Perfect for an easy weeknight dinner Sheet Pan Chicken Fajitas are easy and fast! Chicken strips are rubbed in a flavorful marinade, then oven roasted with peppers and onions until juicy and lightly charred.
Looking for more sheet pan dinners? Try our Chicken Shawarma or Tandoori Chicken!
Take your time to see the silent wonders that don’t seek attention.
Looking for a tasty, simple AND beautiful meal? Sheet Pan Fajitas are the answer! This meal comes together quickly. The chicken marinates while the veggies are chopped and the oven does the rest!
We love sheet pan meals because they offer so much ease when preparing dinner. Easy to clean and plenty of time to set up while dinner bakes.
We make our own fajita marinade with dried spices, fresh garlic and lime zest. Fresh spices are the key to the BEST flavored dishes. For a meatless option, try our vegan fajitas with cauliflower rice!
Ingredients in chicken fajitas
Notes on ingredients
- Chicken breast or thighs work here. Breasts cook faster than thighs.
- jalapenos can be roasted whole for extra spicy flavor for those who like a kick!
- Chipotle powder gives a smoky depth that is so delicious. For more medium spice, ancho powder is great, or try smoked paprika for mild palettes.
See the recipe card below for a full list of ingredients and measurements.
Our favorite fajita marinade
We create a savory marinade for the chicken using a mix 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 deliciously smoky-spicy depth. If you prefer less spice, try ancho powder or smoked paprika powder.
- Black pepper
- chili powder
- lime zest
- Fresh Garlic– fresh is best, but powder or granules will do.
- olive oil
How to make sheet pan fajitas
Step one- Cut the chicken into thick strips. This will prevent them from drying out too much.
Mix the fajita marinade into a paste, add the chicken strips and rub until the chicken is coated. Let this rest while you chop the peppers and onions. Alternatively, you can marinate for several hours or overnight.
step two– Mix the peppers and onions with olive oil and salt.
If you want to add jalapeños, toss them whole into the pan. They roast wonderfully and are perfect for serving alongside the spices.
step three– Arrange the chicken in a single layer on the pan, lined with parchment for easy cleanup. Place the peppers on a second pan. Or if you prefer to use a skillet, make a small dam on the tray by folding or folding the parchment (or foil) to separate the chicken from the veggies so the chicken juice doesn’t spread. This will help the peppers to char rather than steam.
Place trays in the oven for 15 minutes. Check the chicken. Chicken breast cooks 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 the chicken when done. If you want to roast the peppers a little more, grill them for 3-5 minutes.
Frequently asked questions about recipes
Chipotle powder or ancho chili powder, black pepper, oregano, coriander, cumin, chili powder, garlic (fresh or powdered)
They are very similar mixes. Taco seasonings tend to be hotter and contain more chili powder.
Fajita seasonings often have a citrus component in the mix.
The safest way to test chicken for doneness is with an internal temperature thermometer. 165F for chicken breasts and 165-180F for chicken thighs.
I hope you enjoy these fajitas!
love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating under the recipe card.
Perfect for an easy weeknight dinner Sheet Pan Chicken Fajitas are easy and quick. Chicken strips are rubbed in a flavorful marinade, then oven roasted with peppers and onions until juicy and lightly charred.
chicken and vegetables
- Preheat oven to 450F.
- marinate chicken. In a medium bowl, mix olive oil, chipotle powder, salt, pepper, chili powder, oregano, coriander, cumin, and fresh garlic into a paste. Add the chicken strips and rub until the chicken is coated. Let this rest while you chop the peppers and onions. Alternatively, you can marinate the chicken for several hours or overnight.
- Cut the peppers and onions into 1/2-inch slices and toss with a little olive oil and salt. If you want to add jalapeños, toss them whole, they cook up nicely and are perfect for serving alongside the condiments.
- Arrange the marinated chicken in a single layer on a parchment-lined sheet for easy cleaning. Place the peppers on a second tray. Or if you prefer to use a skillet, make a small dam on the tray by folding or folding the parchment (or foil) to separate the chicken from the veggies, creating a barrier that prevents that the chicken juices spread. This will help the peppers to char rather than steam.
- Place trays in the oven for 15 minutes. Check the chicken. Chicken breasts 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 the chicken when done. If you want to roast the peppers a little more, grill them for 3-5 minutes.
Chicken thighs are even juicier and more tender when cooked to around 180F.
- Serving size: a generous cup
- Calories: 251
- Sugar: 6.3 g
- Sodium: 254.2 mg
- Fat: 10.7g
- Saturated Fatty Acids: 1.8 g
- Carbohydrates: 11.5g
- Fiber: 4.1g
- Protein: 27.3g
- Cholesterol: 82.7mg
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