Craving a delicious dish that’s both convenient and bursting with flavor? Look no further than sheet pan chicken fajitas. This easy recipe is perfect for busy weeknights or casual gatherings. With vibrant peppers and onions to tender chicken, this one-pan wonder can revolutionize your dinner game.
Say adios to a complex dinner and embrace the ease and satisfaction of these delectable fajitas straight from your oven to your plate. Save some money by making this dish at home instead of heading to your local Tex-Mex restaurant. Your wallet will thank you. Enjoy this fiesta-worthy meal with minimal effort and maximum flavor!
The Beauty of Sheet Pan Meals
Cooking in a sheet pan is such a popular trend for home cooks since it’s technically a “one-pot” meal; less clean up and dishes. Who doesn’t love the convenience of cooking everything on one pan for easy clean up? Sheet pan dinners make easy weeknight meals the whole family can enjoy and it’s easy of the home cook. Win-win!
I got you with the title. I don’t believe there is such a thing as perfect or truly authentic fajitas, but it is a very flavorful and delicious dish if done right. Fajitas are Tex-Mex cuisine, originating from cowboys in Southern Texas and Northern Mexico. They marinated tough cuts of meat, parts some of us wouldn’t even touch today. Then they evolved in popular Tex-Mex restaurants, served up in a sizzling skillet with fajita toppings and warm tortillas to build your own unique flavorful bites.
Seasoning and Marinating
Marinating the meat for fajitas gives you maximum flavor for this chicken fajita recipe. The marinade is thick and sticky from a generous amount of seasoning and some oil with lemon juice. Since it is so thick it sticks to the chicken really well and you don’t need too much time to give it the bold flavor you’re looking for. You can marinade it in a bowl, but I prefer using a zip top bag and squeezing out as much air as possible for maximum marinating capability. I’d recommend a minimum of 1 hour and a maximum of 3 hours.
Sheet Pan Chicken Fajitas Ingredients
- Chicken– I prefer chicken thighs for full flavor, but I’ve made it with skinless chicken breasts as well. In a pinch you can use chicken tenders as well, but thighs will have the richest flavor in the end.
- Onion– I like white onion for this, but in a pinch you could use yellow or red onion as well.
- Bell Peppers– Since we eat with our eyes, I like to use red, orange or yellow pepper here. Obviously, you can use green bell peppers if that’s all you have, but I prefer the latter.
- Avocado oil– I like avocado oil here, but you can you olive oil as well.
- Lemon juice– In a pinch, you could substitute with fresh lime juice.
Homemade Fajita Seasoning
- Sea Salt– I like fine ground here.
- Cumin– ground cumin
- Oregano– Dried oregano. Mexican is preferred, but not always easily found.
- Garlic– I love granulated garlic, but garlic powder is great too!
- Chili powder– Any standard chili powder you have on hand is fine.
- Paprika– I prefer smoked paprika.
- Cayenne Pepper– Instead of black pepper I use some cayenne to add a touch of back heat. It’s not enough to make anyone think it’s too spicy, don’t worry.
Serving the Fajitas
Fajitas are traditionally served with warm tortillas, some sour cream, a little guacamole and maybe some salsa. Switch is up a little and just offer it up as your protein on Taco Tuesday and let everyone add their favorite taco toppings.
It’s great to serve for a crowd and you can easily double the recipe. Make a build-your-own fajita bar! Start a family tradition of Fajita Thursday. Ok, not a thing, but it could be. Serve it up over rice as fajita bowls with a lime wedge for a fast dinner.
I personally enjoy it as a low carb option on a bed of lettuce with some avocado slices for a delicious chicken fajita salad. You could also turn them into lettuce wraps for a healthy alternative.
Alternative Fajita Toppings
There are the obvious toppings that go with fajitas: flour tortillas, sour cream, guacamole and salsa, but these are some other great toppings to try too.
- Cotija cheese– I love this salty creamy cheese on just about anything with Mexican flair.
- Greek Yogurt– If you’re not a fan of sour cream, some yogurt is great.
- Green Onion– For color and extra flavor, it never hurts.
- Hot Sauce– Grab your favorite hot sauce for a extra bite if you craving spice and enjoying a family dinner with no heat.
- Fresh Cilantro– It adds great color and flavor. As long as you’re not one of those people who find that it tastes like soap. Not me, I love it!
- Corn Tortillas– It’s definitely not the way fajitas are normally served, but when you have guests (or specifically gluten-fee eaters) you’re serving, it’s a great option to offer. Make sure to double them up though because these are juicy!
Sheet pan chicken fajitas offer a delightful fusion of convenience, flavor, and wholesome ingredients that elevate dinner time. With minimal prep and cleanup, this versatile dish proves to be a game-changer for busy individuals and families needing a quick yet satisfying meal option. From the richly marinated chicken to the vibrant peppers and onions, each bite is a celebration of Tex-Mex goodness.
Whether enjoyed on its own, wrapped in warm tortillas, or accompanied by your favorite toppings, sheet pan chicken fajitas never fails to impress. Next time you’re craving a flavorful satisfying meal without the hassle, turn to this recipe for a guaranteed crowd-pleaser. With sheet pan chicken fajitas, the joy of cooking and savoring delicious flavors knows no bounds.
Best Sheet Pan Chicken Fajitas (Marinated)
- 1 1/2 lb boneless skinless chicken thighs cut into 1/4" thin strips
- 1 1/2 cup bell pepper cut into thin strips (or 1/2 red & 1/2 orange or yellow)
- 1 1/2 cup white onion sliced thin
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp lemon juice
- 1 1/2 tsp sea salt
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp granulated garlic or garlic powder
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
- Slice your peppers and onions and reserve them in the refrigerator till you are ready to cook the fajitas.
- In a small bowl, add avocado oil, lemon juice and fajita seasonings and whisk it up.
- Add sliced chicken to a bowl or I prefer a zip lock bag and add all of the marinade. Give it a stir or use your hands to coat all the chicken.
- Allow the chicken to marinate for 1-3 hours. (I've made it plenty of times with just a 1 hr marinade time.)
- Pre-heat your oven to 450 degrees F.
- After marinating, add the peppers and onions to a large baking sheet/sheet-pan. Give them just a little drizzle of cooking oil, dash of salt and pepper and mix it up with your hands.
- Add the marinated chicken right on top of the onions and peppers and give it all a good mix again. (You shouldn't need to discard the marinade because there shouldn't be a lot of extra, but if there is you can discard it)
- Once the oven is fully pre-heated, go ahead and add the sheet pan with fajita mixture to the center rack of the oven and bake to 10 mins.
- After 10 mins, give it all a good stir and return to the oven for another 5 mins. (Make sure the internal temperature of the fattest slice of chicken is 165 F.)
- Optional, but recommended: Broil for about 3 mins just to give it all a little more color, turning 2-3 times.