Quick, vibrant, and loaded with smoky flavor, these sheet pan chicken fajitas are your weeknight dinner hero. Juicy marinated chicken, sizzling peppers, and onions all roasted to perfection on one pan—just add warm tortillas and your favorite toppings!

This is an image of sheet pan chicken fajitas. There is sliced chicken, bell peppers, and onions sitting on a baking sheet along with salsa, cheese, and tortillas.
Screenshot
This is an image of two fajitas. On the tortillas is chicken, peppers, onions, salsa verde, and cheese. In the background is the rest of the sheet pan fajitas and some cheese in a bowl

Sheet Pan Chicken Fajitas

Quick, vibrant, and loaded with smoky flavor, these sheet pan chicken fajitas are your weeknight dinner hero. Juicy marinated chicken, sizzling peppers, and onions all roasted to perfection on one pan—just add warm tortillas and your favorite toppings!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Chicken Marinade

  • 2 lbs boneless skinless chicken thighs trimmed
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste to taste
  • 2 limes juiced

For the fajita vegetables

  • 3 bell peppers assorted colors, sliced
  • 1 large red onion thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste

For Serving

  • Flour or corn tortillas
  • Optional toppings: Salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and lime juice.
  • Add the trimmed chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or refrigerate for a few hours if time allows.
  • In a separate bowl, toss the sliced bell peppers and red onion with olive oil, ground cumin, chili powder, salt, and black pepper.
  • Arrange the marinated chicken thighs on one side of the sheet pan.
  • Place the seasoned bell peppers and onions on the other side.
  • Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through.
  • Once cooked, remove from the oven.
  • Warm the tortillas in the oven for the last 2-3 minutes of cooking.
  • Serve the sheet pan chicken fajitas on warm tortillas topped with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and lime wedges.