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
An all time favorite so easy and so good. We add crema mexicana, avocado, cilantro and the amazing salsa verde and toast tacitos on the bbq and it’s just a feast!! Making a big batch of chicken and freezing it in the marinade actually makes it even tastier… easy to take the flat frozen bags on weekends and grill it anywhere on anything (even in a cast iron pan on a campfire)
Love it Elzeline! Thanks!
yummy
Thanks Mona!
Quick, easy clean up and delicious!!
Glad you enjoyed!
I would love to have a steak fajitas recipe for my husband, that is his favorite. it has to be mild for him but very flavorful, he is a super picky eater
Hi Lois- I think we could come up with something easily! I’ll put it on the list. 🙂
What a tasty, super-quick dinner this is. My teenager son loves it. I buy chicken mini fillets so I don’t even have to cut the chicken up.
Great idea Caroline! So glad you all are enjoying.
I’ve made many batches of dry under seasoned chicken fajitas. These were absolutely amazing. I marinate them for 3 to 4 hours prior to cooking. They were well seasoned, moist, and just the right amount is spicy heat. I will definitely make these again and again. I would recommend pairing them with, Sylvia’s Mexican slaw.
So great to hear Becky!
This recipe is now in our regular rotation! I mix the spices together and taste before adding to the chicken so that I can adjust the chipotle as needed – we like it spicy. I also like using chicken tenderloins and pan sear those while the rest roasts in the oven. I drizzle with your chipotle mayo (thinned with lime juice plus cumin added). Honestly, best fajitas we’ve had.
Sounds great! Love that with the chipotle mayo.
Delicious, quick and easy! I grilled everything on a grill mat. Everyone loved it. Thanks for another excellent recipe!
Great! So glad you enjoyed.
We made this last night. I followed the recipe exactly except that I threw in about 7 cloves of chopped garlic on the peppers before roasting them. Really fast and delicious dinner!
Perfect Lindsay!
I made this again last night and it was delicious. The poblano in the pepper mix adds so much flavor. Served with corn tortillas, sour cream, and pico die Gallo. Perfect! All your recipes are fantastic!
Wonderful! So glad you are enjoying.
So flavorful! Making again tonight!
Awesome Beth 🙌
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.
Really tasty recipe! The lime zest makes a big difference and allowing all the flavors to marinate is important as well. My husband loved that I threw in some whole jalapeños with the veggies..he ate them all!
Oh perfect!
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
Lynne
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?