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Sheet Pan Chicken Fajitas are shown in this featured image, highlighting the vibrant colors of the peppers, onions, and seasoned chicken.

Perfect Sheet Pan Chicken Fajitas

This recipe delivers restaurant-quality chicken fajitas with minimal effort by utilizing a sheet pan for easy cooking and cleanup. The key to success lies in a flavorful marinade, high heat, and avoiding overcrowding the pan to achieve perfectly charred and tender chicken and vegetables. Serve with warm tortillas and your favorite toppings for a delicious and customizable meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 1 large red onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • Flour tortillas
  • Sour cream or Greek yogurt
  • Sals a
  • Guacamol e
  • Shredded cheese
  • Cilantr o
  • Lime wedges

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil (optional)
  • Large bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. Prepare the Marinade: In a large bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
  2. Marinate the Chicken: Add the chicken strips to the bowl with the marinade. Toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Prepare the Vegetables: While the chicken is marinating, slice the bell peppers and red onion into thin strips.
  4. Preheat the Oven: Preheat your oven to 425°F (220°C).
  5. Arrange on Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil (for easier cleanup). Spread the sliced bell peppers and red onion evenly over the baking sheet. Place the marinated chicken strips on top of the vegetables, distributing them in a single layer as much as possible. Avoid overcrowding.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
  7. Broil (Optional): For extra char, broil the fajitas for the last 1-2 minutes, watching closely to prevent burning.
  8. Serve: Serve the sheet pan chicken fajitas immediately with warm flour tortillas and your favorite toppings like sour cream, salsa, guacamole, shredded cheese, cilantro, and lime wedges.

Notes

Marinating the chicken for at least 30 minutes is crucial for flavor and tenderness. Don't overcrowd the baking sheet to ensure even cooking and browning. Broiling adds extra char but watch carefully to prevent burning. For spicier fajitas, increase the amount of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.