These Sheet Pan Chicken Fajitas are quick and easy to make and clean up is a breeze. A fun and delicious weeknight meal the whole family will absolute love.
These sheet pan chicken fajitas have all the classic fajita flavours you love but made quicker and easier. For this recipe, thinly sliced chicken, bell peppers and onions are tossed with a simple fajita spice blend then cooked on two sheet pans under the broiler.
Using the broiler, ensures everything cooks really fast (under 10 minutes!). And using two sheet pans means the chicken and veggies are in a single layer to get nicely charred, and caramelized. Once cooked, I like to combine the veggies and chicken and serve it all on one sheet pan or platter. The result: juicy chicken with sweet-tender veggies that have all the smoky, delicious flavours you crave in a fajita.
Ingredients You’ll Need
Unless you already have a store-bought fajita blend that you love, I highly recommend making your own. This one is so good and it takes about 2 minutes to mix up with spices you likely already have on hand.
For The Spice Blend:
- Chili powder
- Paprika (I use sweet/regular)
- Garlic powder
- Salt and black pepper
For The Fajitas:
- Chicken – I prefer to use boneless, skinless chicken breast which cook in about 5 minutes under the broiler when thinly sliced. If you prefer chicken thighs, just cook them for a few minutes longer.
- Onions and sweet bell peppers – Use your favourite bell peppers in a single colour or a combination. I used red and yellow bell peppers and 1 poblano pepper. Poblano peppers have great flavour with just a hint of heat, if any. Red, white, or sweet onions will all work well.
- Olive oil – You will need about 1/4 cup of olive oil which sounds like a lot but it really helps keep the chicken and veggies juicy. Use slightly less if you wish.
- Limes – You will need some fresh lime juice to marinate the chicken, and some wedges for serving.
- Tortillas – I really love fajitas with flour tortillas but whole wheat, corn or gluten-free tortillas will also work.
- Optional for serving – Sour cream, guacamole, pico de gallo, cilantro, Queso, salsa, etc.
How To Make
Sheet pan chicken fajitas are a great weeknight meal that require little effort and minimal clean-up. Best of all, they’re fun, delicious and the whole family will love them.
This recipe has 6 servings which is why it requires two sheet pans. If you are serving 4 or less, you can go ahead and cook everything on one sheet pan.
- In a small bowl, combine all the fajita spices. Set aside.
- Thinly slice the chicken and veggies into 2-3-inch long strips.
- Place a rack about 10 inches from the top of the oven and preheat broiler.
- In a medium bowl, toss the chicken with olive oil, lime zest, lime juice, fajita seasoning, salt and pepper. Set aside.
- Place the veggies on a large rimmed sheet pan and toss with olive oil, fajita seasoning, salt and pepper. Spread on the baking sheet in a single layer. Transfer to oven and broil for 5 minutes, or until slightly charred (no need to flip the veggies). Remove and set aside.
- Meanwhile, place chicken on another rimmed sheet pan and spread evenly in a single layer. As soon as veggies are out, transfer chicken to oven and broil for 5 minutes, or until chicken is slightly charred. Again, no need to flip the chicken.
- To serve, combine the chicken and veggies on one sheet pan or serve separately. Serve immediately with your favourite tortillas, toppings, and garnishes.
A note on ovens: The cooking instructions I provide here work perfectly for me but not all ovens are the same. You really need to gage the cooking time for this dish according to how hot or how weak your broiler is. If your broiler gets smoking hot, start checking the sheet pan a few minutes earlier. If you have a weak broiler, give it a few more minutes or move the rack closer to the top.
- Heat the tortillas. If you have a gas stove, heat the tortillas right over the flame. Otherwise, wrap them in foil and place in lower rack of the oven while you are cooking the chicken.
- Slice everything evenly. Try your best to slice the veggies and chicken into thin long strips that are similar in size. This will help them cook evenly.
- Use fresh spices. The fajitas will not have a lot of flavour if your spices have lost their fragrance and oomph.
Frequently Asked Questions
CAN I USE ONE SHEET PAN INSTEAD OF TWO?
This recipe calls for more veggies and chicken than other sheet pan recipes call for. If you would like to make a smaller serving, you can absolutely cook everything on one sheet pan, just make sure it’s a large one. Your chicken and veggies may not be as caramelized and charred but they will still be delicious.
WHAT IS THE ADVANTAGE OF MAKING FAJITAS ON A SHEET PAN?
Less mess, a little less hands-on. Plus, your kitchen won’t smell smoky which will happen if you cook the fajitas on the stove top.
CAN I MAKE THESE FAJITAS WITH SOMETHING OTHER THAN CHICKEN?
You can make delicious vegetarian fajitas using sliced portobello mushrooms in place of the chicken. If you would like to make beef fajitas, choose a fast cooking cut like flank, skirt steak, or flat iron.
CAN I MAKE SHEET PAN FAJITAS AHEAD OF TIME?
Fajitas are best when they are still sizzling in the pan. That said, you can pre-slice and season the veggies and chicken ahead of time and store in fridge in separate containers up to one day ahead. From there, it will take you about 10 minutes to broil and serve the fajitas.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
What To Serve With Fajitas
We love our fajitas with sour cream, pico de gallo (or salsa), chopped cilantro, avocado slices or guacamole, and fresh lime wedges. You obviously don’t need all of those sides just don’t forget the hot sauce!
If I am serving a crowd, I will always make a huge platter of this delicious Rice and Beans to serve alongside. So good!
More Sheet Pan Recipes To Try
- Chorizo and Black Bean Nachos
- Baked Sausage Peppers and Onions
- Sheet Pan Chicken with Caramelized Shallots
- Moroccan Sheet Pan Chicken
If you give this Sheet Pan Chicken Fajitas recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Sheet Pan Chicken Fajitas
For the Fajita Seasoning
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon ground coriander optional
- 1 teaspoon Kosher salt
For the Chicken Fajitas
- 4 Tablespoons olive oil divided
- 1 lime, zested
- 1 Tablespoon lime juice
- Kosher salt and freshly ground pepper
- 2 pounds boneless, skinless chicken breast cut across the grain into 2-inch pieces
- 3 medium bell peppers (any colour) stemmed, seeds removed, cut into 1/2-inch-wide strips
- 1 poblano pepper (optional) stemmed, seeds removed, cut into 1/2-inch-wide strips
- 1 large red onion thinly sliced
- 8 Flour tortillas plus more, if needed
- Sour cream, lime wedges, shredded cheese, avocado, guacamole, pico de Gallo salasa, cilantro Optional, for topping
- In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, ground coriander (if using), and salt. Mix well and set aside.
- Place a rack about 10 inches from the top of the oven and preheat the broiler.
- In a medium bowl, stir together 2 tablespoons fajita seasoning, 3 tablespoons olive oil, lime zest, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Set aside.
- Place the sliced peppers and onions on a large rimmed sheet pan and toss with 1 tablespoon olive oil, 1 tablespoon fajita seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, until evenly coated. Arrange the veggies in a single layer across the sheet pan. Transfer to oven and broil until slightly charred, about 5 minutes (no need to flip). Remove and set aside.
- Meanwhile, arrange chicken on a second rimmed sheet pan, spreading to an even layer. As soon as veggies are out of the oven, transfer the sheet pan with the chicken to the oven and broil until chicken is cooked through and slightly charred, for about 5 to 6 minutes. Again, no need to flip the chicken.
- To serve, combine the chicken and veggies on one sheet pan or on a large platter. Serve immediately with warm tortillas and toppings of your choice.
- Add 1/4 teaspoon cayenne pepper for spicier fajitas
- Any leftover fajita seasoning can be stored in an airtight container for 4 to 6 months.
- To warm tortillas: If you have a gas stove, heat the tortillas right over the flames for about 30 seconds a side then keep warm wrapped in a tea towel. Otherwise, wrap them in foil and place in lower rack of the oven while you are cooking the chicken.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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