What if I was to tell you that you could make restaurant-quality Sheet Pan Chicken Fajitas right at home? Would you be interested? If the answer is yes, get ready for authentic and flavorful oven fajitas. Serve these delicious chicken fajitas with homemade creamy guacamole and Mexican salsa.
Why This Recipe Works
Have you ever ordered chicken fajitas at a Mexican restaurant? You are literally the center of attention. The loud sizzling noise and the smoke emanating from the hot cast-iron skillet really get everyone's attention, as the fajitas make their way to your table.
Well, now you can easily make sheet pan chicken fajitas from the comfort of your home. The recipe couldn't be easier and unlike restaurant chicken fajitas, we won't skimp on the chicken. After all, we're not making vegetable fajitas, are we?
What Goes Into This Recipe
Recipe Ingredient Notes
- Chicken — Both chicken breast and chicken thighs can be used. Boneless/skinless chicken is preferable.
- Peppers — Although you can use one type of bell pepper, I like using a mixture of colors which not only tastes great but makes for a prettier dish.
- Tomato — I've left tomatoes as an optional ingredient, but I like to add one tomato for added flavor.
- Lime Juice — When possible, use fresh lime juice over bottled.
- Cayenne — For milder fajitas, reduce the amount of chili powder and don't use any cayenne pepper.
How to Make This Recipe
Step 1
Slice chicken into thin strips and add to a large glass bowl. Next, slice peppers, onions, tomato, and garlic. Mix the sliced vegetables with the chicken.
Step 2
Juice enough fresh limes to equal ⅓ of a cup. Mix with the remaining marinade ingredients and whisk to combine. Pour the marinade over the chicken and massage the marinade into the chicken so that it's completely covered with the marinade.
Step 3
Marinate the chicken fajitas for a minimum of two hours.
Preheat oven to 400 degrees F
Step 4
Line a cookie sheet with foil then pour the chicken and vegetables into the tray, including the juices.
Step 5
Cook in a pre-heated oven for 25 minutes, then broil for up to five minutes. Keep an eye on the fajitas so that they don't burn.
Step 6
Serve with warmed tortillas, sour cream, guacamole, shredded cheese, and salsa.
Recipe FAQs and Expert Tips
You might think that fajitas originated in Mexico, but you'd be wrong! The credit actually goes to Mexican ranch hands in west Texas, who were called "vaqueros."
As part of their pay, the ranch hands were given the tough parts of the butchered cows, including the skirt steak. The vaqueros grilled the skirt steak, which they called "arracheras."
The word "fajita" was derived from the Spanish word “faja” which translates "strip" or “belt.” The strips of skirt steak were thought to resemble a leather belt, hence the name.
So technically, the word fajitas only refers to beef fajitas. However, over the years, it's become an all-encompassing name to describe beef, chicken, shrimp, and vegetable fajitas.
Chicken Fajitas are usually served with corn or flour tortillas that are used to wrap the fajitas in. Guacamole, sour cream, and salsa are usually served on the side.
Mexican rice and black beans are sometimes served along with the fajitas.
- I juiced two limes to get ⅓ of a cup, however, it will depend on the size of the limes being juiced.
- Lining the baking sheet with heavy foil makes cleaning a breeze!
- If you prefer spice in your food, add some Serrano peppers in with the bell peppers before baking the chicken fajitas.
Related Recipes
Love a recipe you've tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!
Sheet Pan Chicken Fajitas
Ingredients
Fajitas
- 2 pounds boneless/skinless chicken (thighs or breasts)
- 12 ounces bell peppers (yellow, red, and green mixture)
- 1 small onion
- 1 small purple onion
- 8 cloves garlic
- 1 Roma tomato
Marinade
- ⅓ cup lime juice
- ⅓ cup olive oil
- 1 tbsp red wine vinegar
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp chili powder
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
Instructions
- Slice chicken into thin strips and add to a large glass bowl. Next, slice peppers, onions, tomato, and garlic. Mix the sliced vegetables with the chicken.
- Juice enough fresh limes to equal ⅓ of a cup. Mix with the remaining marinade ingredients and whisk to combine. Pour the marinade over the chicken and massage the marinade into the chicken so that it's completely covered with the marinade.
- Marinate the chicken fajitas for a minimum of two hours.
- Preheat oven to 400 degrees F
- Line a cookie sheet with foil then pour the chicken and vegetables into the tray, including the juices.
- Cook in a pre-heated oven for 25 minutes, then broil for up to five minutes. Keep an eye on the pan, to make sure the fajitas don't burn.
- Serve with warmed tortillas, sour cream, guacamole, shredded cheese, and salsa.
Notes
- I juiced two limes to get ⅓ of a cup, however, it will depend on the size of the limes being juiced.
- Lining the baking sheet with heavy foil makes cleaning a breeze!
- If you prefer spice in your food, add some Serrano peppers in with the bell peppers before baking the chicken fajitas.
Terry Smith says
I made this recipe last night. My husband loved it because it was so tasty.
In the morning I prepared the vegetables and marinated the chicken. It was nice to have everything prepared early, so all I had to do was put it in the oven at dinner time. This would be good to serve for a group because they can serve themselves by adding the toppings.
Hilda Sterner says
Hi Terry,
I'm so glad you got yourself another recipe that is husband-approved. Enjoy!!
Shawna Fakhouri says
I love this recipe! It’s so easy with little prep, and a family fav! Best part (almost) barely any clean-up!
Hilda Sterner says
Thank you so much for taking the time to leave a review. You're the best! 😘
Leslie Ratliff says
This was so easy and delicious. Broiling the final 5 minutes is genius. Thus will go into our rotation! Thsnk you Hilda.
Hilda Sterner says
Thanks, Leslies. Every now and then I have a genius moment. 😉
Teresa Evers says
This recipe looks amazing, I will definitely try it as we love fajitas. Thank you Hilda for another outstanding receipt!
Hilda Sterner says
Thanks, friend, I think you guys will love it. We should get together soon! 😘
Kelly Methey says
I love these, your recipe is so quick and easy! Perfect for taste and time!
Hilda Sterner says
Thanks, Kelly! You'll love it, guaranteed!