Sheet Pan Chicken Fajita with Sour Cream Lime Sauce

Sheet Pan Chicken Fajita Recipe

This sheet pan chicken fajita is baked on a single tray for easy prep and minimal cleanup. Ready in under 30 minutes, it’s a fast, flavorful weeknight dinner that pairs perfectly with warm tortillas or a rice bowl. The sour cream-lime sauce brightens the dish and takes the fajitas to the next level.

I first saw a version of this on YouTube and adapted it to what I had on hand. The result is simple, fresh, and delicious — exactly the kind of easy recipe I aim to share for busy home cooks.

Chicken Fajita Ingredients

These ingredients are pantry-friendly and easy to source:

• Cumin – adds warm, earthy flavor to the fajita seasoning.
• Chili powder – brings mild heat and depth; pairs well with lime and sour cream.
• Chicken breast – sliced into strips so it cooks quickly on the sheet pan (about 24–26 minutes at 400°F). You can substitute beef if preferred.
• Black pepper – a mild bite that balances the other spices.
• Lime wedges – not optional in my book; a squeeze of fresh lime brightens each serving.
• Bell peppers – use a mix of colors for sweetness and color; slice into strips.
• Tortillas – flour or soft corn tortillas work well for wrapping the fajitas.
• Sour cream – forms the base of the tangy lime sauce.
• Cilantro – fresh herb to garnish and add freshness.

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Sheet Pan Chicken Fajita

Ingredients

• 2 lbs chicken breast, cut into strips
• 3 small bell peppers, sliced
• 1 cup red or yellow onion, sliced

Marinade

• 2 tablespoons olive oil (or any oil)
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground pepper

Sauce

• 1/2 cup light sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground pepper

Garnish

• Cilantro
• Extra lime wedges

Instructions

1. Combine the marinade ingredients. Divide the marinade in half. Toss half with the chicken strips, coating well. Marinate the chicken for at least 4 hours or overnight for best flavor.
2. In a separate bowl, toss the sliced bell peppers and onion with the remaining half of the marinade until evenly coated.
3. Preheat the oven to 400°F (200°C). Arrange the vegetables on a sheet pan and place the marinated chicken in the center.
4. Bake for about 26 minutes, or until the chicken is cooked through and vegetables are tender. Cooking time may vary slightly depending on oven and thickness of the chicken.
5. While the fajitas bake, whisk together the sauce ingredients in a small bowl (sour cream, lime juice, sugar, chili powder, and ground pepper). Chill until ready to serve.
6. Serve the chicken and veggies in warm tortillas or over rice. Garnish with chopped cilantro and extra lime wedges. Drizzle or dollop the sour cream-lime sauce on top and enjoy.

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