These Sheet Pan Chicken Fajitas are everything you want in a weeknight meal: bold flavor, simple prep, and minimal cleanup. Juicy marinated chicken, colorful bell peppers, and sweet onions are roasted together on one pan, creating tender veggies and perfectly seasoned chicken with irresistible caramelized edges.
With a zesty citrus-spiced marinade and hands-off oven cooking, this recipe delivers classic fajita flavor without standing over a stovetop. Whether you’re feeding a hungry family, meal prepping for the week, or hosting a casual dinner, these oven-baked chicken fajitas are always a win.
Why You’ll Love This Sheet Pan Chicken Fajita Recipe
- One pan = easy cleanup
- Big, bold Tex-Mex flavor
- Perfect for weeknights or meal prep
- Customizable with your favorite toppings
- Naturally gluten-free (with corn tortillas)
Sheet Pan Chicken Fajitas
Ingredients
- 1½–2 lb chicken breasts or thighs, sliced
- 3 bell peppers, sliced
- 1 large onion, sliced
- ¼ cup olive oil
- 3 tbsp lime juice
- 2 tbsp orange juice (optional)
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1½ tsp cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp onion powder
- ¼–½ tsp cayenne (optional)
- 1 tbsp soy sauce or Worcestershire sauce
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together olive oil, lime juice, orange juice, garlic, spices, and soy sauce. Toss chicken strips in the marinade.
- Arrange chicken, peppers, and onions on the sheet pan. Spread into a single layer.
- Roast for 20–25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
- Optional: Broil 2–3 minutes for extra char.
- Serve with warm tortillas, fresh cilantro, lime wedges, and toppings like sour cream or guacamole.
Note: For full ingredient measurements, detailed instructions, and additional tips, see the complete recipe card below.
Ingredient Notes & Substitutions
Chicken
Boneless, skinless chicken thighs stay extra juicy and forgiving, but chicken breasts work beautifully if sliced evenly.
Bell Peppers
Use a mix of red, yellow, and orange bell peppers for the best sweetness and color. Green peppers are fine but slightly more bitter.
Onion
Red or yellow onion adds sweetness as it roasts and balances the spices in the marinade.
Citrus Marinade
- Lime juice adds brightness and acidity
- Orange juice (optional but recommended) softens the spice and adds subtle sweetness
- Soy sauce or Worcestershire sauce adds umami depth
Spices
Chili powder, cumin, and smoked paprika bring classic fajita flavor. Cayenne is optional if you like heat.
Tips for the Best Sheet Pan Fajitas
- Slice everything evenly so it cooks at the same rate
- Don’t overcrowd the pan—use two sheet pans if needed to avoid steaming
- Broil at the end for extra char and restaurant-style flavor
- Warm tortillas directly in the oven or on a dry skillet before serving
Serving Suggestions & Food Pairings
Sheet Pan Chicken Fajitas are incredibly versatile. Serve them with:
- Warm flour or corn tortillas
- Cilantro-lime rice or Spanish rice
- Black beans or refried beans
- Grilled corn or elote salad
- Simple avocado salad or pico de gallo
- Roasted Corn And Black Bean Salad
For a low-carb option, serve the fajita mixture over cauliflower rice or in crisp lettuce wraps.
Wine & Drink Pairings
Wine Pairings:
- Sauvignon Blanc – crisp and citrusy, great with lime and spices
- Dry Riesling – balances heat with a touch of sweetness
- Rosé – refreshing and versatile for Tex-Mex flavors
Cocktails & Non-Alcoholic Drinks:
- Classic margarita or spicy jalapeño margarita
- Paloma (grapefruit soda + tequila)
- Sparkling lime water or agua fresca
- Iced hibiscus or black tea
Frequently Asked Questions
Can I make sheet pan chicken fajitas ahead of time?
Yes! Store cooked fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven for best texture.
Can I freeze this recipe?
You can freeze the marinated raw chicken and vegetables together for up to 3 months. Thaw overnight and bake as directed.
What temperature should chicken fajitas be cooked to?
Chicken should reach an internal temperature of 165°F (74°C).
Can I add more vegetables?
Absolutely. Sliced mushrooms, zucchini, or jalapeños are great additions.
Make These Sheet Pan Chicken Fajitas Tonight!
If you’re craving a bold, easy dinner that delivers big flavor with minimal effort, these Sheet Pan Chicken Fajitas belong on your menu. They’re quick, customizable, and perfect for everything from busy weeknights to casual entertaining.
If you try this recipe, leave a comment below, rate it, or share a photo and tag me on social media—I love seeing your creations! 🌮✨
Equipment
- Large rimmed sheet pan
- Parchment paper or foil
- Mixing bowls or zip-top bag
- Whisk
- Sharp knife and cutting board
- Tongs
Ingredients
Chicken & Vegetables
- 1½ –2 lb boneless skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers any colors, thinly sliced
- 1 large red or yellow onion thinly sliced
Fajita Marinade
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons orange juice optional but recommended
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ –½ teaspoon cayenne pepper optional
- 1 tablespoon soy sauce or Worcestershire sauce
For Serving (Optional)
- Warm flour or corn tortillas
- Fresh cilantro
- Lime wedges
- Sour cream guacamole, or salsa
Instructions
Marinate the Chicken
- In a large bowl or zip-top bag, whisk together all marinade ingredients.
- Add sliced chicken and toss to coat evenly.
- Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Assemble the Sheet Pan
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or foil.
- Add sliced peppers and onions to the pan.
- Add marinated chicken and pour any remaining marinade over the top.
- Toss everything together and spread into an even layer.
Bake
- Roast for 20–25 minutes, stirring once halfway through, until chicken is cooked through and veggies are tender.
- Optional: Broil for 2–3 minutes at the end for extra char on the edges.
Serve
- Serve hot with warm tortillas and your favorite toppings.
- Finish with fresh lime juice and cilantro for extra flavor.
Notes
- Chicken thighs stay extra juicy, but breasts work great too.
- Don’t overcrowd the pan—use two pans if needed to avoid steaming.
- Meal prep friendly: Stores well in the fridge for up to 4 days.
- Low-carb option: Serve over cauliflower rice or in lettuce wraps.
- Extra flavor: Add sliced jalapeños or a pinch of chipotle powder.
Nutrition
Meal Prep Instructions
These sheet pan chicken fajitas are great for healthy meal prep.
- Allow the cooked chicken and vegetables to cool completely.
- Divide into airtight containers with rice, cauliflower rice, or vegetables if desired.
- Store in the refrigerator for up to 4 days.
- Reheat in the microwave or oven until warmed through. For best texture, reheat in a skillet or oven rather than the microwave.
Freezer Instructions (Cooked)
- Let the cooked fajitas cool completely.
- Transfer to freezer-safe containers or zip-top freezer bags.
- Label with the date and freeze for up to 2 months.
- To reheat, thaw overnight in the refrigerator and warm in a skillet or oven at 350°F until heated through.
Meal Prep Tips
- Freeze without tortillas or toppings for best results.
- Add fresh lime juice and toppings after reheating for the best flavor.
- Double the recipe to make multiple freezer meals at once.
Discover more from Meal Street Kitchen
Subscribe to get the latest posts sent to your email.
No Comments