Sheet Pan Chicken Fajitas Recipe
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.
How to Make the Best Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are the ultimate weeknight dinner solution—minimal prep, easy cleanup, and maximum flavor. By roasting everything together in a hot oven, you get those delicious charred edges on the peppers and perfectly juicy, well-seasoned chicken without standing over a smoky skillet.
The secret to great fajitas is all in the marinade. This blend of chili powder, cumin, oregano, and fresh lime zest creates a flavor-packed coating that transforms simple chicken into something special. While the traditional method calls for a sizzling cast iron skillet, the sheet pan approach gives you the same smoky, slightly charred results with far less hands-on time.
Serve these fajitas family-style with warm tortillas and all your favorite toppings—creamy guacamole, cool sour cream, fresh pico de gallo, and plenty of lime wedges for squeezing. The whole meal comes together in under 45 minutes, making it perfect for busy weeknights when you still want something satisfying and homemade.
Sheet Pan Chicken Fajitas
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
Fajitas
For Serving
Instructions
Prepare the Chicken
- Preheat oven to 450°F.
- 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.
Prepare the Vegetables
- 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.
Roast and Serve
- 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. (165°F for breasts and 165-180°F for thighs.) Remove chicken when done. If you want a little more roast on the peppers, broil for 3-5 minutes.
Notes
- Cut the chicken across the grain to keep it more tender. Keeping it in larger chunks also helps keep it moist.
- An ancho or poblano pepper is a nice addition to the bell pepper mix.
- For milder fajitas, use smoked paprika or ancho powder instead of chipotle powder.
- The chicken can be marinated overnight for even more flavor.
