Sheet Pan Chicken Fajitas

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 fajitaspork fajitas, crockpot chicken fajitas, chicken fajita soupsheet pan salmon fajitas and fajita seasoning!

HOW TO MAKE Sheet Pan Chicken FajitaS VIDEo

top view showing how to make sheet pan chicken fajitas by tossing chicken and bell peppers together on a baking sheet
up close of serving sheet pan chicken fajitas by scooping up the chicken and vegetables

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): 

Chicken Marinade: 

  • Fajita seasonings: We make a homemade fajita seasoning blend with pantry-friendly seasonings of chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder and dried oregano.
  • Olive oil: Use quality extra virgin olive oil for the best flavor.
  • Orange juice: Freshly squeezed is best but you can use bottled orange juice if it is pure fleshly squeezed without any sugar/additives.
  • Lime juice: You will need the juice and zest from one lime, which is about 2 tablespoons of juice.
  • Soy sauce: Use reduced sodium soy sauce so we can control the salt.
  • Honey: The sweetness balances the tangy orange, lime juice and umami of the soy.
  • 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.

For the Fajitas: 

  • Bell peppers: I used 3 bell peppers of differing colors (red, orange yellow). The different colors of peppers all have slightly different levels of sweetness. Use a mixture or all of the same color.  
  • Onion: Red onion adds a punchy sweetness to the Sheet Pan Chicken fajitas.  Slice the onions thinner than the bell peppers, less than 1/8-inch.
  • Tortillas: Flour tortillas are a must for serving up these epic homemade chicken fajitas!  Look for soft flour tortillas by brands such as Guerrero or La Paz.
showing how to serve sheet pan chicken fajitas by adding tortillas, guacamole and sour cream to the serving platter

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.  
showing how to make sheet pan chicken fajitas by whisking marinade ingredients together in a bowl

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.
showing how to make sheet pan chicken fajitas by marinating chicken strips in lime juice, orange juice and fajita seasoning

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.
showing how to make sheet pan chicken fajitas by tossing bell peppers and red onions with fajita marinade

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.
showing how to make sheet pan chicken fajitas by spreading chicken strips and bell peppers on a baking sheet

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.
top view of sheet pan chicken fajitas coming out of the oven

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).
  • Use chicken thighs. Chicken thighs are dark meat and therefore inherently juicier and more forgiving as far as cooking time goes when compared to chicken breasts. It is hard to dry out chicken thighs, so they are always a winner when making fajitas. 
  • Slice the chicken thighs widthwise. This will create shorter slices with more uniform thickness (because thighs vary in thickness lengthwise).
  • Pound Chicken.  If you use chicken breasts, slice them in half through the equator if they are extra thick. Take care to pound breasts to an even thickness using a meat mallet or side of a can so they are more tender and cook more evenly.
  • Don’t over-marinate the chicken.  This marinade is highly acidic which can break down the chicken fibers and make them mushy if marinated for too long.  Marinate the chicken for 8 hours max, especially because the chicken is sliced into thinner strips.  The thighs really don’t need longer than 20 minutes because they are already tender and won’t become more flavorful even if marinating longer.
  • 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.
  • Don’t skip the foil!  Line your sheet pan with foil to make cleanup a breeze.
  • Drain the chicken. Use tongs or drain the chicken so it’s not overly wet when added to the sheet pan.
  • Bring the chicken to room temperature.  If you are making this recipe right away, then the chicken will come to room temperature as it marinates and you prep the vegetables.  If you are making this recipe after the chicken has been marinating in the refrigerator, make sure to let the chicken rest on the counter for 20 minutes before cooking.  Room temperature chicken is juicier (lots of science behind it), cooks more quickly and evenly.
  • ​​Don’t overcook. For the juiciest sheet pan chicken fajitas, don’t overcook the chicken. Use a meat thermometer and cook chicken thighs to 170 degrees F and chicken breasts to 160 degrees F.  
  • Lime juice to taste. Don’t forget to finish your chicken fajitas with freshly squeezed lime! The lime brightens and enlivens the earthy fajita flavors.
up close of scooping up sheet pan chicken fajitas to serve in flour tortillas

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.

  • Salsa Verde Crema: If you want to elevate your sour cream, try this Salsa Verde Crema instead! Sour cream is whisked together with salsa verde, lime juice and chipotle powder (so easy) for a dollop of cool, refreshing creaminess punctuated by tangy heat.
  • Sour Cream:  This also adds delightful tangy creaminess.  If you are trying to save some calories, you may substitute with plain Greek yogurt.
  • Avocado Crema: This is 100% my preference over chopped avocados. Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender.
  • Guacamole: Use your favorite recipe or my homemade guacamole recipe (amazing!) or you can even use store bought.
  • Pico de gallo: This is a fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Cheese: Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.”
  • Lime: Use lime wedges to add freshly squeezed lime juice if additional tanginess is desired.
  • Cilantro: If you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.
  • Jalapenos: Ramp up the heat with chopped or sliced jalapenos or hot sauce.   
  • Pickled onions: Tangy, punchy, fantastic and so easy to make!
  • Salsas: Store-bought salsa is always an easy topping or get fancy with my homemade restaurant salsa,  salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.
  • Versatile bell peppers. You can use whatever combo of peppers you like.  You can even add more peppers and less chicken if you prefer.
  • Swap protein. See my sheet pan shrimp fajitas or sheet pan salmon fajitas to mix things up.
  • Add beans. Add warmed black beans or pinto beans directly to your tortillas before piling on the chicken and bell peppers.
  • Add veggies. You can swap some of the bell peppers for veggies with similar cooking times, or give longer cooking vegetables, such as sweet potatoes, a head start in the oven.
  • Add corn salsa. I’m obsessed with sweet, smoky, crunchy, juicy corn salsa and think it belongs on everything! OR you can just serve it on the side with some chips.
  • Add pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa pair beautifully with sheet pan chicken fajitas and add a delightfully juicy, sweet freshness.
  • Add Mexican French Fries.  Add Mexican French fries to the bottom of your tortilla like in California Burritos – because fries make everything better!
  • Spice it up. The spice level as written should be perfect for most people but if you know you love spicy, then feel free to add extra ground chipotle or add hot sauce to taste to the assembled chicken fajitas.
up close showing how juicy the sheet pan chicken fajitas are
  • 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.
up close of scooping up sheet pan chicken fajitas to serve in flour tortillas
showing how to serve chicken fajitas by adding chicken and strips to a tortilla and topping with sour cream and cilantro

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up close of scooping up sheet pan chicken fajitas to serve in flour tortillas

Sheet Pan Chicken Fajitas

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.
Servings: 6 -8 servings
Total Time: 48 mins
Prep Time: 30 mins
Cook Time: 18 mins

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Ingredients

Fajita Seasoning

Chicken Marinade

  • 1 ½ pounds boneless skinless chicken thighs, sliced into 1/2-inch strips (slice widthwise/short-wise)
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • juice and zest from 1 lime juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon liquid smoke

Vegetables

  • 3 bell peppers (red, orange, yellow), sliced into 1/4-inch strips
  • 1/2 large red onion, thinly sliced

SALSA VERDE CREMA (OPTIONAL)

For serving (choose your favs)

Instructions

  • 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.

Video

Notes

  • 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 Prep

These 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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