Sheet Pan Chicken Fajitas

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

5 from 6 votes

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!

Prep Time10

Cook Time20

Marinating Time30

Total Time30

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings:

Author: Chris Collins

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

Topping Ideas

Guac (or smashed/sliced avocado)
Sour Cream
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. 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

a) Fajita Seasoning - Be sure to check out my homemade fajita seasoning! You could sub a packet of store-bought seasoning, I recommend just topping up with some salt and pepper if you need to.

b) Cooking Timings - Total time will vary, so just be vigilant. Although it's unlikely, 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. Thighs are very forgiving though, so don't be afraid to cook them longer to get some char. For reference, the safe internal temp of chicken needs to reach 165F/74C.

c) Can I use Chicken Breast? - You can yes, but it's leaner, so you'll have to be careful not to overcook. Here's what I recommend doing:

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.

You might lose out on that authentic char, but it will still work just fine!

d) Troubleshooting - Make sure you've got a nice big tray so everything has room to breathe; otherwise it will steam. If you end up with a lot of liquid in the pan which is preventing everything from browning, just pour it into a bowl then place everything back under the grill. If you find the chicken is cooked before the veg, just remove it and place the veg back under to brown.

e) Calories - Based per serving (whole recipe divided by 4), assuming all the marinade is used (i.e pouring the pan juices over), 8 fajitas are made and without any toppings.

Nutrition