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. Video. Plus more Sheet Pan Dinners.
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Looking for a flavorful, easy and beautiful meal? Sheet Pan Fajitas are the answer! This meal comes together quickly and easily. 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 and clean up with plenty of time to set up while dinner is baking.
Chicken Fajitas Video
Table of Contents
Ingredients In Chicken Fajitas
Ingredients Notes
- 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 fajita marinade 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
- Oregano
- Coriander
- Cumin
- 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.
Recipe FAQS
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.
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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
Description
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.
Ingredients
Fajita Marinade
- 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)
Serve with
- warm tortillas
- sour cream or Vegan Cilantro Crema
- Guacamole or avocado slices
- Pico de Gallo
- fresh cilantro
- lime wedges
Instructions
- 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.
Notes
Chicken thighs are even more juicy and tender when cooked to about 180F.
Nutrition
- 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
This was delicious! Thanks so much
Great to hear this Kendall!
I made this for our weekly game night with the kids/grands and it was a hit! Thank you!
Great to hear this Marti!
This was good! Thanks for tip about cooking chicken thighs to 180. Definitely more tender!
Oh awesome!
Love this recipe! It’s super easy and quick and really tasty. Thank you for sharing all your recipes! You are my go-to for amazing yummy dinner ideas😊
Thanks so much Roxane!
Very tasty. Just very messy. Next time, I will roll it up burrito style. Everything fell out.
Glad you enjoyed the flavor!