Sheet-Pan Fajita Chicken with Peppers & Onions
Nothing says weeknight dinner like a quick, flavorful, and colorful dish that requires minimal cleanup. Sheet-Pan Fajita Chicken with Peppers & Onions delivers all that and more. This recipe combines perfectly seasoned chicken breasts with vibrant bell peppers and sweet onions, all roasted together on one pan. The result is a juicy, tender chicken with a beautiful char on the vegetables, making it an irresistible meal for busy families or anyone craving bold Tex-Mex flavors without the hassle. Plus, it’s a fantastic way to get dinner on the table in under 30 minutes!
Why This Recipe Is Reliable
There’s a reason this Sheet-Pan Fajita Chicken with Peppers & Onions recipe has become a go-to for many home cooks. First, it’s straightforward—no complicated steps, no fancy equipment. The seasoning blend of chili powder, cumin, garlic powder, and onion powder perfectly balances smoky, warm, and earthy notes that complement the chicken and vegetables beautifully. Using boneless, skinless chicken breasts ensures quick cooking and lean protein, making it a healthy option.
Additionally, the sheet-pan method guarantees even roasting and allows the flavors to meld while keeping cleanup to a minimum. The peppers and onions caramelize slightly, adding natural sweetness and depth. Fresh cilantro and a squeeze of lime at the end brighten the dish with freshness and a little zing. This recipe is versatile, forgiving, and consistently delicious, making it one you’ll reach for time and again.
Your Shopping Guide
- Chicken breasts: 1.5 pounds boneless, skinless chicken breasts, preferably fresh for the best texture and flavor.
- Olive oil: 2 tablespoons – extra virgin for richness and a touch of fruitiness.
- Chili powder: 2 teaspoons – the foundation of fajita seasoning for that subtle heat and smoky flavor.
- Cumin: 1 teaspoon – adds earthiness and warmth.
- Garlic powder: 1 teaspoon – for a mellow garlic flavor without the fuss of fresh garlic.
- Onion powder: 1 teaspoon – enhances the savory profile.
- Salt & pepper: to taste – essential for seasoning.
- Bell peppers: 1 red and 1 green, sliced – choose firm, fresh peppers for sweetness and crunch.
- Yellow onion: 1 medium, sliced – adds a mild sharpness and sweetness as it roasts.
- Fresh cilantro: for garnish – brightens the dish with herbal notes.
- Lime wedges: for serving – adds acidity and a refreshing finish.
Hardware & Gadgets
- Sheet pan: A rimmed baking sheet large enough to spread the chicken and veggies in a single layer.
- Mixing bowl: For tossing the chicken and vegetables with seasoning and oil.
- Sharp knife: Essential for slicing the peppers, onions, and chicken evenly.
- Tongs or spatula: Handy for turning the chicken and vegetables halfway through roasting.
Sheet-Pan Fajita Chicken with Peppers & Onions: From Prep to Plate
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or a light coat of olive oil to prevent sticking and make cleanup easier.
Step 2: Slice the Vegetables and Chicken
Slice the red and green bell peppers into thin strips. Peel and slice the yellow onion into similar-sized strips. Cut the chicken breasts into even strips, about 1-inch wide, to ensure they cook evenly alongside the vegetables.
Step 3: Mix the Seasoning and Coat the Ingredients
In a large mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss the chicken strips in this mixture until they’re thoroughly coated. Add the sliced peppers and onions to the bowl and toss again to coat everything evenly.
Step 4: Arrange Everything on the Sheet Pan
Spread the chicken, peppers, and onions out in a single layer on your prepared sheet pan. Make sure there’s some space between the pieces so they roast properly and don’t steam.
Step 5: Roast the Chicken and Vegetables
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. About halfway through cooking, use tongs to flip the chicken and stir the vegetables to promote even browning and caramelization.
Step 6: Garnish and Serve
Once the chicken is cooked through and the vegetables are tender with charred edges, remove the sheet pan from the oven. Sprinkle chopped fresh cilantro over the top and serve with lime wedges for squeezing over each portion.
Make It Fit Your Plan
- Meal prep: This recipe is perfect for prepping lunches for the week. Store in airtight containers and reheat easily.
- Low-carb option: Serve with cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- Family-friendly: Cut the spice levels by reducing chili powder if you have little ones.
- Extra hearty: Add black beans or corn before roasting for more texture and fiber.
- Serve with sides: Pair with warm tortillas and guacamole for a classic fajita experience.
Author’s Commentary
This Sheet-Pan Fajita Chicken with Peppers & Onions is the ultimate weeknight savior. It’s incredibly forgiving — you can swap bell peppers for whatever colorful veggies you have on hand, like zucchini or mushrooms, and it still shines. I love how everything cooks together, absorbing those spices and roasting to perfection without standing over the stove for ages.
One of my favorite tweaks is adding a little smoked paprika to the seasoning mix for an even smokier flavor. And don’t skip the lime juice at the end — it brightens and balances the richness of the roasted chicken and veggies.
Looking for more ways to enjoy chicken with rich, comforting flavors? Check out my Baked Three Cheese Chicken Penne or the creamy indulgence of Creamy Roasted Red Pepper Goat Cheese Penne for dinner ideas that feel like a hug on a plate.
Save for Later: Storage Tips
- Allow leftovers to cool completely before storing to avoid condensation and sogginess.
- Transfer to airtight containers and refrigerate for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the chicken moist.
- This dish also freezes well; freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
Ask the Chef
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add more juiciness and a slightly richer flavor. Just adjust the cooking time since thighs can take a bit longer to cook through.
How can I make this recipe spicier?
To turn up the heat, add cayenne pepper or chipotle powder to the seasoning mix. You can also serve with sliced jalapeños or a spicy salsa on the side.
What sides pair well with Sheet-Pan Fajita Chicken with Peppers & Onions?
This dish goes wonderfully with warm tortillas, Mexican rice, or a crisp green salad. You might also enjoy it alongside some Spicy Arrabbiata Shrimp Spaghetti for a surf-and-turf twist.
Can I prepare this recipe ahead of time?
Yes! You can slice and season the chicken and vegetables a few hours ahead or even the night before. Store them separately in the refrigerator and roast fresh when ready.
Cook This Next
- Baked Three Cheese Chicken Penne – A creamy and cheesy pasta bake perfect for cozy nights.
- Creamy Roasted Red Pepper Goat Cheese Penne – Smooth, tangy, and full of roasted flavor.
- Spicy Arrabbiata Shrimp Spaghetti – A zesty pasta with a kick, great for seafood lovers.
In Closing
Sheet-Pan Fajita Chicken with Peppers & Onions is a vibrant, flavorful meal that’s as simple as it is satisfying. Perfect for busy nights or anytime you crave bold, comforting flavors without the fuss. Give it a try and watch it quickly become a staple in your dinner rotation.
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Sheet-Pan Fajita Chicken with Peppers & Onions
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or a light coat of olive oil to prevent sticking and make cleanup easier.
- Slice the red and green bell peppers into thin strips. Peel and slice the yellow onion into similar-sized strips. Cut the chicken breasts into even strips, about 1-inch wide, to ensure they cook evenly alongside the vegetables.
- In a large mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss the chicken strips in this mixture until they’re thoroughly coated. Add the sliced peppers and onions to the bowl and toss again to coat everything evenly.
- Spread the chicken, peppers, and onions out in a single layer on your prepared sheet pan. Make sure there’s some space between the pieces so they roast properly and don’t steam.
- Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. About halfway through cooking, use tongs to flip the chicken and stir the vegetables to promote even browning and caramelization.
- Once the chicken is cooked through and the vegetables are tender with charred edges, remove the sheet pan from the oven. Sprinkle chopped fresh cilantro over the top and serve with lime wedges for squeezing over each portion.
Notes
- For a low-carb meal, serve with cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- Reduce chili powder for a milder flavor suitable for children.
- Store leftovers in airtight containers in the fridge for up to 4 days; freeze for up to 2 months.
