Tex Mex Chicken Sheet Pan Dinner

$Platter of sliced chicken with bell peppers and onions, bowls of salsa, lime wedges, shredded cheese, and sour cream on table.$

This Tex-Mex chicken sheet pan dinner is a one-pan oven meal featuring sliced chicken breast, tri-color bell peppers, and bold fajita seasoning. Served with warm tortillas, it makes an easy fajita-style dinner with minimal prep and cleanup.

Course Main Dishes

Cuisine Tex Mex

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 335kcal

Author Diane Gail

Ingredients

2 pounds chicken breast boneless, skinless
4 tri-color bell peppers
1 large sweet onion
7 tablespoons fajita seasoning
1 lime
8 tortilla shells 10 inch

US Customary - Metric

Instructions

Heat oven to 400°F (200°C) and position rack in the center to ensure even roasting.
Cut boneless, skinless chicken breast into uniform ¾-inch strips for consistent cooking.
Slice red, yellow, and orange bell peppers into strips similar in width to the chicken; slice onion slightly thicker to maintain texture while roasting.
Toss chicken thoroughly with fajita seasoning until evenly coated; season peppers and onion separately to ensure balanced flavor throughout.
Spread chicken and vegetables in a single layer on a 13 x 18 inch rimmed sheet pan, leaving space between pieces to prevent steaming.
Squeeze fresh lime juice evenly over the pan just before roasting to brighten the flavor.
Bake 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with lightly browned edges.
Heat tortillas in a dry skillet 20–30 seconds per side, or wrap in foil and warm briefly in the oven until pliable.
Transfer chicken and vegetables to a platter and serve immediately with warm tortillas. Set out sour cream, guacamole, salsa, and Mexican cheese blend for toppings, if desired.

Notes

Use the correct pan size: A 13 x 18 inch, rimmed sheet pan allows proper airflow around the chicken and vegetables. Crowding the pan traps moisture and prevents browning, so use two pans if needed.
Slice uniformly: Keep chicken strips close to ¾-inch thick and cut peppers to a similar width. Even sizing ensures everything roasts at the same rate and prevents dry chicken or undercooked vegetables.
Monitor internal temperature: Begin checking the chicken at 20 minutes and remove the pan as soon as the thickest piece reaches 165°F (74°C). Overcooking is the fastest way to dry out chicken breast.
Manage excess moisture: If liquid pools on the pan during roasting, gently stir and redistribute the ingredients into a single layer. Allowing space encourages evaporation and improves caramelization.
Storage: Refrigerate leftover chicken and vegetables in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore texture before serving.

Nutrition