These Sheet Pan Chicken Fajitas prioritize speed and consistency: juicy, well-seasoned chicken, tender-crisp peppers and onions, and edges with a light char—without babysitting a skillet. A quick oil–lime marinade seasons fast, cornstarch helps the spices cling, and a very hot oven (230°C / 450°F) does the heavy lifting. You’ll preheat the pan for immediate sizzle, spread everything in a single layer, and finish with a brief broil for those restaurant-style browned spots. Dinner hits the table in about 30 minutes, and cleanup is one pan.
Ingredients & Measurements
- Yield: 6 servings (about 2–3 fajitas per person)
- Chicken & Marinade
- 900 g (2 lb) boneless, skinless chicken thighs or breasts, sliced into 1.5 cm / ½–⅝ in strips
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice (plus wedges to serve)
- 1 Tbsp chili powder (American-style)
- 2 tsp ground cumin
- 1½ tsp smoked paprika (or sweet paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp dried oregano (Mexican oregano if you have it)
- 1 tsp cornstarch (helps browning and cling)
- Vegetables
- 3 bell peppers (mix of red, yellow, green), seeded and sliced 1 cm / ⅜ in
- 1 large red onion, sliced 1 cm / ⅜ in
- 1 Tbsp olive oil
- ½ tsp fine sea salt
- To Serve
- 12 flour or corn tortillas, warmed
- ½ cup fresh cilantro, chopped
- 1 ripe avocado, sliced (or quick guac)
- ½ cup sour cream or Greek yogurt
- ½ cup salsa or pico de gallo
- Lime wedges
Step-by-Step Instructions
- Preheat the pan for instant sizzle (10 minutes). Set a heavy, rimmed sheet pan (half sheet, 45×33 cm / 18×13 in) on the middle rack and preheat the oven to 230°C / 450°F for 10 minutes. A hot pan helps sear the chicken and jump-starts browning for the vegetables.
- Mix the marinade (1 minute). In a large bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, oregano, and cornstarch until smooth. The cornstarch lightly coats the chicken so spices adhere and edges brown without drying.
- Season the chicken (2 minutes). Add sliced chicken to the bowl and toss thoroughly to coat every strip. Set aside at room temperature while you prep vegetables (about 5 minutes is enough for a quick marinade).
- Prep and season the vegetables (2 minutes). In a second bowl, toss bell peppers and red onion with 1 Tbsp olive oil and ½ tsp salt. Keep the slices consistent in thickness so they cook evenly and retain a tender-crisp bite.
- Load the preheated pan efficiently (30 seconds). Carefully remove the hot sheet pan and, working quickly, spread the vegetables in a single, even layer. Nestle the chicken strips among them, keeping everything in one layer—overlapping steams instead of sears.
- Roast hot and fast (12–14 minutes). Return the pan to the oven and roast at 230°C / 450°F until the chicken is just cooked through and the vegetables are tender with light browning, 12–14 minutes. Stir once at minute 8 for even color. Chicken should read 74°C / 165°F on an instant-read thermometer.
- Broil for char (1–2 minutes). Switch the oven to broil (high) and broil 60–120 seconds until you see caramelized edges and a few charred spots—watch closely so spices don’t burn. This step mimics restaurant fajita sizzle.
- Finish fresh (30 seconds). Off the heat, squeeze ½ lime over the pan and toss with half the cilantro. Taste and adjust salt or lime to preference; the acidity brightens the spices and balances richness.
- Warm the tortillas properly (2 minutes). While the fajitas roast, warm tortillas. Wrap in foil and place in the oven for the final 5 minutes, or char briefly over a gas flame 5–10 seconds/side. Keep warm in a towel-lined basket.
- Serve fast and hot. Transfer the pan to the table. Let everyone fill warm tortillas with chicken, peppers, onion, avocado, a dollop of sour cream or yogurt, salsa, and the remaining cilantro. Offer extra lime wedges for brightness.
Cooking Notes
- Thighs vs. breasts: Thighs are juicier and more forgiving at high heat. If using breasts, slice evenly and avoid overcooking; pull at 74°C / 165°F to keep them tender.
- Single layer = sear: For true sheet-pan sear, everything must contact hot metal. If your pan is crowded, use two pans or cook in batches.
- Cornstarch advantage: That 1 tsp cornstarch lightly crisps edges and helps spices stick, giving a faint crust without breading.
- Spice heat: This blend is family-friendly. For more kick, add ½–1 tsp chipotle powder or cayenne to the marinade, or finish with sliced jalapeños.
- Veg alternatives: Portobellos, zucchini (patted dry), or poblano strips cook in the same window. Mushrooms release moisture—spread well and broil briefly to re-crisp.
- Tortilla types: Flour tortillas are classic for bendy fajitas; corn brings toasty flavor. Warm either so they’re pliable and don’t tear.
- Meal prep: Marinate chicken up to 12 hours (refrigerated). Toss vegetables with oil/salt the day of. If marinating longer than 30 minutes, omit lime juice from the marinade and add it at the end to prevent texture changes—acid can firm the exterior.
- Sheet pan choice: A light-colored aluminum pan browns evenly; very dark pans may brown faster—start checks 2 minutes earlier.
- Make it dairy-light: Use Greek yogurt in place of sour cream for tang and protein.
- Leftovers: Turn into bowls over rice, quinoa, or greens; add beans and extra lime.
Nutrition Facts (per serving)
- Calories: 365 kcal
- Total fat: 16 g
- Saturated fat: 3 g
- Carbohydrates: 28 g (with two 6-in tortillas; toppings vary)
- Dietary fiber: 4 g
- Total sugars: 6 g
- Protein: 30 g
- Sodium: 720 mg (varies with salt and tortillas)
Conclusion
These Sheet Pan Chicken Fajitas convert a restaurant favorite into a dependable, weeknight-friendly method: a fast marinade that actually sticks, a ripping-hot pan for color, and a final broil for charred edges. Keep everything in a single layer, season boldly, and finish with lime for brightness. With minimal prep and one pan to wash, this is a family dinner you’ll repeat—balanced, juicy, and on the table in about 30 minutes.
