Sheet Pan Chicken Fajitas with juicy, chili lime chicken and crisp-tender veggies is the ultimate easy weeknight dinner with minutes of prep and hardly any cleanup!
These Sheet Pan Chicken Fajitas are a simple, versatile, trusty weeknight dinner that are destined to become a repeat favorite. The juicy, chili lime chicken, bell peppers and red onions are all baked on a single sheet pan for a hassle-free and mess free dinner with just minutes of prep and only a cutting board to wash! You will be amazed at the explosion of vibrant, juicy, robust, earthy, smokiness that comes from just a 15-minute marinade! You can serve the Sheet Pan Chicken Fajitas wrapped in a warm tortilla and piled with your favorite toppings OR you can make chicken fajita salad, chicken fajita burritos, chicken fajita burrito bowls, etc., all variations included. Add a side of Mexican rice or cilantro lime rice and Mexican Street Corn Salad for a meal everyone will be dreaming about.
Fajitas are a satisfying combination of juicy, chili citrus spiced protein and tender crisp onions and bell peppers in every bite. We’re so obsessed with the combo over here, I’ve created everything fajita from Hasselback fajita chicken to chicken fajitas, shrimp fajitas, steak fajitas, pork fajitas, crockpot chicken fajitas, chicken fajita soup, sheet pan salmon fajitas and fajita seasoning!
HOW TO MAKE Sheet Pan Chicken FajitaS VIDEo
Ingredients in Sheet Pan Chicken Fajitas
We may be making chicken fajitas in the oven, but this recipe is every bit as flavorful as my original recipe that cooks on the grill or stovetop thanks to the fajita seasonings and marinade. The ingredient list might look lengthy, but you are just whisking all the marinade ingredients together. Let’s take a closer look at what you’ll need to make this recipe (full recipe in the printable recipe card at the bottom of the post):
For the Fajitas:
How to Make Sheet Pan Chicken Fajitas
Making baked chicken fajitas couldn’t be simpler! Here’s an overview of how the sheet pan chicken fajitas are made. (Scroll to the bottom of this post for the full recipe card.)
Step 1: Make the Fajita Seasoning
- In a large freezer bag or bowl (whatever you are going to marinate your chicken in), whisk al of the chicken marinade ingredients together.
- Remove 1 ½ tablespoons to use on the vegetables.
Step 2: Marinate the Chicken
- Add the chicken and turn to evenly coat evenly in the marinade. Note, the marinade is thick and will be more like a wet rub without excess liquid.
- Set aside while you prep the vegetables OR cover and refrigerate for up to 8 hours, then bring to room temperature before cooking.
Step 3: Prep the Fajita Vegetables
- Add onions and bell peppers to a large, foil lined baking sheet.
- Toss the veggies with the reserved marinade (that never touched the raw chicken) until evenly coated, then spread evenly on half of the baking pan.
- Add the chicken to the side of of the vegetables and spread into an even layer.
Step 4: Bake the Fajitas
- Bake the chicken fajitas at 400 degrees F until the chicken is cooked through.
- Wrap tortillas tightly in foil and warm in the oven during the last 8-12 minutes of cooking, or char on the stovetop.
Step 5: Serve the Sheet Pan Chicken Fajitas
- Layer tortillas with the chicken fajita filling and add desired toppings such as sour cream or salsa verde crema, guacamole and cilantro with plenty of freshly squeezed lime juice.
HOW TO WARM TORTILLAS
I HIGHLY recommend warming your tortillas for the BEST Chicken Fajitas using any of the outlined methods below. Once your tortillas are warmed, keep them warm and pliable by stacking them on a plate and covering with a slightly dampened, warmed paper towel or in a tortilla warmer.
- Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill.
- Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: Create separate stacks of about 6-7 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 8-12 minutes or until heated through (you can bake all stacks at once).
Tips for MAking the Best Chicken Fajitas
This recipe is pretty straightforward, but there are some tips for the BEST chicken fajitas:
My favorite toppings for sheet pan chicken fajitas are salsa verde crema (recipe included), guacamole and cilantro. The cool, refreshing creaminess against the dynamic sizzling chicken and veggies is a must in my book.
possible recipe variations
You can easily customize this recipe by swapping out the vegetables, using a different protein, adding French Fries, etc. Here are just a few ideas:
WAYS TO SERVE CHICKEN FAJITAS
You can serve these Sheet Pan Chicken Fajitas the traditional way wrapped in a warm tortilla with all the toppings, or there are so many other possibilities to choose from! Here are just a few:
- Chicken Fajita Salad: Toss the chicken and bell peppers with lettuce, corn, black beans, pepitas/sunflower seeds, cheese and/or tortilla strips then drizzle with Tomatillo Avocado Ranch or Cilantro Lime Dressing.
- Chicken Fajita Quesadilla: Sandwich the chicken and bell peppers in flour tortillas and smother with cheese and bake, grill or toast on the stove. Serve with a healthy dose of sour cream, salsa and guacamole.
- Chicken Fajita Burritos: Layer a large tortilla with chicken, bell peppers, rice, black beans, lettuce, sour cream and guacamole and wrap up burrito style.
- Chicken Fajita Burrito Bowl: Pile the chicken and bell peppers on a bed of rice with black beans, lettuce and tortilla chips with condiments of choice like pico de gallo, pickled red onions and guacamole or Tomatillo Avocado Ranch.
what to serve with Chicken Fajitas
Turn these Sheet Pan Chicken Fajitas into a feast with one or more of the following sides:
Tools Used in This Recipe
Sheet Pan Chicken Fajitas
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- 3 bell peppers (red, orange, yellow), sliced into 1/4-inch strips
- 1/2 large red onion, thinly sliced
SALSA VERDE CREMA (OPTIONAL)
- Preheat oven to 400 degrees F. Line a large Jelly Roll Pan (21×15) with foil and lightly spray with cooking spray (or use two baking sheets).
- In a large freezer bag or bowl (whatever you are going to marinate the chicken in) whisk together the Fajita Seasoniongs and Chicken Marinade ingredients (hold chicken). Remove 1 ½ tablespoons to use on the vegetables.
- Add the sliced chicken to the marinade and stir to evenly coat (the marinade will be thicker like a wet rub). Set aside while you prep the vegetables or cover and refrigerate for up to 8 hours then bring to room temperature before cooking.
- Add the bell peppers and onions to the prepared baking sheet. Toss with the reserved 1 ½ tablespoons marinade (that never touched the raw chicken). Spread into an even layer on one side of the pan. Using tongs, remove the chicken from the marinade and spread on the other side of the pan so the strips aren’t overlapping.
- Bake at 400 degrees F for 16-22 minutes, until the chicken thighs are cooked to 170 degrees F (160 F for chicken breasts). Wrap tortillas tightly in foil and warm in oven during last 8-12 minutes of cooking. If using the Salsa Verde Crema, whisk all of the ingredients together during this time.
- Give the cooked chicken and bell peppers a stir. Serve by adding to warmed tortillas and piling on desired toppings such as Salsa Verde Crema or sour cream, guacamole and cilantro with plenty of freshly squeezed lime juice.
- Slice the chicken thighs widthwise. This will create shorter slices with more uniform thickness (because thighs vary in thickness lengthwise).
- Use the correct pan size. It is important to use a rimmed jelly roll pan which measures 15 x 21 inches like this one. The size of the sheet pan matters because we want our ingredients to fit on the pan in a single layer without overlapping. If you don’t have a jelly roll pan, you can use 2 smaller pans.
- Liquid smoke: This adds a wonderful smoky flavor to the chicken as if it has been grilled on an outdoor barbecue over a hot flame. It elevates these Chicken Fajitas to the best ever! You can find liquid smoke next to the barbecue sauces at your grocery store. I use mesquite verses hickory, but either will work.
- Chipotle chili powder: is ground up dried chipotles and adds a smoky heat as opposed to just pure heat. It can be found in any grocery store along with the rest of the seasonings. It is sometimes called chipotle chili pepper or chipotle chile powder. You may substitute with a pinch of cayenne pepper (because it’s spicier than chipotle), or omit it altogether if you don’t like heat.
- Recipe variations: See post for recipe variations, different serving options and side suggestions.
- Storage: Store leftover Chicken Fajitas in an airtight container in the refrigerator for up to 5 days.
Can i use chicken breasts?For the juiciest, most flavorful chicken in just 15-20 minutes while you prep the vegetables, use boneless chicken thighs or chicken tenderloins.
- Chicken thighs: are my first choice in this chicken fajita recipe. They soak up the marinade quickly and taste like they have been marinating for hours after only 20 minutes. Additionally, thighs are dark cuts of meat which means they are richer tasting and inherently juicier than chicken breasts.
- Chicken tenderloins: also known as chicken tenders, are not just chicken breasts cut into small pieces – they are actually a minor muscle located on the underside of the breast and are much more tender than chicken breasts- thus their name.
- Chicken breasts: make sure to slice extra large breasts in half through the equator and pound with a meat mallet or side of a can in order to tenderize. It is critical not to overcook chicken breasts because they dry out easily.
Meal PrepThese Sheet Pan Chicken Fajitas can be prepped ahead so when it comes time to cook, it’s just minutes to dinner!
- Marinade: Whisk all the marinade ingredients together and either store in an airtight container in the refrigerator for up to 48 hours (without the chicken) or proceed to marinate your chicken for up to 8 hours.
- Vegetables: Slice your bell peppers and onions and store in an airtight container in the refrigerator for up to 48 hours.
- Completely assembled: Assemble the chicken and bell peppers on the sheet pan, cover and refrigerate for up to 8 hours.
- Toppings: Pico de gallo and guacamole can be made the morning you plan on serving the fajitas. To store guacamole, press the plastic wrap directly against its surface to reduce oxidation. You can also mix in some sour cream which helps prevent browning.
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