it’s perfect for busy families and customizable with your favorite toppings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 large bell peppers (1 red, 1 yellow or orange)
  • 1 large red onion
  • 8 small flour or corn tortillas
  • Optional toppings: sour cream or Greek yogurt, diced avocado or guacamole, fresh cilantro, crumbled cotija cheese, lime wedges, salsa or pico de gallo

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with paper towels. If uneven in thickness, place between plastic wrap and pound to about ¾-inch thickness.
  3. Core the bell peppers and slice into ½-inch strips. Cut the red onion in half from root to stem, then slice into ½-inch half-moons.
  4. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using).
  5. In a large mixing bowl, combine sliced chicken, bell peppers, and red onion. Drizzle with olive oil and lime juice. Sprinkle spice blend over everything and toss to coat evenly.
  6. Spread the chicken and vegetables in a single layer on a lined sheet pan, avoiding overcrowding.
  7. Roast for 15 minutes on the middle rack.
  8. Remove pan from oven, flip chicken pieces and stir vegetables. Return to oven and roast for another 8-12 minutes, until chicken reaches 165°F (74°C) and peppers have charred spots.
  9. Transfer chicken to a cutting board and let rest for 5 minutes. Slice against the grain into strips.
  10. Warm tortillas over a gas flame or in a dry skillet for about 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes.
  11. Return sliced chicken to the sheet pan with vegetables, toss, and serve immediately with warm tortillas and desired toppings.

Notes

Pound chicken to even thickness for consistent cooking. Line the pan with parchment paper for easy cleanup. Let chicken rest 5 minutes before slicing to keep it moist. For best results, avoid overcrowding the pan to ensure proper charring.

Nutrition

Keywords: sheet pan fajita chicken, easy weeknight dinner, one pan meal, fajita recipe, chicken fajitas, quick dinner, family friendly

Find it online: https://platebelle.com/easy-sheet-pan-fajita-chicken-best-weeknight-dinner/