Sheet Pan Chicken Fajitas Recipe

Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 8
Ingredients: 0.33333334326744 cup vegetable oil; 2 teaspoons chili powder; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch ground cayenne pepper; 1.5 pounds chicken tenders, quartered; 4 cups sliced bell peppers, any color; 1 onion, sliced; 0.25 cup chopped fresh cilantro; 0.5 lime, juiced

Cook Time: 15 minutes

Ingredients

This recipe yields 8 servings. The amounts of ingredients are automatically adjusted, but the cooking times and steps remain the same. Note that not all recipes scale perfectly.

cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
teaspoon garlic powder
teaspoon onion powder
teaspoon ground cumin
teaspoon salt
teaspoon ground black pepper
1 pinch ground cayenne pepper
1 pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1 onion, sliced
cup chopped fresh cilantro
lime, juiced

Directions

Gather all ingredients and set them aside.
In a large resealable plastic bag, combine vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Seal the bag and shake to mix the ingredients.
Add the chicken tenders, bell peppers, and onion to the bag. Seal again and shake to ensure the chicken and vegetables are well-coated in the marinade. Refrigerate for 30 minutes to 2 hours to marinate.
Preheat your oven to 400F (200C) and line a rimmed sheet pan with aluminum foil or parchment paper for easy cleanup.
Spread the marinated chicken and vegetable mixture evenly on the prepared sheet pan.
Roast in the preheated oven for 15 to 20 minutes, stirring halfway through cooking. The chicken should no longer be pink, and the bell peppers should be tender. Use an instant-read thermometer to check that the chicken has reached an internal temperature of 165F (74C).
Once cooked, remove the sheet pan from the oven. Sprinkle chopped cilantro over the chicken mixture, then squeeze lime juice on top and stir to distribute.

Recipe Tips

You can experiment with different bell peppers and add spicy peppers like jalapeos for an extra kick.
If you prefer, grease the sheet pan with nonstick cooking spray instead of lining it with aluminum foil.
The original recipe used 1 teaspoon each of chili powder, salt, and cumin, and added 2 thinly sliced jalapeos for extra spice.

Nutrition Facts (per serving)

Nutrition	Amount per Serving
Calories	200
Total Fat	11g
Saturated Fat	2g
Cholesterol	49mg
Sodium	198mg
Total Carbohydrates	6g
Dietary Fiber	2g
Total Sugars	3g
Protein	19g
Vitamin C	40mg
Calcium	28mg
Iron	1mg
Potassium	299mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sheet Pan Chicken Fajitas Recipe

Origin History:

The dish known as fajitas has roots deep in Tex-Mex cuisine, which blends Mexican and American flavors. The term "fajita" comes from the Spanish word "faja," meaning "strip" or "belt," which refers to the thin strips of meat originally used for the dish, typically skirt steak. Fajitas gained widespread popularity in the United States during the 1970s, when they were introduced to restaurants and became a staple of Tex-Mex dining. Over time, various versions of fajitas have emerged, with chicken, shrimp, and even vegetables replacing the traditional beef. The Sheet Pan Chicken Fajitas recipe is a modern take on this beloved dish, simplifying the preparation process by cooking everything in one pan, making it a convenient and delicious weeknight meal.

Regional Variations:

While fajitas have become ubiquitous across the United States, especially in Tex-Mex restaurants, they are particularly popular in Texas and the southwestern United States. The traditional preparation calls for grilling the marinated meat and vegetables, often served with tortillas, salsa, guacamole, and a variety of toppings. However, the sheet pan method, popularized for its simplicity and ease, is especially common in home kitchens where the goal is to reduce cleanup time while still delivering the bold, smoky flavors that define fajitas. In Mexico, fajitas might be less common, as they originated in Texas, but similar dishes involving grilled meats and vegetables, such as "tacos de carne asada" or "bistec a la mexicana," can be found.

How It Differs from Similar Dishes:

Fajitas are often compared to tacos, but the difference lies in the preparation and presentation. While tacos generally involve fillings in soft or hard tortillas, fajitas feature grilled meat (typically marinated) and vegetables that are typically served with tortillas as an accompaniment, allowing the eater to create their own combination. The use of a sheet pan for cooking in this recipe is a major differentiator from the traditional method of grilling or pan-frying. The sheet pan method allows for a more hands-off cooking experience, while still achieving the same rich, caramelized flavors in a fraction of the time.

Where It Is Typically Served:

Sheet Pan Chicken Fajitas are typically served in casual settings such as family dinners, weeknight meals, or casual gatherings. The dish is often found in Tex-Mex restaurants, but the convenience of the sheet pan version has made it a popular choice for home cooks. It is often accompanied by tortillas (flour or corn), and can be topped with various condiments such as guacamole, sour cream, salsa, and cheese. Fajitas are typically enjoyed as a main course, and are often paired with sides like rice, beans, and chips for a complete meal.

Interesting Facts:

Fajitas were originally made with skirt steak, a cut of meat that was traditionally considered a byproduct or throwaway meat by ranchers. It was sold cheaply to Mexican workers, who created the dish from this inexpensive cut.
The sheet pan method is a great way to prepare fajitas for a large group, as the dish can be made in a single pan, making both the cooking and cleanup process much easier than traditional grilling.
While the traditional Tex-Mex fajita is made with beef or chicken, modern variations include shrimp, pork, and even vegetarian versions using portobello mushrooms or other vegetables as the main ingredient.
The word "fajita" didn't appear on menus until the 1960s, despite the dish being around long before that. It was popularized by the opening of a Tex-Mex restaurant, which helped bring the dish into mainstream American culture.

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FAQ about Sheet Pan Chicken Fajitas Recipe

Yes, you can marinate the chicken and vegetables up to 24 hours in advance. Store the mixture in a tightly sealed container or resealable bag in the refrigerator. When ready to cook, bring it to room temperature for 15-20 minutes before roasting.

Store cooked fajitas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently in a skillet or oven to prevent drying out the chicken.

Yes, frozen bell peppers and onions can be used. Thaw and drain excess water before adding them to the marinade to prevent the dish from becoming too watery.

Add extra cayenne pepper, chili powder, or include sliced jalapeños or other hot peppers in the marinade. Adjust to taste.

Yes, chicken breasts or thighs can be used. Thighs will be slightly more flavorful and juicy. Adjust cooking time to ensure an internal temperature of 165°F (74°C).

Lining the sheet pan with aluminum foil makes cleanup easier, but you can also use parchment paper or lightly grease the pan with cooking spray.

Yes, the recipe is naturally gluten-free if you serve it with corn tortillas or other gluten-free options. Always check your seasoning ingredients to ensure they are certified gluten-free.

Do not overcook. Roast at 400°F (200°C) for 15-20 minutes and stir halfway through. Using chicken thighs or marinating longer can also help retain moisture.

Yes, you can double the recipe, but use two sheet pans to avoid overcrowding, which can cause steaming rather than roasting. Adjust seasoning and oil accordingly.

Yes, mushrooms, zucchini, or cherry tomatoes can be added. Keep in mind that different vegetables have different cooking times, so add them accordingly to avoid overcooking.

Comments

Candeeland

10/06/2025 01:52:54 PM

This was surprisingly delicious! I didn't have time to marinate for more than 15 minutes. Used one of each green pepper, red pepper and rather large onion. Cut up boneless chicken breast into 1" pieces. I did put everything into a Ziploc bag to marinate---I was thinking I might just do everything on the sheet pan, but am glad I did the bag. Was easy and could really tumble everything around to get coated with the spices and oil. I did not have any cilantro or lime and didn't miss it---although I do love cilantro! Cooked as stated---no one was ready for dinner yet and had to keep hot in oven for about an extra 15 minutes...and didn't seem to hurt the dish. Very good! Served in flour tortillas with avocado, sour cream, cheddar and hot sauce with a side of rice and beans.

G24

12/13/2021 12:30:59 AM

I really liked this recipe! I bought pre-cut chicken and pre-cut bell peppers and onions and doubled the recipe. I always estimate the seasoning based on what I like. I don't understand folks who make a recipe exactly as written KNOWING it will be bland for their taste. I doubled the recipe which barely fit in a gallon size ziplock bag. I wound up adding a cup of oil and seasonings to the bottom and the same to the top of the bag so all of the chicken and veggies could marinate properly. It worked like a charm and I cooked 2 separate pans of chicken and veggies. I used parchment paper instead of foil which worked great. No non-stick spray was needed. I served it with tortillas, Mexican cheese, and sour cream. Thank you!

CaringPeach2443

07/17/2024 09:12:56 PM

This seasoning is great. The chicken takes longer to cook than the veggies. So I suggest you marinate them separately. Then when the chicken bakes for about 10 minutes, add the marinated veggies to the pan. Then the veggies are not overdone.

Kraly

02/24/2021 02:07:02 AM

Amazing and so easy. Sheat pan was so easy for even cooking of all ingredients at once and using broiler at the end to add char is needed. I used 3 t-bone steaks with the NY strip and filet I found on sale and wowed my guest. Needs to marinate longer than 30 min and I like hotter peppers or cut circular with seeds instead of slicing. Caso fresco, fresh avocado added to lime and cilantro. Had corn and flour tortillas for people to choose. A teen took a pic and sent it to his friends after his 3rd time back around! Happy bellies make me happy!

Laura Brautigam

07/22/2021 12:47:14 AM

I used premixed chicken fajita seasoning (2 packets) and olive oil for my marinade. I used 2 pkgs of thin sliced breasts which I sliced into smaller strips. I also used 2 bags of frozen mixed bell peppers and just drained the extra water on the pan when I mixed them up halfway through cooking. I also broiled the pan for about 5 min at the end, just to absorb liquid and crisp up the chicken + peppers. Half the family is having with tortillas while the other half is making a fajita salad with a side of cucumbers sprinkled with Tajin + sliced avocado. I topped my salad with some chunky salsa!

RusticDate4945

12/09/2022 10:51:46 PM

I loved this recipe with the following modifications: doubled all spices that were listed as 1/2 tsp. to 1 tsp and added an additional tsp. of chili powder. I also added lots more yellow and red onions, lots of peppers and cooked everything for 45 minutes. Cooking at the listed temperature for a longer period of time allows the onions and peppers to really carmelize- making it much better!

skb

09/12/2020 02:07:53 AM

I doubled the recipe and added lemon juice, minced garlic, sliced mushrooms, tomatoes, and jalapeños peppers. Also went heavier on the seasonings. Filled a half sheet pan and a full sheet pan. Baked for 30 minutes until the peppers got a tiny bit of charring on the tips. Served with seasoned brown rice (with chicken bouillon and celery seeds), black beans, sour cream, lime wedges, and chopped green onions (didn’t have cilantro)and warmed white corn tortillas. Everyone enjoyed it.

mrthornton

03/08/2023 06:50:55 PM

Great idea! Instead of the spices, I subbed a packet of taco seasoning. I also added the lime juice (full lime) as part of the marinade, rather than at the end. I usually marinate for 3-4 hours. There is also a taco/ranch mix packet that is great in this. I pretty much always use taco seasoning packets in lieu of measuring multiple ingredients for Mexican dishes. I might be missing out, but it’s a time saver, and I know my family likes it :D. Thanks for the recipe!

Jo Ann

07/05/2024 08:59:09 PM

I have followed this recipe several times to great success. The last time I made it, I took the time to quadruple the amounts of spices, mix them, and place them in a clean jar. Today, all I had to do was dip into the prepared mix. Makes life SO easy.

Dawn Shaughnessy

09/13/2021 11:08:16 PM

This was absolutely delicious and much more moist than the slow cooker version I usually make. My family can't do spicy so I left out the chili powder and the cilantro because we don't care for it. I also went ahead and just threw the lime juice in with the marinade. I ended up marinading for about 3 hours and everything was done in 20 minutes plus a couple of minutes under the broiler. As other reviewers suggested I doubled most of the seasonings and it was worth it. Excellent will be making again for sure!

susiejo

10/11/2020 09:10:46 PM

I loved it! I’ve made it 3 times now. The first time I made it exactly as written and the next 2 times with double the marinade and I marinated it for 3-4 hours. Great recipe, easy and delicious!

Cathy

09/11/2025 11:20:17 PM

This was a super easy recipe, and I used it for fajita bowls.

Dave Hopkins

08/30/2025 03:37:38 PM

this was very and easy to make.

Jedimaster

08/25/2025 10:43:57 PM

So bland. Yes bland! Terrible recipe

NiftyMixer7831

06/15/2025 04:31:49 PM

Family loved it. Only change I made was using Mexican Oregano instead of just Oregano.

FizzySquid9508

04/21/2025 12:23:12 AM

Lots of chopping but super easy and delicious - just as good if not better than the restaurant-quality. I make extra for leftovers.

Scott Collins

04/13/2025 09:42:45 PM

Straight up perfection in a bowl.

David Thomas

04/13/2025 04:44:56 PM

Made it with friends — epic win.

NewChai4541

03/31/2025 11:30:52 PM

I used Poblano peppers

Dianne Woima

03/28/2025 02:13:01 PM

The best ! Chicken is moist and the stove is clean!

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Sheet Pan Chicken Fajitas Recipe

Ingredients

Directions

Recipe Tips

Nutrition Facts (per serving)

FAQ about Sheet Pan Chicken Fajitas Recipe