Sheet Pan Chicken Fajitas

I threw this together on a Tuesday when the grocery store was out of skirt steak and I had a sheet pan staring at me. The kitchen filled with smoke from the paprika hitting hot oil, and I cracked a window while my neighbor knocked to ask what smelled so good. That night I learned you don't need a grill or a cast iron skillet to make fajitas that actually taste like something.

My friend came over once and watched me toss the chicken and peppers together in the bowl with my hands instead of using tongs. She laughed and said it looked like I was making mud pies, but when we pulled that pan out of the oven she stopped talking and just started folding tortillas. We ate standing at the counter with lime juice dripping down our wrists.

Ingredients

• Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the marinade, and I always cut against the grain or they turn chewy.
• Bell peppers: Use whatever colors look good at the store, the red and yellow ones get a little sweeter when they roast and the green ones stay snappy.
• Red onion: It caramelizes better than yellow onion and does not get bitter under high heat, plus the purple edges look pretty on the plate.
• Olive oil: This is what keeps everything from sticking and helps the spices bloom in the oven instead of just sitting there like dust.
• Chili powder, cumin, smoked paprika: These three are the backbone, and if your chili powder has been in the cabinet since 2019 it is time to replace it because it will taste like cardboard.
• Lime juice: Fresh lime is the only thing that cuts through the richness and wakes up the whole dish, bottled juice tastes flat and fake.
• Cayenne pepper: I skip this when my kid eats with us, but when it is just me I add a little extra because I like the heat creeping up at the end of each bite.
• Tortillas: Corn tortillas are my favorite because they have that toasted corn flavor, but flour tortillas are easier to fold if you are making this for people who pile on too many toppings.

Instructions

Preheat and prep:

Get your oven to 425 degrees and line the sheet pan with parchment or foil unless you enjoy scrubbing burnt marinade off metal for twenty minutes. I learned that the hard way twice.

Mix the marinade:

Whisk the oil, all the spices, and the lime juice in a big bowl until it looks like wet rust. It should smell sharp and smoky, if it does not smell like anything your spices are dead.

Toss everything together:

Dump the chicken, peppers, and onion into the bowl and use your hands or tongs to coat every piece. Do not be shy, the chicken needs to be covered or it will taste plain next to the vegetables.

Spread on the pan:

Lay everything out in one layer and do not crowd it or the chicken will steam instead of roast. If your pan is too small use two pans, it is worth it.

Roast and stir:

Put the pan in the oven and set a timer for 12 minutes, then pull it out and stir everything around so the edges do not burn. Roast another 10 to 13 minutes until the chicken is done and the peppers have some dark spots.

Garnish and serve:

Sprinkle cilantro on top if you have it, and bring the whole pan to the table with warm tortillas and whatever toppings you like. Let people build their own because everyone has opinions about sour cream.

Save

One night I made this for my dad and he ate four fajitas without saying much, then he folded a fifth one and told me it reminded him of a place we used to go when I was little. I do not remember the restaurant but I remember him saying that, and now I make this every time he visits.

Swapping the Protein

I have used shrimp instead of chicken and it only needs 12 to 15 minutes total in the oven, any longer and it turns rubbery. Tofu works too if you press it first and cut it into thick slabs, but it does not soak up the marinade the same way so I usually add a little extra lime juice and salt. Steak strips are great but they cook faster than chicken so keep an eye on them after the first 10 minutes.

Serving It Without Tortillas

When I am trying to skip carbs I pile this over cauliflower rice or just eat it straight from the pan with a fork. Lettuce wraps are good if you use sturdy leaves like romaine, but they fall apart if you load them up too much. I have also served this over regular rice with a spoonful of black beans and it turned into a burrito bowl without any extra work.

Toppings and Extras

Guacamole is my favorite because it cools down the spice and adds richness, and I always squeeze extra lime on top right before I eat. Salsa is good if you want more acidity, and shredded cheese melts a little bit from the heat of the chicken if you add it right away. I keep pickled jalapenos in the fridge and they are perfect when I want something sharp and vinegary to cut through all the smoke and cumin.

• Warm your tortillas in a dry skillet for 30 seconds on each side so they are soft and pliable, microwaving them makes them gummy.
• If you have leftover chicken and peppers, chop them up and scramble them into eggs the next morning with a little cheese.
• Double the marinade and keep half in the fridge for up to a week, then you can make this again without measuring anything.

Save

This is the kind of recipe I make when I am too tired to think but still want to eat something that feels bright and alive. It never disappoints, and there is always someone who asks for the recipe even though it is just chicken and peppers on a pan.

Recipe FAQs

→ Can I use different proteins?

Yes, shrimp or tofu are great alternatives for a different twist while keeping the same seasoning and method.

→ How do I make this dish gluten-free?

Use corn tortillas instead of flour; always check labels to avoid cross-contamination.

→ What spices give this its signature flavor?

Chili powder, cumin, smoked paprika, and a touch of lime juice create the smoky, tangy profile.

→ Is marinating necessary?

Marinating for up to 2 hours deepens flavor but can be skipped for a quicker prep.

→ Can this be made low-carb?

Serve over cauliflower rice or lettuce wraps instead of tortillas to reduce carbs.