Easy Sheet Pan Chicken Fajitas

Ingredients for Sheet Pan Chicken Fajitas

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• Chicken Breasts – I use boneless skinless chicken breasts, but you can use boneless skinless chicken thighs if you prefer them. Just note that they take a little longer to cook.
• Bell Peppers – I use orange bell peppers and yellow bell peppers. If you like green bell peppers or red, you can swap those in!
• Red Onion – Yellow onion or white onion will also work; white onion has a little more bite.
• Fajita Seasoning – I use my Homemade Fajita Seasoning. If you want to add more spice, you can mix in a little chili powder, onion powder and ground cayenne pepper.
• Olive Oil – Or another neutral oil you like to use for cooking such as canola oil or avocado oil.
• Lime Juice and Water – The liquids for the marinade. Use fresh lime juice, not bottled!
• Corn Tortillas – Or flour tortillas if that’s what you prefer. I like to serve warm tortillas with my fajitas, you can heat them up in the microwave or in the oven.
• Cilantro and Lime Wedges – For garnish. We also love avocado slices, too.

How to Make Sheet Pan Chicken Fajitas

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Marinate the chicken and veggies. Whisk the fajita seasoning, oil, lime juice, and water in a small bowl, then dump it into a zip-top bag with the chicken and vegetables. Press out the air and refrigerate for at least an hour or up to overnight.
2. Cook. Use tongs to remove the chicken and veggies from the marinade and place them on a large baking sheet in a single layer. Discard the marinade. Bake at 375ºF for 20-25 minutes, or until the chicken is cooked through. It should register 165˚F on an instant-read thermometer or meat thermometer. (For easy clean up, you can line your baking sheet with aluminum foil or parchment paper.)
3. Serve. Transfer the chicken fajitas to a platter or plates, season with kosher salt and black pepper, and serve with the tortillas and your favorite toppings like sour cream, fresh cilantro and jalapeños.

Tips for Making Chicken Fajitas

Follow these pointers and your sheet pan chicken fajitas will turn out perfect!

• Don’t crowd the pan. You want everything in a single layer, as spread out as possible. Unlike with Roasted Vegetables, you WILL get some steaming in this recipe thanks to the marinade, but that’s okay; it’s what makes the veggies so jammy. Cooking in an even layer helps ensure that once that liquid bakes off, the veggies get that nice caramelization.
• Cut even slices of the vegetables. This way, they’ll all be done cooking at the same time. Nothing’s more disappointing than getting crunchy onions in your fajitas, right?
• Avoid over-marinating. Leaving the chicken in the acidic marinade for too long will start to break down its proteins, giving it an unappetizing texture. If, for some reason, you can’t cook it when you originally planned, you can freeze it in the marinade.

Variations and Substitutions

If you’re in the mood to switch things up a little bit, here are some ideas.

• Make your fajitas spicy. Add sliced jalapeños or poblanos to the fajita mixture if you want a little extra heat. Cayenne or red pepper flakes will spice things up too.
• Add more vegetables. If you love extra veggies in your fajitas, feel free to add sliced portobello mushrooms, zucchini, and yellow squash to the marinade mixture. I recommend baking some of the veggies on a second sheet pan if you add a lot. (You may also want to double the marinade.)
• Try another cooking method. I’ve got you covered with these traditional Easy Chicken Fajitas and Grilled Chicken Fajitas.