Welcome to Kelly’s Kitchen! Today’s sheet pan recipe is so colorful, quick, easy, and delicious that it might just be my new favorite sheet pan recipe! Tender chicken thighs, peppers, and onions are sliced and marinated in a homemade spice blend with olive oil and lime juice. Then the whole thing is cooked in one pan for only about 25 minutes. Served with warm flour tortillas, fresh jalapeños, limes, and cilantro – it’s Sheet Pan Chicken Fajitas, let’s get right to it!
Easy Sheet Pan Chicken Fajitas: Ingredients
- 2 tsp. Chili Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Kosher Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Brown Sugar
- 1/2 tsp. Cayenne Pepper
- 1.5 lbs. Boneless, Skinless Chicken Thighs, sliced into 1/4-inch wide strips
- 1-3 Bell Peppers, Red, Green, Orange, or Yellow, sliced into strips
- 1 Red Onion, sliced into thin wedges
- 3-4 tbsp. Olive Oil
- Juice of Two Limes
- Flour Tortillas
- Fresh Jalapeño Slices
- Cilantro Sprigs
- Lime Wedges
How to Prepare Easy Sheet Pan Chicken Fajitas
Step 1: Spice Blend
Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon brown sugar, and ½ teaspoon cayenne pepper in a bowl or jar and stir or shake to mix thoroughly.
Step 2: Marinate
Toss the chicken strips into a large container, like the Cambro 6-quart container. Drizzle olive oil and season generously with the spice blend. Stir or shake to evenly coat chicken strips with oil and seasoning. Then toss the pepper and onion strips into the container with the chicken.
Step 3
Drizzle with olive oil and generously season with the seasoning blend. Use all but about 2 teaspoons of the seasoning blend. Then, squeeze in the juice of two limes. Now, either stir to coat everything in the oil, lime juice, and seasoning. Or, fix the lid on and shake the container to coat.
Step 4
Preheat the oven to 375 degrees F. Let the veggies and chicken sit, covered, for about 30 minutes. Spread the chicken and veggies out on a large sheet tray and place on a center rack in the oven for 20 minutes. At the 20-minute mark, check to see if the chicken is cooked through.
Step 5
Sprinkle the remaining 2 (or so) teaspoons of the seasoning blend over the chicken and veggies and switch the oven to broil. Place the sheet tray back on the center rack and broil for 5-7 minutes, until the veggies and the chicken develop some charring and browning.
When you place the sheet tray back in the oven, wrap several flour tortillas in foil and place the foil packet under the sheet tray, on a lower rack in the oven.
Step 6
When the Chicken and veggies come out of the oven, use tongs to transfer the chicken and veggies to a separate serving dish, leaving the cooking liquid on the sheet pan. Take the foil packet of tortillas out of the oven. Transfer the tortillas from the foil packet to a tortilla warmer.
Step 7: Finishing Touches
Top the Sheet Pan Chicken Fajitas with fresh jalapeño slices, lime wedges, and sprigs of cilantro. Serve with the tortillas and set out your favorite Mexican hot sauce.
Definitely give these Sheet Pan Chicken Fajitas a try! It’s hard to find a simpler recipe; it’s just perfect for a lazy Sunday or any weeknight when cooking feels like a chore. Loaded with brightly colored veggies, it’s a treat for the eyes as well as the palate! For another easy sheet pan recipe, try my Sheet Pan Sesame Glazed Meatballs. Take care and be well, xo Kelly
Key Equipment
Easy Sheet Pan Chicken Fajitas
Ingredients:
Fajita Spice Blend
- 2 tsp. Chili Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Kosher Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Brown Sugar
- 1/2 tsp. Cayenne Pepper
Fajitas
- 1.5 lbs. Boneless Skinless Chicken Thighs, sliced into 1/4-inch wide strips
- 1-3 Bell Peppers Red, Green, Orange, or Yellow, sliced into strips
- 1 Red Onion sliced into thin wedges
- 3-4 tbsp. Olive Oil
- Juice of Two Limes
Serve With
- Flour Tortillas
- Fresh Jalapeño Slices
- Cilantro Sprigs
- Lime Wedges
Instructions:
Fajita Spice Blend
- Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon brown sugar, and ½ teaspoon cayenne pepper in a bowl or jar and stir or shake to mix thoroughly.
Marinate
- Toss the chicken strips into a large container. Drizzle olive oil and season generously with the spice blend. Stir or shake to evenly coat chicken strips with oil and seasoning. Then toss the pepper and onion strips into the container with the chicken.
- Drizzle with olive oil and generously season with the seasoning blend. Use all but about 2 teaspoons of the seasoning blend. Then squeeze in the juice of two limes. Now, either stir to coat everything in the oil, lime juice, and seasoning. Or, fix the lid on and shake the container to coat.
- Preheat the oven to 375 degrees F. Let the veggies and chicken sit, covered, for about 30 minutes. Spread the chicken and veggies out on a large sheet tray and place on a center rack in the oven for 20 minutes. At the 20-minute mark, check to see if the chicken is cooked through.
- Sprinkle the remaining 2 (or so) teaspoons of the seasoning blend over the chicken and veggies and switch the oven to broil. Place the sheet tray back on the center rack and broil for 5-7 minutes, until the veggies and the chicken develop some charring and browning.
- When you place the sheet tray back in the oven, wrap several flour tortillas in foil and place the foil packet under the sheet tray, on a lower rack in the oven.
- When the Chicken and veggies come out of the oven, use tongs to transfer the chicken and veggies to a separate serving dish, leaving the cooking liquid on the sheet pan. Take the foil packet of tortillas out of the oven. Transfer the tortillas from the foil packet to a tortilla warmer.
- Top the Sheet Pan Chicken Fajitas with fresh jalapeño slices, lime wedges, and sprigs of cilantro. Serve with the tortillas and set out your favorite Mexican hot sauce.
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