Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 boneless skinless chicken thighs; 1 ½ teaspoon salt; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; 1 tablespoon parsley flakes; 1 teaspoon ground black pepper; 4 tablespoon olive oil; 3 bell peppers sliced into ½ inch strips (red, yellow, orange); 1 large red onion sliced into ¼ inch strips; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon parsley flakes; 2 tablespoon olive oil; Tortillas; Mayonnaise; Fresh guacamole

Jump to Recipe

If you’re searching for a vibrant, fuss-free weeknight meal that promises big flavor in every bite, Sheet Pan Chicken Fajitas is the answer! This colorful dish marries juicy, spice-marinated chicken thighs with a tangle of sweet bell peppers and onions, all roasted together on one pan for minimal cleanup and maximum flavor. Juicy strips served in warm tortillas alongside creamy guacamole and a smear of mayo make this recipe a family favorite for both busy evenings and cozy gatherings.

Sheet Pan Chicken Fajitas Recipe - Recipe Image

Ingredients You’ll Need

What makes Sheet Pan Chicken Fajitas truly special is how a handful of fresh, bold ingredients can create an explosion of flavor and color. Each item listed below serves a purpose, from building savory depth to bringing a burst of brightness to your plate. Here’s what you’ll need:

Chicken thighs: Their rich flavor and tenderness hold up beautifully to high oven heat and stay juicy every time.
Salt: Don’t skimp! Salt draws out moisture, seasons every bite, and brings the flavors together.
Garlic powder: Adds a mellow, savory backbone without being overpowering.
Smoked paprika: Lends a gentle smokiness and that warm, red hue reminiscent of grilled fajitas.
Parsley flakes: Brightens up the overall flavor and sprinkles a dash of green for contrast.
Ground black pepper: For subtle heat and complexity in your spice mix.
Olive oil: Keeps everything moist and helps the spices cling to both chicken and veggies.
Bell peppers: Choose red, yellow, and orange for a sweet flavor and rainbow effect that make the dish pop.
Red onion: Slices become tender and sweet in the oven, layering in lovely color and gentle sharpness.
Tortillas: The classic fajita wrap! Warm them just before serving for that perfect soft texture.
Mayonnaise: Provides a creamy counterpoint to the spicy, smoky filling.
Fresh guacamole: Cool and creamy, it adds a buttery richness and zesty lift to every fajita bite.

How to Make Sheet Pan Chicken Fajitas

Step 1: Marinate the Chicken

Start by gathering your chicken thighs and placing them in a big bowl or a resealable plastic bag. Sprinkle over the salt, garlic powder, smoked paprika, parsley flakes, ground black pepper, and a generous drizzle of olive oil. With clean hands (or a sturdy spoon!), toss everything together until each piece is well coated. Let the chicken marinate for at least 20 minutes while you chop the veggies—the extra time lets all those flavors seep deep into the meat.

Step 2: Prep the Veggies

Slice up your trio of bell peppers into vibrant strips, aiming for about half an inch wide so they’ll roast evenly with the chicken. Do the same with your red onion, cutting it into thin, quarter-inch moons. In a separate bowl, toss the veggies with salt, garlic powder, smoked paprika, parsley flakes, and olive oil. The spices should stick to every slice, turning the veggies into flavor-packed little ribbons ready for the pan.

Step 3: Assemble Everything on the Sheet Pan

Line a large baking tray with parchment paper for the quickest cleanup ever—trust me, you’ll thank yourself later. Spread the seasoned chicken and vegetable mix evenly in a single layer. Give them room to roast instead of steam; the more contact with the hot pan, the better those tasty caramelized edges!

Step 4: Bake to Perfection

Slide the sheet pan into your preheated 400°F (200°C) oven and let the magic happen. After about 30 minutes, your kitchen will smell unreal—the chicken should be cooked through, juicy, and tender, while the peppers and onions will be soft with irresistible charred edges.

Step 5: Serve Up the Sheet Pan Chicken Fajitas

Once the tray comes out of the oven, let it rest for just a few minutes to keep all those delicious juices where you want them. Slice the chicken (if you like), scoop up a bit of everything, and serve with warm tortillas, a swipe of mayonnaise, and a generous dollop of fresh guacamole. It’s fajita night, made effortless!

How to Serve Sheet Pan Chicken Fajitas

Garnishes

The garnish is your chance to personalize the experience. Fresh cilantro, a squeeze of lime, or even a scattering of chopped scallions can add extra zest. A final dusting of flaky salt or a dash of hot sauce really brings the Sheet Pan Chicken Fajitas to life, making each tortilla-wrapped bite pop with flavor.

Side Dishes

Classic Mexican rice, a simple black bean salad, or even a tangy cucumber slaw are all winners alongside these fajitas. Consider a platter of grilled corn or a big bowl of tortilla chips and salsa for a fun, festive spread that rounds out your meal with color and crunch.

Creative Ways to Present

For a party, try laying out the Sheet Pan Chicken Fajitas straight from the sheet pan, so everyone can build their own. Or pile the filling onto a large platter surrounded by warmed tortillas and small bowls of toppings like sour cream, extra guacamole, and shredded cheese. Fajita bowls over rice or greens are a fantastic low-carb twist that still delivers all the flavor!

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Chicken Fajitas are a lifesaver for busy days. Store any extras in an airtight container in the fridge for up to three days. Just be sure to keep the tortillas, mayo, and guacamole separate so everything stays fresh and at its best.

Freezing

You can absolutely freeze your cooked chicken and veggies for another day’s dinner. Cool everything completely, then pack into freezer-safe bags or containers. Label and date them—you’ll have a quick fajita fix ready to go for up to two months!

Reheating

To bring Sheet Pan Chicken Fajitas back to life, toss the filling back onto a sheet pan and warm in a 350°F (175°C) oven until heated through. This keeps the veggies from turning soggy. In a pinch, the microwave works, too; just cover with a damp paper towel to prevent drying out.

FAQs

Can I use chicken breast instead of thighs?

Yes! Chicken breast works just fine, although it’s a bit leaner and can dry out more easily. Cut the breasts into strips before marinating so they cook at the same rate as the veggies, and keep an eye on the bake time—a few minutes less may be all you need.

What if I don’t have smoked paprika?

Regular paprika will still add nice color and a mild flavor, but you’ll miss a bit of that signature smokiness. For a similar effect, try adding a dash of chili powder or even a pinch of chipotle powder if you enjoy a subtle kick.

Are Sheet Pan Chicken Fajitas gluten-free?

The filling itself is naturally gluten-free. Just be sure to pick gluten-free tortillas or serve the mixture over rice or greens to keep the entire meal gluten-free.

How can I make these fajitas spicier?

If your crew likes heat, add a sliced jalapeño or sprinkle in some crushed red pepper flakes to the veggie mix before roasting. Serve with your favorite hot sauce on the side for extra zing.

Can I prep everything ahead for meal prep?

Definitely! Slice the veggies and marinate the chicken up to a day ahead; keep them in separate containers in the fridge. When you’re ready to eat, just assemble on the sheet pan and bake. Sheet Pan Chicken Fajitas are perfect for make-ahead lunches, too.

Final Thoughts

Now that you know how easy and rewarding it is to whip up Sheet Pan Chicken Fajitas, I hope you’ll make them part of your regular recipe rotation. Few dishes are as lively and satisfying with so little effort—or so much opportunity for tasty customization. Give them a try and watch them become an instant hit at your table!

Sheet Pan Chicken Fajitas Recipe

★★★★★

5.2 from 21 reviews

Author: Noah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Sheet Pan Chicken Fajitas is a delicious and easy-to-make meal that’s perfect for busy weeknights. With flavorful marinated chicken thighs, colorful bell peppers, and onions all cooked on one pan, this dish is a crowd-pleaser.

Instructions

Prepare the Chicken: In a bowl or resealable plastic bag, combine chicken thighs with salt, garlic powder, smoked paprika, parsley flakes, ground black pepper, and olive oil. Marinate for at least 20 minutes.
Prepare the Veggies: Slice bell peppers and red onion. Toss with salt, garlic powder, smoked paprika, parsley flakes, and olive oil until coated.
Assemble on the Sheet Pan: Line a baking sheet with parchment paper. Spread seasoned vegetables & chicken on the sheet.
Bake: Bake in a preheated oven at 400°F (200°C) for 30 minutes.
Serve: Let it rest, slice the chicken, and serve with tortillas, mayonnaise, and guacamole.