The BEST Oven Baked and Broiled Sheet Pan Chicken Fajitas (Hands-Off With the Perfect Sizzle! 🔥)
Here at the PWWB House, chicken fajitas are a dinner staple! They’re quick, easy, super satisfying, and loaded with flavor. While I love my go-to Sizzlin’ Skillet Chicken Fajitas, sometimes even that feels like too much work on a busy weeknight. That’s how this hands-off Sheet Pan Chicken Fajita recipe came to be!
With just 10 minutes of prep and 10 minutes of roasting, these oven-baked chicken fajitas are easy enough for any night of the week. Despite the short cook time, they’re packed with fajita-spiced flavor and a crispy-yet-tender texture. Nothing not to love!
Start by seasoning the chicken with a generous blend of fajita spices, fresh lime juice, Worcestershire sauce, and a touch of agave. This fajita seasoning is a quick and easy take on my Chili Lime Marinade with just the right balance of rich spice, light sweetness, and bright lime. Then, simply toss the chicken on a sheet pan with thinly sliced bell peppers and onions, and let the oven do the work!
I’m pretty particular about my chicken fajitas, so I tested this method over and over until it was just right. Roasting at a high temperature is key for perfectly caramelized, juicy textures. Finishing under the broiler adds char just like a restaurant-style sizzling fajita platter. It’s so good and couldn’t be easier!
It only gets better from there, because ways to enjoy these baked chicken fajitas are endless. Serve them nestled in tacos, wrapped in a Chicken Fajita Burrito, piled on a Chicken Fajita Bowl – seriously whatever you’re craving. It’s always delicious!
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Oven baked chicken fajitas are so easy, it’s really hard not to love them. But one of the big benefits of grilled fajitas or skillet fajitas is the crave-worthy caramelization that comes from cooking with high heat.
Recreating that big, bold flavor with a hands-off cooking method was my biggest priority for this recipe. So I tested and tested until it was clear that a bake-then-broil method is the best way to get a restaurant-worthy fajita sizzle with as little effort as possible.
Chicken thighs or breasts? ⇢ I prefer to use chicken thighs because they are super juicy and tender, even under the high heat of the broiler! If you prefer to use chicken breasts I recommend skipping the broiling step to prevent overcooking. Make sure to slice your chicken as thinly as possible for maximum flavor and quick baking – aim for ¼-inch strips!
Season the veggies and chicken. Season the sliced bell peppers and onions with garlic powder, oregano, and salt, then transfer the mixture to a sheet pan. Using the same bowl, quickly toss the chicken thighs in the chili lime fajita marinade, and transfer to the same sheet pan as the veggies. Prep Tip! ⇢ For easy clean up, feel free to line your sheet pan with foil.
Roast the chicken fajita sheet pan. Transfer the sheet pan to a 450-degree oven, allowing the chicken fajita sheet pan to bake for about 10-12 minutes.
Finish under the broiler. During the last few minutes of roasting, turn on your oven’s broiler. Continue to cook, rotating the sheet pan as needed, until the chicken and fajita veggies are deliciously browned with crispy edges. This happens fast, so keep an eye on it!
Meal Prep Tip!
For an extra-fast weeknight meal, slice your bell peppers, onions, and chicken in advance and store them in separate airtight containers in the refrigerator. See Recipe Notes, below, for more guidance.
Sheet Pan Chicken Fajitas Serving Suggestions
Chicken fajitas are on our regular dinner rotation in the PWWB House because they’re easy, quick, and can be served in various ways for a super satisfying, feel good weeknight meal. Our favorites are tacos, burritos, and Chipotle-style bowls!
While they’re great all on their own, the toppings really bring these chicken fajitas over the top! Some ideas to get you started…
- Avocado – Slice it, dice it, smash it up with a little lime juice, or make a proper guacamole.
- Creamy sauce – Keep it simple with sour cream, or take it to the next level with a quick homemade sauce. I’m obsessed with this 5-Minute Avocado Crema. For a dairy-free option, try my easy Cashew Crema recipe.
- Cheese – Sprinkle on your favorite shredded cheese or try some crumbly queso fresco.
- Other add-ons – You also can’t go wrong with black beans, salsa, cilantro, and lime wedges. Choose your favorites and have fun with it!
I can’t wait for you to try these Sheet Pan Chicken Fajitas! They’re the perfect fast and flavorful weeknight dinner that’s easy to enjoy in endless ways. We seriously never get tired of them and I doubt you will either!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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20-Minute Sheet Pan Chicken Fajitas (Oven-Baked & Broiled)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: serves 4
- Category: Tacos, Burritos & Enchiladas Recipes
- Method: Oven, Baked & Broiled
- Cuisine: Mexican & Tex-Mex, American
- Diet: Gluten Free
Description
Chicken fajitas have always been one of my all-time favorite weeknight dinners – they’re the perfect quick, veggie-loaded, and satisfying meal! – and this particular Sheet Pan Chicken Fajitas is my go-to recipe. They’re ready in 20 minutes and the oven does most of the work!
Since I’m pretty particular about chicken fajitas, I tested this method over and over until the result was just right. The secret is oven-roasting at a high temperature and finishing under the broiler, which bakes the sheet pan chicken fajitas to juicy-tender and crispy-caramelized perfection – so good!
From there, the serving options are endless – enjoy as tacos, Chicken Fajita Burritos, or my all-time favorite – in a Chicken Fajita Bowl with Avocado Crema. Easy weeknight dinners don’t get better than that!
Be sure to check out the Recipe Notes, below, for prep tips and tricks, and the blog post, above, for plenty more serving ideas. ♡ Happy cooking!
Ingredients
for the fajitas veggies:
- 2 large bell peppers, thinly sliced
- 1 large red or yellow onion, thinly sliced
- 1 tablespoon olive oil
- heaping ½ teaspoon garlic powder, divided
- ¼ teaspoon dried oregano
- kosher salt and ground black pepper, to season
for the chili lime chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced into ¼-inch strips (see Recipe Notes)
- 1 tablespoon olive oil
- 1 tablespoon agave nectar (can sub honey or brown sugar)
- 1 teaspoon Worcestershire sauce
- 1 lime, juiced
- 1 ½ teaspoons ancho chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- heaping ½ teaspoon garlic powder
- kosher salt and ground black pepper, to season
for serving, as desired:
- charred corn tortillas
- smashed avocado or guacamole
- avocado crema or dairy-free cashew crema
- queso fresco or cheese of choice
- salsa of choice
- freshly chopped cilantro
- lime wedges, etc.
Instructions
- Prep: Preheat the oven to 450 degrees F, ensuring one rack is positioned in the top third of the oven. Gather and prep all listed ingredients – slice the bell peppers and onions, slice the chicken, gather the spices, etc.
- Prepare the sheet pan chicken fajitas: To a medium bowl, add all listed fajitas veggies ingredients, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to a large, rimmed baking sheet. To the same bowl, add all listed chili lime chicken ingredients, seasoning with 1 ½ teaspoons kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the same baking sheet as the fajitas veggies. Do your best to spread everything into an even layer so nothing is especially overcrowded on the pan.
- Roast the sheet pan chicken fajitas: Transfer the sheet pan to the oven. Roast 10-12 minutes, just until the chicken is cooked through – the chicken should be juicy + tender and the veggies should be crisp and colorful. If desired, finish under the broiler for a crispy, browned finish a la sizzling skillet fajitas. In the last 3-4 minutes of roasting, turn the broiler on its highest setting and broil, carefully rotating the pan halfway through, until the chicken fajitas are browned and slightly crisp. Remove from the oven and set aside for serving.
- Serve immediately as desired. We love serving these chicken fajitas in tortillas with a little smashed avocado and salsa of choice. It’s also great stuffed in a burrito, served on a burrito bowl with cilantro lime rice and beans, or stuffed in lettuce cups alongside rice and beans – whatever you love most. Enjoy!
Notes
- Jess’ Notes and Tips:
- Chicken thighs vs chicken breasts: I prefer using chicken thighs in this recipe, since they’re flavorful and stay really nice and juicy through roasting + broiling, but you can swap them out with breasts if you prefer. If so, skip broiling, as breast meat will dry out.
- Ancho chiles are dried poblano peppers with nice mild-medium heat and great flavor. Ancho chili/chile powder is just that – a powder of finely ground ancho chile peppers. I love Simply Organic Ancho Chili Powder, which is certified organic and has wonderful flavor – I keep it stocked in my spice rack at all times, as it’s great for adding extra flavor and mild heat to Mexican-inspired dishes. If you do not have ancho chile powder on hand, you can substitute with “chili powder” for this particular recipe. Standard “chili powder” here in the U.S. is most often a blend of ground chiles and spices like oregano, cumin, and garlic – so it’s not a perfect substitute for pure chile powders all the time, but all of these flavors work well in this chicken fajitas recipe.
- 5-10 Minute Meal Prep: These sheet pan chicken fajitas bake very quickly, but a little meal prep makes dinner come together even faster during the week. Get all the chopping out of the way ahead of time and all you have to do at dinnertime is preheat the oven – easy!
- Thinly slice 2 bell peppers and 1 onion. Store in an airtight container in the fridge for up to 5 days.
- Thinly slice 1 ½ pounds chicken. If desired, season with the chili lime marinade, too! Store in an airtight container in the fridge for up to 3 days.
- Storage and Reheating: Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through, then serve as desired.
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This was EXCELLENT!!! I didn’t think everything would cook as fast as the recipe said but it sure did! I can’t wait to try the marinade with shrimp, too! We made a quick guacamole but it’s awesome without, too.
Thanks for a yummy, fast and versatile recipe!!
We LOVE how quick this recipe is too, Jenny! We’re so glad to hear you enjoyed the fajitas!