Make dinnertime a breeze with these delicious and simple Sheet Pan Chicken Fajitas. They’re delicious and easy to prepare!
Sheet pan fajitas are one of our favorite quick and easy Mexican dinners (with little clean up too)! We like to serve with a side of Mexican Rice and Refried Beans, and top it with salsa or pico de gallo.
Quick and Easy Fajitas
I love a quick and easy dinner especially during the busy school year. My kids have one activity after another and before I know it, the dinner bell is ringing. Panic sets in and I’m racking my brain as to what I am going to feed the hungry monsters tonight.
Chicken is always a no brainer, but getting them to eat their veggies-no way! Wrap the chicken and veggies into a tortilla, stuffed with cheese, call them “tacos” and you’ve got a great little disguise.
Works every time. I mean and who could resist these?! Not to mention to mention it’s the easiest sheet pan meal, so easy cleanup for you!
Sheet Pan Chicken Fajitas have got your back when you’re struggling to come up with something different from your usual meal rotation.
Prepped in 10 minutes flat
With a quick chop of some veggies and a simple marinade, these babies are in the oven in 10 minutes flat.
VEGGIES. On a large sheet pan, spread out peppers and onions into a single layer.
MARINADE. In a medium bowl, combine olive oil, lime juice, Worcestershire sauce, and all seasonings. Whisk to combine. Set aside ¼ cup of marinade. Pour ¼ cup marinade all over peppers and onions and toss to combine.
CHICKEN. Place chicken breasts into the remaining marinade, in the bowl, and allow to marinade for 10 minutes. Place chicken onto sheet pan with peppers and onions.
BROIL. Set broiler to low and cook for 15 minutes. Flip chicken over and cook for an additional 15 minutes.
SLICE & SERVE. When the chicken is cool enough to handle, slice into strips. Serve chicken, peppers and onions in warm tortillas with desired toppings.
Toppings: My family loves to eat tacos, fajitas and burritos with a variety of toppings from avocado, cheese, pico de gallo, guacamole, lime, and cilantro. Feel free to jazz up your fajitas with any toppings of your choosing.
Just look at how delicious and browned the chicken is. It comes out perfectly! The veggies are soft and bursting with fajita flavor. Who needs taco shells? I just throw it all into a bowl!
Other cooking methods
Bake instead of broil: Preheat oven to 400 degrees and bake it for 25-30 minutes. Turn the chicken and vegetables over half way through.
Grill: If you are wanting to cook these fajitas on the grill in a foil pack, it is very simple. Just prepare everything as instructed and then instead of putting it on a pan to cook, put it all in aluminum foil and wrap it up tightly.
If you don’t want your food to touch the aluminum foil while it cooks, then place a layer of parchment paper between the foil and your food.
Once it is all wrapped up, place it on the grill and let it cook for 20-25 minutes or until the chicken is cooked through.
Additional Tips & Storing
Tips for sheet pan fajitas:
- Same Thickness: Slice the chicken and vegetables close to the same thickness, this will help everything to cook at the same time.
- Lining: You don’t have to line your sheet pan before placing the meat and veggies on it. They should come off the pan very easily after being cooked.
- Cutting: Cutting the chicken against the grain (across the muscle fibers, not with them) can help make a more tender strip of meat.
- Veggies: Bell peppers and onions are the typical vegetables for fajitas but you can always use whatever kind of veggies you like. If the vegetable can be marinated and cooked then it can be in a fajita.
- Seasoning: We have a recipe for Fajita Seasoning that we will sometimes make in bulk and keep on hand for recipes like this. You can use it for this recipe, or just follow the seasoning instructions in the recipe card!
Make ahead of time: The day before serving, you can slice the vegetables and chicken and prepare the marinade. Store them all in separate containers or Ziploc bags in the fridge. Then when you’re ready to cook, follow the normal instructions in the recipe.
To FREEZE, prepare everything as instructed and then before baking it, simply put all the ingredients in a freezer safe Ziploc bag and freeze for 2-3 months. When ready to serve, let it thaw in the fridge overnight. Then place the chicken and vegetables on a baking sheet and follow the normal cooking instructions listed in the recipe. This is great to have in the freezer for a quick and easy meal.
STORE your leftover meat and veggies in an airtight container or ziplock bag in the fridge. It can store in the fridge for 3-4 days.
To REHEAT, either toss it into the microwave for 1-2 minutes or in a skillet on the stove over medium heat. You can also reheat it in the oven at 250-300 degrees for about 20 minutes or until warm.
For more fajita recipes, check out:
Sheet Pan Chicken Fajitas Recipe
- 1/4 cup vegetable oil
- 3 tbsp lime juice
- 2 tbsp worcestershire sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 4 cloves minced garlic minced
- 1/2 tsp salt
- 1 large white onion sliced
- 3 cups bell peppers sliced (any combination of green, red, yellow or orange will work)
- 1 lb boneless skinless chicken breasts
- 8 tortillas corn or flour
- Desired toppings: avocados, pico de gallo, limes, cheese, cilantro, sour cream, etc.
- In a medium bowl, combine oil, lime juice, Worcestershire sauce, and all seasonings. Whisk to combine. Set aside ¼ cup of marinade.
- On a large sheet pan, spread out peppers and onions into a single layer.
- Pour ¼ cup marinade all over peppers and onions and toss to combine.
- Place chicken breasts into the remaining marinade, in the bowl, and allow to marinade for 10 minutes.
- Place chicken onto sheet pan with peppers and onions.
- Set broiler to low and cook for 15 minutes.
- Flip chicken over and cook for an additional 15 minutes.
- When the chicken is cool enough to handle, slice.
- Serve chicken, peppers and onions in tortillas with desired toppings.