Make these easy Sheet Pan Chicken Fajitas for a fuss-free weeknight dinner. Everything cooks on one pan for maximum flavour and minimal washing up!
And let me tell you, these are not just any regular sheet pan fajitas. I’ve got a few secrets that I’m going to share with you that’ll change the way you make fajitas forever. Okay, slightly dramatic, but dang, this method is awesome for a weeknight! Follow me…
Chicken Fajita Ingredients
These fajitas are proof that you only need a simple selection of store-bought ingredients to make an incredible dinner. The full ingredient list is in the recipe card, but just to quickly go over what we’re using and why:
- Chicken – the key to this recipe being so delicious is the use of boneless skinless chicken thighs. They’re much more flavoursome than breast and are far more difficult to overcook, meaning they come out much juicier and tender too.
- Spices – I used a homemade fajita blend, but you could use store-bought if you’d prefer.
- Lime and Oil – these will be combined with the seasoning to create the marinade (more on this in a sec).
- Peppers and Onion – classic additions to fajitas. Both will be sliced.
- Tortillas – any sort of soft flour tortillas will do the trick.
Absolutely! Whilst I prefer using chicken thighs because they stay nice and juicy, chicken breast works just fine too (more in the recipe card notes below).
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). Although, preferably if you have time, I would marinate for a longer in the fridge.
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.
Sheet Pan Chicken Fajitas
Okay, so typically yes, you would bake sheet pan fajitas. However, I like to use the grill/broiler. I do this so you can develop that same beautiful char you get on the chicken in traditional fajitas. I find with baking, everything kind of shrivels up by the time it gets any sort of colour.
When it comes to the sheet pan itself, you need to make sure you’re using a big one (yes, that huge one in the house you never use). This is to prevent everything from steaming.
Process shots: add peppers, onion and leftover marinade to tray (photo 1), mix (photo 2), add chicken (photo 3), grill/broil (photo 4).
Recipe Tip
Don’t waste the pan juices! That’s gorgeous flavour just waiting to be drizzled over the fajitas at the end.
Chicken Fajitas Serving Suggestions
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 the 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.
When it comes to the fajita toppings, I recommend any of the following:
Chicken Fajita Toppings
If you want a little something on the side, check out my Nachos (or Tortilla Chips) or Wedges (or Spicy Potatoes).
Alrighty, let’s tuck into the full recipe for these sheet pan fajitas shall we?!
How to make Sheet Pan Chicken Fajitas (Full Recipe & Video)
Sheet Pan Chicken Fajitas
Equipment
- Small Bowl (for marinade)
- Sharp Knife & Chopping Board
- Very Large Sheet Pan/Oven Tray (mine is 30cm x 45cm / 12” x 18”)
- Large Mixing Bowl with Cling Film (or Zip Lock Bag)
Ingredients
Marinade
- 3 tbsp Olive Oil
- 3 tbsp Fajita Seasoning (see notes)
- 1 Lime, juice only
Fajitas
- 6 Boneless Skinless Chicken Thighs (~1.4lb/640g)
- 3 Peppers/Capsicums, sliced
- 1 medium Red Onion, sliced
- 8-10 small Tortilla Wraps, warmed
Instructions
- In a small bowl, mix 3 tbsp fajita seasoning, 3 tbsp olive oil and the juice of 1 lime. Reserve 1 tbsp of the marinade, then mix the remaining with 6 boneless skinless chicken thighs in a large bowl (or zip lock bag). Leave to marinate in the fridge (up to overnight) for the best results. Alternatively, you can rest at room temp for up to 30 minutes and just marinate as you prep the veg (still delicious!)
- Preheat the grill/broiler to high.
- On a very large baking 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 in there.
- Place the tray about 6” underneath the broiler/grill. 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 and is cooked through the centre. Timings will vary, so just be vigilant and cook longer if needed. If the chicken chars too quickly, place the tray lower or turn down the heat. The black charred bits add authentic flavour.
- Place the chicken on a chopping board to rest for at least 5 mins to soak back up the juices. Slice into strips then stack your fajitas, not forgetting to pour some of those gorgeous pan juices over the end!
Video
Notes
- Use the same weight of chicken
- Cut into thick strips.
- Keep the same distance from the broiler.
- Flip halfway as normal.
- Start checking after about 10-12 minutes.
- Remove and continue broiling the veg if needed.
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
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
- Cheesy Ground Beef Quesadillas
- BBQ Chicken Nachos
- Breakfast Burritos
- Sweet Potato Quesadillas
- Ground Beef Tacos
One Pan/Tray Chicken Dinners
- Spanish Chicken Orzo
- Roasted Chicken Legs
- Creamy Honey Mustard Chicken Thighs
- Spanish Chicken Tray Bake
- Herb Roasted Spatchcock Chicken
This was absolutely delicious! My very picker eater ate an entire fajita! Definitely putting into my dinner rotation.
That’s so awesome to hear! Thanks for coming back and letting me know 🙂
This looks so simple to make and sounds so delicious! My mouth is watering!!
So simple! 🙂
What an amazing dinner! Love all of the flavors and how easy it is!
Thanks Kim 🙂
Fantastic dinner and less clean up? Sounds like an absolute winner to me!
Ohhhh yes! 🙂
I love a good sheet pan dish and this is no exception. Such lovely flavours!
Sheet pan dinners ftw!!
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!
Yay for team chicken thigh! Thanks Danielle 🙂