Can I use chicken thighs instead of breasts?

Yes, and many people prefer it. Sheet pan chicken fajitas thighs stay juicier in the oven because thighs have more fat. Just cook to an internal temperature of 165°F, which usually takes about the same time as breasts.

Do I need to marinate the chicken overnight?

No. This sheet pan chicken fajitas marinade works right on the pan – the oil, lime juice, and spices coat everything and the oven does the rest. If you have an extra 30 minutes, you can let it sit, but it is not required.

How do I prevent the vegetables from getting soggy?

Spread everything in a single layer with no overlap. If the pan is too crowded, use two pans. Soggy fajitas usually come from steaming instead of roasting.

Can I make this recipe gluten-free?

Yes. The filling itself is naturally gluten-free. Just use corn tortillas instead of flour tortillas and double-check that your spices have no added fillers.

The Best Sheet Pan Chicken Fajitas Recipe (35 Min)

Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 lbs chicken breasts, sliced into thin strips; 3 bell peppers, mixed red, yellow, and green, sliced; 2 large onions, sliced; 3 tablespoons olive oil; Juice of 2 limes; 16 to 18 small flour or corn tortillas; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano; Salt and black pepper to taste; Fresh cilantro, sour cream, shredded cheese, pico de gallo, guacamole, and lime wedges for serving

Description

Juicy strips of seasoned chicken, colorful bell peppers, and sweet caramelized onions roast together on one pan for an easy Tex-Mex weeknight dinner with big flavor and almost no cleanup.

Ingredients

Scale

2 lbs chicken breasts, sliced into thin strips
3 bell peppers, mixed red, yellow, and green, sliced
2 large onions, sliced
3 tablespoons olive oil
Juice of 2 limes
16 to 18 small flour or corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh cilantro, sour cream, shredded cheese, pico de gallo, guacamole, and lime wedges for serving

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Instructions

Preheat the oven to 425°F.
Line a large sheet pan with parchment paper or foil.
Slice the chicken into thin, even strips.
Slice the bell peppers and onions into even pieces.
Mix the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl.
Place the chicken, bell peppers, and onions on the prepared sheet pan.
Drizzle everything with olive oil and lime juice.
Sprinkle the seasoning mixture over the chicken and vegetables.
Toss gently until everything is evenly coated.
Spread the chicken and vegetables into a single layer on the pan.
Bake for 20 to 25 minutes, stirring once halfway through.
Cook until the chicken reaches an internal temperature of 165°F.
Broil for 2 to 3 minutes at the end for extra char, watching closely so nothing burns.
Warm the tortillas.
Serve the chicken and vegetables in tortillas with your favorite toppings.

Notes

Do not crowd the pan. Spread everything in a single layer so the chicken and vegetables roast instead of steam. For juicier fajitas, you can swap the chicken breasts for boneless chicken thighs.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 6g
Sodium: 520mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 36g
Cholesterol: 105mg