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Easy Crispy Sheet Pan Chicken Fajitas Recipe with Peppers and Onions

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A quick and easy sheet pan chicken fajitas recipe featuring crispy chicken breasts, caramelized bell peppers, and onions, perfect for fuss-free weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into 1/2 inch strips
  • 3 medium bell peppers (mixed colors: red, yellow, green), sliced into strips
  • 1 large yellow onion, peeled and sliced into thin wedges
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • About 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime (optional)
  • A handful of fresh cilantro, chopped (optional)
  • 8–10 flour or corn tortillas, warmed before serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into thin strips about 1/2 inch wide.
  3. Core and slice the bell peppers into similar-sized strips. Peel and slice the yellow onion into thin wedges.
  4. In a large mixing bowl, combine olive oil, chili powder, ground cumin, paprika, garlic powder, salt, and black pepper. Whisk or stir until blended.
  5. Add the chicken strips, sliced peppers, and onions to the bowl. Toss everything together to coat evenly with the spice mixture and oil.
  6. Spread the chicken and vegetables evenly across a large rimmed sheet pan in a single layer, avoiding overcrowding.
  7. Place the sheet pan in the preheated oven and roast for 20 minutes. At the 10-minute mark, use tongs to flip the chicken and stir the veggies for even cooking.
  8. Check the chicken for doneness (internal temperature should reach 165°F / 74°C). The edges should be golden and slightly crisp, with softened but vibrant peppers.
  9. Optional: Broil on high for 2-3 minutes for extra crispness, watching closely to avoid burning.
  10. Remove from oven and squeeze fresh lime juice over the chicken and veggies. Garnish with chopped cilantro if desired.
  11. Warm tortillas in a dry skillet or wrapped in foil in the oven.
  12. Serve the chicken fajitas immediately with your favorite toppings such as sour cream, guacamole, or shredded cheese.

Notes

Avoid overcrowding the pan to prevent steaming and soggy vegetables. Slice chicken and vegetables uniformly for even cooking. Broiling at the end is optional but adds a nice charred finish. Use parchment paper or silicone baking mat for easier cleanup. For gluten-free, use corn tortillas and verify chili powder ingredients. Thicker chicken strips may require additional cooking time.

Nutrition

Keywords: chicken fajitas, sheet pan recipe, easy dinner, quick fajitas, bell peppers, onions, crispy chicken, weeknight meal

Find it online: https://prismtaste.com/easy-crispy-sheet-pan-chicken-fajitas-recipe-with-peppers-and-onions/