Sheet Pan Chicken Fajitas are the best way to do Fajita night! Perfectly charred chicken, tender veggies, and all your favorite toppings.
Author’s Notes
The Ultimate Oven Fajitas!
Any time we go out for Mexican food, I try to branch out… but I always circle back to my favorite—fajitas! Chicken, steak, shrimp—doesn’t matter. If it’s sizzling, I want it.
I make fajitas at home all the time too. I’ve shared crockpot fajitas, air fryer fajitas, and grilled fajitas—but it was time to perfect the oven version. And even better, this one’s all on a single sheet pan.
It took a few tries to get just right, but the flow works so well. While the chicken cooks, you prep the veggies, then everything finishes up together. The chicken turns out tender with a gorgeous char—that’s not easy to get from the oven!
Sheet Pan Chicken Fajitas Ingredients
The full recipe is below, but here are a few quick notes:
- Chicken: Thighs stay juicy and full of flavor. Breasts won’t work well with this method.
- Bell peppers & onions: Slice them about the same size so they roast evenly.
- Olive oil & balsamic vinegar: Good-quality oil and vinegar add the most flavor.
- Spice blend: Smoked paprika adds a smoky flavor. Cut back on chili powder if you want less heat.
Quick Tip
What Kind Of Sheet Pan To Use
- Use a big baking sheet pan: You need space so things roast, not steam.
- Pick one with edges: A rimmed pan keeps juices in.
- Thick and sturdy: So it won’t bend in the hot oven.
Toppings for Chicken Fajitas
- Tortillas: Warm or charred, flour or corn—use whatever you like. Or, serve over rice!
- Avocado or guacamole: Adds creamy texture and helps cool the heat.
- Sour cream or Greek yogurt: Creamy, cooling, and great with the spices.
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all work well.
- Pico de gallo or salsa: Adds fresh flavor and a bit of juice.
- Lime juice & cilantro: Bright finishing touches that bring everything together.
How to Make Sheet Pan Chicken Fajitas Tips
- Give everything space: Spread chicken and veggies out so they roast, not steam.
- Let the chicken rest: Waiting 5-10 minutes before cutting keeps the chicken juicy.
- Line the pan with foil: Makes cleanup much faster.
- Pat the chicken dry: Helps the seasoning stick better.
- Warm the tortillas: Toss them in a hot pan or char over an open flame briefly.
Storage
Leftovers?
- Fridge: Store chicken and vegetables in separate airtight containers for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the microwave.
- Tortillas & toppings: Store separately and assemble when ready to eat.
More Chicken Dinners:
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas bring everything you want to the table—charred chicken, tender veggies, and all the best toppings. Shop the recipe here.
Equipment
- Half sheet pan (13" x 18") plus foil
Ingredients
Chicken and Veggies
- 2 pounds boneless, skinless chicken thighs see note 1
- 4 bell peppers I use red, orange, yellow, & green, sliced 1/4-inch thick
- 2 red onions peeled and sliced 1/2-inch thick
- 4 tablespoons + 2 teaspoons olive oil divided
- 4 teaspoons balsamic vinegar
- Toppings as desired see note 2
Spices (use as directed below)
- 3-1/2 teaspoons chili powder divided
- 1 teaspoon ground cumin divided
- 1-1/2 teaspoons garlic powder divided
- 1-1/2 teaspoons paprika divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 2-1/2 teaspoons salt divided
- 1-3/4 teaspoons pepper divided
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil.
- Trim and pat dry the chicken. In a large bowl, whisk together 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp ground coriander, 2 tsp salt, 1-1/2 tsp pepper, 2 tbsp + 2 tsp olive oil, and 4 tsp balsamic vinegar. Add the chicken and toss with a spatula until well-coated. Place chicken flat (not bunched up), smooth side up, on prepared sheet pan, leaving space between pieces.
- Bake for 15 minutes. Remove the pan and move the oven rack about 8 inches from the broiler. Switch oven to broil (no need to wait for it to heat) and place the tray back in the oven. Broil for 7–9 minutes or until chicken is nicely blackened and caramelized. Let rest for 10 minutes, then slice into strips or cubes. Squeeze fresh lime on top, if desired. Discard foil from pan.
- Switch heat to 500°F. Add the sliced peppers and onions to the same bowl used for the chicken. Add 1-1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper, and the remaining 2 tbsp olive oil. Toss with a spatula until well coated. Add to the same sheet pan and spread out evenly. Bake for 10 minutes then broil for 1–2 minutes, watching closely.
- Serve hot with warm tortillas and your favorite toppings.
Video
Recipe Notes
Note 1: Use about 6–7 evenly sized chicken thighs. Chicken breasts won’t work well with this method, but here’s how to use them: Pound to about 1/2 inch thick using a rolling pin, meat mallet, or your fist so the pieces cook evenly (or cut thick breasts in half widthwise). Toss with oil, spices, and vinegar, then bake at 425°F for 18 minutes or until golden and cooked through.
Note 2: Great toppings include avocado, sour cream, Mexican crema, cheese, lime, and cilantro.
To Warm Tortillas: Microwave wrapped in a damp paper towel for 20–30 seconds or toast in a dry skillet for 30 seconds per side. For charred tortillas, spray lightly with cooking spray, then use tongs to hold over a low gas flame for a few seconds per side until lightly charred.
Storage: Store chicken, veggies, and toppings separately in airtight containers in the fridge for up to 4 days. Reheat chicken and veggies in a skillet over medium heat or in the microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 627kcal | Carbohydrates: 19g | Protein: 34g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 69mg | Potassium: 703mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1513IU | Vitamin C: 62mg | Calcium: 25mg | Iron: 0.75mg
Nutrition information is automatically calculated, so should only be used as an approximation.
