Sheet pan chicken fajitas are so easy to make, and will be so much better with a homemade fajitas seasoning! All made in one pan (or one sheet), and you’ll get deliciously flavorful and moist pieces of chicken, green, yellow and red bell pepper and onions. And chicken fajitas are perfect in a big tortilla with homemade guacamole.
Chicken fajitas are actually quite healthy too, and they’re quick and easy – making them the perfect weeknight dinner. However, they are also delicious enough to be served during the weekend, or a date night. You get the best of both worlds with this recipe!
What are fajitas and where do they come from?
In Spanish, fajita is a form of the word ‘faja’ which means ‘belt’, and it is referring to the cut of meat originally used in fajitas – the beef skirt steak. Today, you can pretty much put anything in a flour tortilla and call it fajitas. To me, fajitas aren’t fajitas without the bell pepper and onion with all the spices from Mexico.
Texans would probably want to take credit for the invention of the fajitas (I sure wish it was me!), but it is Mexican ranch workers that lived in Texas in the 1930s and 40s that actually get the credit. These workers were given the worst cut of meat as partial payment for their work on the ranches. Because the meat is so tough, they cut it into strips.
You can call fajitas the ultimate Tex-Mex dish!
Homemade seasoning for chicken fajitas
You will use all of the fajita seasoning in this recipe. If you want to have anything left over, I would definitely double or triple the seasoning! There is no funky business, only ingredients that you should have in your pantry. If you read Ginger with Spice on a regular basis, you know me and my spices, and you should definitely get the spices you don’t already have.
Ingredients in this fajitas spice blend:
- Smoked paprika (or regular paprika for less smokey)
- Chili powder
- Onion powder
- Garlic powder
- Ground ginger
- Ground coriander
- Cayenne pepper (optional)
To make homemade seasonings is so epicly easy and much better tasting, just mix and store in an airtight container. So if you want to try your hands at other homemade spice mixes; I can recommend za’atar, baharat, Italian seasoning, shawarma seasoning, Jamaican jerk and curry spice.
Why cornstarch in a spice mix?
So you can omit the cornstarch if you like. Mixed with the oil and the fat from the chicken, the cornstarch will be a barrier for the chicken when cooking on high heat. This will make a more juicy chicken as the barrier keeps the juices inside the chicken. It does not alter the flavor in any way though, so it can be omitted.
The best chicken fajitas marinade
So most of the job is already done, as the spice mix above is the marinade. But I like to mix it with a little neutral oil, like vegetable oil or canola oil, to make it easier to blend with all the chicken and vegetables. I use 3 to 4 tbsp of canola oil to make a perfect chicken fajitas marinade. Juice 1 lime into this mix for extra fresh flavor.
You don’t need to let it marinade for long, I just let it marinade while I pre-heat the oven. You can cover the chicken and vegetables and let them marinate in the fridge for about 1 hour for maximum flavor, but it’s not that important in this recipe.
Sheet Pan Chicken Fajitas Recipe
Baked chicken fajitas are easier, as you don’t have to fry a zillion batches on the stovetop. But there’s no harm in using a skillet on a stovetop for this recipe either.
To make sheet pan chicken fajitas in the oven, you need to begin with a sheet pan/baking sheet or large pan of any kind. Use parchment paper for easier clean-up. Pre-heat oven to 400F (200C), if using fan mode turn it down to 350F (180C).
Slice your chicken, bell peppers and onion any way you like. I prefer slices, but cubes or any other shape work too. Really small pieces may need less time in the oven. Mix homemade seasoning with neutral oil, and lime juice if using, and pour it over the chicken and vegetables. Mix well. At this point you can let it marinade in the fridge for 1 hour, but it’s ok to bake immediately too.
I prefer using two baking sheets for this recipe, to avoid overcrowding the sheet. I mix everything on one sheet pan, and then transfer about half to another prepared sheet pan (5-6).
Bake for about 20-25 minutes or until chicken juices are clear and the peppers soft (7). Because you have two sheets in the oven at the same time, you will get a more even baking if you switch position for the sheets midway through cooking. To be even more sure it’s even, you can also bake with fan mode for the same amount of time.
Serve with guacamole, sour cream, cilantro and flour tortillas.
Did you like this sheet pan chicken fajitas recipe? Here’s more I think you will like:
- Tacos al Pastor (Chicken or Pork Pineapple Tacos)
- Cheesy Beef and Beans Enchiladas with Homemade Enchilada Sauce
- Mexican Inspired Chicken Salad with Avocado Dressing
- Blood Orange Margarita
- Chicken Shawarma + Tabbouleh + Naan
- Beef Bulgogi (Spicy Korean BBQ)
- Sweet and Spicy Pork Stir Fry with Noodles
- Summer Rolls with Mango and Avocado and Peanut Sauce
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Easy Sheet Pan Chicken Fajitas Recipe (+ Seasoning)
Fajitas Spice Blend
- 1 tbsp cornstarch
- 1 tbsp smoked paprika or regular paprika for less smokey
- 2 tsp chili powder
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground pepper optional
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger optional
- 1/4 tsp cayenne pepper optional, for extra heat
- 1 batch fajitas spice blend see above
- 3-4 tbsp neutral oil like canola or vegetable oil
- 1 lime juice only, optional
- 1 1/2 lb chicken breast cut into strips. 700g
- 2 bell peppers 1/2 green and yellow, and 1 red, cut into 1/4" strips
- 2 medium yellow onions cut into 1/4" strips
- Mix fajitas spice blend ingredients together. If you want to have anything left over after this recipe, double or triple, and store in an airtight container.
- Mix 1 batch fajitas spice blend with 3-4 tbsp neutral oil and lime juice to make the marinade.
- Prepare two baking sheets with parchment paper. Pre-heat oven to 400F(200C) or if using fan, down to 350F (180C).
- Place all the sliced chicken and vegetables on one sheet pan, pour over the marinade. Mix well. To avoid overcrowding the sheet, transfer about half of the chicken and vegetables over to the other baking sheet.
- Bake for about 20-25 minutes or until chicken juices are clear and the peppers soft. Because you have two sheets in the oven at the same time, you will get a more even baking if you use fan mode and switch position for the sheets midway through cooking.
- Serve with flour tortillas, guacamole, sour cream and fresh cilantro.