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.
Take time to see the quiet miracles that seek no attention.
John O’Donohue
Looking for a flavorful, easy, and beautiful dinner recipe? 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.
One reader, Angeli Sivaraman says: “Wow, I love this meal! I made mine with tofu. The spices and the peppers are so perfect! Obsessed with the roasted jalapeños!! Also can't believe this cooked in 15 minutes 🙂 such a winner. Thank you so much!!! 🩷“
Chicken Fajitas Video
Sheet Pan Fajitas Recipe Ingredients
- Chicken Breast or thighs will work here. Breasts will cook more quickly than thighs.
- Veggies: Bell peppers of different colors (an ancho or poblano pepper is nice in the mix), onions (yellow onion, red onion or sweet all work), and jalapenos (optional).
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– to create a paste.
How to make One Pan Chicken 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.
What to serve with Sheet Pan Fajitas
Storing Sheet Pan Fajitas
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven, on the stovetop over medium heat, or in the microwave.
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.
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 Fajita Recipe
- 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
I’ve been up spending time meeting my new great-grandbaby and wanting to make some easy meals for my granddaughter and her husband. This was super easy to put together and freeze for them to use in the future. Thanks for another great recipe!
Perfect Janet! Congrats on your great-grandbabe!
I made it last night for a small group of friends and everybody loved this recipe. As always, thanks again for sharing these wonderful recipes
Great to hear William! Appreciate you taking time to review.