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These sheet pan fajitas combine juicy chicken thighs, classic fajita veggies, and a flavorful blend of seasonings for easy and delicious fajitas at home. Top them with a tangy crema for even more flavor!
One-pot and one-pan dinners are always a hit around here, especially this time of year.
I don’t know what it is about fall, but it is just a never-ending list of things to do and places to be. And after working during the day and shuttling Elle around to her activities in the afternoon, I don’t want to spend a lot of energy on making dinner.
So meals like one-pot spaghetti and one-pot mac and cheese end up on the menu a lot.
These sheet pan fajitas aren’t made on the stove, but they’re baked on a big sheet pan in the oven. Simply toss everything together in a bowl to season and then onto the baking sheet it goes to cook.
I’ll even whip up a flavorful crema for topping the fajitas when I have the extra energy – but I’ve been known to skip it when time is tight.
These chicken fajitas are easy to make but so flavorful that your family is sure to ask for them again and again, just like mine does!
Easy and flavorful fajitas at home
You ever go to a Mexican restaurant and order fajitas? I just love how they come out of the kitchen sizzling up a storm, even if it does make every head in the place turn to see who ordered them.
Thanks to TikTok, we now know that restaurants actually add water to the hot skillets before they carry them to your table, so that’s why they sizzle like that. But honestly, they’re still delicious!
I love fajitas but the idea of firing up the grill for them or cooking everything on the stove has never appealed to me. But cooking everything together on one sheet pan in the oven?
THAT I can do.
These sheet pan fajitas are super easy to make and are packed with flavor. We’ll use a simple homemade fajita seasoning, juicy chicken thighs, and classic fajita veggies.
I even threw in a recipe for a tangy crema that you can make while the fajitas bake in the oven.
How to make my sheet pan fajitas
Don’t panic at the long ingredient list in the recipe card; most of it is for the seasoning blend, and you probably already have those spices on hand!
This is actually an easy recipe and one that’s great for serving to guests. You can even prep it ahead of time, so it’s great for a weeknight dinner, too.
Ingredients you’ll need
For the fajitas themselves, you will need:
- 1 1/2 pounds boneless skinless chicken thighs
- 1 large red onion
- 3 bell peppers (I recommend using red, yellow, and orange)
- 1 poblano pepper (optional)
- 3 tablespoons olive oil
- Juice of 1 lime
- 2 tablespoons fine sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 heaping tablespoon ground cumin
- 1 heaping tablespoon chili powder
- 1 teaspoon crushed red chili flakes (use just a pinch or omit for milder fajitas)
- 1 teaspoon dried oregano
I like using chicken thighs for this recipe. I really like how flavorful chicken thighs are and they stay juicy – it’s the same reason why I like to use them in my one-pot lemon chicken and orzo.
You can totally use chicken breasts though if you prefer – skip down to the recipe variations section for more details on some ways to change this recipe up to fit your own tastes.
For the vegetables, I like to use a mix of red onion, bell peppers, and a poblano pepper for a little heat. Feel free to omit the poblano if you want to keep things mild, though.
For the fajita seasoning, my family likes a lot of crushed red pepper. If you want your fajitas to be mild, use just a pinch or omit the red pepper flakes altogether.
You’ll also need tortillas and any of your favorite fajita toppings for serving. If you want to make my tangy crema, you’ll need:
- ⅓ cup sour cream
- ⅔ cup mayonnaise
- Zest and juice of 1 lime
- 1 grated garlic clove
- Pinch of fine sea salt
- 1 roughly diced jalapeño (optional)
- ⅓ cup cilantro leaves (optional)
If you aren’t a fan of cilantro, feel free to leave it out of the crema.
The heat of the jalapeño gets balanced out by the sour cream and mayo, but make sure to take out the ribs and seeds if you need it to be mild.
Making this recipe
Before you start prepping the fajitas, set the oven to preheat to 500°F and place a large rimmed baking sheet in the oven while it preheats.
Cut the chicken into strips 1/2-inch wide. Add these to a large bowl.
Peel and halve the onion and cut it into thick slices. Core the various peppers, removing the seeds, and cut them into slices the same width as the onions.
Add the vegetables to the bowl with the chicken. Add the olive oil, lime juice, and all of the spices; toss to evenly coat.
I think it’s easiest to use gloved hands to do this, but tongs work well too!
When the oven is preheated, carefully remove the sheet pan. It will be VERY hot!
Carefully spread the seasoned chicken and vegetables onto the pan, then return it to the oven. Roast the fajita mixture for 15-20 minutes, stirring every 5 minutes or so.
The fajitas are done when the chicken reaches an internal temperature of 165°F on an instant-read thermometer.
If you want to get some crispy edges on the meat, you can now turn the oven to broil. Broil for 3-5 minutes, or until the edges of the meat get crispy. Again, this is an optional step but adds some great texture!
If you are making the crema, you can do this while the fajitas are baking.
Simply add all of the crema ingredients to a food processor or high-speed blender. Process until smooth. Taste and adjust seasoning as needed.
If the crema is too thin, feel free to add a few more tablespoons of mayo or sour cream.
Serving suggestions
Serve your sheet pan fajitas hot with warmed tortillas. If you want to get really fancy, use homemade tortillas!
Top the fajitas with your favorite toppings: the tangy crema, shredded cheese, sliced avocado or spicy guacamole, salsa, diced tomatoes, fresh cilantro, etc.
For a full meal, try serving the fajitas alongside instant pot pinto beans, Mexican street corn salad, and/or easy Mexican rice.
Add a batch of palomas and sopapilla cheesecake to really impress your family!
Make-ahead tips
Want to do some meal prep? Cut up the chicken and veggies and toss them with the spices and seasonings.
Add everything to a large zip-top bag and refrigerate for up to 8 hours before cooking.
You can also make the crema ahead of time and prep other toppings, such as shredding cheese or dicing tomatoes, before you plan to eat.
Store any leftovers in an airtight container in the fridge for 2-3 days.
Sheet pan fajita recipe variations
Don’t like chicken thighs? Feel free to swap them out for an equal weight of boneless skinless chicken breast instead.
If you want to make steak fajitas, try using sliced flank steak, similar to what I use for my flank steak tacos. Just keep in mind that changing the meat may change the total roasting time.
For milder sheet pan fajitas, feel free to omit the poblano pepper in the fajitas, reduce the amount of crushed red chile flakes in the seasoning, and/or omit the jalapeño in the crema.
For spicier fajitas, leave the ribs and seeds in the poblano and jalapeño. You can also add several dashes of your favorite hot sauce to the fajita mixture.
Sheet Pan Chicken Fajitas
Equipment
- Food-safe gloves optional
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 large red onion
- 3 bell peppers red, yellow, and orange recommended
- 1 poblano pepper optional – omit for milder fajitas
- 3 tablespoons olive oil
- Juice of 1 lime
- 2 tablespoons fine sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 heaping tablespoon ground cumin
- 1 heaping tablespoon chili powder
- 1 teaspoon crushed red chili flakes use just a pinch or omit for less heat
- 1 teaspoon dried oregano
For the crema:
- ⅓ cup sour cream
- ⅔ cup mayonnaise
- Zest and juice of 1 lime
- 1 clove garlic grated
- Pinch of fine sea salt
- 1 jalapeño roughly diced (optional – see notes)
- ⅓ cup cilantro leaves optional
For serving:
- Fajita-size flour tortillas
- Shredded cheese
- Sliced avocado or spicy guacamole
Instructions
- Preheat oven to 500°F. Place (1) large rimmed sheet tray in the oven while it preheats.
- Cut the chicken into ½-inch wide strips. Add to a large bowl.
- Halve and peel the onion and cut it into thick slices, about ⅓-inch thick. Remove the core and seeds from the bell peppers and poblano and cut into slices about the same width as the onions. Add all of the vegetables to the bowl with the chicken, olive oil, lime juice, and all of the spices. Toss to coat all of the chicken and vegetables evenly in the spices.
- If desired, at this point you can put the seasoned chicken and vegetables into a zip-top bag and refrigerate for up to 8 hours before cooking.
- Remove the hot sheet pan from the oven. Carefully and evenly spread the chicken and vegetables onto the pan.
- Return the pan to the oven and roast for 15-20 minutes, stirring about every five minutes. It is done when the chicken reaches an internal temperature of 165°F.
- When the meat is done, turn the oven to broil. Broil for 3-5 minutes or until the fajita meat starts to get crispy. This step is optional, but adds some great texture to the fajita mixture.
- While the meat and vegetables are cooking, add the crema ingredients to the bowl of a food processor or high-speed blender. Process until smooth and well combined, about 30 seconds. Taste and adjust seasoning as desired. If too thin, feel free to add a few more tablespoons of mayo to thicken.
- Serve fajitas hot with warmed tortillas. Top as desired with crema, cheese, avocado or guacamole, and any other toppings you enjoy.
Notes
- When mixing together the chicken and veggies with the spices, I like to use gloved hands to make this easier. You can also use tongs to toss everything together.
- When making the crema, remove the seeds and ribs of the jalapeño for less heat or keep them intact for a spicer version.
- Nutrition information includes the seasoned fajita chicken and vegetables and the crema; it does not include tortillas or additional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
