These easy Sheet Pan Chicken Fajitas are a great weeknight meal for the whole family! The homemade fajita seasoning marinade makes for the most flavorful chicken and fajita veggies. Eat it with flour tortillas garnished with fresh cilantro and viola! You’ve got delicious sheet pan fajitas.
What’s in this Sheet Pan Chicken Fajitas Recipe?
The only equipment you need for this sheet pan chicken fajitas recipe is—you guessed it—a sheet pan! Okay, maybe one small bowl as well to mix the marinade ingredients but that’s it!
- Vegetable Oil: A great neutral-flavored base for our marinade.
- Worcestershire Sauce: Adds rich umami flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Spices: Cumin, chili powder, smoked paprika, crushed red pepper flakes, brown sugar, salt, and pepper create a smoky, sweet, and spicy flavor profile.
- Lime Juice: Adds a tough of acidity and helps tenderize the chicken.
- Chicken: I used boneless, skinless chicken breasts, but you could also use thighs.
- Bell Peppers: Crunchy and slightly sweet, these are perfect in fajitas.
- Red Onions: Colorful, sweet, and slightly spicy, these onions balance the flavor of the fajitas.
- Flour Tortillas: I prefer to use flour tortillas, but corn also work.
Pro Tip: If you don’t have fresh garlic cloves, you can use ¾ teaspoon of garlic powder instead.
Variations on Chicken Sheet Pan Fajitas
- Feel free to substitute the peppers and onions for the veggies of your choice, such as mushrooms, broccoli, cauliflower, or zucchini.
- For a gluten-free variation, use gluten-free or corn tortillas instead of flour.
I cut my chicken into bite-sized pieces, but you could also cut it into strips! Whatever you choose, be sure to slice the chicken against the grain so that it is tender, not chewy.
While you don’t have to line the sheet pan for this recipe, I recommend lining it with parchment paper so that there’s less mess to clean up afterward. The fajitas won’t stick to the sheet pan, but the marinade will dirty up your sheet pan. Lining the sheet pan will save you some hassle!
You sure can! In fact, I have a separate air fryer chicken fajitas recipe that you can follow here!
These fajitas are high in protein, fiber, potassium, vitamin C, vitamin A, and iron. However, they are also high in saturated fat, sodium, and cholesterol. Enjoy them in moderation as part of a balanced diet.
You Sure can! Sprinkle shredded cheese over the entire sheet pan in the last few minutes of baking, or add cheese to the individual fajitas when serving.
How to Store and Reheat
Store leftover sheet pan chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stovetop until warmed through.
How to Freeze
Freeze sheet pan chicken fajitas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These fajitas are great on their own, or serve them with black beans, rice, Mexican street corn, a fresh salad, or roasted potatoes.
Sheet Pan Chicken Fajitas Recipe
Ingredients
For the Marinade
- 3 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons lime juice from 2 limes
For Assembly
- 4 boneless, skinless chicken breasts
- 4 bell peppers cut into strips
- 2 red onions cut into strips
- 8 flour tortillas
For Serving (optional)
- Chopped fresh cilantro
- Sour Cream
- Salsa
- Guacamole
- Shredded cheese
- Lime wedges
Equipment
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the marinade ingredients together.3 tablespoons vegetable oil, 2 tablespoons Worcestershire sauce, 3 cloves garlic, 2 tablespoons ground cumin, 2 tablespoons chili powder, 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes, 2 teaspoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 4 tablespoons lime juice
- Line up the chicken breasts in the center of the prepared baking sheet. Brush liberally with the marinade.4 boneless, skinless chicken breasts
- Add the peppers and onions to the marinade bowl and toss to coat. Spread the vegetables out around the chicken. Spoon any leftover marinade over the chicken and vegetables. Set aside for 30 minutes to marinate.4 bell peppers, 2 red onions
- Bake for 20-30 minutes, or until the chicken is cooked through and the juices run clear. Set the chicken on a cutting board and let it rest for 10 minutes.
- Return the vegetables to the oven and bake for 10 more minutes while the chicken rests.
- While the vegetables bake, warm the tortillas on a cast-iron skillet until soft and lightly charred.8 flour tortillas
- Slice the chicken into bite-sized pieces, return it to the sheet pan and toss to combine with the vegetables. Top with fresh cilantro, sour cream, and salsa if desired, and serve.Chopped fresh cilantro, Sour Cream, Salsa
Notes
- You can use any neutral oil, such as canola or avocado, instead of vegetable oil.
- If you don’t have fresh garlic cloves, you can use ¾ teaspoon of garlic powder instead.
- If you don’t have smoked paprika, feel free to use regular paprika instead.
- You can use boneless, skinless chicken thighs in place of the breasts, though they may take slightly longer to cook.
- Feel free to substitute the peppers and onions for the veggies of your choice, such as mushrooms, broccoli, cauliflower, or zucchini.
- For a gluten-free variation, use gluten-free or corn tortillas instead of flour.
- Reach for the largest sheet pan you have on hand, one that is at least 13×15 inches. If you don’t have a large enough sheet pan, you may bake the remaining veggies on a separate second sheet pan.
- For the most even bake, toss the veggies halfway through baking.
- You’ll know the chicken has finished cooking when it reaches 165°F on an instant-read thermometer.
- Be sure to let the chicken rest on a cutting board for at least 10 minutes to lock in the juices.
- Slice the chicken against the grain so that it is tender and not chewy.
- Nutritional information does not include optional ingredients.
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