Go Back
–+ servings
up close of scooping up sheet pan chicken fajitas to serve in flour tortillas
Print Pin

Chicken Fajitas Sheet Pan Recipe

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.
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 6 -8 servings

Ingredients

Fajita Seasoning

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tsp EACH smoked paprika, garlic powder, onion powder, salt
  • 1/2 teaspoon dried oregano
  • 1/4-1/2 teaspoon chipotle chile pepper (optional for spicier)

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 1/2 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 1/2 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.