Main Dishes

Sheet Pan Fajitas

Roasted chicken fajitas with caramelized peppers and onions for easy weeknight assembly.

Prep 15 mins

Cook 22 mins

Total 37 mins

Serves 6

Shared by Rosa on Maple Drive

weeknight sheet-pan family-style

Sliced chicken fajitas on a sheet pan with peppers, onions, and warm tortillas nearby.

Headnote

Rosa passes this recipe around whenever somebody asks for a dinner that feels generous without requiring a second skillet. The whole pan comes to the table still sizzling a little, and everyone builds their own plate depending on how hungry they are.

It is exactly the kind of meal that makes a neighborhood recipe site useful: unfussy, repeatable, and easy to share.

Cook's notes

Thighs stay juicier than breasts here, especially if the pan runs hot.
Warm the tortillas while the pan rests so dinner hits the table fast.

Variations

Use shrimp instead of chicken and cut the oven time to about 10 minutes.
Add sliced mushrooms for more volume without much extra work.

Ingredients

1 1/2 pounds boneless skinless chicken thighs, sliced
3 bell peppers, sliced
1 large red onion, sliced
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lime
Warm tortillas, avocado, and cilantro for serving

Method

Heat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment if you want easier cleanup.
Toss the chicken, peppers, and onion with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper directly on the pan.
Spread everything into one even layer and roast for 18 to 22 minutes, stirring once halfway through, until the chicken is cooked and the vegetables char at the edges.
Squeeze fresh lime juice over the pan the moment it comes out of the oven.
Serve in warm tortillas with avocado, cilantro, sour cream, or whatever toppings people like.