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Flat lay of chicken fajitas with sides and garnish including sour cream and guac
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5 from 6 votes

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!
Prep Time10 mins
Cook Time20 mins
Marinating Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 6 Fajitas
Calories: 391kcal
Cost: £1.50 / $2


  • 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)



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


To Serve


  • Cheese
  • Jalapeños
  • Salsa
  • Coriander/Cilantro


  • 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!



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.


Serving: 1fajita | Calories: 391kcal | Carbohydrates: 32.75g | Protein: 24.84g | Fat: 17.35g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.245g | Monounsaturated Fat: 9.283g | Trans Fat: 0.485g | Cholesterol: 95mg | Sodium: 1138mg | Potassium: 418mg | Fiber: 2.7g | Sugar: 4.89g | Vitamin A: 2700IU | Vitamin C: 73.4mg | Calcium: 80mg | Iron: 2.9mg