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Sheet Pan Chicken Fajitas are shown as a delicious and colorful featured image, ready to be enjoyed.

Perfect Sheet Pan Chicken Fajitas

Achieve restaurant-quality chicken fajitas at home with this easy sheet pan recipe. High heat and proper spacing are key to perfectly charred chicken and tender vegetables. Serve with warm tortillas and your favorite toppings for a customizable and delicious meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 1 tbsp lime juice
  • 2 tbsp olive oil for marinade
  • 2 tbsp lime juice for marinade
  • 2 cloves garlic, minced for marinade
  • 1 tbsp chili powder for marinade
  • 1 tsp cumin for marinade
  • 1 tsp smoked paprika for marinade
  • 1/2 tsp oregano for marinade
  • 1/4 tsp cayenne pepper optional, for marinade
  • Salt and pepper to taste for marinade
  • Tortillas, for serving
  • Sour cream, for topping optional
  • Guacamole, for topping optional
  • Salsa, for topping optional
  • Cilantro, for topping optional
  • Cheese, for topping optional

Equipment

  • Large baking sheet
  • Large bowl
  • whisk
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. In a bowl, whisk together all the marinade ingredients: 2 tbsp olive oil, 2 tbsp lime juice, 2 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), salt, and pepper.
  2. Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. While the chicken marinates, slice the bell peppers and onion.
  4. Preheat your oven to 450°F (232°C).
  5. In a large bowl, toss the sliced bell peppers and onion with 2 tablespoons of olive oil, 2 tablespoons of fajita seasoning, and 1 tablespoon of lime juice.
  6. Spread the vegetables evenly on a large baking sheet.
  7. Remove the chicken from the marinade and spread it in a single layer on top of the vegetables. Avoid overcrowding the pan. If necessary, use two baking sheets.
  8. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
  9. Serve immediately with warm tortillas and your favorite toppings.

Notes

For best results, ensure the oven is fully preheated. Spreading the ingredients in a single layer is crucial for proper browning and preventing soggy vegetables. You can adjust the amount of cayenne pepper in the marinade to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days.