5-Ingredient Sheet Pan Chicken Fajitas (25 Minutes, One Pan)
Everything on one pan, in the oven, done in 25 min. Fajitas tonight.
When you're too tired to stand at the stove and flip things, this is your move. Toss chicken strips, peppers, and onion onto a sheet pan with a handful of pantry spices, slide it in the oven, and walk away for 20 minutes. The high heat does all the charring work for you. You'll get juicy chicken, slightly caramelized peppers, and enough filling for everyone — without dirtying a single skillet. Expectations: these won't be smoky like a restaurant, but they'll be genuinely good and on the table fast.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs — sliced into ½-inch strips
- 3 unit bell peppers — any mix of colors, seeded and sliced into strips
- 1 unit large yellow onion — halved and sliced into strips
- 3 tbsp olive oil
- 2 tbsp fajita or taco seasoning — store-bought packet or blend of cumin, chili powder, garlic powder, salt
- 8 unit small flour tortillas — for serving; use corn tortillas for gluten-free
Method
- 1 Preheat your oven to 425°F and line a large sheet pan with foil for easy cleanup.
- 2 Slice the chicken into ½-inch strips, and slice the peppers and onion into similarly sized strips so everything cooks evenly.
- 3 Add the chicken, peppers, and onion to the sheet pan. Drizzle with olive oil and sprinkle the fajita seasoning over everything.
- 4 Toss everything together directly on the pan until evenly coated, then spread into a single layer — don't pile things up or they'll steam instead of roast.
- 5 Roast at 425°F for 18–22 minutes, until the chicken is cooked through (165°F internal) and the peppers have some charred edges. No need to flip.
- 6 While the pan roasts, warm your tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 45 seconds.
- 7 Pull the pan from the oven and serve straight from the pan. Let everyone build their own fajitas with their preferred toppings.
Variations
- Vegetarian Swap — Replace the chicken with 2 cans of drained black beans or 1 lb of sliced portobello mushrooms. Reduce roasting time to 15 minutes since there's no meat to cook through.
- Faster Swap — Use pre-sliced frozen pepper and onion strips (no thawing needed) and thin-sliced chicken cutlets — you can cut prep down to under 2 minutes and the cook time stays the same.
- Spice It Up — Add ½ tsp cayenne or a sliced jalapeño to the pan before roasting for extra heat without any extra effort.
Notes
Don't crowd the pan — if your sheet pan is small, use two pans or the vegetables will steam and turn soggy instead of charring. A larger pan (18x13-inch half sheet) is ideal. For extra char, switch the oven to broil for the last 2–3 minutes and watch closely. Leftovers reheat well in a skillet over medium-high heat for 3–4 minutes.
Equipment that helps
- Large rimmed sheet pan (half sheet, 18x13 inch) — A large surface area lets the chicken and vegetables spread out in a single layer, which is what creates roasted edges instead of steamed, soggy ones.
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