Oven-Baked Sheet Pan Chicken Fajitas are a quick and easy recipe for a healthy weeknight dinner. Chicken and veggies are seasoned with a Fajita marinade and baked together on one pan. Pair these fajitas with your favorite tortillas or choose a lettuce wrap for a lighter option.
If I were only allowed to have one dinner for the rest of my life, I think it just might be these sheet pan chicken fajitas!
Now I know that is a bold statement, but you need to understand a few things…
- I live in Texas and am slightly obsessed with all things concerning Mexican food – especially chicken tacos.
- How incredibly simple it is to throw all these ingredients onto a sheet pan and have dinner ready in under 45 minutes.
- A Mexican food dish is consumed almost daily in my household, so this statement isn’t too much of a stretch!
If you love fajitas but prefer skirt steak instead of chicken, try these Steak Fajitas. Want to set it and forget it? Try these Crockpot Chicken Fajitas next!
Ingredients
These are the simple ingredients you need for this Sheet Pan Chicken Fajitas recipe:
- Chicken. Opt for organic, if possible, for the most nutrition and best flavor. Skinless chicken breasts are preferred, but thighs can be used, as well.
- Bell pepper. A blend of green, yellow, and red bell pepper adds a pop of color. But you can use one variety if needed.
- Onion. Sweet onions are used. You can sub in red, yellow, or white, though.
- Fajita seasoning. You can quickly and easily make your own at home or choose a store-bought version. You can also use taco seasoning. Both are similar, but taco seasoning is heavier on cumin.
- Soy sauce. This salty sauce is the base of the marinade. For a gluten-free sauce, substitute with Tamari or even coconut liquid aminos.
- Lime Juice. The citrus of the lime juice is essential to make the fajita marinade. It tenderizes the chicken and adds a fresh pop of flavor.
- Worcestershire sauce. This adds a depth of flavor to the sauce. You can leave it out if you don’t have any available.
- Honey. If you can, use local honey. Or, swap it out for pure maple syrup or agave nectar.
- Olive Oil. Choose a high-quality oil, avocado is recommended. You can sub in another neutral oil, like olive, if needed.
How to Make Sheet Pan Chicken Fajitas
Making baked fajitas is easy and only requires a few simple steps:
Prepare the Chicken
To ensure everything cooks up consistently, use a meat mallet to pound the chicken thin.
Place the breasts between two sheets of parchment paper or in a Ziploc bag while tenderizing to keep the juices from splattering. The chicken needs to be no more than 1 inch thick.
Then, slice the pounded meat into thin strips about ½-inch thick.
Slice the Veggies
Use a sharp knife to thinly slice the green, red, and yellow bell peppers and onions. Be sure the vegetable strips are similar in length and width so they cook evenly.
Toss the veggies with oil, salt and pepper.
(You can also make these Fajita veggies if you want even more to serve with the chicken!)
Make the Marinade
Combine homemade Fajita seasoning, oil, soy sauce, honey, lime juice, and Worcestershire sauce in a large bowl. Whisk well until everything is mixed.
Add the chicken to the bowl, gently toss to combine, and allow it to rest for 30 minutes or up to a few hours. The longer it marinates, the more flavor the chicken will have. However, avoid marinating it overnight or the chicken may take on an unpleasant mealy texture.
Spread it Out
You can use whatever type of rimmed baking sheet you have, but just make sure it is big enough!
I really enjoy the baker’s half-sheet sized pans so you have plenty of room.
Also, I sometimes like to line my sheet pan with parchment paper for easier clean-up. I find this does not stick as much as aluminum foil normally does. (Not to mention, it’s healthier for you!)
You will get a slightly crispier texture to your meat and vegetables if you bake them without the paper.
Place the veggies around the edge of the pan. Leave an opening in the middle for the chicken.
Remove the chicken from the marinade and allow the excess to drip off. Place the breasts in the middle of the pan.
Bake and Broil
Preheat the oven to 375℉.
Bake the fajitas and veggies for 25-30 minutes or until the chicken and veggies are tender.
Turn the oven to a high broil and cook for an additional 2-3 minutes. The broiler step gives everything a wonderful, crispy texture.
Serve them Up
These oven-baked chicken fajitas are extremely versatile and can be served in a number of ways. You can choose your favorite corn or flour tortilla, or make these homemade cassava flour tortillas. Opt for a burrito bowl with cilantro lime rice or a lettuce wrap for a lighter option.
A few of my favorite toppings include:
Meal Prep and Storage
- To Prep-Ahead: Slice the veggies the day before and keep them in the fridge until you’re ready to bake.
- To Store: If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days.
- To Freeze: You can flash-freeze the veggies and chicken separately on a pan for a few hours, then keep them tightly wrapped in the freezer for up to 4 months.
- To Reheat: Place chicken and veggies on a sheet pan in a 350℉ oven for 10 minutes until warmed through, or heat individual servings up in the microwave.
Dietary Modifications
The recipe you’ll find below is already low carb, keto, and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Be sure the seasoning mix along with any toppings or tortillas you use are gluten-free. Also, check the soy sauce and Worcestershire are free of gluten.
- Paleo: Use liquid coconut aminos instead of the soy sauce and leave out the Worcestershire sauce.
FAQs
Serve chicken fajitas with your favorite warm tortillas, or in a bowl with rice. This dish is also delicious on its own!
No, not all fajitas are gluten-free. Especially when you eat out at a restaurant! Also, a lot of the taco and fajita seasoning packets at the grocery store will add wheat as one of the ingredients. Making your own seasoning blends at home is a great way to avoid gluten. Choose a gluten-free tortilla, as well.
When you choose lean meats and fresh vegetables, fajitas are a very healthy meal. Be careful with the toppings, though. Cheese, sour cream, and other add-ons aren’t as good for you.
Expert Tips and Tricks
- Pound it thin. Use a meat mallet to tenderize the chicken and make sure it is only 1-inch thick for consistent cooking.
- Make it even. The peppers and onions need to be sliced the same size and length.
- Add some spice. Kick the flavor up a notch by adding extra chili powder or including jalapeño peppers.
- High heat. Broiling the chicken and veggies for a few minutes gives them a delightfully crispy texture.
- Top it off. Get creative with your toppings and serve these fajitas with lime wedges for fresh flavor.
Make it a Meal
Round this Sheet Pan Chicken Fajita recipe out with any of these delicious sides:
- Mexican Street Corn Salad
- Mexican Rice
- Cilantro Lime Brown Rice
- Avocado Corn Salad
- Mexican Quinoa Salad with Avocado
- Blood Orange Margaritas (OK, not a side, but man do they go great with fajitas!!)
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Ingredients
Fajita Chicken
- 1 ½ pounds chicken breasts pounded to 1-inch thick and cut into ½-inch slices
- 2 Tbsp. fajita seasoning or taco seasoning
- 3 Tbsp. oil avocado or olive
- 1 Tbsp. soy sauce Tamari, or coconut liquid aminos
- 1 Tbsp. honey or pure maple syrup
- 1 lime juice
- 1 tsp. Worcestershire sauce
Fajita Vegetables
- 3 bell peppers thinly sliced
- 1 sweet onion thinly sliced
- 2 Tbsp. olive oil or avocado oil
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Pound chicken breasts to 1-inch and cut into ½-inch slices.
- In a large bowl whisk together the seasoning mix, 3 tablespoons oil, soy sauce, honey, lime juice, and Worcestershire sauce. Add the chicken and let marinate for at least 30 minutes or up to overnight.
- Line a large baking sheet with parchment paper, if desired. Place bell peppers, onion, 2 tablespoons olive oil, salt and pepper onto the pan. Toss to coat the vegetables and then spread them into a single layer.
- Once chicken has marinated, place it in the middle of the vegetables. Make sure to let any excess liquid drip off of the chicken before placing onto the sheet pan.
- Bake chicken fajitas in the oven for 20-25 minutes. During the last 5 minutes of cooking, set the oven temperature to a high broil and broil for 2-3 minutes.
- Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!
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Notes
Meal Prep and Storage
- To Prep-Ahead: Slice the veggies the day before and keep them in the fridge until you’re ready to bake.
- To Store: If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days.
- To Freeze: You can flash freeze the veggies and chicken separately on a pan for a few hours, then keep them tightly wrapped in the freezer for up to 4 months.
- To Reheat: Place chicken and veggies on a sheet pan in a 350℉ oven for 10 minutes until warmed through, or heat individual servings up in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a family favorite!
This is a family favorite. Super easy!
Yay! So happy you and your family enjoy the fajitas. Hope ya’ll are doing well during this time! Thanks for the comment and rating 🙂
Love me some fajitas!! These look great!
Thanks, Kelly!