This post may contain affiliate links, which won’t change your price but will share some commission.
Sheet pan chicken fajitas are a spin on my recipe for restaurant-style chicken fajitas that are baked in the oven instead of being cooked on the stovetop.
A quick marinade made with your favorite fajita seasoning turns chicken, bell peppers, and onions into a quick and easy Tex-Mex dinner in a fraction of the time.
My go-to restaurant-style chicken fajita recipe takes a bit of (mostly unattended) time to come together because the onions cook down to get nice and caramelized.
But sometimes I want that same fajita vibe but I don't want to spend a lot of time in the kitchen. These baked fajitas are what I turn to when I want a quick, flavorful Tex-Mex dinner.
Jump to:
🧡 Why we love this recipe
- It's easy to assemble and comes together in under 30 minutes!
- You can marinate the chicken for as little as 10 minutes and up to 4 hours.
- It's a colorful meal (and colorful food always makes us happy!)
- The sheet pan fajita mixture is great served in flour tortillas, wrapped up in a burrito, or over cilantro lime rice as part of a fajita bowl.
📝 Ingredients
Here's everything you need to make these easy sheet pan fajitas (see recipe card below for ingredient amounts and full directions):
- Fajita seasoning - use your favorite brand or check out my homemade fajita seasoning recipe (you can also use taco seasoning if that's handy)
- Avocado oil (or other neutral flavored cooking oil)
- Cold water
- Freshly squeezed lime juice
- Tomato paste - this adds a richness to the marinade
- Garlic
- Kosher salt
- Boneless, skinless chicken breast - we'll be slicing it thinly against grain so it cooks quickly
- Bell peppers - I like to go for a variety of colors, but use your favorites
- Onions - whatever kind you have on hand or a mix of colors
✅ How to make this recipe
- Place a large rimmed sheet pan in the oven and preheat it, empty, to heat up the pan while the oven preheats.
- Whisk together the marinade ingredients in a large bowl.
- Add the chicken and toss well to coat evenly. Add the bell peppers and onions and toss to coat.
- Let marinate for at least 10 minutes (or up to 4 hours, covered, in the refrigerator).
- Carefully remove the sheet pan from the oven and spread the chicken mixture out in an even layer.
- Bake until chicken is cooked through (the temperature should read 165°F on an instant-read thermometer). Switch to broil for an additional 2-5 minutes, if desired, to get a little bit of charring on the peppers and onions.
See recipe card below for full instructions.
📌 Tips
Use a broiler-safe baking sheet if you'd like to get a little char on your peppers and onions at the end of the baking time. Don't use a pan with a non-stick coating if you plan to broil.
Cut your chicken against the grain. This helps make sure the chicken is more tender and easy to chew.
Try to cut everything into similarly-sized slices. I try to get the chicken, peppers, and onions all sliced about ¼-inch thick.
Get creative with how you eat these! You can enjoy them right off the sheet pan, no frills neeed!
They're great served in flour tortillas - I tend to keep the fajita-sized ones in my pantry. They're also fabulous served up as fajita bowls with your favorite cooked rice or grains (my easy cilantro-lime rice is perfect here!) and your favorite toppings.
Some of our favorite fajita bowl toppings are:
- Greek yogurt (or sour cream or Mexican crema)
- Cilantro
- Salsa
- Pico de gallo
- Hot sauce
- Shredded cheese or queso fresco
- Lime wedges
- Avocado slices or guacamole
💡 What to serve with sheet pan fajitas
These are my favorite dishes to serve with sheet pan chicken fajitas:
I'll come back and update once I've tried out other variations of this recipe I'm pretty certain it's work out great with steak, mushrooms, tofu, or chickpeas in place of the chicken.
I hope this has inspired you to try making fajitas at home more often!
🍽️ Still hungry? You may also like...
Looking for other recipes like this? Try these:
Doing some online shopping? Check out my Amazon shop page for recommendations!
Print📖 Recipe
Sheet Pan Chicken Fajitas
- Prep Time: 10 Minutes active, plus 10 minutes to marinate (up to 4 hours)
- Cook Time: 15 Minutes
- Total Time: 35 Minutes (up to 4 hours 25 minutes if marinating longer)
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Tex-Mex
Description
This quick and easy sheet pan chicken fajita recipe is baked in the oven for a Tex-Mex dinner favorite in a fraction of the time.
Ingredients
- 1 tablespoon fajita seasoning
- ¼ cup avocado oil
- 2 tablespoons cold water
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ¾ teaspoon kosher salt
- 1 pound boneless, skinless chicken breast, sliced into ¼-inch thick slices against grain
- 3 bell peppers, sliced into ¼-inch thick strips
- 2 medium onions, sliced ¼-inch thick
Instructions
- Place an oven rack in the top third of your oven. Put a large, rimmed baking sheet (preferably broiler-safe) on that top rack, close the door, and preheat the oven to 425°F.
- In a large bowl, whisk together the fajita seasoning, avocado oil, water, lime juice, tomato paste, garlic, and salt. Add sliced chicken and use tongs to toss to combine. Add the sliced bell peppers and onions and toss again to get the mixture to coat everything evenly. Let sit for 10 minutes at room temperature, or cover and transfer to the refrigerator for up to 4 hours.
- Carefully remove the preheated sheet pan from the oven and pour the chicken mixture out on top. Spread everything out into an even layer and return to the oven.
- Bake for 15 minutes, until chicken is cooked through. Switch the oven to broil, if desired, and cook for an additional 2-5 minutes, until the peppers and onions are lightly charred.
- Serve sheet pan fajita mixture in warmed flour tortillas or over rice with your favorite toppings!
Notes
My homemade fajita seasoning is perfect for this recipe, but you can also use your favorite store-bought brand.
Feel free to use a mix of colors of bell peppers and onions.
You can let the chicken marinate for up to 4 hours in the refrigerator before cooking.
Chicken is cooked through when the internal temperature reaches 165°F. You can check this with an instant-read thermometer, if desired.
If your sheet pan isn't broiler safe, omit the final few minutes of broiling. You can add a few extra minutes of baking time if needed - the broiling is just to get a little char on the onions and peppers.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 327
- Sugar: 7.8 g
- Sodium: 446.9 mg
- Fat: 17 g
- Saturated Fat: 2.3 g
- Carbohydrates: 14.7 g
- Fiber: 3.8 g
- Protein: 27.6 g
- Cholesterol: 82.7 mg
Raditia says
Love this simple and super flavorful meal—especially the cilantro lime sauce for the rice. I don't think I had rice like this before. It was fun making it online with you, and I'm looking forward to sharing it with the family. Definitely want to try the rice this way more often.
Ashley says
Thank you so much for the kind words, and for cooking with me in today's virtual class! Isn't that rice fab? So simple but so much flavor. Hope your family enjoys the leftovers as much as my family will!