Sheet Pan Chicken Fajitas

Restaurant fajitas arrive sizzling on a cast-iron platter, but you can get much of that flavor at home with nothing more than a sheet pan and a hot oven. Strips of chicken roast alongside peppers and onions in a smoky homemade seasoning. Everyone builds their own tortillas at the table, which makes this a hit with families and guests alike.

Homemade Fajita Seasoning

Mixing your own seasoning takes one minute and lets you control the salt and heat.

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne, optional

Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1/2-inch (1 cm) strips
• 3 bell peppers in mixed colors, sliced into strips
• 1 large red onion, sliced into thick strips
• 3 tablespoons olive oil
• 1 lime, juiced, plus wedges for serving
• 8 small flour or corn tortillas
• Toppings: sour cream or Greek yogurt, guacamole, salsa, shredded cheese, cilantro

Step-by-Step Instructions

1. Preheat. Heat the oven to 425°F (220°C). Put a large rimmed baking sheet inside while it heats; a hot pan sears the ingredients the moment they touch it.
2. Season. In a large bowl, toss the chicken, peppers and onion with the olive oil and the seasoning mix until everything is evenly coated.
3. Spread out. Carefully remove the hot pan and spread the mixture in a single layer. Use two pans if it does not fit comfortably.
4. Roast. Roast for 15 to 20 minutes, stirring halfway, until the chicken reaches 165°F (74°C) and the vegetables are tender with charred edges.
5. Char (optional). For more color, broil for 2 to 3 minutes at the end.
6. Finish with lime. Squeeze the lime juice over the pan and toss.
7. Warm the tortillas. Wrap them in foil and place them in the oven for the last 5 minutes, or warm them one by one in a dry skillet.
8. Serve. Bring the pan to the table with the tortillas and toppings and let everyone assemble their own.

Tips for Success

• Cut everything to a similar thickness so the chicken and vegetables finish together.
• Thighs stay juicier than breasts, especially if your oven runs hot.
• Marinate ahead for extra flavor: toss the chicken with the oil, lime and seasoning and refrigerate for up to 8 hours.
• Space is everything. Crowded pans produce steamed, pale vegetables instead of charred ones.

Variations

• Steak fajitas: Use thinly sliced flank or skirt steak and roast for 8 to 12 minutes, depending on your preferred doneness.
• Shrimp fajitas: Roast the vegetables for 10 minutes first, then add seasoned shrimp for the final 6 to 8 minutes.
• Vegetarian: Replace the chicken with portobello mushroom strips and a drained can of black beans.

Storage and Reheating

Refrigerate the cooked filling in an airtight container for up to 4 days. Reheat in a skillet over medium heat for a few minutes. Leftovers make excellent quesadillas, rice bowls or fajita salads.

Frequently Asked Questions

Can I use store-bought fajita seasoning?
Yes. Use about 2 1/2 tablespoons and taste before adding extra salt, since many blends are salty.

Are fajitas spicy?
This version is mild and smoky. Add the cayenne or serve hot sauce at the table for more heat.

Corn or flour tortillas?
Either works. Flour tortillas are softer and more traditional for fajitas, while corn tortillas add flavor and are naturally gluten-free.