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Perfect for an easy weeknight dinner these amazing Sheet Pan Chicken Fajitas are simple and quick! Strips of chicken are rubbed in a flavorful marinade and then roasted in the oven with peppers and onions until juicy and lightly charred.
Looking for more Sheet Pan Dinners? Try our Chicken Shawarma or Tandoori Chicken!
Take time to see the quiet miracles that seek no attention.John O’Donohue
Looking for a flavorful easy AND beautiful meal? Sheet Pan Fajitas are the answer! This meal comes together fast. The chicken marinates while the veggies get chopped and the oven does the rest!
We love Sheet Pan meals because they offer so much ease in dinner preparation. Easy to clean up, and plenty of time to set up while dinner is baking.
We make our own fajita marinade with dried spices, fresh garlic and lime zest. Fresh spices are key to the BEST flavored food. For a meatless version try our Vegan Fajitas with Cauliflower Rice!
Table of Contents
Ingredients In Chicken Fajitas
- Chicken breast or thighs will work here. Breasts will cook more quickly than thighs.
- Jalapeno’s can be roasted whole for extra spicy flare for those who like a kick!
- Chipotle Powder gives a smoky depth that is so tasty. For more medium spice, Ancho Powder is great or try smoked paprika for mild pallets.
See the recipe card below for a full list of ingredients and measurements.
Our Favorite Fajita Marinade
We create a zesty marinade rub for the chicken with a blend of common dried spices and olive oil along with fresh garlic and lime zest to really liven things up and make the chicken delicious!
- Chipotle powder– adds a delicious smoky spicy depth. If you prefer less spice try ancho powder or smoked paprika.
- Black pepper
- Chili powder
- Lime zest
- Fresh garlic– fresh is best but powdered or granules will do just fine.
- Olive oil
How To Make Sheet Pan Fajitas
Step One- Cut chicken into thick strips. This will keep them from drying out too much.
Mix the fajita marinade into a paste, add the chicken strips and rub until chicken is coated. Let this sit while you cut the peppers and onions. Alternatively, you could marinate for several hours or overnight.
Step Two– Toss the peppers and onions with olive oil and salt.
If you want to add jalapeños throw them on the pan whole. They roast up beautifully and are perfect to serve along side the condiments.
Step Three– Arrange chicken in a single layer on the pan, with parchment for easy clean up. Lay the peppers on a second pan. Or if you prefer to use one pan make a little dam on the tray by folding or creasing up the parchment (or foil) sectioning off the chicken from the veggies, to keep the chicken juices from spreading. This helps the peppers char rather than steam.
Place trays in the oven for 15 minutes. Check the chicken. Chicken breasts will cook faster than chicken thighs.
For best results check the internal temperature with a thermometer. (165F for Breasts and 165-180F for thighs- see recipe notes.) Remove chicken when done. If you want a little more roast on the peppers broil for 3-5 minutes.
Chipotle powder or ancho chili powder, black pepper, oregano, coriander, cumin, chili powder, garlic (fresh or powdered)
They are very similar blends. Taco seasoning tends to be spicier and contain more chili powder.
Fajita seasoning often has a citrus component in the mix.
The surest way to test chicken for doneness is with an internal temperature thermometer. 165F for chicken breasts and 165-180F for chicken thighs.
What to Serve with Chicken Fajitas
More recipe you may enjoy
Hope you enjoy these Fajitas!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Sheet Pan Chicken Fajitas
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 6 1x
- Category: dinner, main
- Method: baked
- Cuisine: Mexican
- Diet: Gluten Free
Perfect for an easy weeknight dinner these Sheet Pan Chicken Fajitas are simple and quick. Chicken strips are rubbed in a flavorful marinade then roasted in the oven with peppers and onions until juicy and lightly charred.
- 3 tablespoons olive oil
- 1/4–1/2 teaspoon chipotle powder (ancho or smoked paprika for mild)
- 3/4–1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander, ground
- 1 teaspoons cumin, ground
- 1 tablespoon chili powder
- zest of one lime, minced fine
- 2 cloves fresh garlic, pressed or minced fine (or 1 teaspoon garlic powder)
Chicken and Veggies
- 1 1/2 pounds chicken breast or thighs, cut into 1″ thick strips. (Cut the chicken across the grain to keep it more tender, keeping it in larger chunks also helps keep it moist.)
- 3 bell peppers, different colors (an ancho or poblano pepper is nice in the mix)
- 1 onion (yellow, sweet or red all work)
- 3 jalapenos (optional)
- warm tortillas
- sour cream or Vegan Cilantro Crema
- Guacamole or avocado slices
- Pico de Gallo
- fresh cilantro
- lime wedges
- Preheat oven to 450F.
- Marinate the chicken. In a medium bowl, mix olive oil, chipotle powder, salt, pepper, chili powder, oregano, coriander, cumin, lime zest and fresh garlic into a paste. Add the chicken strips and rub until the chicken is coated. Let this sit while you cut the peppers and onions. Alternatively, you could marinate the chicken for several hours or overnight.
- Slice the peppers and onions into 1/2-inch slices, and toss with a little olive oil and salt. If you want to add jalapeños, throw them on whole, they roast up beautifully and are perfect to serve alongside the condiments.
- Arrange the marinated chicken in a single layer on a parchment-lined sheet pan, for easy cleanup. Lay the peppers on a second sheet pan. Or if you prefer to use one pan make a little dam on the tray by folding or creasing up the parchment (or foil) sectioning off the chicken from the veggies, creating a barrier to keep the chicken juices from spreading. This helps the peppers char rather than steam.
- Place trays in the oven for 15 minutes. Check the chicken. Chicken breasts will cook faster than thighs, for best results check the internal temperature with a thermometer. (165F for Breasts and 165-180F for thighs- see notes.) Remove chicken when done. If you want a little more roast on the peppers broil for 3-5 minutes.
Chicken thighs are even more juicy and tender when cooked to about 180F.
- Serving Size: a generous cup
- Calories: 251
- Sugar: 6.3 g
- Sodium: 254.2 mg
- Fat: 10.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 11.5 g
- Fiber: 4.1 g
- Protein: 27.3 g
- Cholesterol: 82.7 mg
Keywords: chicken fajitas, sheet pan fajitas, baked fajitas, chicken fajitas, baked chicken fajitas, sheet pan chicken fajitas,
Hi, I don’t see where to add the lime zest?
Hi Beth, sorry about that. It goes in the marinade, in step two. Updated the recipe card. 🙂
Thank you! I made them last night and it was delicious recipe!!! I added the jalapeños and the poblano peppers for extra flavor.
Oh great! Glad it worked out for you.
So good and easy. I made this with turkey breast and the marinade was so flavorful. This is one of the best sheet pan recipes out there. If you plan to prep it ahead of time, dinner is a breeze….just pop it all in the oven prior to serving. Amazing for a gathering as well as a weeknight meal. Thank you.
So great to hear Joan!
Great!! I love the marinade! And making fajitas this way is easier to clean up.
Yay! Were so happy you are enjoying this!
Great recipe with minimal effort – my idea of fast food. This one is a keeper. So far, all of your recipes are keepers.
Thanks Mimi! Glad you enjoyed this!
So delicious and really easy to make. The chicken was so tender and flavorful, with so little effort!! We had it with a choice of cilantro/lime brown rice and/or tacos. Another big hit with the entire family!
So happy to hear this Francesca!
Absolutely delicious! We ate them with cilantro lime brown rice, our favorite recipe of Mexican-style black beans, and “guac” (avocados, lime juice, salt, and garlic powder). So delicious and simple enough for a weeknight dinner.
Perfect Megan! Great to hear.
So good and so easy!
So glad you enjoyed Julie!
Delicious & so easy to make.
Great to hear!
Loving all of your recipes!!! Thank you for using simple ingredients with full flavor and ease
So glad you are enjoying Susan!
Easy peasy recipe! I got
everything ready and made this for dinner. Perfect!
Thank you, it’s now on rotation!
Great to hear!
Great recipe. Loved the flavors which were just right. If you prep ahead comes together quickly. Definitely will make again
Thanks Lynne, great to hear!
Tonya, would you comment on whether it is appropriate to cook this with convection roast/bake or non-convection setting? I have these settings but not sure when it’s best to apply them. Thanks!
Hi Anya, We always use the standard bake setting on the recipes to make it more accessible for everyone. Convection is great when you have multiple things in the oven and for heating frozen food, though food does not caramelize as well and the fan can make some foods, like baked goods, dry out. The temperature is usually set 25 to 50 degrees lower with convection. Roasting is mostly made for large cuts of meat, so the outside gets crispy and caramelized, I think this would work for veggies too and probably the fajitas, but I haven’t tried it! Let us know if you do:)
This was so good. I have tried many fajita recipes and this was by far the easiest and tastiest of them all. I started these around 5 and was on the table by 6. I will be making quite often for work week dinner! Thanks for the best recipes –
Great to hear Cindy!!! So happy you enjoyed the fajitas and that they were easy!
How do you make “a dam”, with what?
Hi Luana, hopefully this is more clear in the instructions now. …”make a little dam on the tray by folding or creasing up the parchment (or foil) sectioning off the chicken from the veggies, creating a barrier to keep the chicken juices from spreading….
Does this make sense?