Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are about to become your new favorite weeknight dinner. You’ll toss sliced chicken breast, bell peppers, and onions with a simple lime-garlic marinade, spread everything on one pan, and bake for 30 minutes. That’s it. The chicken gets perfectly tender, the peppers get those caramelized edges, and everyone gets to build their fajitas exactly how they want them. This recipe fits busy weeknights, feeds a crowd, and works whether you’re serving picky eaters or adventurous tasters – just set out the toppings and let everyone customize. (And cheese quesadillas are an excellent backup!)
🍋🟩Made with my Mom’s fajita marinade
Chicken fajitas were one of my favorite dinners growing up (that and pesto tortellini!) and while my mom didn’t make them on a sheet pan, I couldn’t resist the ease that a sheet pan meal brings to the dinnertime rush.
I did keep her marinade though! It’s a simple and delicious marinade of lime juice, olive oil, garlic, and oregano that gives the fajitas wonderful flavor. They’re…
🍗 Ready in 30 minutes: From prep to table, including baking time, perfect when you need dinner fast.
🌈 Totally customizable: Everyone builds their own with favorite toppings like sour cream, cheese, salsa, or avocado.
🥘 Just one pan: Everything cooks together so cleanup is easy, no skillet required.
💪 Healthy & balanced: Protein, vegetables, and carbs all in one meal without feeling heavy.
👨👩👧👦 Family-approved: Kids love the build-your-own approach and parents love how easy it is.
You’ll also want to try my chicken fajita quesadillas, ground turkey tacos, and turkey taco skillet next time.
My whole family liked these and loved making their own. –Krista
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these quick weeknight fajitas to your table: chicken breast (sliced into strips), three bell peppers (I like the mix of green, red, and orange), red onion, fresh garlic, lime juice, olive oil, dried oregano, sea salt, black pepper, flour tortillas, and your choice of toppings like sour cream, shredded cheese, salsa, shredded lettuce, and hot sauce.
Emily’s Tips & Tricks
- Pro tip: Don’t skip the broiling step at the end – those 2-3 minutes under the broiler give the chicken and peppers those beautiful caramelized edges that make restaurant-style fajitas. Just watch closely so nothing burns.
- Feeding kids without pressure: Customizable meals like this are perfect for serving the whole family as everyone can build their own. Serve family-style and let everyone pick what goes into their fajitas and what toppings they want. Kids love having control over their meal. Serve the meal with a few sides you know they will eat (milk and fruit!) if it’s iffy.
- Variations: Swap chicken for sliced steak, shrimp, or even portobello mushrooms for a vegetarian version. The same marinade and cooking method works beautifully. You can also add sliced jalapeños to the pan if you want extra heat.
Sheet Pan Chicken Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Tex Mex
Description
Quick sheet pan chicken fajitas ready in 30 minutes! Just toss chicken and peppers with simple marinade, bake, and serve. Family-approved weeknight dinner.
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into bite-sized strips
- 3 bell peppers (mix of colors), thinly sliced
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp. olive oil
- 2 Tbsp. fresh lime juice (about 1 lime)
- 1 1/2 tsp. sea salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. honey or maple syrup
- 12 flour tortillas (fajita size)
- Optional toppings: sour cream, salsa, shredded cheese, shredded lettuce, guacamole, hot sauce, lime wedges
Instructions
- Preheat oven to 425 degrees F. Line an 18×13-inch rimmed baking sheet with parchment paper or lightly grease it.
- Cut the chicken into bite-sized strips, slicing against the grain if possible. Slice the bell peppers and onion into thin strips. Mince the garlic and juice the lime.
- In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, black pepper, and honey until well combined.
- Add the chicken, bell peppers, and onion to the bowl with the marinade. Toss everything together until evenly coated. For the best flavor, let this marinate for 15-30 minutes at room temperature, but you can proceed immediately if short on time.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure nothing overlaps too much for even cooking. Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165 degrees F and is cooked through.
- Switch the oven to broil and move the pan to the second rack from the top. Broil for 2-3 minutes, watching closely, until the vegetables and chicken develop some charred edges. Don’t walk away during this step as they can burn quickly. Transfer to a serving platter with a slotted spoon or spatula.
- While the fajitas cook, warm the tortillas wrapped in foil in the oven during the last 5 minutes, or wrap in a damp paper towel and microwave for 30-45 seconds.
- Serve the chicken and vegetables in warm tortillas with your choice of toppings.
Notes
- Nutrition facts do not include toppings.
Serving Suggestions
Serve the simple oven fajitas with a few simple sides:
- Mexican Street Corn (In a Cup!)
- Refried Black Beans
- Spanish Rice
- Roasted Corn Salsa
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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yay you made it! 🙂 love this meal 🙂
Can’t believe we posted the same week, so funny! Next time I’m making your rice to go along with it.
This looks like THE perfect recipe. I work from home and always looking for recipes that are quick to prep and then I can work while it cooks.
ps – i just stumbled on your blog again for the first time in AGES after I was reading some old posts/comments on my blog. So glad to have found your site again and will definitely be catching up. hope to see you around in good taste again soon!
Hi Maris! So good to see your name come through, can’t wait to catch up on things with you, it’s been too long!
This sounds perfect! I will be adding this to the menu next week! Thank you!!!
P.S. Tequila would be my mechanism. Although I don’t think you can do that now. 🙂
HA! You can have my tequila! 🙂
Hi
Looks really good. I love fajitas 🙂 Gonna try tomorrow
Hi Evelyn, thanks so much, I hope you enjoy!
My whole family liked these and loved making their own.
Everyone is always happy to see this on the menu.
Yay! Thanks Gretta!
great simple flavor
Thanks Arianne! Glad you liked it.
These fajitas are great! So simple and quick with very basic ingredients. We added some cheese, sour cream and guacamole on the side, YUM!
I’m so glad you enjoyed them! Thanks for letting me know. 🙂