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!

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.

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.

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.

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 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.

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

• Cheesy Ground Beef Quesadillas
• BBQ Chicken Nachos
• Breakfast Burritos
• Sweet Potato Quesadillas
• Ground Beef Tacos

One Pan/Tray Chicken Dinners

• Roasted Chicken Legs
• Creamy Honey Mustard Chicken Thighs
• Spanish Chicken Tray Bake
• Herb Roasted Spatchcock Chicken
• Spanish Chicken Orzo

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

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

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

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Servings (click & slide): 6 Fajitas

Course: Main Course

Cuisine: Mexican / Tex Mex

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 30 minutes minutes

Total Time: 30 minutes minutes

Calories per serving: 391kcal

Author: Chris Collins

Cost per serving: £1.50 / $2

Cook Mode(prevent your screen from going dark)

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

• ▢ 3 tbsp Olive Oil
• ▢ 3 tbsp Fajita Seasoning
• ▢ 1 Lime, juice only

To Serve

• ▢ Guac
• ▢ Sour Cream

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.

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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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