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Smoky Sheet Pan Chicken Fajitas | 30-Min Family Weeknight Dinner

Quick Sheet Pan Chicken Fajitas Easy 30 Min Family Dinner

Sheet pan chicken fajitas ready in 30 minutes. Easy weeknight dinner with smoky flavors and fresh vegetables. Try this family favorite today.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Quick Dinner Recipes
Cuisine: Mexican
Calories: 425

Ingredients
  

  • 1.5 lb chicken breast, sliced into ½-inch strips
  • 2 bell peppers (red and yellow), sliced into strips
  • 1 large onion, sliced into strips
  • 3 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh lime juice
  • 8 flour tortillas
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup. This temperature is hot enough to create that signature charred, restaurant-style finish on the vegetables and chicken without drying anything out.
  2. In a small bowl, combine smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Whisk these spices together thoroughly so the flavors distribute evenly throughout your sheet pan fajita mixture rather than clumping in certain spots.
  3. Place sliced chicken breast on one half of the sheet pan and sliced peppers and onions on the other half. Drizzle everything with olive oil and the spice mixture, then toss each section separately so the chicken and vegetables get fully coated with those smoky flavors.
  4. Roast for 15-18 minutes, stirring halfway through cooking, until the chicken reaches 165°F internally and vegetables develop light char marks. Sheet pan chicken fajitas are ready when the chicken is no longer pink and the peppers have softened with caramelized edges.
  5. Remove from the oven and immediately squeeze fresh lime juice over everything. Let it rest for 2 minutes so the juices redistribute and flavors meld together beautifully.
  6. Warm your tortillas in a dry skillet for 30 seconds per side, then fill each one with the chicken and vegetable mixture. Top with a dollop of sour cream and fresh cilantro, then serve immediately while everything is hot and aromatic.