Chicken/ Hearty Dinners/ Summer Lovin'/ Tex Mex

Sheet Pan Chicken Fajitas

April 6, 2019 (Last Updated: January 20, 2020) by Chris Collins

Chicken Fajita recipes don’t come easier than this! With a homemade marinade and all cooked on one tray, these Sheet Pan Chicken Fajitas are an absolute game changer!

I’m yet to come across a person who doesn’t love fajitas. If you just read that as someone who doesn’t like fajitas (and somehow ended up here) then strap yourself in, because you’re about to be converted. Fajita lovers, as you were. Follow me everyone.

Chicken, peppers and onions fresh out the oven on sheet pan

Sheet Pan Chicken Fajitas

The thing that’s so great about this chicken fajita recipe, apart from the flavour (which we’ll get to in just a sec) is that fact it’s so EASY! Seriously, I’m talking all on one tray, no fuss deliciousness. Admittedly I was sceptical about sheet pan fajitas too, but they’re bloody awesome. Promise. Here’s why I know you’ll think so too:

  • Authentic Char – By grilling/broiling you can still get that traditional chicken fajita char.
  • Gorgeous Flavour – A homemade marinade to end all homemade marinades.
  • Chicken Thighs – This recipe uses chicken thighs for maximum convenience and flavour!

So, let’s start right at the beginning.

Homemade Chicken Fajita Marinade

The marinade itself is incredibly simple. Don’t worry about time either, if I’m in a rush I usually just coat the chicken in the marinade and leave it at room temp whilst I prepare the veg (or as long as I have time for). Firstly, do check out my homemade fajita seasoning if you haven’t already. You can use store bought if that’s all you have.

Here is the ‘formula’ I use for a chicken fajita marinade:

3 parts Olive Oil | 3 parts Fajita Seasoning | 2 parts Lime Juice

For this recipe that translates to tbsps.

Homemade fajita seasoning in the top photo and homemade fajita marinade in the bottom

How to make Sheet Pan Chicken Fajitas

So, you’ve made a quick marinade, let’s talk chicken. For sheet pan fajitas I always use chicken thighs:

  1. They’re more flavoursome.
  2. They end up being more tender.
  3. They’re often cheaper.

That and they’re far better suited for the method of cooking used in this recipe (i.e grilling/broiling).

Can I use Chicken Breast for Sheet Pan Fajitas?

You can, you’ll just have to change to change the method slightly, otherwise you’ll end with chewy chicken (and nobody likes chewy chicken). I’ve written a bit more on this in the recipe card if you want to use chicken breast.

Okay, let’s talk sheet pan…

I use a sheet pan for fajitas purely for convenience. To get that same beautiful char you get on the chicken in traditional fajitas, baking is not a suitable method. It will all shrivel up by the time it gets any sort of colour. In such case, the best method of cooking for sheet pan fajitas is to grill/broil. This way the chicken will pick up some nice char, whilst not overcooking in the centre.

What sized sheet pan to use 🤔- I find 30cm x 45cm (12” x 18”) is the perfect size for this recipe, but one similar size with a bit of depth to it will work just fine. I wouldn’t go too much smaller or the veg with steam and not char!

How to make Sheet Pan Chicken Fajitas (quick summary)

  1. Add chicken thighs to a bowl or ziplock bag.
  2. Pour in your marinade (beside 1 tbsp) and coat the chicken.
  3. Marinate for a minimum of 30mins.
  4. Add your peppers/onions to a large sheet pan with the remaining 1 tbsp of marinade.
  5. Completely coat and make room for the chicken.
  6. Add chicken, grill/broil for 10 mins, take out and flip everything, then grill/broil for another 8 mins or until nicely charred.

How to Make Sheet Pan Chicken Fajitas - 6 step by step photos

How to serve Sheet Pan Chicken Fajitas

When the chicken is done let it rest on a chopping board for at least 5 mins. This will not only allow it to finish cooking through the centre, but also give it opportunity to soak back up some juices.

From there, slice your chicken at an angle and against the natural grain of the chicken (for maximum tenderness). I usually put the chicken/veg in a large bowl with the fillings/tortillas around the table so people can help themselves.

Top Tip – Don’t waste the pan juices! That’s gorgeous flavour just waiting to be drizzled over the fajitas at the end.

When it comes to the fajita toppings, I recommend any of the following:

Chicken Fajita Toppings

  • Guac
  • Salsa
  • Sour Cream
  • Coriander/Cilantro
  • Lime Juice

If you’re looking for another chicken fajita recipe then check out my Chicken Fajita Nachos! Also, check out these similar recipes:

Easy Tex Mex Recipes

One Pan/Tray Chicken Dinners

Alrighty, let’s tuck into this sheet pan fajita recipe shall we?!

Flat lay of chicken fajitas with sides and garnish including sour cream and guac

How to make Sheet Pan Chicken Fajitas (Full Recipe & Video)

Flat lay of chicken fajitas with sides and garnish including sour cream and guac

Sheet Pan Chicken Fajitas

Chicken Fajita recipes don't come easier than this! With a homemade marinade and all cooked on one tray, these Sheet Pan Chicken Fajitas are an absolute game changer!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican / Tex Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 30 minutes
Servings (click & slide): 6 Fajitas
Calories: 391kcal
Cost per serving: £1.50 / $2

Equipment:

  • 30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray
  • Large Mixing Bowl with Cling Film (or Zip Lock Bag)
  • Sharp Knife & Chopping Board
  • Small Bowl (for marinade)

Ingredients (check list):

Fajitas

  • 6 Boneless Skinless Chicken Thighs
  • 6 small Tortilla Wraps, warmed
  • 3 Peppers/Capsicums, sliced
  • 1 large Red Onion, sliced

Marinade

To Serve

Optional

  • Cheese
  • Jalapeños
  • Salsa
  • Coriander/Cilantro

Instructions:

  • In a small bowl, mix 3 tbsp fajita seasoning, 3 tbsp olive oil and the juice of 1 lime (reserving 1 tbsp of the marinade). Mix the rest with 6 boneless skinless chicken thighs in a large bowl (or zip lock bag) and leave to marinate at room temp for 30mins. You can marinate longer, just pop it in the fridge and take out 30mins before you intend on using it.
  • On a 30cm x 45cm (12” x 18”) tray, combine 1 large sliced red onion and 3 sliced peppers with the 1 tbsp of marinade. Create 6 spaces for your chicken then place them on too.
  • Turn your grill/broiler on to high heat and place your tray about 6” underneath. Cook for 10mins or until the chicken begins to char, then take out, flip the chicken and veg and place back underneath for another 8mins, or until the chicken begins to char on the other side. Timings will vary so just be vigilant. If the chicken chars too quickly place the tray lower or turn down the heat. The black charred bits add authentic flavour.
  • Place chicken on a chopping board to rest for at least 5 mins to soak back up the juices. Slice into strips, making sure you cut at an angle and against the grain. Stack your fajitas, not forgetting to pour some of those gorgeous pan juices over the end!

Quick 1 min demo!

Notes:

a) Fajita Seasoning - Be sure to check out my homemade fajita seasoning!
b) Cooking Timings - will vary, so just be vigilant. If the chicken chars too quickly then simply turn down the heat or lower the rack. Also, the chicken will carry on cooking as it rests, so you want it only just cooked after broiling.
c) Can I use Chicken Breast? - You can, just don't grill/broil. Here's what I recommend doing:
  • Use approx 3 large chicken breasts (1.3lb/600g) and slice into strips (around 1/2" is fine).
  • Mix with marinade and marinate as usual.
  • Pop with veg on tray and BAKE for around 20mins until the chicken is cooked through.
You will lose out on that authentic char, but will still work just fine!
d) Calories - Based per fajita, assuming all the marinade is used (i.e pouring the pan juices over) and without any toppings.

Nutrition:

Nutrition Facts
Sheet Pan Chicken Fajitas
Amount Per Serving (1 fajita)
Calories 391 Calories from Fat 156
% Daily Value*
Fat 17.35g27%
Saturated Fat 3.6g18%
Trans Fat 0.485g
Polyunsaturated Fat 3.245g
Monounsaturated Fat 9.283g
Cholesterol 95mg32%
Sodium 1138mg47%
Potassium 418mg12%
Carbohydrates 32.75g11%
Fiber 2.7g11%
Sugar 4.89g5%
Protein 24.84g50%
Vitamin A 2700IU54%
Vitamin C 73.4mg89%
Calcium 80mg8%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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If you loved this Sheet Pan Fajita Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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12 Comments

  • Reply
    Shana
    April 16, 2019 at 1:42 am

    5 stars
    This was absolutely delicious! My very picker eater ate an entire fajita! Definitely putting into my dinner rotation.

    • Reply
      Chris
      April 16, 2019 at 9:34 am

      That’s so awesome to hear! Thanks for coming back and letting me know 🙂

  • Reply
    Rosa
    April 8, 2019 at 1:52 pm

    5 stars
    This looks so simple to make and sounds so delicious! My mouth is watering!!

    • Reply
      Chris
      April 8, 2019 at 3:49 pm

      So simple! 🙂

  • Reply
    kim
    April 8, 2019 at 1:38 pm

    5 stars
    What an amazing dinner! Love all of the flavors and how easy it is!

    • Reply
      Chris
      April 8, 2019 at 3:48 pm

      Thanks Kim 🙂

  • Reply
    Demeter
    April 8, 2019 at 1:15 pm

    5 stars
    Fantastic dinner and less clean up? Sounds like an absolute winner to me!

    • Reply
      Chris
      April 8, 2019 at 3:48 pm

      Ohhhh yes! 🙂

  • Reply
    Alexandra
    April 8, 2019 at 12:07 pm

    5 stars
    I love a good sheet pan dish and this is no exception. Such lovely flavours!

    • Reply
      Chris
      April 8, 2019 at 3:48 pm

      Sheet pan dinners ftw!!

  • Reply
    Danielle Wolter
    April 8, 2019 at 11:41 am

    5 stars
    i am totally with you on the thighs. they are so much juicier and more flavorful than breasts. I always use them. Loving the homemade fajita marinade marinade too. sounds incredible!

    • Reply
      Chris
      April 8, 2019 at 3:48 pm

      Yay for team chicken thigh! Thanks Danielle 🙂

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